These Biscuit Churros Are a Genius Breakfast Innovation
Karl Worley of Nashville’s Biscuit Love bakes upwards of 1,200 biscuits a day from scratch. It’s safe to say that he knows exactly what he’s doing when it comes to biscuit making. Worley is known for taking things a step further and experimenting, like with his bonuts (biscuit doughnuts). The latest creation to join his hybrid club are biscuit churros, a new, off-menu item he’s excited about for fall. They’re exactly what they sound like: churros made with biscuit dough. “Regular churros are much crispier—and served with good hot chocolate,” Worley says. So he serves his with infamous chocolate gravy. Are you sold yet?
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