Butchertown Hall Biscuits and Brisket Gravy

Are you in Nashville for the weekend, or the week, or the foreseeable future?  Are you looking for brunch, preferably one that involves biscuits and a little creativity? Well, I have a suggestion for you. 

Butchertown Hall is a relatively new place in the constantly evolving area just north of downtown called Germantown. As you might gather from its name, it is rather meat-focused. They offer a wide variety of roasted and smoked meats, and house-made sausage, all of which is delicious – everything I’ve tried so far anyway. They are in a gorgeously designed space – open and light, modern and historic and industrial all wrapped up together. 

Today I’m here to talk about one thing in particular. Biscuits and gravy. Brisket gravy. Whoever heard of such a thing? I like to think I’ve become fairly knowledgeable about biscuits and gravy in recent years, but they have always been of the sausage variety. This was different. 

First, let’s talk about the biscuits. This dish is served with three medium-sized, flaky, buttermilk biscuits. They have a nice, slightly salty, top crust to them. They are split and covered with gravy, then topped again, making for a very nice presentation and excellent gravy-to-biscuit ratio. 

And then there is the gravy. Creamy, smoky, not too salty, with brisket mixed in. The whole thing is topped with even more brisket. The brisket was tender and flavorful and the entire dish worked together perfectly. 

One of these days I will have to devote a post to all the things I’ve learned about biscuits and gravy in recent years. Meanwhile, I advise you to head over to Butchertown Hall, grab a seat at the bar, and order you some. You won’t regret it. 

New Find – Lay’s Biscuits and Gravy Potato Chips 


This is kind of an unusual review, I have to admit. Lay’s has this flavor contest. I think they did it last year but I don’t recall the flavors. Imagine my surprise this year when I saw that they have a Biscuits and Gravy flavor! You know you want to try them. 

This morning we were looking for something “light” for breakfast. Ordinarily I would not consider potato chips, but these have “biscuit” in the name so I made an exception. 

They looked, as one might expect, like potato chips, with flavor dusted lightly over them and what appears to be a bit of pepper. They tasted, if not exactly like biscuits and/or gravy, really good! If I didn’t know what they were going for, I don’t think I would have guessed. Regardless, there was a bit of buttermilk tang to it, pepper, and some other spice that did remind me of sausage.   


Overall, I think they did a really good job with this flavor combo. There are three others: Reuben, Gyro, and  Truffle. You can vote on your favorite, starting tomorrow. I doubt I’ll try the other flavors, but I just might vote. The  story from the submission is kind of cute, the chips were good, and, well, biscuits!

Confessions of a Biscuit Groupie

The Road to the Biscuit Festival | Persnickety Biscuit

The International Biscuit Festival is this weekend. If you have not already made plans to attend, you should. Just cancel whatever you had going on Saturday and get your hungry self to Knoxville. If you are already in Knoxville? Well, lucky you! Check out my festival tips from two years ago and head downtown on Saturday morning for some biscuit goodness! In honor of this weekend’s festival, I am posting my recap from last year. If you are on the fence about attending, perhaps this will change your mind.


Pork Maple Syrup Biscuit


Biscuitfest 2014

It was almost a disaster. I bought my ticket and happily traipsed off, only to look down at my hand and realize in horror that I had somehow already lost the ticket. Not twenty yards from the booth! I felt like a little kid whose ice cream had rolled off the cone onto the ground. I must have looked like one, too, as M. went back to the booth and explained. The kind fest-worker peeled another ticket off of the stack and handed it to me. Whew. Disaster averted.

Biscuit Ticket | Persnickety Biscuit

Humbled, we began again. Luckily, the previous day I had gone back and read my advice to festival goers from last year. One of the key pieces of advice was to arrive early. Tickets go on sale at 8:30 and they start serving biscuits at 9:00. Technically. But several started serving early, including Tupelo Honey, so we were able to get one of their large, fluffy, peach BBQ chicken topped masterpieces before a line really formed.

Biscuit Festival 2014

With a biscuit in our stomachs and a thimbleful of coffee (given away by one of the Biscuit Boulevard vendors), we were fortified and began sampling our way through the festival.

Biscuit Festival 2014

Biscuit Festival 2014

These were incredible – from Nashville-based Biscuit Love. That tomato jam. That pimento cheese. That biscuit.

After a few biscuits, we stopped eating the whole serving. We knew from last year that you can get very full very fast. It is kind of a waste, I know, but if you want to try a lot of biscuits, you need a strategy. There were a few that were smaller and we fully consumed those, and others were just so darn good that we ate every bite before realizing what we had done. We got a kick out of the couple we met in line who were filling up bags with their biscuit selections. They were going to take them home to enjoy in the peace and quiet.

