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One comfort carrier gaining momentum is the biscuit. Riding on the waffle boom and winning favor because of its heritage and flaky texture, chefs are finding different ways to make biscuit a star vehicle that’s too craveable to resist.
Singularly focused biscuit shops unite the country behind biscuit’s push to transcend its place as a Southern side or predictable breakfast base. At Seattle’s Serious Biscuit, diners can choose from 15 housemade buttermilk biscuit options, including one with fried green tomato, bacon, rémoulade and egg. Or they can customize their own, maybe adding collards with smoked onions or whipped bacon butter. At Pine State Biscuits in Portland, Ore., diners can order the Steak Club, a buttermilk biscuit sandwich starring seared flank steak, blue cheese, heirloom tomato and butter lettuce. Or they can take home a dozen with sides of local apple butter, pimento cheese spread or marionberry jam.
“Biscuits aren’t just for breakfast anymore, although they have created an increased interest in breakfast,” says chef/consultant Ray Martin. “Today, you find biscuits being used in a variety of applications—sandwiches, sliders, even as a substitute starch, where anything can be put on top, like chicken Marsala, beef Stroganoff and ropa vieja. People love what they know, and they know biscuits.”
Toast also has the creative potential for both sweet and savory applications, as well as both handheld and fork-and-knife presentations.
Read "Toast of the Town" for more bread-based trends, and browse the other Top Ten Trends of 2015 in our current issue. |
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