D.C. has always enjoyed an in-between status of being neither a Northern nor Southern city entirely. But right now at least one Southern staple is pushing to the forefront. Biscuits, those fluffy, flaky breads with a soft interior, are being featured on a few new eateries’ menus, as well as being reimagined on some existing restaurants’ offerings. Whether with gravy flowing over top or served with a pat of butter or jam, here are the spots in the region offering up their biscuit renditions.Read More
Where to Eat Biscuits Right NOW
The hottest places for fluffy, flaky biscuits.
Mason Dixie Biscuit Co. at Union Market
Three Marylanders who miss the Southern fare and Southern pace they grew up with opened this Kickstarter-funded eatery featuring platters, sandwiches and sides of a distinctly non-Yankee fare. Biscuits are available by the dozen or half dozen and come in flavors like ham & jalapeno and sweetcorn. Mason Dixie Biscuit Co. is only open Union Market on Thursday through Sundays, from 8 a.m. till they sell out.
Biscuit Lab Baking Company
Out in the market a few months after Mason Dixie, Biscuit Lab is also wholly devoted to the wonder that is the buttermilk biscuit and is now making the rounds in pop-up form. As of late last month Biscuit Lab began selling out of Lyman’s in Petworth and continues to do so on Sundays. Biscuit Lab is the brainchild of Flying Fish Coffee and Tea owner Michael Visser.
Got a hankering for more than just a single biscuit? Derek Brown’s whiskey-tastic bar in Shaw has a biscuit brunch on Sundays. It’s the only time, by the way, to get the buttery biscuits, as they don’t appear on the weeknight food menu. The biscuit brunch, which Brown debuted over the summer, gives diners a choice of two biscuits from a menu of three savory and three sweet biscuits, including pecan butter.
Green Pig Bistro
At two distinct times of the week, frequenters of Green Pig in Clarendon can snack on biscuits. Monday’s nightly dinner special is a $20 fried chicken platter that comes with mac and cheese, collard greens as well as biscuits. And a brunch favorite is the cheddar biscuits accompanies by pepper jelly and cream cheese, which is offered as a side item.
Amidst the array of Creole-inspired fare like jambalaya and red beans and rice, David Guas’ joint also serves up a few varieties of biscuit: BBQ pork biscuits on Saturdays or the classic biscuits and gravy. Biscuits also can be purchased by the dozen in regular and mini size.
Woodward Takeout Food
Chef Hamilton Johnson adapted his South Carolina mother’s buttermilk biscuit recipe and sells the result to eat at Woodward or take to go. The biscuit itself works with berry jam or butter or as a full entree for breakfast with ham, scrambled eggs and crayfish-andouille gravy.
At this Capitol Hill brasserie the biscuits are a vehicle for chicken confit gravy and biscuits, of the black pepper variety. The dish, available at brunch, also includes candied lemon and poached eggs.
Art and Soul
Southerner Art Smith is so fond of biscuits his restaurant even hosted “Biscuit Bash 2014” back in May to kick off patio season and pit a handful of chefs against each other in a biscuit-off. Apart from the competition, Art & Soul normally serves a traditional biscuits and gravy for brunch smothered in pork sausage gravy.
The menu at Southern-focused establishment Vidalia changes frequently, but biscuits often make the cut. For dinner, that means a fried oyster pan roast appetizer that includes country ham, butternut squash, leeks, oyster veloute and — naturally — a biscuit. The restaurant's also served a Wild Mushroom Pan roast with a buttermilk biscuit as an appetizer.
Bacon 'N Eds (at Wiehle-Reston East Metro Station)
Biscuit sandwiches are among the offerings of this food truck, parked at Reston Plaza, from chef Ed Hardy.