Tired of the same old makers year after year?  Here are 2014’s most popular comeback kid… the local biscuit maker.

Photo:  Biscuits from BeeHive Oven in Williamsburg, NY

We all have our bread of choice.  Some go to the market for their baguette, others the nearest bakery for a croissant, but unless your family has passed down a tradition of biscuit making – the closest any of us have come to a traditional biscuit was the Bisquick in our parents cupboards.  Times have changed — these local biscuit makers have lead the way for a resurgence of the biscuit across the country:

Callie’s Biscuits

Callie‘s South Carolina recipe has passed down another generation from Callie to her daughter Carrie.  Their bakery in Charleston, South Carolina can make you a savory Sausage, Egg, and Pimiento Cheese, or a sweet shortbread w/ local jams.  If you want to hear a secret:  try their biscuits with cinnamon – “most heavenly thing ever.”  They are baked in trays, pull apart easily and have a crisp crust but have a southern inner dough-ness.  NEW!  Try their to-go prepackaged squares (pictured below), throw in the oven at 400 degrees and bake them fresh in your own kitchen. 1895 Avenue F,  North Charleston SC 29405 (843) 577-1198

BeeHive Oven Co.

This Louisiana and Texas recipe biscuit has made its way to Brooklyn, New York City, passed down from generations and improvised – they make for one incredible combination.  Owners John and Treva opened their biscuit popup at the famous Smorgasburg Market in 2013 and 13 months later opened a bakery and cafe in nearby Williamsburg, Brooklyn.  A flakier, rise dough biscuit with hints of grass fed New York state dairy and southern Missouri flour, the biscuits are made individually.  The outer shell is crispy around all edges, and the hexagonal shape makes for corners in every bite!  The biscuit is the center piece here, surrounded by fried chicken, cured bacon, seasonal jams, or the standard – John’s recipe, just butter and honey!  182 S 2nd St, Brooklyn, NY 11211  (347) 987-4960 @BeeHiveOven

Rise Biscuit Co.

If you want the taste of growing up on a farm eating biscuits for breakfast, lunch and dinner – that’s what Kay Allison’s Rise Biscuit Co is trying to make happen!  The recipe was passed down from her days growing up on a farm with her mom.   She couldn’t find a good recipe in Phoenix when she moved to the big city, and started baking her recipe for friends.  Well, today, you can buy her buttermilk biscuit mix (& gluten free biscuit mix that she perfected for her gluten sensitive daughter) pretty much anywhere in the US!  We made a batch at the Headquarters and they were dense yet fluffy, crispy on the outside with a firm center for spreading jams and pates on the inside.  Add Kay’s personal biscuit recipe with every Rise Biscuit bag of mix, sign us up for a monthly shipment!    Phoenix Farmers Market & Biltmore Union hello@risebiscuitco.com

Bang Bang Pies

A midwest recipe emerges in 2014 in the heart of Chicago, Illinois local food scene.  Michael and his team have created a home for the midwest biscuit recipe – they look at the biscuit as a very simple bread and build their menu around it.  Baked in sheets and cut into 3 inch by 3 inch by 3 inch thick squares, the local dairy and heritage lard is spilling out of every bite.  The outer shell is crispy but don’t let that fool you, the center has a dense dough texture that can be eaten as a meal on it’s own.   A midwest biscuit is not to be missed – especially if you’re a fan of other rich, midwest, comfort foods.  2051 N California Ave, Chicago, IL 60647 (773) 276-8888

Risky Biscuits

These biscuits and there are two, are as unique as its story.  Bianca and wife Jessica started Risky Biscuits this year at markets around the city, gaining support from the local food community in Detroit, working with the team at  DROUGHT, partnering with the Parker Street Market in the West Village, and the Germack Coffee Roasting shop in the Eastern Market across from the oldest farmers market in Detroit.  Risky makes two biscuit, one vegan biscuit – made with an organic vegan shortening, homemade vegan buttermilk, local tofu, lemon and kosher salt; and a buttermilk biscuit made from local butter, baking soda and baking powder, local buttermilk from Guernsey Dairy, and kosher salt.  Both biscuits are made from Michigan-grown Organic pastry flour.  The recipe creates a great rise, but leaves a dense taste and texture profile, with the perfect first impression at first glance.  You’ll see many more collaborations with Risky Biscuits in the Detroit area local food and craft scene, so keep an eye out for Bianca & her team!  They are something to try.  Parker Street Market in West Village, 1814 Parker St, Detroit, MI 48214 (919) 272-7368 bianca@riskybiscuitsdetroit.com

Biscuit Love Truck 

Farm to table Biscuit Food Truck started by husband and wife Karl and Sarah in Nashville, Tennessee

@BiscuitLoveTruck  |   info@biscuitlovetruck.com

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