breakfast JUST isn’t complete without warm and buttery biscuits. WITH Heartfelt memories of CAST IRON AND campfires, biscuits are a labor of love IN LOUISIANA.
What makes the best biscuit is still a lively debate in our kitchen: rolled or drop? Butter or shortening? Buttermilk or cream?
Our FAVORITE IS THE buttermilk drop biscuit. Big and bold catheads are a fixture across the Louisiana delta. And they’re just as fun to eat as they are to make.
THE PERFECT PARTNER? OUR CANE BUTTER MADE WITH LOCAL CANE SYRUP.
We UNDERSTAND THAT sometimes a biscuit must stand shoulder to shoulder with its biscuit buddies in YOUR FAVORITE cast iron.
in our kitchen, each drop biscuit starts as a palmful of dough, baked apart TO BE crispY ALL OVER. They’re crumbly, but sturdy. Creamy buttermilk, farm fresh butter and soft red winter wheat harmoniously combine to keep our biscuits soft, light and airy.
