UP LATE & EARLY TO RISE

BISCUIT & BAR

Ozark Mountain Biscuit Co. has been proudly serving scratch made biscuits and delicious Southern sides since 2013.

Whether you've found our food truck on the streets of Columbia or have visited our booths at music festivals across the nation, you've experienced our dedication to cooking up the highest quality, locally sourced foods with the friendliest service.

Try one of our rotating cast of house-made desserts.

A sample of classic and custom made cocktails from our bar.

Our hush puppies, fried golden brown and served with house-made spicy remoulade sauce.

A sample of our culinary options, including our gluten-free cornbread.

Our famous fried green tomatoes and spicy remoulade sauce.

One of our delicious and fresh salads offerings.

Delicious buttermilk waffles and real maple syrup.

The Frederick's Burger with crispy onions and cheddar cheese on an Ozark Mountain Biscuit.

Our Famous Boss Hog. An open-faced biscuit sandwich with pulled pork, greens, gravy and crispy onions.

Phone

(573) is 447-6547

Location

1204 Hinkson Avenue
Columbia, MO 65201

Hours

Weekdays 8am – 9pm

Sat - Sun 9am – 9pm

Happy Hour 3pm-6pm
Closed Tuesday

Accessible Video

Skip to Video
Skip to video transcript

Get myself in hot water on this topic.

[MUSIC PLAYING]

I'll say that there can be quite a bit of drama around the issue of what makes a good biscuit. Typically Southerners profess a particular flour to make biscuits with, and that's the White Lily brand. It's a wonderful flour. It's got a leavening agent mixed into the flour. But particularly what makes it really good is the wheat that it comes from.

Now, in order to make a really, truly good biscuit. A biscuit is a quick bread, so it doesn't rise, it rises in the oven. And what allows that to happen is to have a low protein content. The soft winter wheat that White Lily uses has about a 9% protein content, whereas a typical all-purpose flour would have around a 12% protein content. The reduction of the protein also means there's less gluten, and it doesn't make the biscuit as firm. It's more of a light and fluffy, airy product, which is what we expect when we have fresh baked biscuits in the Southern style.

Here in Missouri we're not in the Deep South, but we are in a Southern area border state. And we don't have a lot of soft winter wheat available in this area. A bit of the ground biscuit and bar sauces are soft winter wheat from a farm in Kansas who's able to produce it for us.

And we add our own leavening agents to that wheat. So we add baking powder and salt, essentially, is what the ingredients we own. So although we don't use White Lily, we still use the correct procedure to get a light, fluffy, airy, buttery biscuit every time. And I'll fight you on that one.

[MUSIC PLAYING]

BISCUIT & BAR

Check out What’s Cooking

One of our summer salads with arugula, goat cheese, walnuts and fresh strawberries. — STRAWBERRY SALAD

Back by popular demand, the shrimp and grits plate. — SHRIMP 'N GRITS

A beautiful plating of our winter vegetable and polenta platter. — POLENTA & VEGETABLE PLATTER

Our Menus

Take n' Bake Ozark Mountain Buttermilk Biscuits, find them at your local grocer.

Take ‘n Bake Biscuits

Find us at your local grocer

Our Take 'n Bake Biscuits are available in the following Columbia grocer's freezer section:

HyVee on Nifong, Broadway & Conley
Moser’s on Faurot, Rangeline & Conley
Clover’s on Broadway & Chapel Hill
The Root Cellar

Ozark Born and Raised

We’re a family run restaurant with deep roots in Southern cuisine. Our menus are based on tried and true family recipes, but don’t be surprised when you find us experimenting with new flavors and concepts. At the Ozark Mountain Biscuit & Bar, we go beyond the biscuit.

Our Story