Serve with your favorite jam or sausage gravy. Remove from oven and brush immediately with butter. Bake at 425 Degrees for 8 minutes, or until tops are golden brown. Place on buttered sheet pan nestled together and brush tops with butter. Roll out dough to 3/4 inch thick, and cut biscuits with biscuit cutter (We use a 2 1/2 inch on the truck). Place dough on floured surface, and knead to smooth. Cover dough and rest in warm area for 30-40 minutes to rise. Add wet ingredients to dry ingredients, and stir with hands to just combine, being careful not to overwork the dough. Mix Yeast Ingredients in a large bowl while you gather the rest of the ingredients.“I could plow a field or two after that!” Karl exclaims. Specifically, his grandmother’s everyday biscuit with sausage gravy. We (and the rest of Nashville) are so glad he has mastered the biscuit since then! When he has a long day at the restaurant looming before him, we asked Karl what his favorite breakfast is. In his twenties, he whipped up a batch of his grandmother’s drop biscuits and they were less than edible. Surprisingly, Karl admits that his first attempt at making biscuits wasn’t all sunshine and success. (Take notes!) He responded that his personal go-to is a warm, fresh from the oven biscuit with really good butter, a drizzle of sorghum, and a side of coffee. First thing we wanted to nail down? What is his favorite way to eat a biscuit. We chatted with Karl to get the scoop on the biscuit kitchen. Their southern brunch is totally delicious and anything but serious, because who needs something pretentious so early in the day? Top magazines have recognized the restaurant with awards and we totally understand why. The duo began selling out of an airstream food truck, but have now moved into a stationary restaurant as of last year. Founded in 2012, their biscuit baby, Biscuit Love, brings buttery southern goodness to the Nashville area. The husband-and-wife team, Sarah and Karl Worley, have won our hearts. In Nashville, Biscuit Love is doing it all just right, here’s why. We’re always tweaking our recipe at home and searching out brunch spots that make the flaky, buttery pastry perfectly. and even if you don’t win, I think you should buy this book! It’s filled with so many great recipes. You guys have to try this shrimp and grits recipe and be sure to enter the giveaway down below! One lucky person will win a copy of Robyn’s book. I had shrimp and grits the last time I was in Charleston and I knew I had to make Robyn’s recipe. So, of course, I had to make Robyn’s creamy shrimp and grits! I used quick cooking grits but Robyn also shares how to make grits (using stone-ground grits) in your slow cooker! I love how Robyn describes her book: “The book is filled with family-friendly recipes that solve the dilemma of what’s for supper! You’ll find that the recipes are indeed easier, faster and fresher Southern classics with tips on sharing dishes with others and entertaining, how to recreate leftovers into another meal your family will love, tips on how to make recipes even easier, and a few simple swaps to lighten up many of those favorite Southern dishes.”Įach recipe is coded with specific icons to tell you if the recipe is 10 ingredients or fewer, can be prepared in 30 minutes or less, freezer friendly and slow cooker favorites! I love it and this makes looking at each recipe so much easier! Especially if you need to flip through quickly to find a 30 minutes or less recipe on a weeknight. like you will want to make and eat every single recipe in this cookbook! Robyn’s book is beautifully photographed. So far, I’ve made the Citrus Shrimp, I can’t wait to make Robyn’s Spinach and Artichoke Stuffed Mushrooms, her Sunday Roasted Chicken, Creamy Artichoke Chicken and her Georgia Peach Crisp, pictured below from pages 208-209. So when I found out one of my blogger friends, Robyn Stone, was coming out with a Southern food cookbook, I couldn’t wait to get my hands on it! Add A Pinch is filled with delicious, easier, faster, fresher Southern classics. It started with biscuits, working with White Lily flour and eating at Adele’s, one of Jonathan Waxman’s restaurants in Nashville. Creole Shrimp and Grits + A Giveaway! A fresh, faster, delicious spin on a Southern food classic from the Add A Pinch cookbook. You’ve got to try this recipe!Īfter spending time in Nashville, TN and Charleston, South Carolina last year, I fell in love with Southern food.
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