Category Archives: Cream Cheese Biscuit Recipes

Yes, you can grill biscuits!

It has been HOT.  Like forget-you-even-have-an-oven hot.  But what is one to do when peaches are in season, ripe and begging to be sugared and served on a biscuit?  Do without?  Of course not!  I turned my attention to the grill, the glorious contraption that sends heat to the outside world and not my home.

I tried to think logically about how this could work.  I needed steady, consistent heat, like an oven.  If I had been on the prairie 150 years ago making biscuits I would have used coals and a cast-iron skillet.  I pulled out my skillet and thought, yep, I can do this.  Of course, not knowing for sure, I was only willing to risk two Robinhood Meetinghouse Cream Cheese Biscuits for my experiment.

Biscuits on the grill

I thawed my biscuits on a plate for about 20 minutes, heated up the grill and greased my skillet.   I popped my biscuits in the pan, added a few ears of corn since the grill was on (I’m obsessed with grilled corn right now), and shut the lid.  I let my skillet rest on the grill surface in this picture.  Next time I do this I’m going to try letting the skillet warm first, let the biscuits sizzle on the bottom and then place it on the top rack for the duration of the biscuit cooking, keeping the burners at medium heat.   I checked them after 6 minutes and they were magically  rising up – just like they do in the oven!  All in all, they took about 15 minutes to brown, and the bottoms were a teeny bit burnt.  I think I could have resolved this by placing biscuits on the top shelf  a few minutes into the cook time.  Next time I’ll lower the heat to medium-low and move the pan up to the top shelf half-way through.  Even if the bottoms were a little bit burnt, I only lost 2 out of the 24 layers in each biscuit.

Baked, golden brown biscuits Brown sugared peaches

While the biscuits were grilling, I peeled and sugared the peaches and whipped some cream.  I sliced off the bottoms of the biscuits, spooned over the peaches and their juices and topped with whipped cream.   Mmmmmm, perfect!  The biscuits tasted just as delicious as oven baked, fluffy and buttery just as they should be.

Grilled biscuit shortcake with peaches

Maybe I should have grilled the peaches too.

- The Biscuit Girl

Sarah’s Strawberry Shortcake, the power of nostalgia, and being too competitive.

If you are Sarah’s mom or grandmother, please do not read this post any further.  Thank you, Grammie, Grammie and Kim Nichols.

My lovely friend Sarah, born on the 4th of July and one of the best Americans I know, was telling me about her birthday traditions on a recent visit.    This is one of my all time favorite subjects, I put a lot of stock in birthdays and recurring meals within a family.  There’s nothing quite like having a “favorite” to share with loved ones. Sarah casually mentioned Strawberry Shortcake was her birthday dessert of choice.  This admission made me perhaps overly excited, I had to stop all other conversations going on at the table, say a few times “how perfect!” and really dive into this subject.  Why are they her favorite?  Who made them for her?  Was it shortcake on a biscuit or the (ugh) cake kind? (It was a biscuit).  After much interrogation I asked her if she would let me make her MY strawberry shortcake.  Of course, she agreed, only a psychopath wouldn’t.  But what she didn’t realize is that I rather selfishly wanted to make the best strawberry shortcake she’s ever had.  And even more selfishly, I wanted her to tell me they were the best she’d ever had.  Because if I can do anything well, it’s this, and I am often competitive in unnecessary ways that can be socially awkward.  Luckily, good friends are more forgiving of your weird personality traits when you are cooking for them so it was a wash.  Plus, this was the end result and it was pretty incredible:

Berry Shortcake

Sarah’s Shortcake

(Editor’s note: Sarah and I had been having delicious eats and drinks before these photos were taken, this was a late night photo session captured with an iphone.  Forgive low quality photos please)

Are you curious what the outcome was? If this was indeed the best Strawberry Shortcake she had EVER had?  Well… it was!  I won!  No one really cared about this except me, and Sarah bestowed me this honor with her mouth completely full and rather distracted with the contents on her plate.



So here’s my secret.  I used Robinhood Meetinghouse Cream Cheese Biscuits and made Creme Anglaise earlier in the day, I had it chilled and waiting.  I LOVE Anglaise.  I have made shortcakes with it before, like this one, and I could just drink it.  It is beyond wonderful.  And terrible for you, but really, who cares when you have the chance to be the best!


