![]() We liked it so much, we went back for our last breakfast before departing on Saturday.Īt that first breakfast, I had their world famous buttermilk pancakes: ![]() Our gracious Atlanta hostess, Nicole Miller (who put us up for five nights!) recommended that we breakfast at Ria’s Bluebird before driving up to Athens on Monday. It still hit the spot.īiscuit #2 comes to us from Ria’s Bluebird: But with a dollop of apple butter, I couldn’t complain. Whereas the Flying Biscuit biscuit used to feel like it was made in the kitchen by hand, this one felt like it came off the factory line. This particular biscuit was good enough- Lizzie the Photographer, my fearless companion, enjoyed it as much as I did-but it lacked the pizazz of the original. Indeed, The Flying Biscuit biscuit has seen better days. ![]() For me (and I live near the one in Candler Park)…not so much.” wrote: “I hope you find it to be the way you remember it being. For those who remember my last trip to Atlanta (see my Atlanta Lover’s Guide to Atlanta), I have a sentimental attachment to the Flying Biscuit biscuit because it was the biscuit I fell in love with during college.Īs time has marched on, though, The Flying Biscuit-which used to be a quirky hippie-dippy cafe with only two locations-has become a chain and many of my Twitter followers warned me to lower my expectations. That there, what you see on the left, is a Flying Biscuit biscuit. The biscuits I ate on this most recent trip ran the gambit from inauthentic cakey discs to deeply authentic biscuits worthy of the most discerning Southern scholar.īut let’s start with the inauthentic to get it out of the way: Specifically: Atlanta, Georgia, where I went to college and law school and where I just spent a week cooking with chefs for my cookbook. For all you know that baking powder came from Newark, New Jersey.Īnd yet, the best biscuits I’ve ever had all come from the South. But with biscuits, there are so many variables–the butter, the flour, the baking powder and the buttermilk–you can’t explicitly tie the biscuits to a place. In wine, as in coffee, we can talk about the soil and growing conditions of the grapes or beans and how that affects the end product. Squeeze a little lime juice on top and top off with chipotle sour cream.Is there such a thing as biscuit terroir? Set the spinach in the center of a plate and place 2 to 3 bean cakes on top. Add the diced tomatoes and toss to warm through. Add the spinach, season with salt and pepper, and wilt. While the patties are in the oven, add enough oil to coat a medium saute pan and place over medium-high heat. The patties should have a golden brown crust. Add 2 to 3 patties and cook for about 1 minute, and then turn and sear the other sides for 1 more minute. Drain.įor the vegetables: Saute all ingredients in a medium saute pan in the oil over medium-high and set aside to cool down.įor the patties: Take about 3/4 cup black beans after they have cooled and put into food processor and pulse until the beans break apart but don't form a big ball of mush.Īdd the beans to the sauteed vegetables and mix in the flour, cumin, salt and pepper, and adobo and form into 6 to 8 patties.Īdd enough oil to coat a medium saute pan and place over medium-high heat. The beans are ready when they are tender, about 1 1/2 hours. Cover with water and bring to a boil, and then simmer, covered. For the sour cream: Mix all the ingredients together and set aside.įor the black beans: Combine the black beans with the onion and garlic cloves.
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