- 4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- a pinch of freshly ground black pepper
- 2 cups shredded sharp cheddar cheese
- 3 cloves garlic, minced
- 4 tbsp cold salted butter
- 1 and 3/4 cups buttermilk
For the herb butter:
- 1 tbsp fresh sage, finely chopped
- 1 tablespoon of dill, finely chopped
- 1 tablespoon of cilantro, finely chopped
- 1 tbsp fresh thyme, finely chopped
- ½ cup of butter, unsalted, room temperature
- ½ teaspoon of salt
Preheat oven to 425 F.
Mince the garlic and herbs.
In a small bowl, add the dry ingredients (all-purpose flour, baking soda + powder, salt, pepper, and sugar) and whisk until combined. Add in the cheddar cheese, and garlic and stir in to combine.
Add in the slices of cold salted butter and cut in using a pastry cutter until it is fully combined. If you do not have a pastry cutter, use your hands. The result should be pea-like crumbles.
To this, add in the buttermilk and stir until a dough is formed. If needed, add more flour to be able to shape the dough.
Spray the cast iron skillet with non-stick cooking spray and add the dough directly to the 10-inch cast iron skillet. Add an X pattern in the middle with a sharp knife. Brush lightly with buttermilk.
Bake for 30-35 minutes or until a toothpick is inserted and it comes out clean. Let cool for several minutes before you remove it from the skillet and slice. Serve warm with butter. Enjoy!
Store leftovers in a tightly sealed container at room temperature for 1-2 days.
For the butter: in a mixing bowl, mix all ingredients with a spatula until well combined.
If you do not have a 10-inch cast iron skillet, you can use a matching size baking dish like a Dutch oven.