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Biscuit house Holler & Dash adds lighter fare to the menu

The Cracker Barrel-backed chain is best known for its fried chicken biscuits, but it's now selling toasts, bowls, and salads to cater to lunch crowds looking for lighter fare.
Bryan Furman and Erika Council

Breakfast meets barbecue at B’s Cracklin’s Bomb-Ass Biscuit Pop-Up

Seven lucky Saturdays in 2017 had B’s Cracklin’ Barbeque chef and owner Bryan Furman and Southern Soufflé blogger Erika Council serving breakfast. Almost every morning, they sold out. Thankfully, 2018 will see more from these two. We chatted with them about their partnership.

Former 8Arm baker Sarah Dodge has a breakfast pop-up at Queen of Cream

Sarah Dodge's biscuits, bread, and cinnamon rolls are now available at Queen of Cream in Old Fourth Ward on Saturday and Sunday—and you don't want to miss out.

Got five minutes? Holler & Dash can have a biscuit ready for you

If you crave brunch fare on the regular, but don’t always have time for the whole wait-in-line, sip mimosa, wait-some-more production, you’re a likely target for the newest biscuit shop coming to the Westside.
Erika Council’s cinnamon rolls

B’s Cracklin’ BBQ is hosting a breakfast pop-up

Ever since Bryan Furman opened B’s Cracklin’ BBQ in Atlanta last fall, he’s wanted to serve breakfast.Now he's teaming up with Southern Soufflé writer Erika Council for a pop-up.
Best of Atlanta 2016

Biscuits: Callie’s Hot Little Biscuit

The crowds are constant at this grab-and-go Charleston import, which tops its enormous, fluffy, crumbly biscuits with fried chicken, pimento cheese, and thick-cut bacon.
Matthews Cafeteria Biscuits

Technique: Matthews Cafeteria’s Michael Greene on fluffy biscuits

Michael Greene grew up on these old-time fluffy “cat-head biscuits” that have been a Matthews Cafeteria signature for six decades.He learned to make them by watching the cooks mix, roll, cut, and bake some 300 to 500 a day in a sprawling old basement kitchen where he has spent much of his life.

The Red Eyed Mule

The location between Marietta and Kennesaw supports the highest concentration of biscuit pit stops in the metro area. The best of the bunch resides in a nondescript redbrick building with a dim, equally unassuming interior. Oh, but those biscuits.

Beaten Biscuits

Beaten biscuits, a very old, very traditional Southern bread, are most often mentioned as the best vehicle for country ham. But float these buttery nuggets atop your favorite soup; they retain their crunch for quite a while before finally yielding to the soup's warm embrace.

The State of Biscuits in Atlanta

Biscuits have been keystones of the Southern table for more than a century. Before air-conditioning, they were beloved for their short baking time, which didn’t overheat the kitchen. In Culinary Ephemera, William Woys Weaver notes that biscuits became a calling card of the Bible Belt in part because they were leavened using baking powder rather than yeast, which is associated with alcohol. Still one of the emblems of the South, they’re now fashionable in hipster cities like Seattle and Portland, Oregon.

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