For the Love of Biscuits

Every sunrise, Karl Worley is baking fresh biscuits- and not just for an early morning treat. He and his wife Sarah are the proud owners of Biscuit Love, a food truck putting a spin on the infamous southern staple. I spoke with Sarah about running an independent trade. "Sometimes I joke we have a 70 hour work week!" she laughs. "But we love it. You HAVE to love it." 

Last Spring, the Worleys decided to put their long awaited dream of creating a small business into action. For six weeks, they test drove a food truck courtesy of friends at Red Pony Catering. After several brainstorming sessions and connecting with other food truck pioneers, the couple agreed Karl's biscuit recipe was the winning craft. "He asked which of his recipes I loved most, and I immediately thought of his homestyle biscuits," Sarah recalls. 

Without hesitation, the Worleys bought a 1974 Vintage Blue Airstream, "Lily," (currently under renovation) and began selling open-faced biscuit sandwiches at music festivals, community parks, and the farmers market. Their first major event was the

Music City Hot Chicken Festival, of which they will be vendors again this Fourth of July. Festivities will be held in East Park from 11 a.m. to 3 p.m. 

"Originally we wanted to own a hot chicken truck," Sarah notes. The most popular order, 'The Princess,' is a testament to their hot chicken fetish and is served with local honey, garden-fresh pickles and mustard. 

With each menu item comes a personal story. 'The WashPark,' a burger with pimento cheese and local eggs, is named after their engagement place,Washington Park, Colo. 'The Nathaniel,' made with buttermilk cheese curd, honey, and peaches is a tribute to their friends' inspiring adoption.

At any given event, you may notice their 3-year-old daughter, Gertie, greeting customers with a smile and her name on the menu. "We were trying to think of something kids would enjoy," Sarah says. 'The Gertie' is topped with caramelized banana jam, peanut butter, pretzel crunch, and Olive Sinclair chocolate gravy. This sweet and savory sandwich is sure to please the child at heart.

Karl's biscuits aren't the only ingredients made from scratch. "The best part about having a private business is resourcing local and seasonal ingredients," Sarah says. Biscuit Love produces their own pickles, mustard, peanut butter, and partners with vendors across the southern region. Cruze ButtermilkWeisenburger Mill

,Kenny's Farmhouse CheeseThe Peach Truck ,TruBee, and Bear Creek Farm supply some of the freshest ingredients, making Biscuit Love so irresistible. 

Karl and Sarah say the most rewarding thing about the food truck community is experiencing face to face interaction with the customers, especially with those who want to buy locally. "The challenge of owning a food truck is our dependence on the weather," she explains." People have to want to seek us out, knowing there aren't tables available."  

Biscuit Love greets it's customers with southern hospitality at the Franklin Farmers Market from 8am to 1pm on Saturdays and Movies in the Park throughout the month of June. For other outings, you can follow Biscuit Love on Twitter and  Facebook. The complete food truck listing is found via the Nashville Food Truck Association

With open arms, Nashville has supported the Worleys' passion for authentic cuisine and all-natural ingredients. "The biscuit is a concept of what we love-southern food," Sarah says. "We are living our dream."