Oregon Pine State Biscuits

The "Oregon Biscuit" exists because of its origins from the famous restaurant "Pine State Biscuits", so people would refer to them simply by that moniker of a "Pinestate Biscuit". It would be described as biscuits that are structurally sound and flaky from the butter, but acts as a Heavy Timber for a breakfast sandwich. While North Carolina biscuits are built for a "Side Plate," the Oregon Biscuit was developed as a Foundational Sandwich Slab.

The Quest for Timber
In 1872, Carolina residents began migrating to Oregon in significant numbers in a quest for timber, fertile lands, and its growing logging industry. They made the right decision, since by the time it hit the 1900s, the great pine forests of North Carolina had been heavily harvested. They would bring with them their recipes of southern grit to places like "Vanport, North Portland" and places that had Oregon shipyards. For a long time there was no Oregon Biscuit of any sort across the land of berries, coasts, and forests. In 2006, three guys from North Carolina—Kevin Atchley, Walt Alexander, and Brian Snyder who noticed there was no place to find a flaky biscuit based breakfast — so, they set up a 10x10 tent at the Portland Farmers Market, worked on a recipe, and found out there was a large demand for buttery flaky biscuits. 

Butter and Wheat-Cake Flour
The flour started with the classic North Carolina Flour "White-Lily" (8% protein), which a "Soft Red Winter Wheat". The flour would be researched and developed with tests starting with "Shepherd's Grain" that was used in the Pacific North West for a taste of familiarity to the area. It has a soft wheat flour with low-protein, and is almost like a wheat cake-flour. As it wasn't disclosed the name of the flour, people who theorized on it would refer to this oregon flour as "Fawn Lily" (10% protein) to show its distinct difference and its origins.

Frozen Grated High-Fat Butter
The more butter that is in a biscuit recipe the more flakey it becomes, but if it has more protein it can be both crumbly and structurally sound. The butter that would be used would make the biscuits extra creamy as well with a real butter taste that accompanies a crumbly-texture from the High-fat Butter (Oregon Creamery Butter). The acid reacts with the leavening agents (baking powder/soda) to create the "Lifted Biscuits". The dough is gently folded over itself 5 to 7 times. This creates the "Stacks" that allow you to peel the biscuit apart in sheets.