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Jun 3, 2009 11:57 AM

Little Skillet [split from Nonstaurants thread]

FYI: Little Skillet starting testing breakfast this week - Biscuits & Gravy and such. I'm jammed with visting dignitaries at work this week but I'm going to try to sneak out & get me some of them biscuits!

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    1. re: Melanie Wong

      B&G is really, really good - solid southern biscuits with exceptional meaty gravy. Michael thought they were the best he's had, I think they're probably the best I've had outside Texas.

      The breakfast po-boy was very good but not the same kind of destination worthy that the B&G is.

      1. re: larochelle

        That sounds tempting, maybe I'm ready to get back in the b&g saddle again.

        P.S. Tweet says hours are 9am to 3:30pm, would anyone happen to know if it's weekdays only?

        Farmerbrown's Little Skillet
        330 Ritch Street, San Francisco, CA 94107

        1. re: Melanie Wong

          M-F only. In fact, I wanted to go on Saturday so I called and their voicemail clearly stated that they were not opened on S-S.

    2. Hmm... that's funny. I ordered biscuits and gravy at lunchtime, and was served something that was decidedly not biscuits. More like a dinner roll. The fried chicken and waffle were good, but I was disappointed by the faux biscuit.

      5 Replies
      1. re: kresge86

        Well, I'm sure they are the same biscuits since they only have one recipe. Just as a point of reference, this is not the flaky, buttery, rolled & folded biscuit (like ones from the old Meetinghouse) that so many people in SF are in love with.

        Little Skillet's is a fluffly, beaten biscuit. This is the kind of work-horse, country-style biscuit I've gotten in diners and in homes throughout Texas all my life.

        1. re: larochelle

          This is something that I've not been aware of in my many years of cholesterama carboganza binges of B&G (all credits to Phreaky Unka Pfred). Might you provide some pointers or links to recipes of the two different styles? (I know, I know... Home Cooking Board). TIA



          1. re: PolarBear

            Here's a link to the 2002 post by the venerable Pat Hammond, including comments from a Rochelle, but not sure if that would be larochelle,
            That was the first time I'd ever heard of a beaten biscuit, one of many things that I first learned about on the Chowhound site. I'm happy that I'll now get a chance to actually eat one nearby!

            1. re: Melanie Wong

              I just checked on the Little Skillet website and the style they are claiming to make are Angel biscuits - name based on being "light as angels wings", example recipe,1932,1...

              Which makes a lot more sense since even though LS's biscuits were flat had a crisp exterior, the interior was too fluffly to be a "commercially made" true-beaten biscuits -- no-one would do that much labor for something they were going to sell for $3.50. Beaten biscuits can be really dense or pretty light depending on the effort.


              I think I may have been having beaten biscuits in homes and then thinking the Angel biscuits in restaurants were the same thing. Next time I'm in Texas, I'll pay closer attention.

              So what other styles of biscuits are out there and where can we get them in the Bay Area?

              1. re: larochelle

                Thanks for the biscuit illumination!

                But what I really want to know is, when y'all say, "Well, Butter My Butt and Call Me a Biscuit!", what kind of biscuit is it?

      2. I was confused by the biscuits as well - I am not as much of a fan of this type of biscuit because the texture is somewhat boring.

        I tried their fried chicken last week, which was pretty good. I thought their coleslaw was a bit on the sour side for my taste, although probably very good on their bbq pork poboy. The potato salad was very good.