The former Ambrose and Eve chef spent five years tinkering with his biscuit recipe.

[Editor's note: Since publishing this piece in our March 2020 issue, chef Matthew Heaggans has decided to leave Ambrose and Eve.]

The biscuits at the Brewery District’s Ambrose and Eve, if you haven’t had them, are really good. Chef and co-owner Matthew Heaggans, a self-described “self-improver,” says he spent five years tinkering with the recipe. “It’s actually a pretty rare thing for me to get to the point where I feel like something’s as good as it’s going to get,” Heaggans says. Ambrose and Eve’s biscuits and the burger from Preston’s, his other venture with chef Catie Randazzo, are two of those rare things.

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