(Images: Honest Biscuits)
Pretty much anytime we receive a polite email signed “Thanks, Honest Biscuits” we’re going to give you what you want. Here’s a note we received this week from local biscuit entrepreneur Arthur Stone who is launching his tasty start-up at the Broadway farmers market:
I just started a business selling biscuits at the Broadway Farmers Market. We make them from local ingredients like Shepherd’s Grain flour and fill them with things like Beecher’s Cheese and Theo Chocolate.
We will be out there for the next two weeks (and hopefully back in the spring) and move to West Seattle for January.
Stone tells us he’s a food industry veteran who first made biscuits with his grandmother in rural North Carolina when he was a child. He’s been experimenting with recipes and techniques for six months to try to match his grandmother’s biscuits, he says.
Stone also says to watch for innovations to come:
As we grow, we will add new flavors and rotate some flavors seasonally. We want to reflect the farmers markets where we sell our biscuits. Right now the biscuits are best when they are taken home and reheated, though many people cannot seem to wait. In January, we will be able to heat them up for people on site, so that they are always served warm. We hope to expand to other markets and venues in the future.
The Broadway farmers market runs 11-3 at Broadway and Pine on the Seattle Central campus. The last market of the season on Capitol Hill is December 18th so make sure to stop by one last time before winter.
You can learn more about Stone’s biscuits at honestbiscuits.com.
…are the bee’s knees. Seriously amazing. And nice guys, to boot!
That’s not how you spell macaroons. In the headline. For shame.
Sigh. Really, Linder? You? http://en.wikipedia.org/wiki/Macaron
@jseattle – your spelling is french. @linder seattle- your spelling is english, and most common in the states. I lived in france and have seen both used equally. And by the way, I have never had a proper one in the states, but they do fill the void.
The Sunday Market has one week to go on Bwy.
So, wantttt one, get it next week.
Sounds good, hope they are not over 3.00.
Bee’s knees – love it.
they are both cookies. They are just not the same.
Dang those look good! Heated, sliced with a slab of ham, more cheese, and am egg. Over easy. What other favors were there? Any green onion cheese action?
The standard butter biscuits are $2.50 and worth every penny, I assure you. I’m going to try and stock up on a few next week (got my eye on that Theo Chocolate one, omg). Not sure how they’ll keep but I gotta get my fix before they go to W. Seattle
Never heard of the French ones – for shame on me. Very familiar with the coconut-based macaroons. So that was what I thought you were talking about.
If there had been a link in the story to these macarons of which you speak it would have cleared up the disconnect.
I was just gloating that, after all of these years of corrections from you, this one wasn’t a total screw-up! Yay! Sorry it reads like I’m being a big jerk!
You may gloat when I make a near-mistake. I’ll allow it.
Vicki, they keep for days in the fridge, but you have to heat them up to get that nice crust. Also they freeze very well.
We will be rotating certain flavors, but we are limited in what we can do by our current permit, but we plan to expand the flavors next year. This week we will debut a biscuit with hempler’s bacon, beecher’s cheese and caramelized bacon planned.
Caramelized ONIONS! Caramelized bacon sounds good, but would probably be overkill with the Hempler’s bacon. Can there ever be TOO much bacon?