  •  6 Robinhood Meetinghouse Cream Cheese Biscuits
  • 1 qt Strawberries
  • 1/2 pint blueberries
  • 4 tablespoons of sugar
  • 1 pt whipping cream
  • 1 tsp of Vanilla extract

Anglaise Ingredients

  • Half & Half                             1 pint
  • Sugar                                       ½ cup
  • Egg Yolks                               4 yolks
  • Vanilla                                     1 tsp    (I used Whole Vanilla Bean Paste from Tahitian Vanilla)
  1. Separate egg yolks from whites, place in bowl with vanilla.
  2.  Bring half & half and all the sugar to a boil in the pot.
  3.  Slowly pour hot liquid onto yolks while whisking, slowly bringing it to the temperature of half and half. Try to minimize the bubbles.
  4. Pour entire contents of bowl back onto the pot.
  5. Place on the stove and heat while stirring until the mixture thickens slightly. Be careful not to overcook / curdle, do not leave unattended.  (If you have a candy thermometer 170 -180 degrees F)
  6. Remove from heat and set aside. (Mine has lots of bubbles – they went away after cooling in the fridge for a few hours. )
Creme Anglaise

Creme Anglaise, the nectar of the gods

  1. Slice and sugar strawberries to taste.  Set aside to macerate, ideally a few hours
  2. Preheat oven to 350 degrees.  Place frozen Robinhood Meetinghouse Cream Cheese Biscuits on a baking sheet and bake until golden brown, about 25 minutes.  Let cool.Cream Cheese Biscuits
  1. Whip cream with sugar and vanilla to soft peaks.
  2. Split biscuits and top with some of the strawberry juices.  Coat blueberries and strawberries with Anglaise and pile onto biscuits.  Add a dollop of whipped cream and serve.
She loves it!

She loves it!

Also, let it be stated that this ultra competitive personality trait can be traced directly back to my father, Michael Gagne.  As well as the ability to make Anglaise.  Thanks Dad!  Happy early Father’s Day!

- The Biscuit Girl





Hollandaise sauce – Chef Michael Gagne’s way

Try substituting a Cream Cheese Biscuit for an English Muffin for your Eggs Benedict.

There are few things more pleasurable in life than slicing your fork into a perfectly poached egg and watching the yolk run and swirl into a fluffy, lemony Hollandaise sauce.   Eggs Benedict is a Gagne family favorite for Easter morning.  We split up the tasks among each member and chatter away as the meal comes together.  One person makes the Hollandaise sauce, another preps the poached eggs and asparagus, and another bakes the biscuits.  (We use Cream Cheese Biscuits instead of English Muffins for our Benedicts, so much tastier!)

Everyone is always impressed we can pull this off together and I guess it’s time to reveal the secret.  We get the chef in the family to make the Hollandaise.  But after a discussion this week we’ve decided it’s time to put his skill and no-how out to our followers and fans.  No one should deny themselves the perfect Hollandaise experience at home because they’re scared of failure.  Chef Michael Gagne (aka The Biscuit Boss and Dad) to the rescue!  I got him to sit down and empty his brain of all the trips and tricks he could come up with to make your sauce experience a screaming success.


  • 4 sticks of unsalted butter, melted, separated and kept warm.    
  • 4 egg yolks 
  • juice of 4 lemons (room temperature)
  • water (room temperature)
  • Tabasco, salt, white pepper to taste


  • Large stainless steel bowl
  • Long, flexible whisk 
  • Large pot, with steaming water on stove 
  • small ladle
  • wet dishcloth

Melt butter well in advance and keep in a warm area, allowing to separate with the butter fat rising to the top and the solids to the bottom.  Add the egg yolks and 2 oz of water to the large bowl and whip them into a froth. Then place bowl over the steaming pot.  Whisk over steam, tilting bowl radically on it’s side so that you can whip the longest strokes you can, fully utilizing the side of bowl.  Remove from heat when you need to, so the bowl never gets hotter than your hand can stand.  When egg yolks are fully cooked and ribbonny in bowl, (before they scramble!) remove from heat, still whisking until cooking stops.

Take a wet dishcloth, form into a ring on your counter top and place bowl on top so stays still. Ladle and whisk in some of the butter fat from the top of your butter bowl, NOT the water and solids on the bottom of your butter bowl, until your sauce thickens. (it’s the butter that thickens the sauce). Remember the sauce will never thicken more than the consistency of the cooked yolks initially, which is why that step is critical for a thick sauce that will sit nicely on top of a Benedict or blanched asparagus.

