Check out more great Louisiana recipes at .īutter has always been a community-focused space, the kind of coffee shop that makes the neighborhood feel like a small town in a big city. Courtney is the Online Editor at Hoffman Media, publisher of Louisiana Cookin’ magazine. This blog was submitted by one of the International Biscuit Festival freelance writers, Courtney McDuff, who also obtained these photos. Bake at 365 until tops and bottoms are golden brown and the middle have set. With seams facing down, roll into a square.Ĭut into squares of desired size. Roll into an approximate 12 inch by 8inch rectangle. Put the dough onto a floured surface and roll into a rectangle 12inch by 8inch.įold the top of the rectangle halfway toward the middle, fold the bottom of the rectangle on top. Grate cold butter and add to dry mixture.Īdd buttermilk to mixture and combine until all of the dry ingredients are hydrated. Cook for 5 minutes or until gravy thickens up (you may or may not use all of the roux).ĥtablespoons butter, grated through a cheese grater and chilledĪdd all dry to a large bowl and mix by hand until combined. If gravy is too thin, melt 4oz of butter, stir in 4oz of flour, cook for 5 min (until flour taste is gone) and slowly add into hot gravy. If gravy is to thick, thin it out with milk. Taste to make sure flour has been cooked out, if not cook for another 5 min or until gravy doesn't have a flour taste. Turn heat to high, gradually whisk in milk, whisking constantly, 7 to 10 minutes or until gravy is thicken to your liking add in salt, pepper, red crushed pepper and tabasco. Once meat is cooked sprinkle the one cup of flour over meat until all meat is coated and a light fond is created (do not let it get dark). She was by far the biggest advocate in my life for pursuing my passion for food and service.”Ĭook sausage in a large skillet over medium heat, stirring until beef is no longer pink. My grandmother always encouraged me to be true to myself, and to put all of myself on the line in everything that I do. “Willa Jean was my grandmother's name,” says Kelly. “It became a natural fit. Lisa and Kelly joined forces in 2015 with the goal of opening a restaurant/bakery that combined everything they love about food and hospitality into one space. Lisa honed her craft, perfecting the breads and sweets as Domenica, a stylish Italian eatery.

The two eventually found their way into chef and restaurateur John Besh’s various restaurants, where Kelly has spent years developing the company’s pastry programs. And then I remember getting Mastering the Art of French Cooking and it petrified me!” Lisa says, “I grew up playing with recipes from Betty Crocker cookbook - the red edition. “Baking was a constant part of our home kitchen, even from a young age.” “My mom is an incredible baker, from whom I still steal recipes,” says Kelly. The magic comes from years of experience. This flour is milled from a specific part of the wheat, and the result is a light and tender product.” Lisa says, “I can't believe we are telling the world this…but we use Caputo “00” Pasta Fresca. “Combine the dry ingredients, cut in cold butter, finish with buttermilk until the flour is hydrated. The dough is then rolled, folded over several times, and then cut. We let the biscuits rest in the cooler and then brush them with cream before baking.” “The technique is pretty simple,” Kelly says.

Handsome biscuit business card