The Biscuit List.

Voted best biscuit in AmericaSOUTHERN CLASSICS MADE-TO-ORDER. Gun, Martha Stewart Living, and more. Chef Jason Gehring spent the last two and a half years the Biscuit List. the menu for the fresh-fast concept through Mason Dixie’s stint at Union Market and various pop-ups throughout Washington, D.

Mason Dixie serves versions of these delicious Southern roadside classics made-to- order, using fresh, preservative-free, hormone-free, and high quality local ingredients with heart-warming Southern hospitality. BISCUITSOur signature buttermilk biscuits are available  for purchase freshly baked by the single biscuit, half dozen,  or frozen in our ready-to-bake retail pack! Our scratch-made, chef-created biscuits and Southern fare are as diverse as the passionate team behind our food. We invite our guests and regulars to an inclusive and relaxed atmosphere that serves up craveable, comforting menu items crafted from the highest quality ingredients and hometown love. REAL comfort food that is made with real ingredients, by real people. Whether you’re rolling through a drive-thru for breakfast, grabbing lunch with a co-worker, or gathering with the whole family for a celebratory brunch, we want you to feel welcome, relaxed and comfortable. Inclusive Southern hospitality, with an emphasis on family, community and a more deliberate pace of life.

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From our bakers and cooks, to our customer service representatives, to our team behind the operations and marketing side of the business, everyone involved with Mason Dixie Biscuit Co. CEO Ayesha Abuelhiga, Executive Chef Jason Gehring and Chief Operation Officer Ross Perkins. Ayeshah is the Mama Bear behind the brand and the visionary behind the company’s national expansion, recently featured as one of Washington Business Journal’s Top 10 Innovators for 2017. Jason founded the opening menu of the iconic fast-casual restaurant Astro Fried Chicken and draws on more than 20 years of culinary experience to lead our restaurant concepting and menu development.

With more than 10 years in finance and business management, Ross is working to make our ready-to-bake biscuits available to every biscuit-loving home in America by expanding the product coast to coast. Original Buttermilk, Cheddar, Sweet Potato, and Sweet Corn Biscuits. You can buy our biscuits online soon! Product Request Form to give to a manager. Which Flavors Are You Interested In? Thank you for being a fan!

CATER YOUR NEXT EVENT WITH US! Whatever your occasion, our food is ALWAYS a crowd-pleaser. Our modern Southern-inspired breakfast and lunch menu can be viewed HERE. You’re an adventurous dude just looking for a little summer fun. Move your mouse cursor left and right to move the rubber dingy. Avoid the objects in the water that could knock you off.

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Press the mouse button to jump right over those objects, giving you more points. All content Copyright 2001-2016, Spore Productions. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. Top notch We ensure that your time away from your pet is worry free by providing a comfortable place where dogs can be dogs and have a vacation of their own. Affordable From boarding and daycare to grooming, we offer high quality services at an affordable price that fits every budget.

Loving We love our furry friends. Check out our trip advisor rating. Boarding We enjoy and look forward to boarding your pet, whether your pet be a dog or cat. Grooming Our grooming facility has everything from nail cutting to top-notch haircuts for your dogs and cats, too! Daycare Doggie daycare is a service we offer for a day stay and play.

This means your dog will get a chance to play during the day if you have errands to run, or just want your dog to have fun while you are at work. Biscuit we don’t just watch your pets, we provide individual care to each and every one of them and love them like they are one of our own. Every pet gets the special attention they deserve, and as a pet owner, you get the peace of mind you are looking for while you are away from your member of the family. Located in Chardon, Ohio, we are a family owned pet boarding kennel that has been in business for 20 years. Meet Our Staff We have a very friendly and loving staff who enjoy providing love and care while watching after your pets under our care. Happy Customers See what people are saying about us.

Happy Dog A1 is my favorite place to go when my parents are away. They take such good care of me. I tell all my friends to go there. Happy Customer My dogs love the grooming salon.

Happy Dog Cosmo, my Jack Russell Terrier loves your facility. He has been there several times and I am very pleased. Happy Customer We would like to recommend A1 to anyone that treasures their pet like one of the family. Because that is how your dog is treated when grooming or boarding at A1. Happy Customer I think this is the kennel you wants to take your dogs and cats too.

