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Comment Archives: Stories: Restaurants: Last 30 Days

Re: “Weekly Open Thread: Biscuit Loving Edition

My Granny's secret to amazing biscuits? Use the recipe on the side of the Martha White/Lily White sack of flour (same with cornbread). Also & this is an exact quote "don't work the biscuit dough too much- don't even hardly look at it or it'll make hard biscuits."

And it's true! One of the best things I did before she passed away was to record her making biscuits one Christmas morning. Can't watch it yet, but am so glad we've got it to pass down one day.

Posted by bender on 03/27/2015 at 8:01 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

I love Bojangles biscuits... either the southern fried steak biscuit or a country ham, egg and cheese bicuit. They are so salty on top... I think that's why I love them. Bojangels aslo kept me alive in college, so they will always have a special place in my heart.

Posted by BelleNic on 03/27/2015 at 4:17 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

When I make biscuits, I use the recipe for "20th Century Biscuits" that my mother used, from Mrs. Dull's cookbook (a southern classic). I like butter, and if sweet is desired I use jelly or preserves or honey depending on mood. My family also practiced the sorghum-and-soft-butter-on-a-plate routine, but I never developed a taste for it. I love sausage biscuits and egg biscuits and bacon-and-egg biscuits. I don't like gravy with my biscuits, because I don't really like gravy. IF THEY ARE FRESH and haven't gotten hard, McD's and BK both make decent versions. I miss the steak biscuits from Mrs. Winners. Cracker Barrel is probably my favorite restaurant biscuit -- I like them softer over having a crunchy top. The frozen biscuits in a bag ain't bad in a pinch.

Posted by TL Ferrell on 03/27/2015 at 4:06 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

@humongous fungus among us: Wow. Thanks for the info.

Posted by MissBeth on 03/27/2015 at 4:03 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

A truly good biscuit can be eaten sans toppings. However, I do enjoy smuckers red raspberry jelly on my biscuits. It's one of the harder flavors to find tho. Sausage biscuits will forever remind me of waking up before the sun to go hunting with my dad.

2 of my cousins have a passionate devotion to steak and biscuits.

Country ham and biscuits with red eye gravy will always make me feel at home. I was probably a teenager when I realized sausage gravy is what most people think of when they hear "biscuits and gravy". Heretics.

Posted by mike on 03/27/2015 at 3:55 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

hardees is really good. the knife and fork (it may be something else now) is great. i also make really good ones but its hard to make them consistently good unless you do it a LOT.

1 like, 0 dislikes
Posted by Tee Lee on 03/27/2015 at 3:37 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

@Humongous — Thanks for the link! I am so pleased to learn about Wallemiomycetes.

And the Cornell Mushroom Blog, too. Guess I'll be keeping my maple syrup in the fridge.

1 like, 0 dislikes
Posted by Dana Kopp Franklin on 03/27/2015 at 3:27 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

@missbeth I have never put my Aunt Jemina pancake syrup in the refrigerator. It has never grown mold. Too many of those preservatives in it to prevent that I would guess.

1 like, 0 dislikes
Posted by Crackerjen on 03/27/2015 at 3:11 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

Hands down Hardee's. If they put a Hardee's in the Gulch, would you review their biscuits?

1 like, 0 dislikes
Posted by bs on 03/27/2015 at 2:55 PM

Re: “Beer, Bacon, Burlesque: A Cautionary Tale

Where's the much-awaited follow up article on this guy's promised refunds?? Multiple lawsuits currently being filed against him...a looong track record of ripping people off...lie after lie... With a little investigative journalism (wouldn't take much effort), this would make for an excellent story to BUST this scam wide open & finally rid this great city of this greedy bastard.

100% con artist. 100% Nashville's most wanted villain. The people have spoken!!!!!

Posted by IzzyB on 03/27/2015 at 2:04 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

@missbeth -

If you're feeling lucky.

1 like, 0 dislikes
Posted by humongous fungus among us on 03/27/2015 at 1:58 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

You guys can all laugh and make fun of me, but the best biscuits I've ever had are from Hardee's. I'll take them over Loveless, Biscuit Love, Big Bad Breakfast and even my beloved Beacon Light.

I do like Biscuit Love a lot though. I love that Chronic Bacon!

4 likes, 0 dislikes
Posted by BP on 03/27/2015 at 1:33 PM

Re: “Weekly Open Thread: Biscuit Loving Edition

I prefer honey on my biscuits.

But this thread brings up another thing that's bugged me lately. I visited a relative this past weekend and the pancake syrup was kept in the refrigerator. Then, I noticed the same at another friend's home. I always thought pancake syrup was stored in the cupboard at room temp. Honey doesn't go bad. Does syrup not follow this same rule?

1 like, 0 dislikes
Posted by MissBeth on 03/27/2015 at 10:15 AM

Re: “Weekly Open Thread: Biscuit Loving Edition

My one experience with Biscuit Love was unremarkable, better in theory than in practice. Between the wait and the prices, I'll probably stick to making my own; it's faster and cheaper.

2 likes, 2 dislikes
Posted by fancycwabs on 03/27/2015 at 9:54 AM

Re: “Weekly Open Thread: Biscuit Loving Edition

Does BL have maple syrup? Just wasn't a fan of the house syrup. Tasted like a caramel sauce which was too sweet. Didn't care for seeing the grease separate from the sausage gravy. Food was good overall. Wish I would have know the kids french biscuit came with everything on it already. Had to pay for another order with the syrup on the side. My 6 year old is a little ocd. My 9 year old loved everything. 4 entrees, two small juices, one coffee ran $55. Add the extra order for my 6 ye old and our family of 4 for breakfast was over $60.

I did love the biscuits. Would love it if they fried some county ham to go on them.

1 like, 0 dislikes
Posted by james on 03/27/2015 at 9:45 AM

Re: “Strategic Hospitality to Open 'New World French' Restaurant, Le Sel, in Adelicia

Yes and Yes again. Love French food. Love how the Goldbergs bring excitement to the culinary scene here.

1 like, 0 dislikes
Posted by Angela Roberts on 03/27/2015 at 8:33 AM

Re: “City Winery Declares the Start of Rosé Season with a Grand Tasting

I've discovered as a no-longer-quite-so-young man that my spring fancy turns more to tequila with an accompanying sangrita...

1 like, 0 dislikes
Posted by pogo on 03/26/2015 at 10:49 AM

Re: “The Weekly Open Thread: What's Your Favorite Veggie Burger?

I must say, I was skeptical of beets in a burger since I am not a huge fan, but I am a total convert in large part due to The Stone Fox. Their veggie burger is seriously good!
I also really like Fido's and PMs. Oldies, but goodies!

Posted by LRA on 03/24/2015 at 9:18 PM

Re: “Celebrated Washington Winemaker Charles Smith Is Coming to Town

I've enjoyed several bottles of Charles Smith wine in the last few years and they are always outstanding! I can't wait for this tasting! I've really been looking forward to this event. :)

2 likes, 0 dislikes
Posted by nashjar on 03/24/2015 at 3:50 PM

Re: “Tandy Wilson Named Beard Award Finalist for Best Chef-Southeast

Let's Go T!

Posted by Vegan Paula Dean on 03/24/2015 at 3:49 PM

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