The Lady's Cheese Biscuits & Garlic Butter - Paula Deen

Total Time
Prep 20 mins
Cook 25 mins

I live in Savannah, Georgia, and have encountered these biscuits straight from The Lady & Sons restaraunt. They're incredible! At my former workplace, we had the Lady & Sons cater lunches for training seminars and these were always the first to disappear. This is from a recipe that ran in the Savannah Morning News a few years ago. The sharp cheddar is my preference, although the original recipe simply states "cheddar". If making the jumbo, ice-cream scoop biscuits, this will make about four.

Ingredients Nutrition


  1. Preheat oven to 350 degrees Farenheit.
  2. Mix flour, baking powder, and sugar together using fork.
  3. Mix in shortening with fork or pastry blender until mixture resembles coarse cornmeal.
  4. Stir in cheese.
  5. Lightly stir in buttermilk until just blended; do not overmix.
  6. Drop by tablespoonfuls (The Lady actually uses an ice cream scoop, according to the recipe) onto a well-greased baking sheet.
  7. Bake 12 to 15 minutes.
  8. Brush with butter or garlic butter.
  9. ---GarlicButter Instructions--- Combine butter and garlic in small saucepan over medium heat.
  10. Cook until butter absorbs garlic flavor, but don't allow the garlic to color.
  11. Remove from heat, and discard garlic.
  12. Can be stored, covered, in the refrigerator for about two weeks.


Most Helpful

This is NOT the same as the biscuits at Lady and Sons. I was just there and when I got home I made this recipe EXACTLY (no substitutions). They are good, but not what I had at the restaurant.

nurseaudreyj March 06, 2013

Great recipe my entire family loved it. It is a great Southern biscuit. I did add some garlic powder into the biscuit since we didn't make the garlic butter

Pricele$$ November 26, 2009

I made these last night, and even though I had to sour my skim milk with vinegar,(no buttermilk in fridge...) they turned out delicious. Brushed them with melted butter with a little garlic powder and parsley. YUM!

Kelly Green July 06, 2006

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