A lot of food crazes have hit Atlanta over the past 10 geezerhood . And yet , most of them were about eating things that were n’t quite aboriginal Southeastern delicacies . Now , as you rise and shine each morning , more and more local restaurants are making biscuits of all sort , and they all want you to believe that theirs are “ just like Mama used to make . ” However , even Mama ca n’t compete with some of ATL ’s proficient cooky - fix establishments . Feast your middle on the greatest biscuits our middling city has to volunteer in 2016 .
Southern Art and Bourbon Bar
BuckheadIf chef Art Smith ’s biscuits were beneficial enough for Oprah , they ’re adept enough for you . Indeed , Art severalize us that the menu item client say keep open them coming back is his biscuit . You have to be careful propagate the whipped dear butter topping over the incredibly soft biscuit , which is almost marriage - bar - like in its density and deficiency of need for chewing . you may tell there ’s probably sour cream in the mix , but it work , forming a delicate balance with the dusted flour and sugary sweetness of the butter . If you ca n’t stand lowlife on your shirt , you ’ll probably require to nibble at this cookie from the denture , because it ’s easy one of the softest and smashing cooky in town .
Hop’s Chicken
Ponce City MarketYou had to simulate that the PCM biscuit hut ( brought to us by the family that owns H&F Bread Company ) would comprise with a whole - juicy buttermilk , egg - washed , super butter , golden - brown cooky in an attack to rule them all . Indeed , the chicken biscuits at Hop ’s , which are available from 8 am until 10 or 11 premier every solar day , are fluffy , yet sturdy , in a agency that a cooky warrior – or any buff of homemade biscuit – will respect . you may top them with your option of sauce ( ranch , honey mustard , BBQ … ) or opprobrious pepper gravy , and the wimp between the biscuit ’s buns can be cook “ Nashville Hot”-style , which , if you did n’t make love , is definitely an ATL matter these days .
Ration and Dram
KirkwoodRecently , after realize R&D ’s “ drop biscuit ” ( a biscuit baked in a gem pan instead of on a cooky sail ) was too doughy , cooperator Caitlin Crawford make up one’s mind it was time to remix the eatery ’s biscuit . She recreated her nan ’s version , using White Lily flour , buttermilk , and butter , mix and shut down it into layers gently by hand ( because the more your cookie dough intermixture , the more dense , and less good , your biscuit will be , household - biscuiteers ) . The result is what you see above – a fluffy , yet fortified , bread - layered treat for the Southern - fried individual . Eat several .
Martin’s
Mableton ( & other locations)If you ’ve never been to one of the 15 OTP locations of this ATL - area biscuit business concern , you postulate to get your head checked . Having begun in 1962 as an Austell restaurant called “ Martin The Burger Boy , ” Martin ’s turn freshly made dough into brilliant oral cavity marvel every day , and they do it so well that many client have no approximation they also serve dejeuner . They ’re close Sundays – which is kinda crazy , because Sunday is Biscuit Day in America – and they exit the door at 3 atomic number 61 every day , which may not be convenient if you exist in Midtown . But it ’s well deserving a morning time trip-up to your nigh fix to put the light , fluffy , first-rate larder steak & egg biscuit between your teeth .
Callie’s Hot Little Biscuit
Virginia - HighlandThe new kid in township has been in the southeastern United States longer than some folks may make . Carrie Morey , who runs Callie ’s Hot Little Biscuit , is spread her mother Callie ’s name and robust , chompy cooky recipe from Charleston , SC , to Atlanta , offering a wide range of country puff pastries that turn tail savory to sweet . The estimation here is n’t whether or not Callie ’s biscuit is serious ; it ’s which duad of biscuit you like most : the shortcakes , the lulu - fill up joints , the ace incubate both side of a crab cake , or the shrimp-‘n’-grits - topped special .
Home grown
ReynoldstownThe tumescent , billowing mounds of morning bread are a big reason why Home grown is on everyone ’s short list of good ATL breakfasts . It do 12 cookie variety , but you should order the good cookie in the house – the Comfy Chicken . It arrives invisibly , immerse in a repository of buttermilk - brine fry chicken , subject - faced sandwich - style , on your plate . It ’s also smother in white sausage gravy . Home grown sell 400 + every week . Oh , and on Valentine ’s Day , it makes warmheartedness - shaped cooky , because love is biscuit .
The Silver Skillet
MidtownThere is a illustrious 40 - yr - old cookie still being serve up every day off 14th St , and it ’s never gotten stale . Media companies almost as giving as Thrillist , such as ABC , have made trips to Atlanta just to get the devising of this biscuit on television camera . The formula is deceptively simple : undyed , self - rising flour , broil tonic , salt , buttermilk and unsalted butter . But somehow it make a biscuit that reigns at ( or near ) the top of our metropolis ’s historical biscuit canyon .
Buttermilk Kitchen
BuckheadDon’t let the BK initial fool you into thinking your biscuit come off the back of a refrigerated burger truck – it does n’t get much more local than Buttermilk ’s cookie . Aside from King Arthur Flour , the ingredients of its touch chicken biscuit all come from Georgia , including fried bird sourced from Springer Mountain Farms , testicle from White Oak Pastures , Milk River from Southern Swiss Dairy , and buttermilk from Decatur - base Banner Butter . The termination is a moist , celestial Player ’s orb in your mouthpiece .
Oddbird at West Egg Cafe
West MidtownThis permanent papa - up takes the breakfast / dejeuner creed of West Egg and turns it into a find fault - your - breading fry 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 sound abominable and murders your marrow , it try out so bloody good . If you just ca n’t , it ’ll make you one of its rotating butter biscuits , which right now is a rosemary / goat tall mallow creation .
Bojangle’s
Tucker ( & other locations)On the chicken side , Bojangle ’s main competitor is belike Popeye ’s . But on the cooky side , it scramble Popeye ’s easily for the fact that the cooky ’s breading is way less greasy . Bo ’s biscuits are cylindric , with a bumpy , almost prostrate top that ’s well - buttered and has a decent kicking of salt . Unless you catch it on a forged day , the crust is never any crustier than the interior 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 runnel for its money ( and flour ) .
Chick-fil-A
EverywhereYou’ve hear of them , yes ? And do n’t even feign indignation ; Chick - fil - A is the quickest - growing fast - solid food franchise in the mankind for a reason , and that reason begins with chicken cooky that are sort of the criterion we should all expect . How many fourth dimension have you severalize somebody about some good - ass biscuit you just ate , and the first matter they asked you was , “ But is it better than Chick - fil - A , though ? ” Do n’t front on the Chick - n - Minis either ; they ’re the small beloved biscuits that could .
Highland Bakery
quondam 4th WardThe earthy color and grain of what seems to be Highland ’s most popular biscuit let you do it it ’s nothing common . And do you really need to question whether or not a sweet-flavored Irish potato biscuit is good or not ? Have you had either ? You do n’t think all those folks outside in the breakfast / brunch line every morning have tried them ? You have n’t ? fille , bye .
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Mike Jordanate soooooooooooo many cooky in reporting this story , all for you , ATL . All for you . He ’s going to post some of the extra biscuit pic we did n’t publish here on Twitter ; follow@michaelbjordanto see them and drool .
Odd Bird/Matt Wong
Mike Jordan/Thrillist
Mike Jordan/Thrillist
Mike Jordan/Thrillist
Martin’s Restaurants
Sad Stove
Courtesy of Buttermilk Kitchen
Bradley Foster/Thrillist
