I have played around with this biscuit recipe many times now, which started out as the Cheddar and Chive Biscuit recipe from BLT Fish. I have suspicions that it’s not the same recipe they use in the restaurant, but that’s a different story. I started with the recipe they shared, made it, liked it, then decided to play with it at times when I didn’t have the exact ingredients. Over the year since I tried the recipe, different cheeses have replaced the cheddar, and different herbs have replaced the chives. Almost every way is good.

Biscuit on napkin in front of cooling wrack 3

Ironically, it’s when I used the Jarlsberg, what I consider a pretty boring cheese in the world of cheeses (AKA Jessica’s Utopia), that we decided that this was the perfect recipe. The Jarlsberg, a cheese I never buy (it was given to me at a press event) is so mellow that it is not noticeably cheesy. It just ensures a very soft and moist center. That same night that I first made it this way, I was short on heavy cream so I just used what I had. The texture turned out even better, we thought. The resulting biscuit is what we consider the most perfect neutral biscuit that can be served with anything. The tops are crumbly with toasty edges. The insides are buttery clouds. These savory cakes feel as sinful as dessert.

open biscuit 3

For something this perfect, it’s amazing that it is so easily made in a stand mixer. Quick, with no prior experience in technique needed.

Perfect Biscuits
~9 biscuits

  • 1 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons unsalted butter, cold and chopped
  • 2 tablespoons vegetable shortening
  • 1 cup shredded jarlsberg cheese
  • 1 cup heavy cream

Instructions –

1. Preheat oven to 375 degrees F. Spray muffin pan with non-stick spray.

2. In a stand mixer with paddle attachment, combine flour, baking powder, salt, and cayenne. Mix for 30 seconds on medium speed. Add butter and shortening and mix for 10 seconds on low speed. Add cheese and mix another 10 seconds on low speed. Add cream and mix until it just comes together. Scrape down the sides and the paddle attachment.

3. Spoon into muffin tin, dividing between 9 muffins, and bake for about 17 minutes. Muffins should be golden on top.

4. Let muffins cool in the tin for 5 minutes. Carefully loosen the edges with a butter knife and gently remove from muffin tin. Serve warm or room temperature.

biscuits on black 2

posted by jessica at 07:27 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.