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:
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
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