Don’t let the BK initials fool you into thinking your biscuit came off the back of a refrigerated burger truck -- it doesn’t get much more local than Buttermilk’s biscuit. Aside from King Arthur Flour, the ingredients of its signature chicken biscuit all come from Georgia, including fried bird sourced from Springer Mountain Farms, eggs from White Oak Pastures, milk from Southern Swiss Dairy, and buttermilk from Decatur-based Banner Butter. The result is a moist, heavenly Player’s Ball in your mouth.
This permanent pop-up takes the breakfast/lunch credo of West Egg and turns it into a pick-your-breading fried chicken pick-up parlor. Get one of its four to-go biscuit types, which are all made using butter and lard... because even though lard sounds awful and murders your heart, it tastes so damn good. If you just can’t, it'll make you one of its rotating butter biscuits, which right now is a rosemary/goat cheese creation.
Tucker (& other locations)
On the chicken side, Bojangle’s main competition is probably Popeye’s. But on the biscuit side, it beats Popeye’s easily for the fact that the biscuit's breading is way less greasy. Bo’s biscuits are cylindrical, with a bumpy, almost flat top that’s well-buttered and has a decent kick of salt. Unless you catch it on a bad day, the crust is never any crustier than the inside of the biscuit. Depending on who you ask, it's either the best biscuit for your buck, or at least giving Chick-fil-A a serious run for its money (and flour).