, by Amber Chase Meet the Maker: Bert Davis of DaySol Coffee Lab
, by Amber Chase Meet the Maker: Haand
, by brittany furbee Meet the Maker: Jaclyn Glatzer of Aussie Select
Female-owned business Barlow's Foods is committed to making mornings better, one pancake at a time. This Atlanta-based company began under the principle that all great moments begin with food. And, consequently, their products cater to that defining moment that sets the tone for the day: breakfast. Their pre-packaged mixes and breakfast products bring ease and full flavors to the morning routine, without needing artificial ingredients or additives to do so.
After an unsuccessful search for ready-to-go packaged food products that used whole, simple ingredients, founder Tiffani Neal took matters into her own hands. The life-long home cook created a pancake mix made with unbleached flour and real ingredients. No added chemicals or preservatives. Neal called her new brand Barlow's Foods as a nod to her late grandfather, Arthur “Barlow” Harris, a veteran turned farmer with a passion for food made from wholesome ingredients.
While the Original Pancake Mix may sound specific, its versatility makes it a workhorse for morning meals. With just butter, egg, and a splash of milk, the bag of mix transforms into a batch of pancakes on the table. But don’t let the name pigeonhole its uses. This versatile pancake mix makes crispy-edged waffles, tender beignets, cobbler topping, and more—it can even be made with vegan ingredients.
Hungry for taste? Use Barlow's Foods to help kick off the morning with flaky buttermilk biscuits.
- 1 bag Barlow’s Original Pancake Mix, about 3 cups
- 16 tablespoons cold butter, divided
- 1 1/4 cup buttermilk
- 1 egg
- Place mixing bowl in freezer, for approximately 10 to 15 minutes. While the bowl chills. Preheat oven to 450 degrees.
- Remove bowl. Cut 12 tablespoons of cold butter into cubes and add to bowl along with Barlow’s Original Pancake Mix. Using your hands or a pastry cutter, cut the butter into dough until the mixture looks like a coarse meal.
- Make a well in the center of the bowl and add buttermilk. Using your hands, mix until a shaggy dough forms.
- On a floured surface, turn out dough and pat into a rectangle. Fold over onto itself three times. Use a rolling pin to roll dough to about 1-inch thick. Use a cookie cutter to cut dough into rounds. Place dough rounds on a nonstick cookie sheet or baking tray. Rest in freezer before baking, about 10 to 15 minutes.
- Make the egg wash. Whisk egg with 2 tablespoons water. Use a pastry brush to brush over biscuits before baking.
- Bake until high and golden brown, about 15 minutes. Remove from oven and brush with melted butter and sprinkle with salt.