Winners 2017 International Biscuit Festival In Knoxville Tennessee

2017 Miss Biscuit Christina Scott Sayer

The International Biscuit Festival augured a new era of biscuit appreciation in the mid-south way back in 2009.

That was when Biscuit Boss John Craig, along with a cohort of other biscuit lovers, threw Knoxville, Tennessee’s first International Biscuit Festival.

Since then, upwards of 20k people per year have strolled down Biscuit Boulevard, and eaten the creations of such renowned southern cooks as Allan Benton, the patriarch of Benton’s Smoky Mountain Country Hams.

I wasn’t able to attend this year but did manage to find a list of winners from the variety of biscuit-based competitions that took place over the weekend.

Grand Champion of the Southern Biscuit Flour Biscuit Baking Contest: Kimberly Asbury for her Alabama Scotch Egg Biscuits

People’s Choice Award winner: Alex Belew Catering for their Toffee Bread Pudding Biscuit

The Critic’s Choice Award: Frussie’s Deli and Bakery

Winner of the Miss Biscuit Pageant was Christina Scott Sayer

Here’s the Grand Champion’s winning recipe:

Alabama Scotch egg

Yields 12 biscuits

Buttermilk Biscuit Dough


1 ½ pounds all-purpose flour

1 ½ ounces white sugar

1 ½ ounces baking powder

¼ ounce salt (iodized)

8 ounces unsalted butter (cold, cubed)

3 large eggs

14 ounces buttermilk


Sift dry ingredients together in a large mixing bowl. Cut in butter (by hand). Butter should resemble size of small peas. Make a well in the flour and pour eggs and buttermilk in.

Using your clean hands, gently mix dough for 10 seconds. Do not over-mix! Place dough on generously floured table and fold dough three times until it has come together.

Pat out dough to ¾-inch thickness, cut biscuit with floured cutter and place on parchment-lined tray.

Prep and cook red onion jam (recipe below) in a small sauce pot. While onion jam cooks continue with remaining prep. Soft-boil one dozen large eggs and chill immediately in an ice bath. Once cooled, peel gently and set aside in cold water.

Chop 1 pound hickory smoked Conecuh sausage into smaller pieces and pulse in a food processor until no large chunks are visible and set aside.

Flatten 3 tablespoons of ground sausage into a patty and place on top of each unbaked biscuit. Gently place one soft-boiled egg on top of sausage patty. Using floured hands carefully stretch biscuit dough up around the egg and enclose it and the sausage inside the biscuit.

Bake on a parchment-lined sheet tray in a convection oven at 400 degrees for 10-12 minutes. Brush with melted butter after they are removed from the oven. Glaze each Scotch egg with onion jam.

Red Onion Jam


1 large red onion, diced

2 Tbsp butter

½ tsp kosher salt

¼ tsp black pepper

½ tsp Worchestershire sauce

½ cup brown sugar

2 Tbsp honey

½ cup cider vinegar

½ tsp soy sauce


Caramelize the onions with the butter, salt and pepper. Add remaining ingredients. Bring to a boil. Cook until reduced by half, blend until smooth using an immersion blender. Keep refrigerated.

Hat tip to for the video of 2017 Miss Biscuit

About RL Reeves Jr

I'm a writer living and working in New Orleans, Louisiana.
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