The stalwart Southern staple – a flaky biscuit found as a side item for every daypart – has established an identity as a sandwich.
Biscuit sandwiches transcend dayparts too, but dominate at breakfast, lunch and brunch hours. 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.
Honest Biscuits in Seattle uses the classic flaky biscuit recipe, as well as versions made with cheese or studded with bacon, cheese and onion, to serve as the base for their biscuit 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.
The fried chicken biscuit recipe has become a staple in recent years, but chefs continue to get inspired. At Trina’s Starlite Lounge in Somerville, Massachusetts, panko-coated fried chicken biscuits are topped 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 biscuit recipe 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.
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