They call themselves Biscuit Love and it’s clearly b/c they know their way around a biscuit. Golden brown exterior, piping hot, flaky insides.
I am happy to report that the flavor and texture of their biscuits are just as they should be. So, we’re really not too worked up about it.īut let me take a minute to talk about something that any self-respecting southerner knows from birth. Of course, one man’s over-medium is another’s over-easy. Oh, and her egg was over-easy as well despite ordering over-medium. I tasted their sausage gravy and thought the flavor was spot-on though. I think she was expecting more of a classic milk gravy (like I make at home). Turns out, she isn’t as big a fan of “country” style sausage gravy. One of their big signature biscuits topped with ham, country sausage gravy, and two eggs. Those two minor issues aside, it was still a rockin’ solid breakfast biscuit. I ordered over medium because I wanted a slightly thicker texture. What I didn’t want to happen was the yolk to quickly spill out all over the plate leaving me to “mop” it up with the biscuit. Two, as you can see from the picture above, that egg was over-easy when I had asked for over medium. I regularly smoke my own meat, so I know good smoke flavor when I taste it. One, I would have preferred more smoke in the smoked sausage. If I’m being totally honest, I had a couple of minor issues. The lure of “smoked sausage” is too good to pass up at any southern restaurant. A biscuit topped with smoked sausage, aged cheddar, and a fried egg. These things alone could fill you up, but this is us we’re talking about….so….yeah. A wonderful combination of sweet & tangy to pair with a strong cup of coffee. But the fun doesn’t stop there….they are stuffed with a lemon mascarpone cream and served over a blueberry compote. And that my friends, is how we got the bonut. Biscuit dough fried like a donut, and then coated with a sprinkling of sugar. But Earl & Ellie chose love over social constructs and started a new family of their own. Theirs was a forbidden, torrid love affair and no one approved. But you have to understand that back in the day in the south, biscuits were meant to be with other biscuits and that was that. One day, a beautiful donut caught his eye (we’ll call her Ellie). He grew up in the humid south with all his biscuit family. Once upon a time, there was this biscuit (we’ll call him Earl). What are bonuts you ask? Well…let me show you. Other perks of being there early? Getting a table. Oh…hai. Overhearing the staff talk about having lines out the door by 9am made us feel good about being early risers. You’ll be handed a menu when you walk in the door so make up your mind while you’re in line. If you’re anything like me and you need a good, strong cup o’ joe first thing in the morning, then I have good news. It was actually perfect for us since we didn’t really have time for a sit-down, hour long breakfast. Given their popularity, this helps move diners through at a faster pace. It’s an “order at the counter-food is brought out to you” establishment. Soaring ceilings with exposed ductwork and rustic style furniture. Inside you’ll find the decor to be old school urbanism meets southern charm. They have a great location in Nashville’s hip downtown area – The Gulch. So we were excited to try some of their actual food in their actual restaurant. Our hometown of Knoxville has been host to the International Biscuit Festival for the past 6 years and Biscuit Love makes the short journey over the plateau to be an annual participant. And as any good foodie does, we did our due diligence on where to eat while we were in town.
Recent family events forced us to make a quick weekend trip to Nashville.
0 kommentar(er)
