![]() ![]() ![]() Other house biscuit suggestions include pimento cheese & bacon and chicken salad made with granny smith apples and walnuts. contains applewood smoked bacon, arugula, roasted red peppers, and a good schmear of Duke’s mayo. The simple ham biscuit is a precarious balance of salty cured pink ham and fluffy white biscuit. Even PB&J is extraordinary, made with locally-sourced Reginald’s peanut butter and some of that house-made jam. But do save appetite for some of Early Bird’s variations, which range from biscuits topped with sawmill sausage gravy to a gorgeous breakfast sandwich that packs sharp cheese and peppery Virginia sausage. All alone, maybe with butter and house-made jam, they’re a Southern classic that everyone needs to eat. They’re big, flaky fellas with a knobby golden crust and creamy insides that glow with the soft dairy tang of buttermilk. Mini strawberry shortcakes, Nutella buttercream tortes, Oreo double chocolate cakelets, coconut-chocolate macaroons: the temptations are hypnotic.īut about the biscuits. As fine and fragile as a Parisian mille-feuille pastry, laced with a ribbon of fine, sweet fruit, this is breakfast elegance - in its soul, the utter opposite of an actual Kellog Pop-Tarts. Expertly balanced flavors of cayenne black pepper honey and bacon-infused chipotle mayo will tickle the taste buds like few recipes can.įor those looking for comfort in an uncomfortable time, Bird Bird offers a delicious respite where evident love, thought, and care can be savored in every bite – direct from Brian’s griddle.Biscuits aren’t the only good thing on the menu at Early Bird Biscuit. A delightful combination of sweet and savory, a perfectly brined and flaky breaded chicken thigh rests between two halves of a fluffy, handmade buttermilk biscuit. To first time diners, the “Queen Beak” is the must-try, signature sandwich. ![]() After hundreds of test batches, revisions to the menu, and even a reinvention of their core business model in response to the shutdown, the pair are enthusiastic that, after two successful years in business, they’re finally hitting their stride. “Simplicity and excellence” was the mantra from the outset, and, like most simple and excellent things, the winning formula didn’t happen overnight. If there’s a biscuit-whisperer on the Eastside, it’s him.” Ryan is quick to agree, “The genius of Bird Bird is Brian. “I’ve heard people say not to mix business and friendship, but we wouldn’t have done this any other way,” admits Brian with a smile. Far from complacent with their near-instant success, the pair have continued to refine and expand their menu, with an eye toward dinner offerings in the not-too-distant future. ![]() Cooking Up Love in Every Bite Words by Christopher Ferguson, AIA photos by Shelby BellaĪ combination of luck, experimentation, and friendship has allowed Bird Bird Biscuit to quickly establish itself as a local East Austin favorite.Īs head chef, general manager, and co-owner of Bird Bird Biscuit, Brian Batch is accustomed to wearing many hats, but his passion lies behind the griddle serving up and fine-tuning some of East Austin’s most adored breakfast and lunch sandwiches.Īlongside partner and longtime friend Ryan McElroy of Thunderbird Coffee, “Bird Bird,” as the duo affectionately calls it, has been offering a daily dose of flaky and flavorful goodness since June 2018. ![]()
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