Breakfast

How To Make Cheese Biscuits

by:
April 29, 2011

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!

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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.

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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12 Comments

chef.luis June 26, 2011
Can't wait to try this out! Looks delicious!
 
leavesofjoy May 15, 2011
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.
 
aargersi May 2, 2011
dang. Now I really really want a biscuit. I bet a smoky cheese would be good in these too
 
STC May 2, 2011
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
 
Amber May 1, 2011
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.
 
Merrill S. May 2, 2011
Adam said the same thing -- I'm so glad I know now!
 
Kitchen B. May 1, 2011
I can't imagine using all-purpose flour for biscuits. It's just too heavy. <br /><br />http://www.kitchenbounty.com/2011/01/biscuits.html
 
Amanda H. May 1, 2011
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.
 
Susan B. May 1, 2011
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!
 
Merrill S. May 2, 2011
So glad you enjoyed them!
 
vvvanessa May 1, 2011
i love bluebird and adam's goodies!
 
mrslarkin April 29, 2011
whoa. I have mixer envy.