But from my experience, Biscuit Bitch’s locations have different atmospheres. Food & Wine listed them as one of the “Best Biscuits in the U.S.” and took a much prettier picture of the same biscuit I did for their article. “The ambiance is kitschy–the energy palpable,” their website brags. It can also come with sausage patty, veggie sausage patties, or Spam.īiscuit Bitch’s “Head Bitch in Charge” wanted her staff to treat all guests as if they are family. ( Check out my second trip to Biscuit Bitch here.) It had chicken breast, beer mustard, pickled onions, and micro arugula. At Honest Biscuits, I got the Oven-“Fried” Chicken on a Butterhole Biscuit for $9. I like to live dangerously.Īt Biscuit Bitch, I ordered the “Bitchwich”–egg over hard, cheddar, bacon, and their house “Bitchy Sauce”–for $5.90. That said, I ordered sandwiches from both shops. Even at McDonald’s, I’ll order the Sausage McMuffin every time instead of the Sausage Biscuit, because it annoys me when my bread falls apart while I still have sandwich filling to eat.
Biscuit bitch menu full#
So I feel like I’m pretty well-qualified to judge biscuits.Īnd here’s a full disclosure of my opinion: Biscuits are wonderful on their own, but their very nature as being light and fluffy makes them poor choices for making sandwiches. In culinary school, I learned the science behind using cold butter and not over-mixing your biscuits, but I’d already known to do those things for as long as I can remember. A different aunt had welcomed us to town the previous year with margaritas and stew, also with scratch-made biscuits. At a family reunion years ago in Georgia, my mom’s aunt woke us all up with the smells of Southern hospitality: scratch-made biscuits, gravy, a huge skillet of fluffy scrambled eggs, and seemingly endless supplies of bacon.
And Honest Biscuits owner Art Stone wanted to bring the City the biscuits he grew up eating in his grandmother’s kitchen back in North Carolina.Īnd like these two, I’ve also grown up in the South. She wanted to bring Southern hospitality to the cold gray “Emerald” City. Biscuit Bitch owner Kimmie Spice wanted to open a place where no one would feel the famous “Seattle Freeze” like she did when she first arrived, the unofficial term for the city being aloof and indifferent to newcomers. It’s a city with a lot of transplants, and a lot of adopted citizens. In fact, there’s a lot of Southern food in Seattle. Both of these biscuit concepts in the heart of downtown Seattle have open kitchens, fresh-baked biscuits, a little bit of attitude, and Southern hospitality.
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