Charleston, South Carolina, is a fantastic food city. I lived there several years ago, before moving to Texas, and I still have many fond memories of living, cooking, and eating there. I even took my husband there on our honeymoon, and it helped him share my love of fresh seafood. (Charleston-style shrimp and grits– it doesn’t get better than that!)
So for this weekend’s suggested dish, I’ve chosen a delicious recipe that reminds me of Charleston. These savory little cheese bites are made with benne seeds – what most of us know as sesame seeds. In Charleston, however, they’re called benne, the word for sesame in Bantu, the language of the African people who introduced the seeds into the local cuisine hundreds of years ago.
These mini-biscuits are super-easy to put together, but they are great for a quick snack or side dish. If you’re making a weekend brunch, make a couple of batches, line a basket with your favorite team colors, and you’ve got a fresh-baked treat that the crowd will adore.
Benne Cheese Biscuit Bites
1 (8-count) refrigerated biscuits in a can (any brand)
1/2 cup butter, melted
1 cup shredded cheddar cheese
1/4 cup benne seeds (sesame)
1 tsp granulated garlic
1/4 cup fresh chives (very thinly sliced)
1 tsp salt
1/4 tsp cayenne
Preheat oven to 375 degrees
Cut biscuits into quarters. Mix the cheddar, sesame seeds, garlic, salt, chives, and cayenne, in a dish. Dip the biscuits in the butter, then roll in the cheese mixture.
Place on a parchment lined baking sheet and bake for roughly 8 minutes, give or take. Keep an eye on them as all ovens cook slightly differently, and you don’t want them to overbake.