Biscuits are that side that everyone loves. I mean, what’s not to love. It’s hard to say no to the warm, buttery, flakiness of love that brings comfort to the soul.
It’s biscuit month y’all and Chef Ted is back to spread the good news about that humble southern staple we all know and love. Let’s get to it.
Biscuitville, Biskit Junkie, Biscuit Love, Biscuit Bitch (No Joke, that’s a real spot) are just a few restaurant concepts that are using biscuits as a blank canvas to create awesome recipe concepts and menu ideas. From North, and South, to East to West, these fine establishments are shining a light on the amount of versatility that can come from a biscuit, at any time of the day, whether ala cart, on a buffet, smothered and covered, or as bread replacement for a sandwich.
Not to be left out of the equation, I do a pretty fantastic job when it comes to creating easy low labor solutions with our O-MAZING Pillsbury biscuits. My main objective when creating an idea is to keep things simple but still provide that wow factor that will both motivate the operator to want to make the idea as well as entice the consumer to want to purchase it. The key to my success with biscuits, is that I don’t view it as a biscuit. I see a piece of dough that can be manipulated to create all sorts of sweet and savory ideas. This old fashioned southern comfort is crying out to be rediscovered and reinterpreted.
Whether you’re serving that consumer that’s looking for Grandma’s biscuit, or that millennial that wants any and everything under the sun (that’s right I said it), keep Pillsbury in mind for all your biscuits needs. Check out a few of our ideas chosen to get you started in the right direction. You’ll be glad ya did.
Catch ya later,