Business Monday: ‘The Biscuit’ food truck slings something new for breakfast in Basalt |

Business Monday: ‘The Biscuit’ food truck slings something new for breakfast in Basalt

Matt Campbell (right) opened The Biscuit food truck with the help of Drew Scott, a longtime chef in the valley. Campbell said he wants to incubate a culture, not just open a food joint.
Scott Condon/The Aspen Times

Pulling a 180 never worked so well.

The owner of a new food truck in the midvalley said business really boomed when he turned the vehicle around to expose the concession windows and awning to East Valley Road and Highway 82. The truck locates in the same spot daily in the parking lot of Movieland, which some people consider El Jebel but is officially part of Basalt.

“I think people realized we weren’t a delivery truck,” said Matt Campbell, owner of The Biscuit food truck.

Well, they are a delivery truck of sorts, but instead of providing Snap-On Tools or loaves of bread, they’re slinging biscuits from 6 to 10:30 a.m. Monday through Friday.

Campbell is owner of Campbell Audio Visual, which continues to be his primary job. But he purchased the food truck to pursue a dream of adding to the midvalley breakfast options and to try to create the “it” spot for breakfast.

“I want to create a culture more than cheap place to eat,” he said, quickly clarifying that he feels their prices are pretty affordable, as well.

Campbell said one of his passions is seeking out good places to eat breakfast whether he’s traveling or in the Roaring Fork Valley.

“Ten years ago I knew I wanted to open a breakfast place,” he said.

He came to the realization that he would never open a brick-and-mortar establishment in the valley because of the various hurdles. Then it dawned on him that a permanent spot wasn’t necessary when reflecting on the success of food trucks elsewhere.

“The simplicity of it all sparked my interest,” he said.

Campbell recruited Drew Scott, former co-owner and chef at Downvalley Tavern, to help launch The Biscuit. Their operation revolves around a light, delicious breakfast biscuit.

“Anything that works on a biscuit,” Scott said.

They kept the menu simple — standard biscuits and gravy and six variations. There is the Huevos Biscuits and Gravy, for example, with avocado, two fried eggs, black beans, chorizo, green chili gravy, cheddar and sour cream for $12.75. The portions are, in a word, generous.

The menu also features biscuit sandwiches — seven options including one with fried chicken, scallion slaw, black pepper and honey sauce that goes for $8.75.

The delicious biscuits also can be bought naked or with whipped honey butter.

The outlier on the menu is a breakfast burrito. They also serve Rock Canyon Coffee.

The biscuits and gravy plates also come with a healthy heap of grits.

“We’re turning people who would never eat grits in their lives into grits lovers,” Campbell said.

The biscuit guys’ day starts around 4:30 a.m. at a commissary kitchen Campbell established in the Willits Design Center. They make fresh biscuits daily, prepare some of the fixings and load the truck for the short drive to the Movieland parking lot at Orchard Plaza. All dishes are fresh and made to order at the truck while people wait a short time.

Campbell’s audio-visual business has been located at Orchard Plaza for the past decade. He said his landlords were generously open to the idea of him opening a food truck in the Movieland parking lot. The Biscuit is wrapping up breakfast before moviegoers need the parking.

Campbell said it’s a great location to provide fast, good food. The truck is visible from Highway 82 as well as traffic going to and from City Market on the frontage road.

The truck will be even more visible by early September when Campbell adds a vehicle wrap that features The Biscuit logo.

Picnic tables are set up for people to eat there or they can grab and go. The food truck will be there rain or shine and through the winter.

“We believe weather will not be a factor for us,” Campbell said.

Scott has a good feel for people’s tastes as a longtime chef in the valley. He figured biscuits would be a hit.

“Since I was a kid, I liked biscuits,” he said, noting that while he was growing up his dad would make biscuits every Saturday morning. The two men collaborated to create the menu, which is “kind of drawn from the South,” said Scott, a Virginia native.

The veteran restaurateur said he believes the food truck culture can thrive in the Roaring Fork Valley — if they find private property where they can operate. There are a handful of food trucks in Carbondale and Glenwood Springs. They are sparse upvalley.

Scott and Campbell said they are seeing several return customers already and word of mouth has been effective. Patrons are turning other customers on to the truck.

“Pink” Schultz of Woody Creek was eating with his wife at the food truck Thursday morning. When he finished he made a point of telling Campbell that they would be back.

“We’re biscuit customers for life,” he said.

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