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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...
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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). endgrainrestaurant.com

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