Georgia Magazine - October 2023 - 28

Around GEORGIA
Brunch menu items include cathead biscuits-which are
larger than standard biscuits (like the size of a cat's head)-with
sausage gravy or chicken. The oversized cathead biscuits also
offer the opportunity for diners to get creative and build their
own sandwiches.
" Because of their size, it makes it a little bit easier for us to
serve those fried chicken sandwiches because a normal fried
chicken breast that we use would be too heavy for a smaller
biscuit, " Chef Adam O'Hara explains.
Executive Chef Megan
Ware also is a fan of the larger
biscuits.
" Cathead biscuits are just
giant biscuits that are filling,
delicious and fluffy and just
good for the soul all around, "
she says.
The Rusty Bike Café,
Clayton; therustybikecafe.com
You're sure to find
biscuits like Grandma used to
make at this popular dining
spot with bike-themed photos
and art covering its walls.
The Rusty Bike Café has
Blossom Hill BBQ & Burgers'
Southern-fried chicken breast
rests on a cathead biscuit
with pepper mayo and a cane
syrup drizzle-served regular or
Nashville-style.
been awarded " best breakfast " numerous times by The Clayton
Tribune.
" I go through a ton of biscuits, " owner Joel Johnson says.
Customer favorites include The Unicycle, an open
biscuit covered with sausage gravy and served with two eggs,
hashbrowns or grits; and The FMC, a biscuit with sausage and
eggs stacked on top and smothered in sausage gravy.
" I found a flour mix that I add fresh sausage to-and the
sausage is made locally-and it's fantastic, " Johnson says.
Java Jive, Atlanta; tinyurl.com/javajivecafe
If you're searching for a breakfast-and-brunch restaurant
in Atlanta that serves delicious biscuits, look no further than
this mom-and-pop cafe on Ponce de Leon Avenue, where the
biscuits are made from scratch and prepared daily.
Opened in 1994 by husband-and-wife co-owners Steven
Horwitz and Shira Levetan, Java Jive has earned a reputation for
flavorful food, fresh coffee and friendly service.
" I've made every biscuit in the last [almost] 30 years here, "
Levetan says. " And the recipe's not written down anywhere. "
In addition to numerous best-breakfast awards that are on
display, the décor features Formica-topped tables and other
1950s items that give the restaurant a unique retro feel.
The restaurant has a few cherished traditions, including its
heart-shaped biscuits for Valentine's Day and pumpkin pancakes
on selected weekends in the fall.
" [We also have] a pajamas brunch on New Year's Day, where
everyone comes in their pajamas to eat. And the staff is all in
their pajamas, too, " Levetan says.
28 Georgia Magazine October 2023
More biscuit options
Here are a few more places where you can fi nd great biscuits:
* Stilesboro Biscuits, Kennesaw, bit.ly/stilesboro
* 1911 Biscuits & Burgers, Smyrna, 1911biscuits.com
* Basecamp at Kennesaw Mountain, Marietta,
basecampatkennesaw.com
* The Red Eyed Mule Biscuits & Burgers, Marietta,
theredeyedmule.com
* The Urban Honeybee, Valdosta, fb.com/urbanhoneybee1
* Famous Mike's of Macon, Macon, bit.ly/mikesofmacon
* Back in the Day Bakery, Savannah, backinthedaybakery.com
Shira Levetan, co-owner of Java Jive in Atlanta, says that some
patrons have been coming since day one, and the little kids they
brought in are now in college or have families of their own.
The Silver Skillet Restaurant, Atlanta; thesilverskillet.com
Several things make biscuits special at this 1956
landmark restaurant, says Teresa Breckenridge, who took
ownership of the restaurant when her father, George Decker,
died in 1988.
" We use buttermilk, so they are actual buttermilk biscuits.
Also, all of our biscuit-baking pans are old; they are just so wellseasoned,
and it adds flavor to the biscuit. These are the original
biscuit pans my dad had when he had the business, " she says.
Another key is consistency.
" We don't change anything. The oven temperature is
always the same. The biscuit pans are obviously the same, and
then the rest is just putting everything together and rolling them
out, " she says. " I think overall any restaurant that has a following
or is successful, it's because they don't change a lot of stuff.
You figure out what works, what the customers like, and you just
keep doing that thing. "
Victoria Scharf DeCastro is a freelance writer based in
Suwanee.
GEORGIA'S ROME OFFICE OF TOURISM
JENNIFER J. HEWETT
http://www.therustybikecafe.com http://www.thesilverskillet.com http://tinyurl.com/javajivecafe http://bit.ly/stilesboro http://www.1911biscuits.com http://www.basecampatkennesaw.com http://www.theredeyedmule.com http://www.fb.com/urbanhoneybee1 http://bit.ly/mikesofmacon http://www.backinthedaybakery.com
Georgia Magazine - October 2023

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