Art Stone, the flour-preneur behind the tallest, fluffiest biscuit on the West Coast said the key is to handle the dough as little as possible.
Stone began his quest to get into the restaurant business by feeding his friends and asking for opinions. "I tried a lot of different things and everybody kept asking for the biscuits," said the Southern transplant, who moved to Seattle a few years ago. He started selling at neighborhood farmers markets and opened a small shop at Pike Place Market earlier this year. Besides the traditional buttermilk biscuits, fan favorites include The MacGregor with crispy bits of Bavarian Meats bacon throughout and The Pike Place featuring Beecher's Cheese. "We get about 90 percent of our ingredients locally," he said. The technique for rolling biscuits, however, is straight out of the South, something he picked up from his grandmother.