SEATTLE, Wash. — The owners of Seattle Biscuit Company say you don't have to be from the South to make biscuits. But there's something about Sam Thompson and David Hanson's Mississippi and Georgia roots, that make their famous flaky biscuits pretty special.
They've named their dishes after Southern friends and family. While they serve dishes with classic Southern inspired flavors, they add a Northwest twist by using ingredients from Washington and Oregon.
At their new restaurant in Frelard, you'll find the same biscuit sandwiches you know and love from their food trucks, but they have several new menu items and a bar. We tried the Son of Slam, which is their take on chicken and waffles. It was hard not to chug the bourbon cane maple syrup.
Our favorite new dish though, was the Shack-U-Tash, a tomato stew with Beecher's cheese curds, collards, pickled okra and baked eggs. It's served in a hot, cast iron skillet and of course, comes with a biscuit that's perfect for dipping.
Seattle Biscuit Company, 4001 Leary Way NW, 98107
