The stalwart southern staple—a flaky biscuit found as a side item for every daypart—has established an identity as a sandwich.
The biscuit sandwich transcends day parts, too, but dominates at breakfast, brunch and lunch. At Rooster Soup Company in Philadelphia, oblong biscuits differentiate the all-day brunch menu by cradling eggs and cheese topped with add-ons such as avocado, bacon or sausage.
At Honest Biscuits in Seattle, the classic biscuit as well as versions made with cheese or studded with bacon, cheese and onion serve as the base for sandwiches. One option pairs a local egg with cheese and a chicken sausage patty while another brings together oven fried chicken, Pike Brewing stout mustard, pickled onions and micro arugula.
Crispy chicken on a biscuit has become a staple in recent years but chefs continue to improvise. At Trina’s Starlite Lounge in Somerville, Massachusetts, panko-coated fried chicken sits on a biscuit with American cheese, honey mustard sauce and housemade sweet pickles.
Holler & Dash, a concept launched by family restaurant Cracker Barrel, puts out chef-driven style biscuit sandwiches. The Garden Goat features fried goat cheese with kale, lemon Dijon vinaigrette and tomato jam while the Pork Rambler holds fried pork tenderloin, blackberry butter and fried onion straws.
Need more inspiration? Check out the following recipe. Got ideas? Share them on Instagram or Twitter @FoodFanatics.
Buttermilk Biscuit with Roasted Butternut Squash, Pepper Relish, Goat Cheese and Arugula
Chef Brian Wiles
Rise Biscuits, multiple locations
1 small butternut squash, peeled
6 tablespoons extra virgin olive oil, divided use
2 teaspoons thyme, chopped
1 teaspoon salt
2 red bell peppers, roasted
2 poblano peppers, roasted
5 basil leaves, chiffonade
2 tablespoons red wine vinegar
Salt and pepper to taste
8 buttermilk biscuits, just baked or warmed
8 ounces goat cheese
4 ounces arugula
Slice bottom bulb off the top stalk of the squash and scoop out seeds. Slice all the squash into ¼ inch rounds and toss with 2 tablespoons olive oil, thyme and 1 teaspoon salt. Lay out on a parchment-lined sheet pan and roast in preheated 400 F oven, 5 minutes, turn and cook 5 to 10 minutes until tender but not mushy.
Meanwhile, dice peppers and combine with basil, red wine vinegar, remaining 4 tablespoons olive oil and season to taste with salt and pepper; set aside.
For each biscuit, split in half, place slice of squash on bottom followed by 2 ounces of pepper relish, 1 ounce goat cheese and ½ ounce arugula. Top with biscuit half and serve immediately. Makes 8 sandwiches.