![]() ![]() When Garvin was asked to write a biscuit book, she had trouble finding one in New England. “She realized that most people don’t make biscuits anymore, and she sells out every day,” says Garvin, who became a fan when she found the store’s scrumptious biscuit posts on Instagram. ![]() They became so popular, the mother of triplets opened a storefront. Michelle Tehan, aka the Biscuit Lady, learned to make buttermilk biscuits from her grandmother, and began offering them to family and friends, who would order by text. The chef-owner Heather Earnhardt just published a cookbook with recipes and recollections from her native North Carolina. Ī Southern food restaurant has found a following in the Pacific Northwest, offering a full range of biscuit sandwiches with everything from peanut butter and banana, to fried chicken with bread-and-butter pickles. The cheery cafe near the Natchez Trace is still considered one of the city’s top places to spot celebrities. “It’s just high-quality food in a nice atmosphere,” Garvin says. Its menu offers the full range of Southern fare, including country ham, red-eye gravy and, of course, biscuits that are so popular that the cafe even sells a mix. This Music City institution has been serving chicken and biscuits since 1951, finding fans as diverse as the Beatles and Kenny Chesney. She shares some favorites with Larry Bleiberg for USA TODAY. Indeed, the Southern favorite is starting to appear on restaurant menus around the country. “It’s almost like a forbidden fruit,” says Jackie Garvin, a biscuit blogger and author of Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen (Skyhorse Publishing, $19.99). The Alberta store is larger but you’ll probably wait there, too.View Gallery: Where to find great Southern biscuits all around the countryĮven in this carb-conscious age, there’s no denying the appeal of a flaky, buttery biscuit. Seating is extremely limited here on Belmont, and you should be prepared to wait in line, perhaps a long time, unless you arrive early in the morning. They still operate there on Saturdays, and now there are two sit-down restaurants. Pine State Biscuits was born as a stand at the Portland Farmers Market a few years ago. ![]() Coffee is by Stumptown, the OJ is organic, and the chocolate milk comes from a local chocolatier. There’s even a corn dog made with Otto’s Kitchen andouille. Sides include crispy, real hash browns, black-eyed peas, and over-the-top creamy grits grown in Oregon. Other sandwiches include things like house-made apple butter, fried green tomatoes, and braised collard greens (not on the same sandwich!), and there’s shiitake mushroom gravy for sausage-frowners. The signature Reggie Deluxe fills the biscuit halves with juicy fried chicken, bacon, a fried egg, sausage gravy, and cheese, and it’s as deliriously good to eat as it sounds. You can have yours with some local honey or marionberry jam, and that sounds just fine to us, but we especially love the sandwich extravaganzas. Pine State Biscuits is a minuscule eatery in Portland where you’ll find biscuits plain and fancy. So how did quality biscuits find their way to Oregon? Our cravings have, until now, been satisfied in Dixie, where folks are apparently born with the talent. This is too bad because we really love biscuits. We fancy ourselves pretty fair home cooks, but superlative biscuits have always eluded us (as well as, in our experience, our Northern compatriots). ![]()
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