Art Stone tweaked his grandmother’s biscuit recipe and began selling at farmers markets in 2011. He uses local cheeses, buttermilk and other ingredients for the five-to-six flavors of biscuits, besides biscuit sandwiches and a gluten-free biscuit, on the menu daily at Honest Biscuits.
Art Stone tweaked his grandmother’s biscuit recipe and began selling at farmers markets in 2011. He uses local cheeses, buttermilk and other ingredients for the five-to-six flavors of biscuits, besides biscuit sandwiches and a gluten-free biscuit, on the menu daily at Honest Biscuits. Chris Yang
Art Stone tweaked his grandmother’s biscuit recipe and began selling at farmers markets in 2011. He uses local cheeses, buttermilk and other ingredients for the five-to-six flavors of biscuits, besides biscuit sandwiches and a gluten-free biscuit, on the menu daily at Honest Biscuits. Chris Yang

Food & Drink

October 18, 2016 11:24 AM

What are N.C. biscuits doing in Seattle’s Pike Place Market?

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