Biscuit Lab Pop-Up Launches This Weekend

Let the biscuit battles begin.

The "redneck Benedict" with honey-cured ham, poached egg, and gravy. Photograph via Twitter.

Could biscuits be the new cupcake macaron New York-style bagel? Following the crumb trail of Mason Dixie Biscuit Company, which just launched a months-long presence at “pop-uppery” EatsPlace, Biscuit Lab Baking Co. will serve the public for the first time this weekend. Co-owners Phil Coppersmith and Michael Visser are setting up a temporary shop inside Lyman’s Tavern in Columbia Heights from 11 to 3 on Sunday, and will keep the same hours over the coming weeks.

Visser, who also founded Mount Pleasant’s Flying Fish Coffee and Tea, will bake several styles of biscuits, including classic buttermilk and drop biscuits. Customers will find a menu of breakfast sandwiches, sides like cheesy grits, and combinations such as a “redneck Benedict” with ham, poached eggs, and red-eye sausage gravy.

So who will win the biscuit battle? It’s too early to tell—but our money is on whoever bakes the first “biscnut.”

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.