How To Make Cheese Biscuits

April 29, 2011 • 12 Comments

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Cheddar Biscuits

Take a look as Adam Baumgart welcomes A&M into the kitchen at Bluebird Coffee Shop for the big reveal behind our favorite cheese biscuits (which Merrill wrote about earlier this week).

Note the secret here: use the paddle attachment of your stand mixer and then your hands. Cold butter and gentle mixing keeps the cheddar-strewn dough as pillowy as possible, so handle with care!

To see the full recipe (and save and print it), go here. This week's videos were once again shot and edited by filmmaker Elena Parker.

Tags: video

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Comments (12)


almost 4 years ago chef.luis

Can't wait to try this out! Looks delicious!


almost 4 years ago leavesofjoy

Wow, these are really good. They are monstrous, they rise like crazy, and so so yummy! Mine took more like 30 minutes to bake, and I did them once with cheddar, and once with jack- both were awesome.


almost 4 years ago aargersi

Abbie is a trusted source on General Cooking.

dang. Now I really really want a biscuit. I bet a smoky cheese would be good in these too


almost 4 years ago STC

I not only use the Kitchen Aid for biscuit, but for my pie dough. It makes the flakiest dough and they just melt in your mouth. If I didn't have a stand mixer, I'd use a pastry cutter before the food processor! Susan


almost 4 years ago Amber

James Peterson also recommends using a mixer for tart/pie crust, because he says the food processor heats the dough too much and makes the butter pieces end up too small. It's the butter pieces that make dough flakey, so you don't want them to be tiny.


almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Adam said the same thing -- I'm so glad I know now!


almost 4 years ago Kitchen Bounty

I can't imagine using all-purpose flour for biscuits. It's just too heavy.



almost 4 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Why don't you give them a try and see what you think. They will not be like a White Lily biscuit, but they're great.


almost 4 years ago Susan B.

I made these this morning. I have to say I was skeptical: my dough seemed dry and tough, not anything like the dough in the video. But, once they were baked, my family was fighting over them. They were soooo good! Crunchy on the outside but so soft on the inside. Yum. I made half the recipe, which was just enough for my husband and myself, plus two teenaged boys, for breakfast. Thanks for sharing this recipe!


almost 4 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

So glad you enjoyed them!


almost 4 years ago vvvanessa

i love bluebird and adam's goodies!


almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

whoa. I have mixer envy.