Best Biscuits in the U.S.

The secret to perfect biscuits is hotly contested: Lard or butter? Milk or buttermilk? Baking powder or soda? (Or both?) Every Southern h...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 25 of 26
  • < back
  • next >

Chicago: Endgrain

Enoch Simpson (formerly of Girl and the Goat) makes an exceptionally good biscuit at his new Roscoe Village restaurant: buttery, salty, crispy (on the outside) and airy (on the inside). At brunch, he serves biscuit sandwiches ranging from hearty (fried chicken, smoked mashed potatoes and Southern-style greens) to ethereal (soft-boiled egg, shaved vegetables, whipped herb butter and black garlic vinaigrette).

More ∨
You might also like