Heidi makes her Next Day Grilled Blue Cheese Biscuits on the kitchen set of WCNC-TV’s Charlotte Today
I come to you today on the heels of three days in Knoxville, Tennessee. First at the Southern Food Writing Conference and then at the International Biscuit Festival.
I have biscuits on the brain.
I am a bread baker from way back, I love the smell of yeast, the therapeutic pleasures that come from kneading and the magic of watching a mass of dough rise to the occasion.
Heidi Makes her Next Day grilled Blue Cheese Biscuits in a demo at the International Biscuit Festival in Knoxville, Tenn. The table was taller than most – haha! – and necessity became the mother of invention. Nothing like cooking while you are standing on an apple crate!!
So when my friends at Southern Biscuit Flour, owned by Renwood Mills in Newton, North Carolina, asked me to represent them in a demo and at the judges table at the festivals biscuit baking competition I was delighted to accept the offer.
But it wasn’t as easy as all that – you see biscuits are a very different animal. As John Craig, the “Biscuit Boss” and the coordinator of Knoxville’s annual BiscuitFest was quoted as saying, “Biscuits are the easiest bread to make and the hardest.”
After doing my research, I was ready to roll ( subtle pun, intended). I headed to Knoxville and enjoyed a wonderful three day adventure: two days rubbing elbows, sharing stories and hobnobbing with a fabulous group of Southern food writers it was my pleasure to meet; followed by a day at the annual BiscuitFest celebration. Here Knoxville’s Market Street becomes Biscuit Boulevard – the road is blocked off to allow for the foot traffic of thousands of visitors and booths offering biscuits of all shapes and sizes line the curbs and sidewalks.
I spent a good part of the day talking biscuits and handing out samples of Southern Biscuit Flour’s Formula L, a wonderful all-inclusive biscuit mix that only requires the addition of buttermilk. The Southern Biscuit Flour booth was located just outside the festival’s Biscuit Baking tent, and when I wasn’t in the booth with the Renwood Mills team, I was in the tent to judge one round of the competition and then to do a demo on behalf of Southern Biscuit Flour.
As it was all such fun, I decided to recreate the recipe, using a host of ingredients from the Carolina’s for my recent appearance on WCNC’s midday shown, Charlotte Today with hosts Colleen Odegaard and Eugene Robinson.
As always, I try practice the mantra I preach of using local products and with this recipe it was easy. Start with any variety of Southern Biscuit Flour from Newton, NC – all purpose, self rising or their biscuit blend, Formula L will all work well – more on the nuances of working with each in just a few.
No matter which one you choose, all of the Southern Biscuit Flours are still milled with North Carolina’s own soft winter wheat all harvested from within 50 miles of the town of Newton. If you select the all purpose flour, then proceed with the recipe exactly as it is written. If you go with the self-rising flour, you may omit any additional leavening, in this case the baking powder. If you want to really make it easy, buy Southern Biscuits Formula L. This is a delicious complete biscuit mix and only requires the addition of buttermilk ( and the cheese, of course!)
In addition to local North Carolina flour, I used local butter from Charlotte NC’s Uno Alla Volta or Grassfed Productions Rootdown Foods, local baking powder from Caly’s Kitchen in Waxhaw, NC; salt from OuterBanks SeaSalt from the North Carolina coast, and then from our friends and farms in South Carolina I featured Hickory Hill Milk whole milk Buttermilk and Clemson Blue Cheese.
Here is a look at the video from my May 31, 2017 appearance at Charlotte Today – the details of the recipe with photos and where-to-buy info on each of the products follows.
Heidi’s Next Day Grilled Blue Cheese Biscuits
2 1/2 cups all purpose Southern Biscuit Flour ( see notes that follow the recipe for using the self-rising flour or the easy-as-pie Formula L)
1/2 tsp. OuterBanks SeaSalt
1 Tbsp. Caly’s Kitchen Baking Powder
1 Tbsp, organic sugar
6 Tbsp. COLD Uno Alla Volta or Grassfed Productions/RootDown Foods butter – keep the butter in one piece for easier grating
1 cup COLD crumbled Clemson Blue Cheese
1 cup Hickory Hill Milk Whole Milk Buttermilk
Measure the dry ingredients into a large bowl and then use a whisk to blend them well and remove any lumps or clumps of flour. In the biscuit baking world, lumps and clumps of flour are not your friend.
