NASHVILLE, Tenn. (WKRN) – On Thursday, Chris Carter with Porter Road Butcher showed News 2 how they make their biscuits, one of Nashville’s best kept secrets.
And on Friday, his business partner James Peisker showed us how they fill them, beginning with a classic breakfast combo: bacon and sausage egg biscuits.
“We have our house-made sausage,” Peisker began. “It’s really great for breakfast on a biscuit; fresh sage, fresh ginger, fennel seed, brown sugar, red pepper flakes, salt, and black pepper.”
He said their bacon is some of the best, made with pork belly that comes from a Tennessee grass-fed pig farm.
“We take it, cure it for seven days in a salt and sugar mixture, and then we smoke it for four hours over local cherry wood,” Peisker explained.
Peisker said they also bake their sausage and bacon because you “get even more product.”
The meat is then paired with Porter Road Butcher’s egg soufflé.
“You make sure you incorporate as much air in your soufflé as possible because that’s really gonna make it light and fluffy,” Peisker explained.
And everybody’s favorite part comes next: the cheese.
“This is aged white cheddar cheese from Pennie’s Farmhouse in Southern Kentucky. It’s got a nice sharp flavor to it,” he told News 2.
Watch the video above to see the process and final result.