A prime example - we make our biscuits fresh every day, and hand crack every egg that gets put on a plate! Do you have a dietary restriction? The Buttered Biscuit also offers an abundance of gluten-free options. “We get to feed the hungry community of Bentonville with an honest breakfast using high-quality ingredients,” Anna says.Īt The Buttered Biscuit, you'll find freshness and quality food that is not compromised. Falling in love with Northwest Arkansas, they have grown their business in the past four years and are offering locals and visitors alike an amazing breakfast experience. When Anna Russell and her husband Sam moved to Bentonville several years ago with their family, they immediately recognized a need in the community for a premier breakfast establishment. The couple credits the restaurant’s success to their talented team: “You can’t walk out the door without at least three people saying ‘thank you’ and ‘have a great day’ and we think that’s so incredibly important,” Dave said, singing the staff’s praises.Have you had a chance to dine at the Buttered Biscuit this year? It's the first family-owned and operated breakfast restaurant in Bentonville, Arkansas - and it's delicious! The cozy spot started with just three employees “and we still have one of the three,” Dave exclaimed as he squeezed the shoulder of the seasoned veteran passing by. The restaurant provides fresh squeezed juices and mixers for customers to concoct mimosas, bloody marys or Irish coffees. Their champagne sales have gone up 1,000%,” Dave joked. And who can forget the lively young locals enjoying the Buttered Biscuit Café’s BYOB policy? “The liquor store’s very happy. Regulars, visitors, and ladies who lunch fill the dining room day-in and day-out. “We have a diverse clientele and I love that about this place,” the couple concurred. While Bradley Beach swells with tourists in the summer, the restaurant remains consistently packed year-round. Were The Buttered Biscuit, an online boutique that offers womens and childrens boutique clothing at affordable pricing We offer trendy, southern. “We use a lot of organic, buy local eggs, and have fresh produce coming in every day,” explains Dave. Hand-selected ingredients, from-scratch cooking and ‘no junk’, make every dish at the Buttered Biscuit Café reminiscent of a taste of home. Realtime driving directions to The Buttered Biscuit, 1226 Dellwood Rd, Waynesville, based on live traffic updates and road conditions from Waze fellow. The menu boasts specials like Dave’s Homemade Cornedbeef Hash ($7.99), Southern Style Biscuits and Gravy ($8.99), Lemon Zest Mascarpone Stuffed French Toast ($11.99) and a Homemade Meatloaf ($12.99) accompanied by addictive Gorgonzola Homefries. The Buttered Biscuit Café serves up breakfast and lunch classics daily. “He has a natural knack for it,” Liz shared about her husband, “and honestly I think he is more of a chef than I was or ever will be.” Most of the menu consists of Dave’s creations, with the exception of Liz’s biscuit recipe. Nowadays, Liz is managing the front of the house while Dave works behind the scenes in the kitchen. The couple, now married eight years, first met while working together at a local restaurant, Liz waiting tables and Dave managing the bar. Arrange a package of refrigerated cinnamon rolls in a buttered baking dish. “Which turned out to be great, of course,” he added grinning. 0 sn  Ana Sayfa > Uncategorized > pillsbury biscuit donuts baked. Served with Our Mashed Potatoes, Mushrooms, Vegetables and Buttermilk Biscuits. “At first, he wanted to do dinner and I wanted to do breakfast,” Liz shared. Served with Mashed Potatoes and Fresh Buttered Corn. Breakfast was what Liz wistfully recalled as, their “time together.” The two couldn’t find a great local spot that fit the bill someplace welcoming, delicious and “really fresh,” Dave emphasized. Their current breakfast-centric concept was fueled by the couple’s shared love for the meal. They loved their first undertaking, a seasonal, seaside eatery, but had their eyes set on a year-round venture. Prior to opening The Buttered Biscuit Café in Bradley Beach, New Jersey, the McAllister’s owned and operated The Honeysuckle Café. According to Liz, a biscuit from the south is usually “bigger and fluffier,” while the Jersey variety is “a little denser.” It took quite a bit of trial and error and the process was “crazy getting it just right.” The Culinary Arts graduate had to test countless recipes before mastering the restaurant’s current interpretation, which she considers to be a hybrid between a southern biscuit and a Jersey biscuit.
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