Next, (and with thanks to my friend Chef Matthew Krenz for this biscuit baking tip) use a box grater to grate the cold butter in the bowl with the flour. Lots of biscuit recipes just say to cut the butter into small pieces and then work it into the flour until the mix resembles coarse cornmeal, but in doing this you run the risk of warming up the butter too much. One of the reasons the biscuits rise so beautifully is from the steam released from the cold butter in the batter. In the biscuit baking world, warm butter or fat is not your friend.
Important to note here that you may use any type of high quality fat in your biscuits – local leaf lard from your favorite pork producer or local beef tallow from your favorite cattle rancher work equally well. As does your favorite high quality olive oil. I like using the rich, golden Kores Estate ultra premium extra virgin olive oil from the Olive Crate or any of the ultra Premium extra virgin olive oils at Pour Olive. Pour the olive oil into a shallow plastic container and chill until it is firm – really firm – in a solid mass. Grate into the biscuit dough as you would the butter.
Next, add the Clemson Blue Cheese. You may buy this already in crumbles or you can crumble it yourself. The key is to chill it down before you add it to the batter. In the biscuit baking world, cheese is always your friend.
Use a large fork to blend the cheese and butter into the flour slightly breaking up the little pieces. A fork is better than your hands, as a fork won’t heat the batter up and your hands – especially if you have hot hands- will. In the biscuit baking world, keep your cool – until the biscuits are baking, warmth is not your friend.
Finally add the buttermilk. For us in Charlotte, a lot of 
South Carolina is as local as much of North Carolina; and so I thought it would be fun to incorporate Clemson Blue Cheese into this recipe. Clemson Blue cheese is made with whole milk from Hickory Hill Milk, a three-generation family-run dairy in Edgerfield, SC. owned by Clemson alum Watson Dorn and his wife Lisa.
To keep with our theme, as I was using the Clemson Blue cheese, I thought it would be fun to use Hickory Hill Milk’s Buttermilk in my biscuit recipe as well. This whole milk buttermilk is not homogenized, so you will want to shake it up before you pour. measure and stir the milk into the flour mix. Use the fork to blend, just until the milk is combined with all the flour. The mix should be sticky.
In the biscuit baking world, too much flour is not your friend.
Rolling out biscuits and cutting them with a cutter offers up all sorts of opportunities to over process your dough. You don’t want to add too much flour as you roll or pat out the dough – this will bake into biscuits that may resemble a hockey puck. Likewise, take care if and when you use a biscuit cutter. Don’t twist the cutter back and forth to cut a round out of the dough, just dip the cutter first into a bit of flour – just enough to coat and then cut the biscuit with one quick down and then up motion.
To all together avoid the problem of kneading in too much flour, I prefer making drop biscuits. and I like to bake then in a cast iron pan, although they work equally well on a baking sheet. No real reason, to use cast iron, at first I did it because it offered good presentation value; but truth is, it does add a nice golden crust to the outside of the biscuits and I personally like that crispy crunch the crust offers. Spray the pan with a bit of cooking spray to lightly coat the pan. Remember, this isn’t cornbread, its biscuits where cold is king – so, no need to heat the pan first.
For perfect drop biscuits, use an ice cream scoop to scoop up balls of the batter and place them side by side in the pan. The fact that you use the scoop keeps the size uniform and the fact that you place them side by side helps them to support each other during the baking time, rising to their full potential.
Before baking, gently dab the top of the biscuits with a bit of melted butter. Bake the biscuits in a preheated 375 degree oven for 20-25 minutes until golden brown.
Eat them hot with or without butter. For “Next Day Biscuits” slice them in half and ‘refresh’ them by placing them on a griddle in a bit of melted butter to grill the cut side to a toasty finish.
Serve them as they are, or top with your favorite local honey. I simply adore the robust sweet mountain sourwood honey from Dancing Bees Honey in Monroe, NC with these slightly salty cheese biscuits. or serve them as a blue cheesey base for a summer BLT.
