Saturday March 14

Baker’s Corner: Biscuits!

Baker’s Corner: Biscuits!

Learn how to make the perfect, flaky biscuit

Biscuits are considered a “quick-bread” meaning they are leavened without yeast, using baking soda or baking powder, similar to a scone.  Not to be confused with biscuits from the UK, that are more like American cookies, American biscuits are light and fluffy—wonderful served warm with a healthy layer of soft butter and a slathering of homemade jam…or as the perfect base for your favorite gravy. 

Hot Stove’s Kitchen Manager, Jim McCarthy, will share all the tips and tricks to make the perfect biscuits every time.  You will be greeted with a taste of his prosciutto and cheddar laced monkey bread and then Jim will teach you two styles of biscuits dough—drop and southern or buttermilk.  He we will talk about savory and sweet applications as well as what to do with all those delicious biscuit scraps.  And of course, there will be biscuits and gravy, because its Monday and you deserve it. 

As you watch Jim demo, you’ll enjoy substantial tastes of each dish. Then you’ll roll up your sleeves and make your biscuit base dough (with your choice of sweet or savory mix -ins) and use your scrap for your very own fruit cobbler.

A glass of wine or beer is included.

Welcome taste:

  • Prosciutto and Cheddar Laced Monkey Bread

What You’ll Learn:

Demonstration menu:

  • Drop biscuit dough
  • Southern or buttermilk biscuit dough
  • Biscuits & Jim’s Sausage Gravy with a Fried Egg
  • Fruit Cobbler


  • Make your base buttermilk biscuit dough | Hot stove will provide tasty sweet or savory mix-ins—like chives/bacon or dried fruit/nuts
  • Use biscuit scrap to top your fruit cobbler
  • Bake in class and enjoy here or box things up to share with your family

If you have a question about this class, please contact

Baker’s Corner: Biscuits!

Hotel Andra
Saturday March 14
2:00 - 4:00 PM
Enroll $85.00