Frank’s Restaurant takes its famous biscuits to local stores

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.

The third generation of Dedmans is further expanding their biscuits’ popularity.

Frank Dedman III has led the launch of Frank’s biscuit mix, which went on sale in the restaurant about six months ago and is now also in Hi Nabor grocery stores. The team hopes to scale up distribution in other independent supermarkets soon, Dedman Jr. says.

Frank Dedman, Sr. founded the Blue Bird Drive-In 50 years ago in Baton Rouge. It was a place known for homemade ice cream and burgers. In 1972, he converted the drive-in to a country breakfast-lunch restaurant and renamed it Frank’s.

The family eventually built a bigger location across the street on Airline Highway (8353 Airline Highway), and in 2004, they opened a second restaurant in Prairieville (17425 Airline Highway, Prairieville, LA, 70769).

Both locations feature full-service smokehouses that supply the menus with smoked turkey, sausage, boudin, ham and more. They also offer direct sales and catering. In Prairieville, Frank’s also serves dinner. For more information, visit franksrestaurantla.net.

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