Flying Biscuit Cafe: Creamy Dreamy White Cheddar Grits

I can still remember the first time I tasted grits that were truly transcendent. It wasn’t in some fancy restaurant, but at a bustling breakfast spot in Atlanta called Flying Biscuit Cafe. The Creamy Dreamy White Cheddar Grits were a revelation – each spoonful a velvety smooth cloud of cheesy comfort that made me understand why Southerners are so passionate about this humble dish. The secret, I quickly learned, was in the quality of the ingredients and the unwavering dedication to the perfect texture. Today, I’m thrilled to share a recipe inspired by that iconic dish, so you can experience the same creamy, cheesy bliss in your own kitchen.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 12
• Dietary Type: Vegetarian

Ingredients

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

Equipment Needed

• Large saucepan
• Whisk

Instructions

1. In a large saucepan, combine the water, half-and-half, kosher salt, and white pepper. Bring the mixture to a boil over medium-high heat.
2. Once boiling, slowly pour the quick-cooking grits into the boiling liquid while whisking continuously. Be careful during this step as the mixture can splatter, especially when adding grits to boiling liquids.
3. Reduce the heat to low and continue to whisk often, ensuring the grits don’t stick to the bottom of the pan. Cook, whisking, until the grits are thick and completely smooth, approximately 10 minutes.
4. Add the grated white cheddar cheese to the grits and stir gently until the cheese melts completely and is fully incorporated.
5. Whisk the grits again to ensure everything is well combined and smooth.
6. Turn off the heat and allow the grits to rest for 5 minutes. This resting period helps the grits to further thicken and allows the flavors to meld.
7. Add the cubed unsalted butter to the grits and stir until the butter is completely melted and the grits are smooth, silky, and shiny. The butter adds richness and enhances the overall texture.

Expert Tips & Tricks

• Use high-quality white cheddar cheese: The better the cheese, the better the grits! Look for a sharp or extra-sharp white cheddar for the most flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese just before adding it to the grits.
• Don’t skip the resting period: Allowing the grits to rest after cooking helps them thicken properly.
• Adjust the liquid: If you prefer a thinner consistency, add a little more half-and-half or water. For thicker grits, cook them a bit longer, stirring frequently.
• Prevent sticking: Whisking frequently is key to preventing the grits from sticking to the bottom of the pan and burning.
• Flavor boost: For an extra layer of flavor, consider adding a pinch of garlic powder or onion powder to the grits while they cook.
• Make ahead: Cook the grits according to the recipe instructions, then transfer them to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop with a little extra half-and-half or water to loosen them up.

Serving & Storage Suggestions

These Creamy Dreamy White Cheddar Grits are incredibly versatile. They make a fantastic side dish for breakfast, lunch, or dinner.

Serving Suggestions:

• Serve alongside scrambled eggs, bacon, and sausage for a classic Southern breakfast.
• Top with shrimp and a spicy gravy for a flavorful shrimp and grits dish.
• Use as a base for a veggie bowl with roasted vegetables and a fried egg.
• Garnish with chopped green onions, crumbled bacon, or a sprinkle of paprika for added visual appeal.

Storage Suggestions:

• Refrigerate: Store leftover grits in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the grits gently on the stovetop over low heat, adding a splash of half-and-half or water to restore their creamy consistency. You can also reheat them in the microwave in 30-second intervals, stirring in between.
• Freezing: While not ideal (the texture can change slightly), grits can be frozen. Allow the grits to cool completely, then transfer them to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	227.3 kcal	N/A
Calories from Fat	111 kcal	N/A
Total Fat	12.4 g	19%
Saturated Fat	7.7 g	38%
Cholesterol	36.6 mg	12%
Sodium	524 mg	21%
Total Carbohydrate	22.6 g	7%
Dietary Fiber	0.4 g	1%
Sugars	0.3 g	1%
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the grits for a spicy kick.
• Different cheese: Experiment with different types of cheese, such as Gruyere, Parmesan, or Gouda.
• Vegetarian option: To make the recipe vegetarian-friendly, ensure that the cheese used is made with vegetarian rennet.
• Dairy-free option: Substitute the half-and-half with unsweetened almond milk or oat milk. Use a dairy-free butter alternative. You may need to adjust the salt to taste. Nutritional yeast can add a cheesy flavor.
• Smoked Gouda Grits: Stir in 1/2 cup of smoked Gouda cheese for a smoky twist.
• Jalapeno Cheddar Grits: Finely dice 1-2 jalapenos (seeds removed for less heat) and add them along with the cheese.

FAQs (Frequently Asked Questions)

Q: Can I use stone-ground grits instead of quick-cooking grits?

A: Yes, but stone-ground grits require a longer cooking time (usually 45-60 minutes) and more liquid. Adjust the cooking time and liquid accordingly, and stir frequently to prevent sticking.

Q: Why are my grits lumpy?

A: Lumpy grits are often caused by adding the grits too quickly to the boiling liquid or not whisking frequently enough. To avoid lumps, slowly pour the grits into the boiling liquid while whisking constantly.

Q: Can I add other ingredients to the grits?

A: Absolutely! Feel free to add cooked vegetables, herbs, or spices to customize the flavor of your grits.

Q: How do I prevent a skin from forming on top of the grits?

A: To prevent a skin from forming while the grits are resting, place a piece of plastic wrap directly on the surface of the grits.

Q: Can I use milk instead of half-and-half?

A: Yes, you can use milk, but the grits will be less creamy. Half-and-half provides a richer texture.

Final Thoughts

Now that you’re armed with this delightful recipe, I encourage you to try making these Creamy Dreamy White Cheddar Grits. Embrace the simplicity of the ingredients, savor the comforting flavors, and experience the joy of creating something truly delicious. Don’t be afraid to experiment with variations and make it your own. And most importantly, share your culinary creations with loved ones and spread the cheesy, creamy joy! They are guaranteed to be a crowd-pleaser.