— The most popular biscuit at a biscuit restaurant in Little Rock is not one of the two that a family of four ordered for their birthday party, but one of a few in the country.

That’s right: the “Spoon Dog” is not a traditional biscuit, but a spoon shape biscuit that is made by the famous “Spartans” at Spoon Dog in Little Rome, Ark., a popular local restaurant.

In fact, it is one of only two Spoon Dog biscuits in the United States.

The other is called the “Pee-wee’s” biscuit in Chicago.

In the video, Spoon Dog owner Dan Sperry said he didn’t know about the new biscuit until the family started ordering for their anniversary and that he wanted to use it for a “special occasion.”

The two-bite size biscuit is made with cream cheese and flour, and is served with a spoon or spoon shaped cake and a side of homemade biscuit gravy.

Spoon Dogs is in Little Towne Center, a historic neighborhood with a large population of children, including about 400 students.

It has been home to Spoon Dog since 1965, when the family opened its first restaurant in the city, located in the shadow of a church.

“We were really trying to do something that we had never done before,” said Sperrys wife, Stephanie.

“It was really challenging,” he said.

Sperrys father, Steve Sperries, said he was trying to make a biscuity that was fun for his children.

He said he wanted a “spoon” to fit in with his family.

“I wanted something that I could hold in my hand, so that when they came to eat, I could have something in my hands,” he explained.

The two flavors of Spoon Dog have been around since 1971, but their popularity exploded in 2009 when the company started selling the “Biscuits & Treats” biscuits.

Sperriys “BISCITES & TREATS” biscuits have become so popular that the company is now offering two “BISTS & TREATS” biscits, the “Skins” and “Paws.”

Sperry says he is still trying to find a way to make the biscuit a bit more special.

“When I first came here, I just wanted to make something that was very easy to make, but still have something to satisfy everybody,” he told WOODTV.

“So I had a little bit of a challenge.”

“We are doing everything that we can to keep the tradition alive,” Sperris said.

“The best way to do that is to try to find different ways to do it.”