Those of you that know me, know that I am pretty dang serious about a good biscuit. And not just any ol’ biscuit will do for this displaced southerner. I’ve waxed poetic about Pine State Biscuit in Portland many times – and while its distance may add a hint of its mystique, it still is THE most like what my family called biscuits. However, Seattle has a new kid on the block that is putting up a dang good fight – and its closer proximity does put it in my good graces. Dahlia Workshop definitely had a leg up, as it is a part of Tom Douglas’ restaurant empire – but this perennial NW chef (or at least his bakers) know the subtle ways of a southern style biscuit. Tucked under the new location of Serious Pie (also worth another nod – can I say “truffle cheese and morel pizza?!”) in S. Lake Union, this understated space churns out some fine, fine biscuits and various stuffings. Our first try was when the mama was visiting – where we tried the fried chicken, the truffle frittata, and the fried green tomato and remoulade sauce biscuits – all amazing in their own rights. Along with some incredibly kind, not-from-here wait staff, it made for a great impromptu conversation and late morning breakfast. I can’t wait to go back and check out their version of happy hour too!