Cheddar Scallion Biscuits | Chef Eric Recipe

[@blackdawg7778]

Hey chef Eric. As someone from England I’ve only recently discovered the American “biscuit” as referenced in the Alan Jackson song “where I come from”. We have tried a few recipes for them but this one looks the bees knees. Interestingly we serve our biscuits on top of a steak and ale casserole which we can highly recommend. Keep up the good work

[@davidpearson8043]

Definitely making these this weekend, but adding some diced jalapeño. Thanks for sharing! Grayson Highlands is an incredible place, thx for reminding me!

[@ChefEricGephart]

Great add🔥🔥🔥

[@azitaoumaraie1338]

@@ChefEricGephart /m/ 8ù2

[@tomcleveland7973]

Love some great biscuits! Add a little garlic to amp up the flavor! Cold is the key!

[@ChefEricGephart]

Absolutely 🤙🏾

[@gerrittbloch5777]

Chef Eric! I’ve never tackled homemade biscuits before. I’ve always been intimidated by cutting the fat into the dry ingredients and mixing the wet and dry ingredients to the perfect dough. I just got a Joe Jr and have found your videos inspirational to say the least. I chose this recipe and made them in a 10.25 inch cast iron pan that fits the jr perfectly. Wow.. they are amazing. Thank you so much. I followed the recipe to a tee and used the threaded portion of a mason jar lid to cut them. So easy and so delicious. We just got a Le Creuset and next on my wife and I’s list is the clam/mussels Bloody Mary bake. Can’t wait! As a suggestion, could you do some videos on the Joe Jr? We would really appreciate it! Thank you!

[@fiftyf1]

Just finished a Sriracha honey marinated pork tenderloin for breakfast on the Jr. I'll bet these biscuits will go great with it. Since my wife is allergic to onions (I know) I'm going to substitute New Mexico green chile for the onions. Thanks!

[@ChefEricGephart]

Awesome, keep us posted 🥂🤙🏾

[@davidashwin2245]

Luv to see you make some AMBROSIA Artisan bread mate 👍

[@ChefEricGephart]

Yes Chef🔥⚡🤙🏾

[@crazymanbbqcompany1592]

Okay Why the Kamado Joe ? I'm serious with my question. Love the recipe, will make some soon. Thank you. Bob Cooney Salt Lake City Utah

[@ChefEricGephart]

Constant innovation, more bang for your buck, quality first, lifestyle 🥂

[@crazymanbbqcompany1592]

@@ChefEricGephart why not a stick burner ?

[@ChefEricGephart]

@@crazymanbbqcompany1592 tap into the best of both low and slow as well as fast high temp cooking. Not to mention, pizza acessories, rotisserie, sear stones, cast iron half moons. A kj is much more versatile 🥂

[@crazymanbbqcompany1592]

@@ChefEricGephart Thank you for taking the time to answer my concerns ❤

[@fahimahmohammad149]

Wenderful

[@ChefEricGephart]

🤙🏾✅🤙🏾

[@jamesorr1200]

I've noticed that Chef Eric doesn't use the ash basket and gets a wider bed of coals than I do using my basket. I've been thinking about using my Classic without it because it seems to concentrate the heat in the middle of the upper grate. Is that the reason Eric doesn't use one?

[@lorimaloney2368]

Care for after stroke

[@klaytonhaggard4924]

Can we get some joe jr video’s please

[@ChefEricGephart]

Absolutely. On the way🔥🥂