Gentle Readers, at the risk of having my Southern card revoked, The Practical Cook must admit she’s found a biscuit that tops a country ham biscuit. Meet the Pastrami Biscuit at Neal’s Deli in Carrboro. The biscuit is all Southern fluffy goodness, properly sized (which is roughly the size of one’s head for those who don’t know), but this is not your mama’s biscuit place.
Admittedly, I’m a fan of the lunch items at Neal’s, too, but that is a blog post for another day. Today we’re focusing on breakfast, and the wonder that is the Pastrami Biscuit. It’s salty without being overpowering, a little crispity crunchy, and a fantastic bit of chew. Seriously, I’m sort of salivating at the memory, and considering heading there tomorrow morning to get a fix.
The guilt kicks in because if I were to admit it openly, a country ham biscuit can be a bit like eating jerky on bread. I do love the experience for nostalgic reasons: my Granny was a devoted country ham biscuit fan, and appointments were often strategically timed to include a trip to get one. But, the Pastrami Biscuit is transforming. It is what the Sausage McMuffin wakes up wanting to be, but fails to achieve.
Feeling veggie? Then try the egg and cheese with garlicky spinach added. Wow, just wow. A flavor party in the morning, and not so carb-y that you want to pass out just after. A great balance of protein, iron, and biscuit!
No matter how you slice it, head to Neal’s Deli and try the biscuits. Problem: you won’t be able to go back to Bojangles and Biscuitville. Are you a biscuit fan? What do you put on yours? Post a comment below, but make sure to wipe the biscuit crumbs off your hands first.
Send your biscuits, gravy, and queries to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today to stay current on all of The Practical Cook news!)
Tomorrow we Bring Home the Biscuits: Simple Scratch Recipe.