As the sauce thickens, thin with room temperature lemon juice.  You can now add more butter until desired flavor profile is achieved.  To season, use Tabasco, it disappears nicely into sauce. Then add a little bit of salt and white pepper, use caution as this sauce is very easy to oversalt.

Chef’s Tips:

  • To make it easier on yourself make a lot of Hollandaise, perhaps even make 1.5 times this recipe, more than you think you’ll need.  It’s harder with one or two yolks than with 8, as the smaller amount cooks so fast.
  • When adding butterfat, if the sauce looks thick, shiny and waxy, and begins to slide off sides of the bowl, it has too much butter.  Go deep to get the water and milk solids from the bottom of the melted butter, and add a little at a time until sauce thins.
  • Hollandaise should not taste like only one of its ingredients, eggs, butter or lemon.  It should taste like eggbutterlemon.
  • How do you fix a broken Hollandaise sauce?  Sauce will break for two reasons, you exceed the ratio of egg yolks to butter, or the sauce becomes cold, and changes structure, then melts like butter when served.  The procedure for bringing it back is the same.  Warm broken sauce to about 100 degrees on top of your steaming pot, should feel slightly warm to touch.  In a separate metal bowl, whisk one egg yolk with a little water, whisk as described above.  Then gradually reincorporate into broken sauce.  Pay careful attention to thickness, use the milk solids from the bottom of your butter bowl to adjust.

Good luck!

- The Biscuit Girl and the Biscuit Boss








Superbowl Sausage Biscuit Skewers

It’s almost Superbowl time!  Many of us foodies, particularly those who watched their team lose (all Patriot fans are still smarting), take great pride in our Superbowl appetizer offerings.  Because if your team can’t win the game at least you can get some high-fives from your buddies based on your efforts in the kitchen!  Unless you are a Ravens fan – I want none of your high-fives and no biscuits for you!!  Just kidding, the Biscuit Girl isn’t a hater.

So my football appetizer of choice is a crowd-pleasing and easy to eat combination of sausage, some delicious sauce/topping/mustard/condiment, and Mini Biscuits.  Mini Biscuits are the simplest thing to make and one box of Robinhood Meetinghouse Cream Cheese Biscuits will make a whole bunch, more than enough for your Superbowl party.  (If you want to try some other Mini Biscuit appetizers check them out here.)

To prepare Mini Biscuits: Preheat conventional oven to 350 degrees.  Place frozen biscuits on a lightly floured cutting board.  Allow to thaw for about 10 minutes.  When slightly soft, cut biscuits into ¼’s.  Then cut each ¼ in half, yielding 8 squares of dough per biscuit.  Bake for about 12 minutes, or until biscuits are light golden brown.  Set aside.

photo 1

Prepare sausage according to product instructions.  Let cooked sausage rest for 5 minutes before slicing. Slice warm sausage into coins about ½ inch thick.

Skewer Assembly: Split mini-biscuits.  Spread one side with butter, other side with your topping of choice.  I used one of my favorite chutneys, Stonewall Kitchen’s Apple Cranberry Chutney. Slide mini biscuits over skewer, then sausage.   Alternate skewering a sausage piece, then a biscuit.  Use 4 sausage pieces and 4 mini biscuit halves for each skewer. Serve skewers as warm as possible on a platter.

Superbowl Sausage Biscuit Skewers

Here are some good sausage and condiment combinations you could try, depending on the fans in attendance.  

  • Arizona Cardinals – Chorizo sausage and hatch chili spread
  • New York Jets  – Spicy Italian sausage and pesto
  • San Francisco 49’ers – Vegan sausage with kimchi
  • New England Patriots – Maple Sausage, touch of maple syrup and sirhacha
  • New Orleans Saints – Andouille and whole grain mustard
  • Seattle Seahawks – Duck sausage and peach chutney
  • Atlanta Falcons – Sage sausage, butter, provide sausage gravy for dipping
  • Green Bay Packers – Apple Cheddar Sausage and whole grain mustard
  • Baltimore Ravens – Spicy Chicken Sausage with cilantro mayo
  • Denver Broncos – Bison sausage with whole grain mustard and chutney
  • Pittsburgh Steelers– Bratwurst and sauerkraut
  • Carolina Panthers – Sage sausage and honey
  • New York Giants – Garlic sausage and aioli

These won’t stay on the plate long, especially if my friend Anna is around!

-The Biscuit Girl

She looks like she's posing but this bite... happened.

