Scratch Biscuit Kitchen

By Michelle Farnham
Jan. 29, 2021

WATERCOLOR – There’s a new breakfast game in town, one as charmingly Southern as the rocking chairs you’ll find on its front porch. A sign on the wall encourages diners to “Count the memories, not the calories.”

Opening Feb. 1, Scratch Biscuit Kitchen Chef Matt Moore and his crew bake up cathead biscuits (so named for being the size of a cat’s head), all made from – you guessed it – scratch.

With the slogan, “Baked with care, served up square,” these aren’t your average biscuits. 

“A square biscuit makes it much easier for you to eat with both hands!” explained Gabrielle Testa, general manager for WaterColor Resort.

The menu is full of plenty of famously Southern staples, like sausage gravy, pimento cheese, and tomato gravy – here known as ‘Mater Gravy.

Testa pointed to the Deep South biscuit, featuring fried green tomatoes, or the Chicken Fried with honey butter and pickles, as her favorites.

“The piece of chicken spans out from the biscuit! If you’re really hungry, that’s your go-to, but you won’t eat any other meals for the rest of the day!” Testa admitted with a laugh.

Benny-style biscuits include Nola’s Finest, featuring andouille sausage; the Port St. Joe with fried oysters; and the Cold Cured Salmon with avocado and hard-boiled egg. For those looking outside the biscuit, the Not So Square menu has meals served on sourdough or a bed of lettuce, all with chips or a side salad.

In addition to biscuit-based fare, Scratch Biscuit Kitchen also serves house-made jams (check out the tomato and jalapeño), jellies and gravies; an assortment of sides including grits, house chips, and hash brown casserole; and muffins. The Sweets menu offers a Biscuit Doughnut with Chocolate Gravy, Matt’s Apple Pie, and a bread pudding featuring bourbon vanilla anglaise.

“We have different specials every day, so we can get creative,” Testa said. “For example, we have perfected the vegan cinnamon roll to meet the dietary needs of such a diverse community.”

Younger diners are in luck, as the Kids Menu offers up a mini biscuit, turkey sandwich, scrambled eggs, PB&J or “chicken nuggies,” all served with apple sauce and a juice.

Lovers of a cup o’ Joe might appreciate the Mug Club. Guests who purchase the SBK YETI mug get unlimited coffee for $1 per visit. Scratch serves a rotation of personal Southern blend brews; on this day it was the Front Porch, Azalea City, Southern Pecan, and the Live Oak Decaf. An assortment of sodas, juices and even beer and mimosas are also poured daily.

There are three seating options: 13 socially distanced indoor tables, stools at the counter, or four outdoor picnic tables positioned under oversized umbrellas. The carryout window also allows for quick grab-and-go service.

Visit Scratch online at www.scratchbk.com where Moore shares his buttermilk biscuit recipe in a tutorial video.

Scratch Biscuit Kitchen is located at WaterColor Town Center, 1777 E. Co. Hwy. 30A, Unit 101, Santa Rosa Beach. Open for dine-in or to-go daily from 7 a.m. to 2 p.m. (the takeout window opens at 6:30).

Photos by Michelle Farnham