In the biscuit baking world, Buttermilk is your friend and here is why…
Way back in the day, “butter milk” was simply the whey left after churning the cream into butter. In days before great refrigeration, this original buttermilk had a longer shelf life because the perishable fat solids had been taken out. The natural acid left in the rich sweet milk after the butterfats where removed helped leavening agents to work in baking and the milk was also good to drink
Today no one makes buttermilk like that anymore. In a quick conversation with Watson Dorn of Hickory Hill Milk in South Carolina, I learned the specifics of what I already knew – all buttermilk is not equal.
Most large commercial dairy’s today use low fat or skim milk to make buttermilk; but, as Dorn says, ” the fat is where the flavor is.” Some DYI advice on the internet and home how-to’s in cookbooks suggest simply adding lemon juice or vinegar to whole or skim milk, to make your own buttermilk, but I am telling you, don’t do it! While it will still works for baking, adding the acid this way only serves to sour the sweet milk and gives it an off or acidic taste.
True buttermilk takes time. The milk at Dorn’s family-owned dairy is pasteurized as is required by law; but its not homogenized, so cream rises to the top, believe me, this milk is full of flavor.
To make the Hickory Hill Milk buttermilk, Dorn starts with his dairy’s cream top whole milk and adds a specific culture. The enzymes in the culture begin to slowly add acidity to the whole milk but do not compromise the rich creamy flavor. Dorn allows the process a full 18 hours to make the buttermilk magic happen – most other dairy’s hurry it up only allowing 6-10 hours. The time and effort Dorn and his team put into the Hickory Hill MIlk buttermilk pays off in texture and in taste – this non-homogenized whole milk buttermilk has the flavor of buttermilk from years gone by.
In fact, to digress from biscuits for a moment, Dorn shared with me the fact that in South Carolina, Hickory Hill Milk sells a lot of buttermilk to retirement communities. The elderly dealing with memory loss and sometimes dementia often are no longer interested in eating. Its a sad problem and it is hard for the staff to get them the proper nutrition they need.
Recently nutritionists were pleased to report to Dorn that in serving Hickory Hill Milk buttermilk to residents, the taste seemed to spark a food memory of the biscuits, the cornbread and buttermilk from their childhoods. These patients found a comfort in the flavor they somehow where able to remember from many years gone by. Testimony to the fact that eating (and drinking) local brings with it good memories and is the healthiest and happiest way to go!
Like all of the products mentioned in this article, Hickory Hill Milk whole milk, buttermilk and chocolate milk are available in Charlotte. You will find Hickory Hill Milk at Earthfare and at Whole Foods. For more info visit them on Facebook
In Charlotte. Southern Biscuit Flours are most readily available at Harris Teeter, and often at Food Lion and Walmart. For more info visit them at the Renwood Mills website and be sure to Save the Date on Wednesday June 7 for Newton Nc Biscuit Day! Come and join in the fun from 8 am till noon, when Southern Biscuit Flour teams up with two other iconic North Carolina brands and will be out on the square in Newton, serving up with Neese’s Country Sausage Biscuits and pouring rounds of Cheerwine! Entertainment by the Sigmon Stringers – stop by, celebrate biscuits and enjoy!
Caly’s Kitchen baking powder and other delicious gluten free products are available on Saturday mornings at the Waxhaw Farmers’ Market, and at Caly’s Kitchen website,
The Olive Crate’s Kores Estate Ultra Premium Extra Virgin olive oil and all of their fine organic Greek balsamic vinegars are available online ( use the code HeidiB20 and get 20% off your purchase) or on Saturday’s in the Charlotte area at the Waxhaw Farmers’ Market, the Cotswold Farmers’ Market and the farm store at Grace Roots Farm in Waxhaw on Saturdays, and at the Selwyn Farmers’ Market on Wednesday afternoons.
Pour Olive ultra premium extra virgin olive oils and balsamic vinegars are available at Pour Olive, 1528 East Blvd. Charlotte 28203
OuterBanks SeaSalt is available in Charlotte at Fresh Market and online at obxSeaSalt.com
Uno Alla Volta butter is available along with all of their wonderful fresh made cheeses at the Matthews Farmers’ Market and the Charlotte Regional Farmers’ Market on Yorkmont Road on Saturday mornings. During the week there are limited supplies available at both locations of Pasta & Provisions.
