Served with homemade apple butter, sausage gravy, country ham and more, buttermilk biscuits are the cornerstone of Frank’s Restaurant. But, says the son of the founder, the winning formula didn’t happen overnight.
“It took my dad about a year after he opened to get that recipe down,” says Frank Dedman Jr., who runs Frank’s with his wife, Cathy, and their adult children. “Eventually, he did and biscuits became our bread and butter. People love the fact that we deliver them hot.”
Frank’s Baton Rouge and Prairieville locations each serve around 600-700 biscuits daily, he says.