She looks like she’s posing but this bite… happened.

My secret Cream Cheese Biscuit recipe

Recently a local news outlet turned me down for a segment featuring my company because I wouldn’t divulge the “secret recipe” to my famous Cream Cheese Biscuits. It was pretty silly for them to ask, even sillier if you scrutinize the package and ingredients, and realize – hey – I have all those ingredients right here in my own kitchen!  There’s some great Cream Cheese Biscuit recipes out there too, here’s one very similar to mine from a blog I like.


So I’ve decided to take a little time to reveal my “secrets” to our followers and readers and tell you how we make our magical biscuits in my own words.



  1. Source the finest, unadulterated ingredients possible. You must use King Arthur flour, industry known for it’s consistency in blending spring and winter wheats. We also use Cabot Butter from Vermont, made from cream from Happy Cows (I define a “Happy Cow” as a cow that eats grass, doesn’t ingest growth hormones and feels the sunshine on it’s back). Find Cream Cheese free of complicated additives, and milk from local farms and again, Happy Cows.
  2. Use a “Single Action” Baking Powder.  I went back to Chemistry Class and made my own.  Single action baking powder kicks in at 140 degrees or so , without allowing the butter to melt out before “kicking”, trapping the butter where it belongs.
  3. Don’t overmix. Develop a very accurate mixing regimen to assure no over-mixing and proper consistency. Roll and fold the dough while it is very cold, 34 degrees or so, keeping the butter and cream cheese from coating the flour, which will limit it’s absorption, and leave the chunks integral and visually distinct in the dough.  This gives the dough it’s lightness, despite being butter and cream cheese rich.  Fold it into 24 layers, then roll them out , cut them, and freeze them at  -120 degrees for 6 minutes, making them virtually locked in time mere seconds from their creation.
  4. Make them square. Then you won’t waste all your time, energy and that money you spent buying the really good ingredients.  Plus, square is cool, right?
  5. Invest a few million dollars in equipment that can sheet and fold more gently than human hands. Ok, I may have lost you there.  I didn’t believe machines could do this either until I saw it, it’s a thing of beauty. With biscuits, “handmade” doesn’t necessarily mean its better.  It means the biscuits are denser, and, well, hands were touching them.  So yours at home will always be a little bit denser than mine unless you invest in some pretty fancy sheeters.  Sorry!  Maybe you can’t really make my exact biscuits, even if I tell you all my secrets.

Of course, it took the Biscuiteers and I a long time to perfect our humble biscuit, 30 years in fact.  We are very proud that we still make our biscuits in Bath, Maine and will gladly show you how we do it with a factory tour, upon appointment.

It just occurred to me that the secret to our biscuits isn’t really what I described above, I would have told you that if you’d called and asked me or come by for a tour.  I probably would have told the news outlet the same thing, much to their chagrin.  The real secret is incredibly simple, it’s you. Secrets are for 14-year-old girls and Coca-Cola. We’re here to make biscuits for YOU.  In the end, I’m just mixing and freezing dough.  It’s YOU who purchased them, brought them home to your freezer and waited until the perfect moment, till you needed them most.  YOU made your house smell like melting butter while mouths watered in the next room. YOU put them on the dinner plates, gathered your loved ones together and shared something special.  YOU made the magic happen.

You’re my secret.

The Biscuit Boss


Mini Biscuits – some inspiration for your obligation

You just got your third invitation to a pot-luck Ugly Sweater/White Elephant/Yankee Swap holiday party and between the cards, shopping, wrapping and decorating you’re creatively zapped.  Enter… Mini Biscuits!

If you want to bring a different kind of appetizer or hors d’ouevres for your obligatory holiday parties this year, try making “Mini Biscuits” from our Cream Cheese Biscuits.  They’re easier to work with than filo dough and a tasty alternative to puff pastry.   And since one box of Cream Cheese Biscuits will make 96 one-bite appetizers (yes…96!) it’s also pretty economical.  It all depends on your topping choices.  You can go simple, like a piece of sausage with whole grain mustard, or you can go all the way to indulgent – with scrambled egg and caviar.

Chef Michael Gagne (aka the Biscuit Boss) has created a list of yummy toppings to inspire you.  We’ll be happy to send you a detailed recipe for any of these recipes that spark your interest, just comment below with your request!

