Off the Beaten Plate: Biscuit Ben-Yay at Big Biscuit

The Biscuit Ben-Yay at Big Biscuit, 4821 W. Sixth St.

The Biscuit Ben-Yay at Big Biscuit, 4821 W. Sixth St.

Thursday, April 24, 2014

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The Biscuit Ben-Yay at Big Biscuit, 4821 W. Sixth St.

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Instead of being topped with gravy, these fluffy biscuit halves are dipped in french toast batter, cooked to a crisp golden-brown and dusted with powdered sugar. This results in a dish that’s part biscuit, part French toast, part beignet and tastes kind of like a funnel cake — that you can get away with eating for breakfast.

Where to get it: Big Biscuit, 4821 W. Sixth St.

What you’ll pay: $5.99

Try it with: Fruit or pecans and caramel sauce, for a little extra money.

Also on the menu: Biscuits and gravy (of course), breakfast combos, omelets and French toast. Pancakes and Belgian waffles come in flavors including cinnamon roll, banana chocolate chip and cranberry pecan. The lunch menu has burgers, sandwiches, chicken-fried steak and salads.

— Off The Beaten Plate highlights some of the more exotic, oddly named or inventively concocted dishes from local menus. Know of an offbeat item we should check out? Email reporter Sara Shepherd at sshepherd@ljworld.com. Follow her at Twitter.com/saramarieshep.