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I have been taking mine there for years and everyone is always very friendly. Send us a message and we will add it to our list. Contact Us Please contact us with any comments or questions you may have. We look forward to hearing from you! Jump to navigation Jump to search “Limp biscuit” redirects here.

For the band, see Limp Bizkit. According to the book Law of the Playground, 1866 men were asked: “How close have you got to the game of soggy biscuit, in which you race to wank onto a cracker? The New Partridge Dictionary of Slang and Unconventional English. Alisdare Hickson, The Poisoned Bowl: Sex and the Public School, 1996, Gerald Duckworth and Co. Alleged Andover hazing gets camp kicked off campus”.

2010-11-20, and does not reflect subsequent edits to the article. Enter the characters you see below Sorry, we just need to make sure you’re not a robot. There follows a history of Baker Perkins’ activities in the Biscuit business, covering the period from the time that Joseph Baker opened his first factory in England in 1878 up until the move of the business to a new factory in Paston, Peterborough in 1991 following the merger between Baker Perkins and APV. The dough pieces were baked and then dried out in another, cooler, oven.

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The use of the word in the English language goes back a long way. Dr Samuel Johnson in his dictionary, published in 1755, gives a primary definition as “a kind of hard, dry bread, made to be carried at sea”, and a secondary one of “a composition of fine flour, almonds and sugar, made by the confectioners”. William Shakespeare also refers to ship’s biscuits in “As You Like It”, written in about 1600. The early ship’s biscuits were formed from just flour, salt and water. Very laborious to make, and just as hard to eat, they had to be soaked in a beverage or soup to make them palatable.

There is some dispute as to who set up the first biscuit factory using continuously running and integrated machinery. It may have been Jonathan Dodgson Carr in Carlisle who, in 1831, invented a biscuit cutting machine based on the principle of the printing press or Thomas Grant in the navy victualling yard at Gosport in 1829. More is known about George Palmer and his partner Thomas Huntley and their establishment of a biscuit factory at Reading in 1846. It was inevitably, however, a highly labour intensive activity. Around 1850, there were great developments in mixing machines and new types of biscuit cutters.

These were pioneered not so much by machinery suppliers as by entrepreneurs setting up biscuit factories. People like George Palmer, who had practical knowledge of baking and were able to design machines. Most of the early mixers were vertical spindle machines and this format lasted well into the 20th century. The first biscuits to be mass-produced were of an unsweetened type relating more to crackers in modern parlance and the first part of the process to be mechanised was the rolling out of the dough on a machine called a dough brake. This was a hand operated equivalent of the domestic rolling pin and pastry board. The Dough Brake survived, in essentially the same form, long into the twentieth century.

The first dough mixer seems to have been a barrel with a shaft through it, driven by a steam engine. The shaft had a number of blades attached, the dough being discharged through a door underneath after mixing. Baking was the next area ripe for mechanisation and it is thought that a travelling oven, using a moving wire mesh belt, was built in 1810 but was not a success. Travelling ovens were introduced into British biscuit factories in around 1850 but were not generally accepted until near to the end of the century. The first “mechanised” baking device used would have been the “reel” oven. Not as efficient as a travelling oven, this originated in the USA in 1859, not as a bread oven, but for baking soda crackers, being of brick construction with solid fuel firing in the base. Reel ovens were standard in the USA until about 1930, being constructed later of metal and utilising many forms of firing, both direct and indirect.

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It is against this background of an already dynamic industry, with the development and manufacture of biscuit machinery well-established by the middle of the nineteenth century, that we can begin the story of the growth of what was to become, in later years, a very significant part of Baker Perkins’ activities. The history of Baker Perkins in the biscuit industry, therefore, starts soon after Joseph Baker and his family crossed the Atlantic to settle in London. The busy brain of Joseph Baker, now in his middle fifties, had been evolving other machines. Only three years after they were established in London, the Bakers were showing equipment at the Exhibition of Flour Mill Machinery, held in 1881 at the Agricultural Hall in Islington. So-called “drop” biscuits were becoming popular in the mid-1880s and machinery manufacturers raced to devise a machine to make them more quickly. Wafer biscuits became even more popular with the invention of the ice cream maker in the mid 19th century and the development of mechanical refrigeration in the later 19th and early 20th centuries. Sons, took out a patent for a machine for making sugar wafers.

