“Buttermilk, flour, butter, you know, just what you’d expect to be in a biscuit,” he said. What’s in the biscuits? Nothing special, Vidal said. These can hold up to biscuits and gravy and they hold up to a biscuit sandwich.” “So many biscuits that I’ve tried in my life fall apart and lose their structural integrity. “Our biscuits are handmade and we use a lamination process that creates layers and flakes within the biscuits,” Rosenberg said. It’s the first time either have run a business. The owners are longtime friends who previously worked together selling cars at a local dealership. Vidal, a graduate of the Culinary Institute of America, presented a biscuit for Rosenberg to sample back in 2020. It’s really hard to find a good biscuit around here, especially if you’re from the South.” “These are the best biscuits outside of Georgia. “I have to stop myself from coming here every morning,” Turner said. It’s tough news for Del Ray’s June Turner, who says she’s addicted to the biscuits and is trying to lose weight. “And structurally we’ve created a biscuit that can hold up as a sandwich, because most biscuits are very crumbly, and kind of fall apart.” “The perfect biscuit needs that little bit of sourness from from the buttermilk, and that extra buttery flavor,” Vidal told ALXnow. The owners of District Biscuit Company opened in December at 3401 Mount Vernon Avenue, offering a menu dedicated to Vidal’s creation. Flaky yet sturdy, Alex Rosenberg and Michael Vidal say they’ve created the perfect biscuit.
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