Number 89: Brown Sugar-Black Pepper Biscuits from Little Skillet
Little Skillet daddy Farmer Brown worked out the formula for these angel biscuits, adapting a recipe by late Southern cooking icon Edna Lewis. Their rise comes from both baking powder and yeast, ensuring the airy lift of the former within the chewy structure of a Parker House roll. Little Skillet chef Christian Cicle packs brown sugar and a sprinkling of pepper on top, yielding biscuits with a delicately craggy surface. The taste? A semi-subtle buttermilk tang and molasses-y sweetness, with the buckshot sting of black pepper ― a worthy re-do of a Southern classic.
Little Skillet 360 Ritch (at Townsend), 777-2777; daytimes only