A good ol' biscuits and gravy showdown 

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OF 4
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Bryce Crawford
R&R Coffee Café: R&R Coffee Café (11424 Black Forest Road, rnrcoffeecafe.com) owner and roaster Ryan Wanner is going to be straight with you about his cheddar biscuits: "It's definitely a loose version of the word 'biscuit,' I won't lie," he says with a laugh over the phone. "It's kind of right between a bun and a biscuit. We wanted to play with it a little bit."
Bryce Crawford
Milt’s Coffee Shop: In general, it doesn't get much better than Milt's Coffee Shop (2314 E. Platte Ave., 634-9016), a place that time forgot but hungry diner traffic never does. They're so serious about our entrée in question that they pull out the all-caps on the menu: "ALL YOU CAN EAT PANCAKES OR BISCUITS & GRAVY (mix or match) ... $4.95."
Bryce Crawford
The Donut Mill: A staple since 1977, with the same recipe the whole time, the biscuits and gravy ($4.95/full) at The Donut Mill (310 W. Midland Ave., Woodland Park, thedonutmill.com) is an intense experience. Manager Eric Ribellia was willing to confirm that the biscuits and gravy are both made in-house, but would say nothing about the ingredients. "They do not want to let [the recipe] out," he says of ownership.
Bryce Crawford
Sandy’s Restaurant: I expected Sandy's Restaurant (6940 Space Village Ave., 651-0596) to be full of military uniforms from nearby Peterson Air Force Base, but instead it had more of a familial feel, filled with what seemed to be eastern Colorado farm folks. This feeling intensified when the diner on my left asked one server how sports were going in college, and the diner paying on my right chatted with the cashier about her gastrointestinal problems.
3/4
Bryce Crawford
The Donut Mill: A staple since 1977, with the same recipe the whole time, the biscuits and gravy ($4.95/full) at The Donut Mill (310 W. Midland Ave., Woodland Park, thedonutmill.com) is an intense experience. Manager Eric Ribellia was willing to confirm that the biscuits and gravy are both made in-house, but would say nothing about the ingredients. "They do not want to let [the recipe] out," he says of ownership.

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