the lit biscuit features red hot riplets and buffalo chicken photo by lauren healey

First Look: Red Oak Biscuits on Cherokee Street

The new location of Red Oak Biscuits opened Friday, Nov. 16, at 2926 Cherokee St., moving from its previous home on Washington Avenue downtown.

Owner Derek Schulze said he partly chose new space, which formerly housed the Blue Pearl, because it’s brighter and airier with more space in the kitchen and more seating for 48.

“We’ve also always wanted to be on Cherokee,” he said. “The Gravois Park side of Cherokee is somewhat underserved – the closest coffee shop is The Mud House almost a mile away. And with our two new but similar concepts, Homestead and Fried, opening next year in the old location, we didn’t want to compete with ourselves.”

The new location retains the same drop biscuit-focused menu with a few additions, featuring Southern-inspired fare with a modern, creative twists.

“The biscuit trend is popular nationally, but there are no other full biscuit concept places in the St. Louis area,” Schulze said. “We’re taking a staple of the South and adding creative fusion, like Red Hot Riplets on our Lit Biscuit.’”

Schulze said the nonalcoholic and alcoholic drink menus will also expand.

“We added a spiced cider,” Schulze said. “We also make a lot of syrups in-house like mint-white chocolate. Once our liquor license comes through in about two months, we’ll add boozy hot chocolate, cocktails, bloody marys and mimosas.”

The historic 1,200-square-foot building was constructed in 1904.

“I think the tile ceiling is original because there’s some remnants of shotgun pellets,” Schulze said. “We describe it as a neo-modern farmhouse – if Andy Warhol had a barn, this would be it. It’s a very Instagram-able concept, and we encourage people to hang out and work on their computers.”

If business goes well, Schulze might turn the second floor into a dining area with space for about 50 more seats.

Red Oak Biscuits is open from 7 a.m. to 2 p.m. Monday through Friday and 8 a.m. to 2 p.m. Saturday and Sunday.

Lauren Healey is associate editor at Sauce Magazine.