So my boy Jonesy, hailing from North Carolina, makes one hell of a biscuit.

Jonesy on the axe.

Despite his race, he’s actually a reasonably tolerable guy.


He’s been bringing them in to work, and treating a few of us to their fluffy warming goodness. 


I need to steal his recipe.


I was trying to be good this week. Oh well!


Like a blank, biscuit sandwich canvas. . . .

He swears they aren’t nearly as good as they were fresh out of the oven, all crisp and freshly toasted. Still, they’re incredible, fluffy, dense, and better than anything you’ll get at any fast food chain As far as diners in LA go, Pat and Lloraine’s biscuit is probably the only one that I think could stand up to this. Amazing stuff.  


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