![]() ![]() You feel the crisper the chicken like break and the tenderness of the waffle. And then a corn relish that I came up with, which is basically like a corn salsa but it’s fresh.And then we put the fresh maple syrup on top. ‘It’s stuffed with two fried chicken with our crunchy coleslaw. And Julissa’s ultra popular hand-held spin on chicken and waffles, known affectionately as “The Steve”. There’s also the “Gary Burrito”, named for groupie Gary Brew, stuffed with pork, chicken, eggs, onions, peppers, rice, and cheddar. And then the egg cracks and you get the goo of that into the pork. It has our pork with barbecue sauce, cheddar cheese sauteed up on the on the flat top, then we do an over medium egg on top. Named after Butter Ur Biscuit Superfan and sandwich creator, Jacob Kipp. We have a problem wrapping it and not eating it.”Īnd then there’s the Jacob Biscuit. But people don’t have a problem eating it. And then on the bottom you get a little bit of the spice with the sriracha aioli…with the delicious warm buttermilk biscuit. “You get the crispness and the saltiness of the cheese and then you get a little bit of the runny egg on top of the crust of the crispy chicken. Or the so-called Cheesy Bird sandwich, stacked with juicy chicken, egg, fried cheese, and sriracha aioli. The menu is lined with sandwiches, all served on those biscuits of course, like this spin on a Cubano with house roasted pork, sliced ham, pickles and mustard…. But I think the way she does it and the love that she puts into it is the experience when you come to Butter UR Biscuit.” “The way she cuts it? The way she bakes it? You know, you don’t want a flat biscuit. I gather the dough together and don’t but the rolling pin on it too much.”įrom there, the dough is cut and the biscuits are sent into the oven until they’re golden brown. This is forming dough layers.”Īfter blending in some milk and eggs, Emily rolls out her dough. “It will form layers as the butter is cut into the flour. It all starts in the mixer, where she meticulously makes sure the butter is cut into the flour perfectly. She’s here every day cranking out biscuits. And you’re like, I just want to go out there and I want to hang out with those guys because they have a lot of fun.”Īnd the most fun is happens back in the kitchen, where chef Emily Mitchell whips up some beautiful, buttery biscuits. You walk in here that you get hit with the aromas, the smells. I gotta go check it out what’s happening in there? They’re like we’re driving by we saw your name. It’s the brainchild of owners Julissa and Dwayne Walker- a fun-loving couple who created a concept that most definitely sparks curiosity. Located on Rantoul Street in Beverly, Butter “Ur” Biscuit is a food truck turned brick and mortar. It’s going to be flaky and buttery in the middle and it’s gonna have that crust on the bottom.The butter is gonna give it that rich creamy taste. You gotta use good butter.”Īnd they’re using lots of butter and a whole lotta love at Butter “UR” Biscuit. ![]()
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