Cooking From Every Angle

Cheese Biscuits

By • April 26, 2011 • 19 Comments

16 Save

Cheese Biscuits

- Merrill

Frequently on Tuesdays, Kristen shows up to our photo shoot bearing an armload of goodies from Bluebird Coffee Shop. All of the baked treats from this tiny gem of a place in the East Village of Manhattan are delicious, but our little cadre has pinpointed a couple of particular favorites: the doughnuts (more on those later this week from Amanda), and the cheese biscuits -- impossibly tender and almost melting within, the subtle bite of cheddar woven throughout.

The other week, Amanda and I went to visit Adam Baumgart in his pastry kitchen in the basement of Bluebird, and he taught us how to make both of our top picks, sharing his tips and tricks along the way. I will leave the doughnuts for Amanda but now happily present Adam’s recipe for his heavenly biscuits:

Cheese Biscuits

Adapted from Bluebird Coffee Shop

Makes 10 to 12 large biscuits

  • 3½ cups minus 1 teaspoon all-purpose flour
  • 2 tablespoons baking powder
  • 2½ teaspoons kosher salt
  • 9 tablespoons plus 1 teaspoon cold unsalted butter (use a good brand, like Plugra, with a high butterfat content)
  • 2 cups grated sharp cheddar cheese
  • 1¾ cups buttermilk
  • 1 large egg


Jump to Comments (19)

Comments (19)

Default-small
Default-small
Stringio

about 1 year ago Naing Linwin

please let me test your technique and then I will be thank you for your kindness and intelligence.Good luck for you.

Default-small

about 3 years ago maddiegee

i have recipes for cheese biscuits too!!

I'm Maddie, I'm an intern at Artisanal Cheese Company with Max McCalman and I write about all cheeses--blue included.

I love your site and I'd love for you to see mine!

http://cheeseandpoetry...

Default-small

over 3 years ago kellyrossiter

These were the best biscuits I've made, and everybody raved about them. I didn't have a biscuit cutter so I used a sharp knife and cut them into triangles, the advantage being that there was no waste so I didn't have to pat down scraps. My kids gave me some biscuit cutters yesterday for Mother's Day. I believe they are trying to tell me something.

Carnival17

over 3 years ago AmyNitrate

Would love to get your recipe for biscuits and gravy, too!

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I'll have to work on that!

Default-small

over 3 years ago jmddc

I just learned that the Bluebird Coffee Shop closed last week! Sold to Cafe Madeline. Thanks for sharing this recipe. It will be a nice keepsake.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

I know, so sad...

Stringio

over 3 years ago tweeter10

I am eating a cheese biscuit as I write this. They are beautiful and will add a colorful presentation to our next meal. The recipe produced 24 3" biscuits instead of the 10-12 as indicated in the recipe
The recipe was easy - although the dough was very sticky and I added about 1/4 - 1/2 cup flour after remvoving it from the mixer.
Substitutions I made to the recipe:
3/4 sharp and 1/4 extra sharp cheese and (since we live 1/2 hour from a groccery store) I substituted SACO cultured powdered buttermilk) for the real stuff. I also used regular unsalted butter.
My husband is raving about these buscuits but they are too salty for me. I don't know why that is - was it the cheese (inexpensive) or my taste buds?. I will make them again, but add less salt and use real buttermilk.
I would uppload a picture because they look so good - but I can't find out how to on this site;(

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Interesting. Not sure about the discrepancy in number of biscuits -- did you pat the dough out twice, or more than that? I'm also puzzled about the saltiness, although one other person mentioned that too o the recipe page. We didn't think ours were too salty, but maybe it's a matter of taste? Or perhaps the type of cheese used, as you mentioned. If you head on over to the recipe page, you can click to add a photo right under the photo that's there now.

Dsc03010

over 3 years ago betteirene

Leftover ham (fried), bubble and squeak cooked until golden, ginger-aled carrots and these cheesy biscuits--it was really, really good.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

What a meal!

Default-small

over 3 years ago Literary Equivalent

This is the only buttermilk biscuit recipe I've ever seen that doesn't require additional baking soda! I can't wait to try this.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Hope you like them!

Withclair

over 3 years ago fozziebayer

I've made biscuit dough in the food processor before--you think that'd work for this recipe, too?

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Adam told us that using a mixer is actually much gentler on doughs -- it was a first for us!

Default-small

over 3 years ago sinclairsupperclub

Cheese biscuits take me back to Sunday dinners during summer vacation at my great-grandmother's house in rural (read: middle of nowhere) North Carolina. There are definitely a southern thing. The fact that you found them in the East Village makes me smile! Thanks for the recipe.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

You're welcome! The genius is all Adam.

Dsc03010

over 3 years ago betteirene

Don't you think that these would be really good, I mean really, really good, with leftover Easter ham for dinner tonight? Yes, I think I will. Thanks, A&M and Kristen and Adam, for sharing.

Merrill

over 3 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, indeed.