Grits from the Flying Biscuit
No matter where you stand on grits, they're an undeniable part of Southern food culture. Whether served with cheese, hot sauce, sugar or all three (blasphemy?), they are a critical part of many of our morning routines. One of our utmost favorite bowls of grits comes from Atlanta-based restaurant Flying Biscuit Cafe. Here's how to make them at home.
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 its signature dishes (and customer favorites) is its award-winning creamy dreamy white wheddar grits.
The appeal of Flying Biscuit’s creamy dreamy grits is just that — they are creamy and pillowy soft. To achieve this texture, two cups half-and-half are combined with six 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
Hands On Time: 15 minutes
Total Time: 25 minutes
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, 10 to 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.
Want to learn a different way to simmer up a pot of grits? Try these recipes:
Anne Byrn's Grits (with Shrimp)
Instant Pot Grits
Chef Jeffrey Gardner's Creamy Grits
Virginia Willis' Stone-Ground Herbed Grits
Photo (dry grits): Ramona King