Ahhh, biscuits: They’re buttery, and flaky, and crumbly, and you can eat them for breakfast, lunch, or dinner. Or for snacks. Here are four spots around town that any biscuit lover will want to have on speed dial.
Brenda’s French Soul Food
The biscuits here are pretty much the gold standard in the city—they’re pretty damn perfect. Chef-owner Brenda Buenviaje did her own twist on a Fannie Farmer biscuit recipe, and the result is a biscuit that’s so creamy, fluffy, very tall and golden, and enough to make someone who is “meh” about biscuits say MEOW. Just wait for your first bite with some of Brenda’s homemade jam spread on it. They’re my favorite. Yeah, I just said it.
This new kiosk in the Ferry Building Marketplace is from the utterly charming Van Dao. An alum of Brenda’s, he is doing his own thing here, with clever concoctions of both savory and sweet biscuits, plus hot lunch options, too. I love the cinnamon bun, which is like the bastard child of a biscuit and cinnamon roll, but who am I to say no to the double-bacon maple biscuit? There are also flavored butters (like espresso, or peach-almond), which are best on Van’s classic buttermilk biscuit. Be sure to get a couple to bring home.
Sweet Jo’s Chili & Biscuits
Joanna Karlinsky is famous around town for her biscuits, ever since she was making them at the Meetinghouse, for you OG SF types. Now, she does pop-ups around town (with her delicious chili), and she also does special biscuit runs during the holidays. Show up with a box of her superlative Meetinghouse biscuits anywhere and you will be invited back, trust. They are so tender, and buttery, and warm up like a dream. Is it Thanksgiving yet?
Sure, this Lower Haight shop is known for its kickass wings, but have you had their flaky biscuits? The brown sugar-black pepper biscuit has a feisty kick, but there’s also a rockin’ bacon-cheddar-scallion version, or poppyseed and Old Bay. You’ll find biscuits and gravy on the menu, and one of my favorite deals in town: the chicken salad on a biscuit for only $3 (also good with pulled pork, for $3.50). Keep your eyes peeled for any dessert specials they make with the biscuit dough.
Marcia Gagliardi is the contributing food editor for 7x7 and author of the weekly Tablehopper e-column and book The Tablehopper’s Guide to Dining and Drinking in San Francisco. Email her at firstname.lastname@example.org, and read more at tablehopper.com.