To prepare Mini Biscuits:

Preheat conventional oven to 350 degrees.  Place frozen biscuits on a lightly floured cutting board.  Allow to thaw for about 10 minutes.  When slightly soft, cut biscuits into ¼’s.  Then cut each ¼ in half, yielding 8 squares of dough per biscuit.  Bake for about 12 minutes until biscuits are light golden brown.  Split Mini Biscuits and top with one of the following combinations:

  • “Sausage Biscuits”: try using Apple Cheddar, Garlic, Chicken, Chorizo with whole grain mustard
  • “Ham Biscuits”: Top mini biscuits with ham variations and flavored mustards or chutneys
  • Cider Braised Ham with Mascarpone Cheese and Pepper Jelly
  • Corn Fried Oyster with Chipotle Cream
  • Mini Sliders with Cheddar Cheese
  • Filet of Beef with Shaved Parmesan and Reduced Balsamic Vinegar
  • Grilled Vegetables with Oven Dried Tomatoes and Balsamic Syrup
  • Caramelized Onions and Herbed Goat Cheese
  • Southwestern spiced Goat Cheese with Pico De Gallo
  • Smoked Salmon and Cream Cheese Cornets with Capers and Red Onion
  • Peppered Venison with Brandy Cream
  • Tomato, Capers with Fresh Mozzarella
  • Beef Capriccio with Lemon Horseradish Aioli, Shaved Parmesan
  • Braised Spinach with Feta, Mozzarella, Parmesan
  • Roasted Corn, Pickled Onions, and fresh Cilantro
  • Poached Pears, Mascarpone cheese with roasted almonds
  • Mini Strawberry Shortcake
  • Mini Blueberry Shortcake
  • Island Coconut Shortcakes with Pineapple
  • Lobster Mango Salad
  • MaineCrab Meat Salad
  • Lobster Salad, Micro Lettuce
  • Wild Mushrooms sautéed with Leeks and Sherry
  • Sliced Turkey, Blue Cheese and Granny Smith Apple
  • Bacon and Quail Egg
  • SlicedTurkey, Cream Cheese and Cranberry Sauce
  • Prosciutto, Fresh Mozzarella and Olives
  • Blueberries and Lemon Curd
  • Brie and Cranberry Chutney

Kid Approved Mini Biscuit Toppings

  • Ham and Cheese
  • Mini Pepperoni Pizza
  • Hershey’s Kisses with Marshmallow
  • Fresh Berries and Whipped Cream
  • Peanut Butter and Jelly
  • Peanut Butter and Fluff
  • Cheddar Cheese and Granny Smith Apple


Lobster BLT on a Cream Cheese Biscuit

We are big on lobster for a lot of reasons.

We come from a small island community on the coast of Maine called Georgetown and many of it’s residents wake up well before sunrise and head out to haul traps in our chilly waters.  It’s a tough living and commands respect, and we all have friends and family tied to the industry.  One of my childhood best friends is a lobsterman, some of us are married to them, we drink a beer now and then with them, we trade biscuits for lobsters with them.  Our local politicians are lobsterman.  They are a part of us, just as we are a part of them.

Our favorite place to eat lobster is at Five Islands Lobster Company, a co-op that buys from many of the local boats.  They call your order by shouting out the name of one of the boats that hauls the traps. Its nice to hear the familiar names, often those of wives and daughters we know.  There’s nothing like that first crack of the claw, slightly burning the tips of your fingers to get at that precious knuckle meat as fast as you can (my favorite part).

Here’s a nod to our neighbors, a tasty recipe using the catch of choice in Maine.   (We’re sure they would celebrate the addition of some bacon and a biscuit.)

The Biscuit Girl


  • 6 Robinhood Meetinghouse Cream Cheese Biscuits
  • 1 pound lobster meat (dry) cut into 3/8ths by 3/8ths chunks
  • ½ cup finely diced onion
  • ½ cup finely diced celery
  • salt and pepper to taste
  • mayonnaise to taste
  • 1 ripe tomato, sliced
  • romaine lettuce leaves
  • 6-8 slices of bacon, fried

Preheat oven to 350 degrees.  Bake Cream Cheese Biscuits for 25 minutes or until golden brown on the outside and flaky inside.  While biscuits are baking, prepare remaining ingredients aside from the tomato, lettuce and bacon.  Combine just before serving. Top Cream Cheese Biscuits with lobster mixture and layer tomato, lettuce and bacon to taste.


  • Do not cut lobster too small
  • Be sure to mix ingredients just before serving
  • Also works nicely as an open face sandwich