The Deep South Biscuit Co., Atlanta, Georgia
With previous restaurant experience and a desire for flexibility, a food truck was the perfect endeavor for Gia Rosenfeld and her husband. Although Gia’s training is in traditional French fine dining, she says she wanted to focus on the basic Southern biscuit and liven it up without disrespecting its roots. Her hearty gravy is filled with hardwood smoked bacon and country sausage, and the vegetarian gravy is made with porcini mushrooms and sage. The three biscuits and gravy menu items include traditional biscuits and gravy; David’s Revenge, featuring ham, bacon, sausage, Cheddar, and egg smothered in sawmill gravy; and The Ricky Bobby, a combination of biscuits and gravy and a classic chicken biscuit—and it’s twice as popular as any of their other biscuits.
Willa Jean, New Orleans, Louisiana
At the modern Southern bakery and restaurant Willa Jean, celebrated chefs Kelly Fields and Lisa White have created a New Orleans hot spot. The restaurant serves breakfast, brunch, lunch, and dinner with thoughtful and creative dishes that both locals and tourists love. The “Biscuit Situation” section of the breakfast menu is popular with guests, and the classic biscuit with sausage gravy is a top seller. The buttermilk biscuits consist of layer upon layer of fluffy goodness, and the dish reminds Kelly of the biscuits and gravy her mother and grandmother used to make on Sundays when she was growing up. A visit to Willa Jean and a taste of its Southern fare is bound to bring back memories of the scratch-made meals that give the South its sense of place.
Biscuit Head, Locations in Asheville, NC and Greenville, South Carolina
At this fun and friendly restaurant, biscuits are considered the fluffy and buttery canvas for creations both traditional and new. Biscuit Head serves cathead biscuits and a wide variety of yummy gravies. Guests can order a biscuit, regular or gluten free, with their choice of one of seven gravies: Espresso Red Eye, Fried Chicken, Pork Sausage, House-made Veggie “Chorizo,” Sweet Potato Coconut, Mushroom Medley, or the gravy of the day. The menu also offers a Gravy Flight that lets customers try three gravies with their biscuit, as well as many other delicious breakfast dishes.
Photos courtesy of Amanda Lenhardt Photography, Valeri Lucks, Tom Douglas Restaurants, and Amy Wester.
This content was originally published in the March/April 2017 issue of Cooking with Paula Deen magazine. © 2017 Hoffman Media
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