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How to make Flying Biscuit Cafe’s award-winning grits

How to make Flying Biscuit Cafe’s award-winning grits

Opened in 1993 by waitress and chef Delia Champion alongside Indigo Girls band member Emily Saliers, Flying Biscuit Cafe has reigned supreme in Atlanta for over 20 years. With locations in North Carolina, Florida and Texas, Flying Biscuit Cafe is spreading its traditional takes on Southern-inspired comfort food throughout the region. One of the signature dishes (and customer favorites) is their award-winning Creamy Dreamy White Cheddar Grits.

Buy The Flying Biscuit Cafe Cookbook by Delia Champion for $13.99.

The appeal of Flying Biscuit’s Creamy Dreamy grits is just that — they are creamy and dreamy. Two cups half-and-half is combined with 6 cups of water for flavor and overall creaminess. Instead of sharp cheddar cheese, which is commonly used in cheese grits, Flying Biscuit uses a whole cup of grated white cheddar cheese. These ingredients create a winning combination of flavors that takes this Southern favorite to another level. So next time you’re hankering for some grits, head to your closest Flying Biscuit Cafe. Or, If you’d rather avoid the crowds and stay in for Sunday brunch, the recipe for Creamy Dreamy White Cheddar Grits is now yours.

Flying Biscuit's Creamy Dreamy White Cheddar Grits


Serves 8

  • 6 cups water
  • 2 cups half-and-half
  • 3 teaspoons kosher salt
  • 1/4 teaspoon white pepper
  • 2 cups quick grits
  • 1 cup grated white cheddar cheese
  • 4 tablespoons unsalted butter, cubed


In a saucepan, combine water, half-and-half, salt and white pepper and bring to a boil. Slowly pour grits into boiling water while whisking constantly (watch out for splattering; mixture is very hot). Reduce the heat to low and continue to whisk often, until thick and completely smooth, about 10-15 minutes.

Add cheese and stir gently until cheese melts. Whisk again to combine. Turn heat off and allow grits to rest for 5 minutes. Add butter and stir until completely smooth, silky and shiny.

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