400, it outclassed anything of the kind then in existence. Within five minutes, its plates carrying the dough had made a complete circuit of the gas-heated baking chamber. Since it reduced labour costs by at least five-sixths, gas by two-thirds, and needed only half of one horse-power to drive it, the firm claimed that no baker without this machine could compete against rivals who had installed it. Forty years later, one of the senior directors of the firm, Sir Harry Gilpin, wrote: “The best tribute to the work of George Samuel Baker on this machine is that today, long after the patent has expired, wafer machines follow in all essentials the lines he laid down”.

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As indicated above, the design of the wafer machine remained, in all its essentials, the same until after WW2. Its further development at this time is covered later in this history. 1889 International Exhibition in Paris, where they had their own Boulangerie Anglaise, with machinery for bread, biscuits, pastry and confectionery. At around this time, Robert Bruce Hay was blazing a trail for the company in South America, having been first sent out, by Joseph Allen Baker, to erect a biscuit plant. The Bakers were always very ready to work with others to develop a new idea or a new market.

Theodore Carr of Carrs of Carlisle. Sons were offering a hand-operated “Champion Patent Biscuit Coating machine”, in which wire dipping trays were lowered by hand into a dipping tank, lifted out and “tapped” to remove excess chocolate and then turned over to deposit the goods onto a cooler. The process of icing biscuits and cream sandwiching was mechanised around the turn of the century, full mechanisation of stencil type cream sandwiching machines first being achieved with Salerno machines in the USA. Sons had detected the potential for growth in food packaging and, in 1904, had been experimenting with a cartoning machine for biscuits introduced from America. At around the same time, they had spent a great deal of money in designing a machine to wrap biscuits in half-pound packets. Keith Blackman breakthrough in biscuit oven design- see also “Gas Equipment for Biscuit Ovens” – here – it is worth taking a look at how biscuit baking developed in the inter-War years. T Vicars Ltd and David Thomson Ltd.


Production of this type of oven ceased in around 1920. T Vicars offered this oven with oil firing, neither Joseph Baker nor David Thomson followed suit. WW1 The outbreak of hostilities in 1914 inevitably affected the development of biscuit equipment at Willesden as the factory – like many others in the UK – was converted to munitions work. Perkins Ltd of Peterborough regarding the possibility of a merger. Willesden would concentrate on biscuit, chocolate and confectionery machinery, Peterborough on bakery and chemical equipment.

For the moment, the two cultures could exist side by side. Perkins became an agent for Savy Jeanjean of Paris. This gave it access to, in particular, Savy’s chocolate enrobing technology and, through Savy, that of National Equipment of Springfield, Mass. The Drawing Office where I was given a job as a draughtsman was positioned under a northern light roof, very low, and over a pattern store.

It was populated by about 35 draughtsmen and a few odd bodies. The office was comfortable enough in the winter, but in the summer was unbearably hot and work was most difficult, which did not matter much as the supervision was very poor. At the time that I joined the company it had been decided that proper sets of drawings were needed, as a situation had arisen where a large unexecuted order book called for subcontracting, and clearly, this could not be done with the existing drawings. 2-gauge roll intermittent biscuit cutting machine, particulars of which, in the Drawing Office, only covered the castings.

Another difficulty in making these drawings was the fact that the drawings of castings did not always agree with the drawings themselves and all patterns had to be measured up with contraction rules. Many of George Baker’s features in cutting machine designs still exist in modern machines. At the British Empire Exhibition held at Wembley in 1924 and 1925, the company exhibited a new cutting machine in which the older method of cutting and embossing was supplemented by one in which an endless sheet of dough moved forward while the cutter head kept pace with it. Technically in advance of anything else available at the time, its main advantage was that it could work at speeds hitherto unheard of. A new improved gas-fired travelling oven, with better control than had previously been available, also attracted much attention and resulted in Baker Perkins gaining, in the decade following the Exhibition, almost a complete monopoly in the gas-fired chain-oven market. The company went on to turn out an average of one oven per week, varying in length between twenty-four and seventy-six feet and from one to four pans in width. Sons’ catalogue since before the end of the nineteenth century.