Amy was one of the first people I met when I moved to Nashville in 2009. We've toured and eaten together so much since then that we thought she would be the perfect artist to launch this newest iteration of the stemma concept with. So one morning in August, we invited her over for a backyard brunch inspired by some of her favorite meals growing up. The day before I was up at 4am figuring out how to convert my weber grill into a makeshift smoker and cooking a 12lb beef brisket (turns out it's harder than it looks and next time I should probably just buy the big green egg thing at Home Depot). My wife made the biscuits, roasted the carrots and peas, and together we made a rich coffee gravy to pour over everything. Listen to our conversation above or wherever you listen to podcasts to hear more of Amy's story and food memories from her time in Abilene Texas. Check out Amy's website to find her new album Tunnel on vinyl.



4 cups all-purpose flour

1 1/2 TBSP baking powder

1 tsp basking soda

1 TBSP sugar

1 TBSP salt

1/2 pound plus 1/2 stick butter, frozen, cut into 1/2-inch cubes

1 cup buttermilk

1/4 cup maple syrup

In a bowl, whisk together the dry ingredients. Scatter the butter over the top and, using a pastry blender or two knives cut the butter into the flour mixture until the butter is the size of peas. Add the buttermilk and mix with a  wooden spoon until combined and the dough comes together. Turn the dough out onto a lightly floured work surface. Fold it over onto itself a few times, patting it down after each fold. The dough should be soft and cohesive. Roll out the dough about 1-inch thick and transfer to a sheet pan. Refrigerate for at least 30 minutes or up to a day. Line a sheet pan with parchment paper. Clean the work surface and lightly flour it again. Re-roll the dough into a round about 1-inch thick. Shore up the edges of the round with your hands as needed to ensure the dough is of uniform thickness. Using a 2-inch round biscuit or cookie cutter, cut out as many biscuits as possible. You should have about 15 biscuits. Arrange the biscuits on the prepared sheet pan, brush lightly with half of the maple syrup, and place the pan in the refrigerator for 15 minutes. Meanwhile, preheat the oven for 400 degrees F. Bake the biscuits for about 25 minutes, or until lightly browned on top and baked through. Brush again with the remaining maple syrup and serve immediately. (Recipe courtesy of Mitchell Rosenthal's Cooking my way back home)