Cheddar and herbs are baked into this specialty biscuit at Boujie Biscuit.
Covid is spiking … again. The election remains undecided as I write this, and chances are there’ll still be plenty of political controversy and yelling when you read this. It’s just plain common sense to reach for comfort food right now, and it’s hard for me to imagine an item more comforting than a warm biscuit.
Mmm, biscuits. No sooner did I write that than I want one right now. One of the simplest of breads, this buttery short, soda-risen delight is easy to make at home but difficult to perfect.
Biscuits are said to be a Southern specialty, the result of poverty driving a filling, delicious bread that’s easy and quick to make with simple ingredients. But you can find good ones in every state of the union, not just the South. Don’t believe me? Check out the Roundabout Diner in Portsmouth, N.H., and tell me what you think.
Quite a few restaurants offer splendid specimens, from corporate behemoths like Cracker Barrel or Red Lobster to Louisville eateries like Wagner’s Pharmacy to Gralehaus (where you can get your biscuit with duck gravy) and Please and Thank You (with its famous egg-and-cheese Chive Ass Biscuit).
In recent years, we’ve had the pleasure of seeing the arrival of restaurants where biscuits sit at the center of the bill of fare. Since Biscuit Belly blew up in NuLu, its owners seem eager to grow into a local chain, with three locations now and a fourth on the way. Jacksonville’s Maple Street Biscuit Co., said to be the nation’s first biscuit-centric restaurant (and now a Cracker Barrel property), plans to open a branch in the old KFC/Yang Kee Noodle shop in the Highlands soon.
It’s good to have choice, even in biscuits. But when I want a meal on a biscuit – a really big square biscuit sandwiched with a pile of something delicious – I’m inclined to head for Clifton and the tiny storefront that houses Boujie Biscuit.
Louisville’s first biscuit restaurant, Boujie is the project and passion of Cyndi Joyner, Brooklyn-born owner and cook, who consciously chose the modern slang word for “bourgeois” as her restaurant’s name to express class and rising hope. Moving into her third year in business this autumn, her operation appears crowded, yet properly socially distanced inside, with many customers enjoying their biscuit meal out front in the small grassy strip out front along Frankfort Avenue.
Yes, biscuits are comfort food, and Joyner’s four-inch-square, two-inch-tall buttermilk biscuits offer plenty of comfort, even before she fills them with more comfort food.
You can read the menu online but must call in for takeout or curbside pickup. “PLEASE CALL 502-269-8426 TO PLACE AN ORDER FOR PICKUP!!!” the online menu urges, and that procedure worked fine for us. ...
Read the complete article on LouisvilleHotBytes,
http://www.louisvillehotbytes.com/bouji ... it-comfort
You'll also find this review in LEO Weekly's Food & Drink section today.
http://www.leoweekly.com/category/food-drink/
Boujie Biscuit
1813 Frankfort Ave.
269-8426
http://theboujiebiscuit.com
https://facebook.com/boujiebiscuit
https://instagram.com/boujiebiscuits
