Anna Watson Carl
October 15, 2013

Lard or butter? Milk or buttermilk? The secret to perfect biscuits is hotly contested and every Southern home cook has an opinion. But these days, chefs from all over the country are joining in the conversation, digging through old church cookbooks and grandma’s recipe box to find the perfect version. From tender, high-rise biscuits at Hominy Grill in Charleston, to chef John Gorham’s lightly sweetened specimens with seasonal fruit compote, here are the best biscuits in the U.S.

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