Biscuits. Just biscuits, not biscuits and gravy.
Not that there’s anything wrong with biscuits and gravy (in fact, there’s alot right with biscuits smothered with some beef drippings, fat and flour and what-not), but there’s quite a bit to be enjoyed when the biscuit is unadorned.
Biscuit au naturel, if you.
My favorite? Everson Roy Bar. Flaky, buttery soft center, with a slightly crunchy texture that almost tricks you into thinking you’re eating a really doughy (but good!) pie crust.
Plus, the biscuits (in part because they come sans gravy) pair beautifully well with some single malt scotch.
You have a favorite undressed biscuit?