![]() ![]() 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 food is fresh and flavorful, the prices are cheap, and the space is charming.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. Very good.įeathery Hash Browns ($2) were dusted with paprika and plated with stray tines of rosemary.Īny time animals are incorporated into the decor, especially pigs, I like to show them.Īfter our breakfast, it was easy to see why Pine State Biscuits had a line out the door. We also ordered a biscuit sandwich with a rutty house-made sausage patty, a slice of Oregon-made Tillamook cheddar and over-easy egg. Each component was solid, and the combination tasted excellent, sweet, spicy and tangy. McIsley ($6) is a biscuit sandwich with boneless fried chicken breast, crinkle-cut pickles, whole grain mustard and honey. I’m not much of a gravy fan, so we opted for the McIsley. The sandwich incorporates fried chicken, bacon, cheddar, gravy, and an egg on a buttermilk biscuit. ![]() To drink, Pine State Biscuits offers distinctly Southern beverages like sweet tea and cherry-flavored Cheerwine soda.Įsquire helped to make the Reggie Deluxe famous when it was listed as part of “The Best Sandwiches in America” in February 2008. Order at the counter and wait to hear your name, then grab your plates. The blackboard menu couldn’t be simpler: Biscuits & Spreads, Biscuits & Gravy and Biscuit Sandwiches. The walls host framed photos of rusted cars. There isn’t much to the decor, just yellow walls, a few tables and a counter that runs along the west wall. A couple friends recently raved about Pine State Biscuits, with good reason. Their biscuits became so popular that the trio decided to open a freestanding biscuit shop in SE Portland in early 2008. North Carolina natives Walt Alexander, Kevin Atchley, and Brian Snyder began selling biscuits under the Pine State Biscuits banner at Portland Farmers Market in the spring of 2006. ![]()
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