![]() ![]() She’s also collaborated with several local woman-owned small businesses like Sweetport, Good Granoly, Moonlight Harvest Mushrooms, and Special Reserve Coffee Roasters. Recently, for example, she collaborated with Lafayette’s Bougie Bologna to create the “Bougie Biscuit”. In conceiving of her recipes, Kanya sources her ingredients with care and frequently teams up with other small Louisiana food businesses, creating small-batch releases more in the style of a craft brewery or streetwear company than a bakery. A good buttermilk biscuit is a staple of Southern cooking, but they’re getting harder and harder to find.” ![]() “There were already a million people in Shreveport making pies and all of these things, but no one was specializing in biscuits,” she said. Blackberries (which she uses in her top-selling biscuit) “belong in a biscuit they come out almost cobbler-like.” Peaches? “Not so much.” On the savory side, there are Kanya’s Louisiana-made kimchi and cheddar biscuits, as well as the cheese-and-pepper variety, which features minced jalapeños mixed into the dough while they’re “still kind of raw, so they retain their fruitiness.” Asked to name her personal favorite, Kanya appointed her blackberry biscuit stuffed with good, local breakfast sausage-a combination of sweet and savory flavors that “hits every biological craving note.” Her biscuits-as-strawberry shortcakes are especially popular during the scorching summer months. Each biscuit half is as substantial as a slab of focaccia, so they stand up well to toppings-making the way for Kanya’s regular releases of seasonal biscuits that incorporate “just about every fruit” as well as herbs, cheeses, and more. Kanya Michelle's biscuits are somehow dense and pillowy at once, tall, crisp-crusted, and outlandishly buttery without being greasy or falling to pieces. Kanya Michelle baked her first buttermilk biscuit less than five years ago, and now is Shreveport's bonafide biscuit queen. With her biscuit-making operation rapidly outgrowing her kitchen, she moved into a commercial production space last September, hired her first employee in the spring, and has been looking at real estate for a potential brick-and-mortar location. Shreveport Biscuit Company has also released several varieties of frozen, ready-to-bake biscuits that are currently sold by local marketplaces and gourmet grocers in Shreveport, Haughton, Lafayette, Metairie, and New Orleans. Since then, she’s emerged as one of the star vendors at Shreveport Farmers’ Market, where her towering, Instagram-ready biscuit sandwiches have on occasion attracted an hour-long line of customers. Two years later, with her recipes wholly developed, Kanya officially relaunched her business in the summer of 2022 as Shreveport Biscuit Company. But then, she noticed a gap in the world of small-scale specialty bakeries: handmade buttermilk biscuits. “There were already a million people in Shreveport making pies and all of these things, but no one was specializing in biscuits,” she said. When an early pandemic lay-off inspired Kanya Michelle to launch her home-based bakery, Shreveport Cottage Homestead, she started out making old-fashioned holiday pies and scones. ![]()
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