A little biscuit humor from Hot Box Biscuit Club

The story stuck in my head. Our new friends suggested that a group of us head over to Dahlia Café in Liberty Hill, Texas one Saturday night. Sitting out on the patio, drinking cold beer and listening to the live music, they told of how this restaurant came to be.

Whenever Debby Johnston passed the vacant building that once housed a florist shop, she’d wonder why someone hadn’t bought it, never thinking it would be her. One morning, she awoke and told her husband she had a dream that they bought it and became restauranteurs. The feeling was so strong that she convinced her husband to take a chance. As it turned out, the combination of their country cooking and a relaxed, downhome atmosphere was a success.

While in Fort Worth, Texas a few weeks ago, a visit to Taco Heads for lunch brought that story back to mind. Back home and not sure where her corporate background would lead her, it was a dream one night that motivated Sarah Castillo to develop the perfect tacqueria that would inspire a cult following.

Two jobs and two years later, she had saved enough to buy not just a food truck, but a unique custom trailer. Her mother provided the recipes and a friend introduced her to area bar owners, who agreed on the need for late night dining. Six years later, had her Uber driver not struck up a conversation with her, he may not have become her business partner and their two restaurants (with a third on the drawing board) may not have come to fruition.

With visions of tacos still dancing in my head from this incredible story, brunch the next day at Hot Box Biscuit Club had me taken aback. After dreaming about biscuits one night, you can guess what Sarah Houten had to do.

A graduate of the Culinary Institute of America, the prestigious cooking school, she set out to create the perfect biscuit, then called her old friend, Matt Mobley. They had met years ago when he taught at Le Cordon Blue, the elite cooking school in Dallas, and she knew he was the one that could provide just the right accompaniments to take her biscuits to the next level. They collaborated on their favorite Southern recipes and soon their food truck gave way to a restaurant with lines out the door.

From pipe dream to reality; these women entrepreneurs were hungry to find their path in life. They listened to their inner voice, put their trust in their gut feeling and let intuition guide them. They dared to dream, but kept their eyes open and followed their destiny.

Author’s Note:
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