Grassfed Productions/RootDown Foods butters and ghee are available on Saturdays at the Noda Farmers’ Market and the Atherton Farmers’ Market and on Wednesday afternoons at the @Selwyn Farmers’ Market. They are also available during the week at the new Carolina Craft Butchery in Davidson, NC.
Clemson Blue Cheese is available in most all of the area Ingles Stores or online at the Clemson Blue Cheese website.
For more local and loving it recipes, why not join in the fun at one of Heidi Billotto’s much loved cooking classes. A list of her popular On the Farm and At Home with Heidi cooking classes is posted on these blog pages. Follow the links to make a reservation!
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If you follow me on social media, this blog or have watched me cooking on television or have come to any of my cooking classes, then you know I am a big supporter or eating and shopping local. “Local” can mean many things, from supporting local farmers, ranchers, and fisherman at area markets to buying from local independently owned shops. Today I’m tossing a whole new spin in on things.
Simone and Rick Drake, owners of Drake’s Pasta in High Point, North Carolina and their team of pasta makers have been making fresh pasta for 30 years and Parla is their relatively new retail line. Boxed and frozen, you may select from an assortment of ravioli, manicotti and tortellini direct from your grocer’s freezer case to your table. Rick and Simone started this local business with a small hand-cranked pasta machine. Now they have big automated pasta machines that churn out thousands of stuffed pastas in just minutes. The pasta is flash frozen, boxed and delivered to your local grocer. This delicious stuffed pasta is made from extremely high quality ingredients from the dough to the filling, just like you would make it from scratch at home, but now, thanks to the pasta makers at Parla, you don’t have to. When you open a box of Parla, in the time the pasta boils to perfection, you can create a quick sauce or pesto ( or buy a jar of a local sauce) to toss with the stuffed noodles and enjoy in just minutes. We love the cheese tortellini in Pasta e Fagioli – a great cold weather soup to keep on the stove and enjoy for lunch or dinner. Parla Pastas are available in the freezer case at area Harris Teeters, Lowes, Publix and Fresh Markets. For more info visit
While the name Renwood Mills, may not ring a bell, the names of Renwood’s popular brands will. These are the makers of Southern Biscuit Flour, Tenda Bake Pancake mixes and Tenda Bake cornmeal mixes all coming to you from Newton, North Carolina. One of the wonderful things about this local mill is that they source local North Carolina wheat to mill for their products just as they have done since the company’s beginnings! You can read more about the Tenda-Bake Pancake mixes here 
North Carolina is a big dairy state and I am thrilled to introduce you, my readers to Cindy Hamrick and her family, owners of Carolina Farmhouse Dairy – the first Yogurt Dairy of its kind. Located just outside of Durham North Carolina, they are doing it right – its just like cream top milk, but this is cream top yogurt as yogurt was meant to be. Its all organic and I am in love with the yogurt and kefir this dairy produces. The yogurt comes in plain and vanilla and a variety of fruity flavors like coconut, strawberry and blueberry. The Kefir, a yogurt based drink, also comes in flavors from their Golden Milk variety packed full of good-for-you-and-your-joints ingredients such as organic turmeric, cinnamon, ginger and coconut milk as well as fruit flavors like Blueberry and Strawberry kefir and plain kefir – perfect as an healthier option as an ingredient in cream based salad dressings like the Green Goddess dressing below. Enjoy the yogurt and kefir as they are or use them to up your mornings smoothie game by blending them you’re your favorite frozen organic fruit or veggies. The plain and vanilla varieties are wonderful to cook with in recipes like the coffee cake I have shared in this post. Carolina Farmhouse Dairy Yogurts and Kefir are available in Charlotte at the Queen City Pantry at the Atherton Mill and Market on South Blvd.. For more info visit
Cloister Honey in Charlotte North Carolina is owned and operated by my friends Joanne de la Rionda and Randall Young. Randall keeps the bees and Joanne works on the flavors of the infused honeys and honey spreads – its a talented team for sure. This product starts with the work of the bees and the rest is handcrafted from jar to jar without the addition of any artificial ingredients. I’ve seen this artisan business develop since the beginning and I’m thrilled to see Cloister Honey taking the nation by storm!!! In 2016 Cloister Honey was nationally recognized as the winner of Southern Living’s national food awards – getting top honors in the jams and spreads category and also received a Sofi award by the Southern Specialty Food Association ! Cloister Honey comes in a variety of guises – traditional honeys, whipped honeys and my favorites, the infused honeys and the honey spreads. The newest member of the Cloister family the Power Seeded Honey was the one I talked about in this segment – wonderful on yogurt or a peanut butter sandwich or used as a finishing sauce simply spread on skewers of Chicken Sate, you’ll find the recipe for the sate later on in this post. And if you’re looking for a quick and easy appetizer recipe, just grab a jar of Cloister Honey Salted Honey and you are on your way , more details below, sa-weet!