Biscuit Festival 2014

We moved back and forth among the lines of booths until at some point we realized that we could not move at all. The lines had gotten so long and the crowd so thick that you could not tell where one started and another ended. Still, there were biscuits to be tasted. We bought a third and final ticket for our last selections and got into one of the longest lines with an elaborate biscuit at the end of it. The line stretched around the corner and about a block down the side of the building. It was, ironically, kind of a relief to be out of the crush of humanity on the main drag. Eventually, we made it through the line for that biscuit and our remaining spots in our ticket were filled quickly.


Points for presentation – this one was from Biscuit Head out of North Carolina, I think. Called Country Fried Dream. And it was.


Biscuit Festival 2014

It was called the Hawaiian Hillbilly. I just remember there was bacon involved and some kind of banana jam. Sublime.

After the biscuits, we stopped at the Sprouted Designs booth, since it is owned and operated by M’s cousin. We bought a couple of gifts and then she gifted us with a few towels as a wedding gift, which we will treasure. Such a nice surprise!

On our way out of the festival, we glanced at the booths we had missed. I noticed that this one had a full jar of votes for best biscuit and realized we had probably missed something really good. One more reason to return in 2015!

Biscuit Festival 2014

Terrible picture, I know, but I had to include it. This one won and we did not even get to try it! There was corn, tomato, and Bentons Bacon involved, apparently.


Josephine’s – Biscuits on my Mind

It has been a while since I posted, but that does not mean I am not testing out biscuits. Check this one out. I met a gaggle of girlfriends for brunch at Josephine’s a couple of weeks ago. I did not choose the location and had no expectations that I would find biscuits. But I did!

Josephine’s is a relatively new restaurant, nestled in the middle of the 12 South neighborhood. This was my first time there. The interior was warm and elegant, and even bright for a rainy Sunday morning in February. The company was, of course, excellent. It has been a busy winter and I had not seen many of the attendees for weeks, if not months. I missed my friends!

This was listed as a starter on their menu – one biscuit with gravy. Isn’t the presentation wonderful? I decided that would be plenty for my meal and it was. I realized recently that I am becoming a connoisseur of sausage gravy, so my expectations were high. This version did not disappoint. The sausage was clearly homemade and liberally distributed throughout the gravy. It was smoky and spicy – right up there with the best of the best. The biscuit itself was perfect – big, fluffy, and buttery. It was also sturdy enough to carry the gravy, a little-known requirement. Every bite was the perfect proportion of gravy to biscuit. I nearly licked the plate, truth be told.

So, if you are in Nashville and looking for biscuits and gravy, Josephine’s is well worth the stop. Even if you are not looking for biscuits, it is still worth the stop. Everything that our table ordered was admired, savored, discussed, and eventually devoured.


No Fail Buttermilk Biscuits

No Fail Biscuits | Persnickety Biscuit

Are you looking for the most light, melt-in-your-mouth, savory, buttery biscuits for your holiday table? Or just for breakfast. Or for no reason at all. Look no further. These biscuits are made using a unique process that transforms the lowly biscuit into a new category of fluffy goodness. They are so easy that I decided to call them “no fail” biscuits. There is no guesswork, no kneading, and simple clean-up.

I stumbled on this recipe when looking for something to make for a friend’s pot luck “Biscuit Brunch.” Blogging about biscuits is fun, but it puts the pressure on when I’m asked to take biscuits somewhere. They can’t just be biscuits. They can’t just be good. They have to elevate the whole idea of a biscuit. So I pulled out the biscuit bible, aka Southern Biscuits by Nathalie Dupree and Cynthia Graubart. This cookbook is a treasure trove of recipes, history, folklore, and a variety of biscuit techniques.

Southern Biscuits

Why did you choose this biscuit recipe?

The recipe I chose to make is Shirley Corriher’s Country Buttermilk Biscuits, aka “Touch of Grace Biscuits” (link to great video of Shirley). What attracted me to it was the unique “wet dough” method. I had read about shaping the dough while wet, and this seemed like a great time to try it out. I added black pepper and chives to enhance the flavor.

What is persnickety about this recipe?

This recipe is all about technique. You mix up a super wet dough, like this:

No Fail Biscuits | Persnickety Biscuit

Then you scoop it out and put it into a pile of flour – having an actual scoop really does make a difference here. One of the bonuses of this recipe is the easy cleanup. Instead of getting flour all over your counters, it is contained in the pan you choose. You gently roll the dough in the flour, shape it into a ball in your hands, and put it into your pan, snuggling them all together. You’ll notice that the balls of dough actually feel light and rather delicate. This is a good thing.

No Fail Biscuits | Persnickety Biscuit

After baking, you brush them with plenty of butter, which makes them look lovely and taste even better.

No Fail Biscuits | Persnickety Biscuit

So how were the biscuits?

They were fabulous – the texture was light and delicate and the chives gave a burst of flavor. By themselves, they were amazing.  They also turned out to be the perfect vehicle for the sausage gravy that I made. I think I’ll have to do a whole post on gravy some time. Meanwhile, just know that these biscuits and gravy go together like, well, biscuits and gravy.

