Floyd’s serves up something new

HUMBOLDT — There’s a technique to making the perfect light, fluffy big biscuit. Brandy Adkins shares it without much prompting.

“Knead the dough with just your fingertips,” she advises. “You never push down. You never press them with a rolling pin. Then put them side by side, where they’re all stuffed in there. They have nowhere to go but up.”

Brandy makes everything from scratch at her new restaurant, Floyd’s Place, 812 Bridge St., Humboldt. You can slather those “scratch biscuits” with “scratch sausage gravy.” Maybe even throw a few grits and sausage and a fried egg on top if you want to get creative.