Place the dough on a floured surface and knead until smooth. Cover and let rest in a warm area to rise, 30 to 40 minutes. Add the yeast mixture, buttermilk and butter to the dry ingredients and stir with your hands to just combine, being careful not to overwork the dough. Whisk together the flour, baking powder, baking soda, salt and the remaining 2 teaspoons sugar. When burgers are cooked, pull off and palace on the bottom portion of the sliced biscuits and to with bacon jam.Mix 2 teaspoons of the sugar, the yeast and 1/4 cup warm water (around 115 degrees F) in a large bowl and let bloom for 30 minutes. After flipping the burgers place 4 ounces of pimento cheese on top so that it will begin to soften from the heat. When it is preheated, place a little oil in the pan and cook the hamburger patties to your desired temperature. Place cast iron skillet over medium high heat. Form into patties and season with salt and pepper. Divide the beef into 6 equal portions. cook for 5 minutes until comes together into a jam consistency. Add garlic, cook for two minutes, add the bacon back to it, add tabasco and black pepper.Chop the onions into small dice and cook the onions in 1/4 cup of the bacon fat until translucent, add brown sugar and cook on low for ten minutes.Serve with your favorite jam or sausage gravy. Remove from oven and brush immediately with butter. Bake at 425 Degrees for 8 minutes, or until tops are golden brown. Place on buttered sheet pan nestled together and brush tops with butter. Roll out dough to 3/4 inch thick, and cut biscuits with biscuit cutter (We use a 2 1/2 inch on the truck). Place dough on floured surface, and knead to smooth. Cover dough and rest in warm area for 30-40 minutes to rise. Add wet ingredients to dry ingredients, and stir with hands to just combine, being careful not to overwork the dough. Mix Yeast Ingredients in a large bowl while you gather the rest of the ingredients.“I could plow a field or two after that!” Karl exclaims. Specifically, his grandmother’s everyday biscuit with sausage gravy. We (and the rest of Nashville) are so glad he has mastered the biscuit since then! When he has a long day at the restaurant looming before him, we asked Karl what his favorite breakfast is. In his twenties, he whipped up a batch of his grandmother’s drop biscuits and they were less than edible. Surprisingly, Karl admits that his first attempt at making biscuits wasn’t all sunshine and success. (Take notes!) He responded that his personal go-to is a warm, fresh from the oven biscuit with really good butter, a drizzle of sorghum, and a side of coffee. First thing we wanted to nail down? What is his favorite way to eat a biscuit. We chatted with Karl to get the scoop on the biscuit kitchen. Their southern brunch is totally delicious and anything but serious, because who needs something pretentious so early in the day? Top magazines have recognized the restaurant with awards and we totally understand why. The duo began selling out of an airstream food truck, but have now moved into a stationary restaurant as of last year. Founded in 2012, their biscuit baby, Biscuit Love, brings buttery southern goodness to the Nashville area. The husband-and-wife team, Sarah and Karl Worley, have won our hearts. In Nashville, Biscuit Love is doing it all just right, here’s why. We’re always tweaking our recipe at home and searching out brunch spots that make the flaky, buttery pastry perfectly.
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