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In the heart of Sonoma wine country, Michael Volpatt, owner and founder of Big Bottom Market, has perfected a “wet” biscuit that is taking off. Pairing the biscuit with sweet and savory accompaniments, this biscuit is not your Southern grandmother’s biscuit and not just served at breakfast. It is a classic Southern bread with a decidedly California twist.
The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma’s Big Bottom Market grows out of BBM’s success serving and selling biscuits and shipping its biscuit mix and honey nationwide through a partnership with Zoe’s meats. In 2016, the Big Bottom Market biscuit mix and honey was heralded as one of Oprah’s Favorite Things, rocketing BBM’s production into the stratosphere, and opening up avenues for BBM biscuits to appear on menus all over the country. Michael’s passion for this simple food showcases its versatility in easy to prepare, accessible recipes, enhanced by Kelly Pulejo’s stunning food and wine photography. From their super-popular “Egg in a Biscuit” and the aptly named “Sea Biscuit” with smoked salmon, crème fraiche, pickled onions, and capers to specialty sweet biscuits (Chocolate Bacon & Apple Pie) to a quiche whose crust is made from day-old biscuits, Volpatt’s charming recipes will delight all tastes. The cookbook also includes butters, jams, and spreads, as well as savory embellishments. The voice is accessible and light, and this will appeal to Californians, Southerners, Yankees, and just about anyone who can’t resist a piping-hot biscuit.
The Big Bottom Biscuit: Specialty Biscuits and Spreads from Sonoma’s Big Bottom Market grows out of BBM’s success serving and selling biscuits and shipping its biscuit mix and honey nationwide through a partnership with Zoe’s meats. In 2016, the Big Bottom Market biscuit mix and honey was heralded as one of Oprah’s Favorite Things, rocketing BBM’s production into the stratosphere, and opening up avenues for BBM biscuits to appear on menus all over the country. Michael’s passion for this simple food showcases its versatility in easy to prepare, accessible recipes, enhanced by Kelly Pulejo’s stunning food and wine photography. From their super-popular “Egg in a Biscuit” and the aptly named “Sea Biscuit” with smoked salmon, crème fraiche, pickled onions, and capers to specialty sweet biscuits (Chocolate Bacon & Apple Pie) to a quiche whose crust is made from day-old biscuits, Volpatt’s charming recipes will delight all tastes. The cookbook also includes butters, jams, and spreads, as well as savory embellishments. The voice is accessible and light, and this will appeal to Californians, Southerners, Yankees, and just about anyone who can’t resist a piping-hot biscuit.
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