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Biscuit Craze: 10 Must-Try Options Around the U.S.

By Kelly Dobkin
November 8, 2013

This week in NYC, a new micro-eatery concept called Empire Biscuit, which specializes in sandwiches built from the Southern staple, opened but quickly had to close, as biscuit-crazed New Yorkers mobbed the brand-new eatery and owners couldn't keep up with demand. The whole incident got us thinking: has the biscuit craze reached its fever pitch? Truth be told, the item has been hot on menus all around the country for some time now, ever since the comfort-food trend began dominating in the early aughts. Without further ado, let's take a look at some of the most interesting and delicious biscuits from all over the U.S. 

  • M.B. Post, Manhattan Beach, CA

    This Manhattan Beach gem from famed chef David LeFevre is known for its bacon cheddar buttermilk biscuits. Based on his mother's recipe, these smoky, cheesy pastries are served with housemade maple butter and come two to an order during dinner service. At brunch, they're served as the base of the Benedict - bacon cheddar buttermilk biscuit, arugula, La Quercia Tamworth prosciutto and hollandaise.

  • Yardbird Southern Table & Bar, Miami, FL

    Miami's Yardbird has been the go-to for hip Southern fare in the South Beach area ever since it opened a few years ago, so naturally, you'll find a killer biscuit here. Chef Clayton Miller's homemade buttermilk biscuits are served with honey butter and seasonal house jam. They also serve as a base for Mama's Chicken Biscuits - in which fried chicken and pepper jelly are layered between two of the fluffy pastries.

  • Buzz Bakery, GBD, Alexandria, VA

    In the DC area, you'll find a twist on the classic Southern item as chef Tiffany MacIsaac offers sweet potato biscuits. They're sold individually at Buzz Bakery or as part of the Lil’ Chicken Biscuit sandwich served with fried chicken thigh and spicy honey at GBD.

  • American Cut, NYC

    For a New York take on the classic Southern staple, head to Iron Chef Marc Forgione's steakhouse - these biscuits are flavored like an everything bagel and served with "veggie cream cheese" butter. 

  • Brookville Restaurant, Charlottesville, VA

    Deep in the land of biscuits, aka Virginia, chef-owner Harrison Keevil currently serves a Hangover Cure Biscuit with pork belly, bacon, Edwards smoked surry sausage, fried egg, Gouda, maple syrup and Kim Kim hot sauce on a massive housemade biscuit.

  • Bang Bang Pie Shop, Chicago, IL

    Chi-town's Bang Bang Pie Shop is known for its vegetarian biscuits, which are made from scratch hourly and served straight outta the oven. They're not like traditional Southern biscuits you've seen elsewhere; rather, these are the Midwestern variety - dense, buttery and doughy, served with a seasonal butter and jam. 

  • Village Whiskey, Atlantic City, NJ

    Jose Garces' whiskey-soaked gastropub Village Whiskey, which has locations in Philadelphia and Atlantic City, serves up its own pubby spin on the down-home classic. Their version features bacon-cheddar biscuits with an Irish Coffee red-eye gravy and crispy sweet onions. If this doesn't cure your hangover, we're not sure what will.

  • The Federal Food, Drink & Provisions, Miami, FL

    These are not biscuits, they're "biskits" - made with buttermilk, these mega-sized fluffy pastries are crisped up by a cheddar crust and served with honey apple cider glaze and butter. Yes, please!

  • Supper, Philadelphia, PA

    Supper in Philly specializes in "scratch biscuits" (also the title of their pop-up side project), which you can sample any time of day but should check out during brunch where you can order the "Dixie Biscuit" - two scrambled eggs, country ham and pimiento cheese on a cathead biscuit with white grits and pickles. 

  • Photo by: Leslie Kelly

    Serious Pie & Biscuit, Seattle, WA

    The buttermilk biscuits here are a lot like those you’d find in the South: feather-light on the inside, yet substantial enough to be made into hefty, jaw-testing sandwiches. That’s because pastry chef Stacey Fortner based these gems on a recipe she found in a 100-year-old cookbook from Kentucky. Purists stick with housemade jam, but there are heartier options: Bavarian Meats bacon and eggs or gravy-smothered fried chicken with collards and creamy grits on the side make a meal with serious staying power. 

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