Tennessee is blessed with an abundance of different cities with a variety of amazing biscuits to choose from. Being Knoxville, TN based, we of course understand that the multitude of biscuit choices is never ending. We're surrounded in every direction (but we're not complaining)! As anyone could imagine, this makes our job incredibly difficult.
Though we find it nearly impossible to choose just one perfect Tennessee biscuit, we think the folks at Biscuit Love in Nashville, TN have the art locked down.
Karl Worley, a Southern Appalachian Mountains native, and wife Sarah Worley, a Northern born Pennsylvanian, launched Biscuit Love in 2012 originally as food truck featuring locally sourced and farm raised menu items. After one year in a borrowed truck and another in a customized Airstream trailer, they quickly became known and expected regulars at local farmers' markets in the Nashville area.
In 2015, Karl and Sarah decided it was time to elevate the Biscuit Love Truck to the next level and they opened a beautifully styled Biscuit Love restaurant in The Gulch, one of Nashville's most popular (and trendy) scenes!
For the 6th annual festival (Biscuit Love's second year participating), Karl and Sarah brought us “The Gertie,” which deliciously consisted of peanut butter, chocolate, and salty pretzels. Let's just say their line never seemed to get shorter...
When we discussed what gives Biscuit Love biscuits their niche, Karl had a particularly specific answer. “They are special in the sense that it connects me with my childhood,” he explained, “and different because I make 'angel biscuits' for the restaurant, which are leavened with a combination of yeast and baking powder.”
If any of our readers are unfamiliar with “angel biscuits,” there's no need to worry. Karl and Sarah have offered the recipe to one of Biscuit Love's most popular menu items, “The East Nasty,” (voted 2015's Best Sandwich via Bon Appetit Magazine), even making the biscuits from scratch!
The result should closely resemble this masterpiece (but we won't judge you if you need to test the recipe multiple times to get the “right” look):
If that isn't drool inducing, we don't want to know what is.
When asked his personal opinion on what makes the “perfect” biscuit, Karl's explanation revolved primarily around the importance of the ingredients used. “A biscuit, like many of the good breads from around the world, has to be eaten fresh out of the oven. A truly amazing biscuit comes from using the absolute best ingredients you can find. Buttermilk must be full-fat and without added ingredients, the fat should be pure, and the flour should be winter wheat. I am also of the school that believes a cast iron skillet is the only way to cook biscuits at home.”
There's no doubt that Biscuit Love should be the first stop on anyone's list upon visiting Nashville, and while you're there, be sure to give Karl and Sarah a big ol' biscuit hug from us!
316 11th Avenue South
Nashville, Tennessee 37203