The Goodnight Brothers company, based in Boone NC has been in the business of curing, aging, de-boning, slicing and packaging country ham since the company’s beginnings in 1948. My favorite Goodnight Brothers product is in the company’s All Natural Country Ham line sold in Charlotte at Whole Foods and Earthfare stores. Some chefs call it North Carolina prosciutto, I just call it delicious! This paper thin sliced ham is cured without any artificial nitrates, only those occurring naturally in sea salt and celery; and it is beautifully packaged with a thin sheet of butcher’s paper between the thin slices of ham so that they are easy to pull apart. I’ll love this ham in something as simple as a charcuterie platter or a ham biscuit with spicy mustard – its also great to wrap around shrimp asparagus or scallops for a flavorful first course or appetizer. More recipes below. For more info visit
In this world of automation and face paced technology it is hard to believe that much food production is done by hand any more, but it is. I am delighted to introduce my friend Amy Gaw at OuterBanks SeaSalt, who leads the charge in harvesting and packaging 100% all natural sea salt in small batches using artisan and heritage practices. No preservatives, no anti-caking agents just all natural sea salt from the Atlantic Ocean. Use the OuterBanks sea salt as a culinary finishing salt, or in any of your favorite recipes. Today I share two sweet and salty recipes – one for candied sea salt ginger. Beside the recipe, you’ll see the salt and the candied ginger displayed in beautiful handcrafted salt cellars made by OuterBanks artist Antoinette Mattingly of Kinnakeet Clay. The final recipe for this post is for a sea salt ginger caramel sauce, repurposing the syrup from the candied ginger. In addition to their well know culinary salts, Amy also makes OuterBanks Sooo Salty bath products, Check it all out at their new Etsy store:
Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped leek. Cook until just tender, about 5 minutes. Add rosemary and thyme and stir together until fragrant. Stir in tomatoes, drained beans, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
1 cup sun dried tomatoes packed in oil, drained
1 lb of your favorite local mild or hot bulk pork sausage
1/2 cup organic sugar
For the marinade:
Cut raw chicken into bit sized pieces and toss with all the marinade ingredients. Allow to marinate in the refrigerator for 6-8 hours of overnight.
Place the slices of bread on a baking sheet, cut side up and toast lightly in a preheated 375 degree oven for 3-4 minutes. Remove toasts from the oven and turn up the heat to a broil. Meanwhile assemble sammies by placing the toasts on a parchment paper lined baking sheet. Top each toast with a a slice of 
24 large local shrimp, shells removed, tail intact
1 hand of local or organic ginger root -you can peel it or not, totally up to you
1 cup of the syrup left over from making the candied ginger ( recipe above)
Those of you who follow this blog in particular and my cooking classes and television appearances in general already know that I am a lover of all things local.
Famers grow the grains, take them to the mill to be ground into flours and meals, send them to our local grocers shelves, where we make the purchase and take them home to feed our families. Recently I met the fine folks at Renwood Mills based in Newton, NC, loved their 80 year old history, their all-local story and their products and wanted to share it with you.
Renwood Mills flours are packaged for commercial use under the name of Southern Biscuit where they package an all purpose flour and a self rising flour and a Just-Add-Buttermilk biscuit mix called Southern Biscuit Formula L . Renwood Mill cornmeal and flour products are also packaged under the Tenda-Bake brand and include not only cornmeal and cornmeal mixes but pancake & waffle mixes as well.
I featured the cobbler on a recent edition of WBTVs Bounce Tv with hosts Delano Little and Brigida Mack and as you will see when you view the clip at the end of this post, its a winning recipe for sure. The maple chips in the MapleBurst Tenda-Bake melt down into the butter and gives it a slightly caramelized finish to the cobbler that’s lip smackin’ good – just ask Delano!