No Fail Biscuits with Gravy | Persnickety Biscuit
>>> Click here to download printable recipe.

No Fail Buttermilk Biscuits with Chives and Pepper

Adapted from Shirley Corriher, via Southern Biscuits

Makes 12 large or 20 small biscuits


  • 2 cups self-rising flour (White Lily is my favorite for biscuits)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper, or to taste (optional)
  • 1/4 cup shortening, frozen, chopped into 1/2 inch cubes
  • 1/8 cup chopped fresh chives (optional)
  • 2/3 cup whipping cream
  • 3/4 cup good buttermilk (I used Cruze Dairy farms)
  • 1 cup all purpose flour, for shaping
  • 2 tablespoons melted butter


  1. Preheat oven to 425 degrees. Line either 9-inch round or 8 X 10 inch rectangular pan with parchment paper.
  2. In a medium bowl, whisk together the flour, sugar, salt, and pepper. Using fingertips, work in the cold shortening until crumbly. It is ok if there are different size lumps, but none should be larger than a pea. Add chives and mix. Then stir in the buttermilk and cream until just incorporated. The dough will be very sticky.
  3. Spread the all-purpose flour onto a cookie sheet. Use a scoop to take about 1/4-1/2 cup of dough and put it onto the flour. An ice cream scoop is great for this. Using your hands, toss the pieces of dough with the flour, coating all sides. Shape into a ball. Place in pan on parchment. The biscuits can be placed close together. Continue until all dough is formed and pan is full.
  4. Bake for 20-25 minutes. Biscuits are done when light brown and have a slight “give” when pressed. Brush with melted butter.
  5. Share with someone you love!

Husk Biscuits and Gravy

Biscuits and Gravy

“Have you been to Husk yet?”
“We just went to Husk.”
“We just made reservations for Husk.”
“You just have to go to Husk.”

This is what They said. But did we listen to Them? No. The demands of engagement, moving, and wedding plans sadly derailed much of our adventurous eating out. Months passed.

Then my hip Atlanta cousins came through town for a family wedding. “Have you been to Husk?” They asked. Chastened, we answered that we had not but that we must go for brunch that very weekend.

Hip cousins wisely made reservations. We did not and did not stand much chance of getting a table. So we followed our old dating routine and went straight to the bar, which, although tucked away in a corner of the lower level, was bright and cheerful and, for the moment empty.

Hip cousins hung with us for a Bloody Mary and a fun visit until their table was ready. Then we had to focus on the menu.

It did not take long to decide, once we caved and agreed to order all of the things we really wanted. To start, we went with the biscuits and gravy.

Biscuits and Gravy

I don’t know what I expected, but I can tell you that my expectations were far surpassed. Photos will never do this dish justice. Words cannot adequately describe. This was the most basic of comfort foods accompanied by sophistication and complexity of flavor and texture.

The biscuits were perfect. Fist sized with a slightly salty crust on the outside. Moist and somewhat peppery on the inside. Melt in your mouth. Glorious. Still, it was the gravy that took this dish over the top. I don’t know what kind of sausage they use, but it has an incredibly rich and deep flavor that infused all of the gravy.

The rest of the meal was wonderful, too. M got the Benedict and I had the french toast that seemed to contain everything except the kitchen sink: maple syrup, peaches, blueberries, and whipped cream; bread filled with peanut butter. Somehow, all of these ingredients were balanced so well that they worked together perfectly. Best french toast ever.

French Toast

Now when someone asks, “Have you been to Husk?” We can enthusiastically respond, “Yes! And it was fabulous!”

Persnickety Pins – 6 Biscuits Someone Must Bake

We are almost halfway through National Biscuit Month – that’s right, September is officially the month of biscuits! And all I can think is, “MORE.” We must have more biscuits!

Over the last couple of years I’ve pinned so many recipes that look fantastic, but the time has come to admit that I simply cannot make them all, at least not this year. Perhaps not even in this lifetime. But I can still share them with you.

I’ve culled through my 357 pins and pulled out a few recipes that look particularly unique and delicious and worthy of sharing. While I have not tried them, I did review them carefully to make sure the proportions of ingredients looked correct and the flavor combinations winning. If you should try any of these, please let me know how they turned out!

Chocolate Buttermilk Biscuits from A Cozy Kitchen

Chocolate Buttermilk Biscuits

Lemon Cornmeal Biscuits from Jane’s Adventures in Dinner

Lemon Cornmeal Biscuits

Everything Biscuits from Peas and Crayons

Everything Biscuits

Rosemary Orange Cream Biscuits from Southern Souffle

Orange Rosemary Biscuits

Mexican Street Corn Biscuits from Jessica Webster on Ann Arbor News

Mexican Street Corn Biscuits

Strawberry Black Pepper Biscuits from A Cozy Kitchen

Strawberry Black Pepper Biscuits

Now, go make some biscuits, and share them with someone you love.