Well, well, The Biscuit has been doing some writing on the side lately and got a little piece published in The Georgetown Independent. It’s a student paper, but the school is home for the summer.
The Biscuit analyzes why we all (do we?) like chain restaurants: predictability, branding, affordability and reputation. The beginning is intentionally […]

Last week, the New York Times featured an article that means a sad future for biscuits from the south.
White Lily flour, which has been made in Knoxville since 1883, is going to be made in a new plant in the Midwest. There has already been speculation via blind taste-tests that the once supreme ingredient in […]