![]() “I saw how hard the business was, especially for African Americans. She admits she never intended to get into the food business, not after spending a lot of time in with her family at Mama Dip’s restaurant in North Carolina. “She was big on teaching you everything about the history of African American experiences,” says the Bomb Biscuits owner.Ĭouncil became a computer scientist like her mother and worked in the field for about 15 years. Grandma Dortch held an advanced education degree from New York’s Columbia University. ![]() While biscuit making has been one of the baker’s passions since childhood, she pursued a career outside the kitchen, as her maternal grandmother did. I’ve been doing that for a while, adding different items and ingredients to make them a little different than your average buttermilk biscuits just to set them apart.” “I’m always trying to elevate them just because I like biscuits. She shares why she still works on upping her biscuit mastery skills. Pictured: Erika Council making biscuits | Photo credit: Andrew Thomas Lee Council had it down by the time she reached high school. But Grandma Dortch encouraged her granddaughter to keep trying until she got it right. The “burned pan of dough rocks” had so much butter that they set off the smoke alarm in her grandmother’s kitchen. All the while, I was thinking, I don’t know how she’s eating these nasty biscuits,” the Atlanta restaurateur recounts. I remember my grandmother eating them and teaching me what I did wrong. “It’s another one of those fond memories. But her maternal grandmother, Geraldine Dortch, sampled the first biscuits Council tried to make when she was eight or nine. Erika’s aunties still run the famous restaurant in Chapel Hill, North Carolina. founder is the granddaughter of the legendary southern cook Mildred Council, who opened Mama Dip’s Kitchen in 1976. I’m going to get it right one way or another,” Council recalls. All the church ladies who cook the best will talk about me like that. “I said when I get older, everybody will want to come to my house and eat. Biscuit-Baking LegacyĬouncil delivers feelings of love and a warm hug as the owner of Bomb Biscuits Atlanta and author of the newly released cookbook, “Still We Rise: A Love Letter to the Southern Biscuit with Over 70 Sweet and Savory Recipes.” She decided early on to learn the secrets of biscuit making from her grandmothers and the gifted Black cooks she knew. I just try to provide the same feelings,” says Erika Council, founder of Bomb Biscuit Co. The fond memories of that and the feeling it gave me stuck with me. The people who impacted my life made biscuits. It could be the theme song for an Atlanta baker’s lifelong celebration of Black bakers and made-from-scratch biscuit lessons from her grandmothers. The organization is currently raising money for a second cohort of grantees.One bite of a golden, flakey and fluffy buttermilk biscuit and you might start humming “Grandma’s Hands,” the 1971 best-selling Bill Withers tune. "We're looking for business that can work with the economic development program and are amenable to thinking about, how do you change and how you do business for longer term sustainability," she said. LISC NYC executive director Valerie White said when the pandemic hit the organization raised about $3 million to give grants to 284 businesses in NYC in communities like Bed-Stuy, where systemic inequalities were exacerbated due to COVID-19. The non-profit raises capital and works with funders to invest in historically underinvested neighborhoods and communities of color. Recently, Brown Butter was the recipient of a $10,000 grant from LISC NYC. Right now, Nicolas is thinking about opportunities for making the Brown Butter brand a household name, whether through expanding into other areas or through wholesale. We had to make sure our flavor, what goes into our biscuit, had a slight edge." You can find a biscuit anywhere, but to make one that's particular to us, our familiar flavor profile: flaky, warm, coming out the oven piping hot.
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