Going beyond the basic egg-and-cheese combo, chefs are getting creative with what they put on biscuit sandwiches. From pulled pork to fried chicken to smoked fish, biscuits allow chefs to think outside the traditional bread options and put a slightly Southern twist on sandwiches for breakfast, lunch and dinner.
Bang Bang Pie Shop
Chicago, Ill.
Breakfast biscuit with ham, cream grits, poached egg, pimiento butter and pepper jelly, $7
Endgrain
Chicago, Ill.
Smoked Lake Trout, marbled rye biscuit, slaw, tomato remoulade and Gruyère cheese, served with chips and pickles; $11
Hypnotic Donuts
Dallas, Texas
Kaye: biscuit with fried chicken, whipped cream cheese, fresh jalapeño peppers and pepper Jack cheese; $6
Jacob’s Pickles
New York City
Southern B.L.T.: buttermilk fried chicken, fried green tomato, pickle slaw and Niman Ranch bacon, served with Grain Miller organic cheese grits; $16
Serious Biscuit
Seattle, Wash.
Biscuit with crispy ham hock, collard greens with smoked onions; $9
Smoke Et Al Food Truck
Nashville, Tenn.
Fiddlers Biscuits: sesame nori biscuit with ginger smoked chicken, Tennessee wildflower honey and green onions, served with one side; 2 for $10 or 1 for $7
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