Big biscuit menu8/7/2023 ![]() ![]() In order to provide our guests with the highest quality barbecue, we make limited quantities daily. Serve with crusty bread.Select a Meat and Then a Choice of Two/Three Sides (Included). Add seasonings, Italian dressing mix, broth, rice, chicken and half-and-half. Make a roux with butter and flour in Dutch oven. Best yet, use your leftover chicken or get a rotisserie chicken.Ģ packages dry Good Seasons Italian salad dressingĦ cups chopped or shredded rotisserie chicken Here's one of Blevins' favorite meals to prepare in a hurry. Q: What's something people may not know about you?Ī: My husband (Tony) and I danced on a clogging team, the Country Connection, representing the state of Georgia for 16 years. And I've driven many miles for a good hot dog. Q: What's your favorite restaurant in the Chattanooga area, besides your own?Ī: I love to go eat at Home Folks in Soddy-Daisy. It's not just what you put in the bowl that counts. As I teach in my classes, learning to "feel" the dough is a gift you have to practice to perfect. Q: What's the one tool in your kitchen that you can't work without?Ī: My hands and a bag of flour. And God brought us all through it healthy. How did you manage, particularly when you and your new husband, Buddy Blevins, had your home destroyed by the April 2020 tornado, right as the pandemic was taking hold?Ī: I pulled my team together and told them that I had decided we were going to keep going and working. Q: Many locally owned small restaurants didn't survive COVID-19. (READ MORE: Making biscuits again and feeling the love)Ī: I always say, if you eat a strawberry shortcake biscuit for breakfast, all your troubles go away. They're bigger, fluffier and just better. Then I'd test them on salesmen and contractors asking, "Is this the biscuit?" And they would always say yes, but when the recipe was the right one, I knew it. As we painted and renovated this building, I would experiment on recipes and would make different kinds of biscuits every Saturday. Q: What makes your biscuits different from other places known for their biscuits, like Hardee's, for instance?Ī: The biscuits we make are not my mother's biscuits. Of course, everything in life is like that - anything that's worth having, that is. Q: So has it worked as you thought it would?Ī: Be careful what you pray for, because when you get blessed with it, you have to manage and take care of it. (READ MORE: Cabe cooks up big dreams at Biscuit Barn) ![]() So I put my heart and soul into The Big Biscuit Barn. I always thought if I could just settle down in one little spot, it would really work. It was kind of like being gypsies every fall with our food ventures. Q: At what point did you transition from home cooking to cooking professionally?Ī: Before my husband, Tony (Cabe), passed away, we did food vending at crafts fairs and other festivals. Q: What's one of your earliest cooking memories?Ī: Helping my mother make homemade fudge and divinity at Christmas, and so many other delights, like chicken and dumplings. ![]() Q: What was your favorite dish that your mama made?Ī: Her pork chops with cream of chicken gravy. She made biscuits every morning of my growing-up years, and we always had homemade meals. (READ MORE: 6 great recipes for biscuit bliss)Ī: My mother was a wonderful cook. ![]() Here, she tells what prompted her to go from cooking at country fairs to opening her own restaurant. "But then, as a grown-up, I know God blessed me with my heart's desire - a restaurant!"īlevins opened her Big Biscuit Barn in 2007, and it quickly became the go-to place in Rossville and beyond for bodacious biscuits and other breakfast fare, as well as country-style lunches and mouthwatering desserts. "I've loved cooking since I was little and always wished I'd get one of those toy kitchens for Christmas, but I never did," she recalls. A graduate of Lakeview High School, she recalls going to the grocery store every Friday night and, as a young girl, couldn't reach high enough to touch the top of the produce counters that also held big boxes of toy kitchens. The Biscuit Lady, grew up just across the street from where she now commands the kitchen at The Big Biscuit Barn in Rossville. ![]()
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