The Wenatchee World

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This Afternoon

Hi50° Chance Rain

Tonight

Lo35° Slight Chance Showers then Mostly Cloudy

Saturday

Hi54° Mostly Sunny

Saturday Night

Lo32° Increasing Clouds

Sunday

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Sunday Night

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Monday

Hi53° Partly Sunny

Monday Night

Lo36° Mostly Cloudy

Tuesday

Hi53° Partly Sunny

Tuesday Night

Lo37° Chance Showers

Biscuits rise in esteem

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There’s a Southern influence that lately has wended its way through Los Angeles restaurants, and its emblem is the biscuit. Tender, flaky, golden biscuits have risen on menus from Manhattan Beach to Melrose Avenue. Buttermilk biscuits, oat biscuits, cheesy biscuits, biscuits made with lard rendered from the fat of Mangalitsa pigs. Govind Armstrong shows his Georgia Low Country roots at Willie Jane in Venice, Calif., where diners have been known to dunk the buttermilk biscuits into the broth of Prince Edward Island mussels with tasso ham and preserved lemon butter. The most popular dish at the Hart & the Hunter in the Palihotel — besides maybe the plate of fried chicken skin that comes with hot pepper vinegar — is the tender, buttery biscuits. (And like some Southern grandma not willing to reveal her biscuit secrets, Brian Dunsmoor and Kris Tominaga won’t give out the recipe.)

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