Romance, thy name is a hot biscuit

Bake Club, a new month begins! This time around the bend, we’re sharing our debut recipe for biscuits, and we’ll be breaking down the lamination technique that makes them so absurdly flaky.

When I was growing up, biscuits meant cookies, the sort you’d have with tea at elevenses. My first encounter with an American-style biscuit (a cathead version in North Carolina served in the back of a parking lot) knocked my socks clean off. What was this wonderful food that acted like bread, but seemed as easy to make as cookies? And what do you mean you can split it in half and eat it with ham and cheese and eggs and gravy (sometimes all at once)? I was smitten. When we were batting around recipe ideas for 2026, Jesse mentioned biscuits, “like Red Lobster but maybe they’re flaky?” And that was all it took to get these on the board.

Taking a page from the iconic restaurant biscuit, these ones are crammed, crammed I tell you, with cheese. With half a pound of extra sharp cheddar in the dough and a yield of eight biscuits, there’s about an ounce of cheese per biscuit. Because if we’re putting cheddar in the title, you best believe we’re going to deliver. A generous shake of Old Bay seasoning lends its characteristic seafood boil-flavor, warm with paprika and garlic powder.

The technique for making these is not dissimilar to the pie dough in our August recipe, Peach-Blueberry Crumb Pie. Using the same principle of folding the dough onto itself and rolling it out a couple of times makes for a flaky biscuit, high, tall, and layered like a lasagna. (We’ll dive into this even more next week—stay tuned.)

A basket of these, still radiating warmth, served in bed alongside eggs and coffee and the magic words, “I took care of the laundry” is quite a bit more romantic than any box of chocolates. I hope you take that into consideration when you plan your Valentine’s weekend. Get the recipe here.