![]() ![]() The biscuits are the foundation of the menu, which features traditional breakfast biscuit sandwiches, like the Bird Bird Bacon - crispy bacon, over-medium egg, cheddar cheese, and a bacon-infused chipotle mayonnaise and more lunch-appropriate options like the Queen Beak - a spiced chicken thigh coated in cayenne-black pepper honey. “And Brian went all the way down that rabbit hole.” “It takes a very particular kind of personality to sit there and do the same thing, just for all of the subtleties, all of the nuances,” McElroy said. McElroy gives Batch much of the credit for turning the biscuit into something special. “We’re still making little tweaks and trying to improve it to where we can to make it more efficient.” The perfect biscuit is constantly evolving. Now, he has a team that assists in the process, which is still ongoing. He then made it hundreds of times, changing the recipe slightly for each iteration. It took about a year and 500 hours of work to get it just right.īatch used a base recipe from a close friend and chef. ![]() And the house recipe didn’t happen overnight or by accident. This means over 2,000 biscuits every week. On the weekends - Bird Bird’s busiest days - that number jumps up to about 600. That results in nearly 200 biscuits every weekday. This dedicated dough room was necessary, as McElroy explained, “flour gets everywhere - ungodly everywhere.” “We’ve gotten a lot more streamlined,” Batch, the driving force behind the biscuit recipe, said.īird Bird now boasts its own offsite biscuit-making operation near the restaurant, where the next day’s biscuits can be made during service. The process was time- and energy-consuming. When Bird Bird co-owners Ryan McElroy and chef Brian Batch opened in June 2018, they would make biscuits for the next day’s service starting at around 4 p.m. The Eater Austin 2018 Fast-Casual Restaurant of the Year now has its biscuit system down to a science. Bottom left, one of four piping hot dough-doughs ($2.5) Bottom right, the staff is quite efficient and has their groove down.When Cherrywood fast-casual shop Bird Bird Biscuit opened just over a year ago, the tiny restaurant was selling out of biscuits so fast that it had to temporarily shut down and double its production. ![]() Top, just look at the glistening egg yolk on the Bird Bird Bacon ($7). Have you been to Bird Bird Biscuit yet? Let me know what you thought below in the comments. Bacon was crispy, egg cooked exactly right, see glistening yolk below. Every layer of the Bird Bird Bacon was prepared to perfection. Ok, that’s not to undermine the beauty of the biscuit. If I could say anything, it’s “Go get some dough-doughs!” The crispy outer layer gave way into a steaming, pillowing center which melted in my mouth. I decided the Queen Beak would probably be a little too heavy, but vowed to try it when no dough-doughs would be involved.īut, I can’t say that will ever happen, because after taking the first bite out of a fresh-from-the-fryer dough-dough, all I could say was “Holy S&!$.”Įvery synapse in my brain’s pleasure zone fired off in a spectacular burst of fireworks. I was torn between the Bird Bird Bacon, a biscuit filled with crispy bacon, an organic egg over medium and cheddar and bacon infused chipotle mayo ($7) and the Queen Beak ($9), spiced and breaded chicken thigh, cayenne black pepper honey, bacon infused chipotle mayo. The conundrum came with deciding which biscuit to get. Billed as three biscuit donut holes coated in cinnamon sugar. When I saw the dough-doughs on the menu, I knew I was getting them. ![]() However, the rain was not slowing down anyone from getting their warm, fluffy biscuit fix. I went by there on a recent rainy Sunday hoping to run in and grab a biscuit real quick. And I’m here to say it is all well deserved. Nice-sized line on a rainy Sunday, but it moved along at a nice pace.īird Bird Biscuit has been getting tons of hype lately. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |