About this tour
When Tom from our team joined Chef Regina's biscuit and brunch class, we found ourselves in an intimate kitchen session with just seven other people — the kind of setup where you actually get attention and leave having learned something. Over two hours, Regina walks you through making proper biscuits from scratch, then you sit down together to eat what you've made alongside other brunch dishes. It's a small-group cooking experience in the USA that feels more like visiting a knowledgeable mate's kitchen than a formal class, and you head home with a printed tea towel and cutter as a keepsake.
Highlights
- Tiny class size means Regina spots your technique and gives real feedback
- Hands-on biscuit-making from scratch, then you eat them straight away
- Shared brunch table with other home cooks — actual conversation happens
- Tea towel with Regina's recipe printed on it becomes a useful takeaway
- BYOB policy: bring whatever you fancy, Regina sorts glasses and ice
- Two-hour pace feels unhurried, not rushed through steps
What to expect
You'll arrive to a working kitchen setup where Regina walks through biscuit fundamentals — flour handling, butter technique, the works. It's hands-on; you're mixing and shaping, not watching from a stool. The group works in a rhythm together, and there's natural banter while dough rests. Once biscuits go in the oven, Regina brings out the brunch spread, and you all sit down to eat.
The atmosphere is genuinely relaxed. Regina's clearly done this hundreds of times and takes pleasure in explaining why things work — not just the steps, but the why behind them. If you've never made proper biscuits, you'll walk away knowing exactly what you did differently from shop-bought. The group dynamic feels like a dinner party rather than a class, which is refreshing.
Good to know
If you enjoy cooking and like picking up techniques in a low-pressure setting, this hits the mark. Small group means Regina gives you proper attention. The brunch is proper food, not token samples. You leave with something useful — the tea towel genuinely has her recipe on it, so you can make these at home. Bring your own alcohol if you fancy mimosas or a glass of wine with brunch; Regina will set you up.
Two hours isn't huge — you're focused on biscuits and brunch, not a full cooking repertoire. If you're after a formal culinary lesson with fancy plating, this is more casual. No alcohol provided by the class, so factor that into your planning if you want it.
Cap at eight people. Bring booze if you want it and let Regina know in advance what you need (glasses, ice, etc.). Bottled water and juice are on hand. Comfortable kitchen clothes recommended — you'll have flour on you.
Tour sold and operated by Viator via Viator. Descriptions on this page are original BugBitten summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.