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- Hey y'all, this is Jamie Deen,
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I'm back in Mama's kitchen,
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and today I'm making a staple,
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over 30 something years we've been doing these,
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we're doing cheese biscuit, y'all!
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But let me tell you the real reason why I'm excited.
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Mom has a young man out here
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that helps her take care of everything
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when this older man is not available,
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or my older, younger brother's not available,
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and Mike is a very picky eater,
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so as many of these recipes that I've ever done,
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this is the one he is excited about.
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Mike doesn't eat a lot of green stuff
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and you know me, I'm known for healthy eating.
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So anyway, we're gonna do cheese biscuits today.
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Let me tell y'all what,
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I got, I made so many cheese biscuits
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when we were at 311 West Congress St.
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This has been, we've been in our new building 20 years now,
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so this was 25 years ago.
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I'd made cheese biscuits so many times,
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I thought, what can I do to change a cheese biscuit?
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So, I substituted beef stock instead of milk,
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and I called it a beef-cuit.
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A beef-cuit instead of a biscuit,
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and never offered them to the public,
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but I did wind up offering a handle sandwich,
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which is a piece of white bread with a chicken leg in it.
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So, you never can tell, beef-cuits might come back around.
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Mom has a box of mix that you can buy.
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Make it a lot easier than this.
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This is the homemade recipe.
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This is what we do it,
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and this is a very simple biscuit recipe.
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I tell you that because Mom has worked really hard
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to develop all these different cake mixes
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and what's, dried goods?
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Okay, so we got our biscuits, she's got cornbread,
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we've got our gooey butter cakes, we've got cakes,
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all different kinds of things,
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but if you find yourself in a pinch,
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and you want cheese biscuits,
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this is how easy it could be.
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We're gonna start with our flour,
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and we've got our milk,
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and we've got our two types of cheese,
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and we'll mix all this up together.
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I'm gonna start it like this.
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If you have a ice cream scoop at the house,
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that is the best way to ensure
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that you have the same size biscuit,
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so that you don't have to roll 'em out and cut 'em,
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or worry about any of that.
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You can scoop these up with,
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I think I've got a six ounce ice cream scoop
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Now, I've added a little bit more flour to this.
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My biscuits were a little loose,
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and I don't want loose biscuits.
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You see how these kind of standalone
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and you don't have to really space these out too much.
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They do rise a little bit,
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but when we cook 'em at the restaurant,
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we pack 'em on the pan,
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'cause of course we want to get
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as many made as we can.
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Those folks are waiting
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and it kind of just grows into a biscuit pan,
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and we brush it with our garlic butter,
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and then we're able to just cut 'em
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but this pan's gonna work out, I think just perfect.
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Okay, this is our biscuits.
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They're going in the oven at 325 for probably,
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I don't know, we're gonna keep an eye on 'em.
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I'll let you know when they're done.
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Okay y'all, we got our biscuits outta the oven,
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so I'm gonna put a little bit of garlic powder
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down in our butter and look at these biscuits.
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and then right over the top
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of these hot biscuits goes this garlic butter.
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Don't say I'm, too much butter.
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and she'll come running outta that bedroom just as fast.
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You wanna make sure you get all these super coated,
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and it's gonna soak in.
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Y'all, a cheese biscuit, ooh, in a bowl with
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some soup over the top of it, makes my mouth water.
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Tomato dill soup on a cheese biscuit
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is probably one of my favorite flavors
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that's ever come out of the restaurant,
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second only to the beef-cuit.
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Y'all heard about the beef-cuit, haven't you?
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Cheese biscuit, y'all,
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Really super delicious and heated and hot.
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Thanks for doing in y'all.
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I'll see y'all around the kitchen.
