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I'm from Southwestern Virginia (Piedmont region) and I always put jelly on my biscuits. I prefer my grandmother's homemade grape jelly, but would go with Welch's if I was ordering one out somewhere (i.e. at Hardee's or Biscuitville)

I have been known to put butter and honey, or honey butter on it from time to time as well.

Biscuits n Gravy is a big thing too, I just happen to not like gravy. Also, it is milk or sausage gravy, not like brown gravy for mashed potatoes.

In my house growing up it was always butter first and then a drizzle of honey. Once in a while for special occasions my mom would make sausage gravy to go with them.

On the rare occasion that I DO have carbs like a biscuit, I slice it, and wedge egg, canadian bacon, cheese, and pickled jalapenos inside, and go to town! If I do jelly it's some kind of champagne infused concoction...

Usually just butter, although if there is really good jam, I like that too. Depends what meal I'm eating as well. I like biscuits and gravy too, but thats more of a dish on its own rather than a condiment for your biscuit.

I usually end up eating biscuits plain (or to sop up gravy or sauce from a plate). But I do notice that when I get biscuits on a rare fast food craving for KFC, I'll split it in half. One is to spread it with mashed potatoes and gravy, the other is covered with honey. How odd of me.

i usually eat them plain as they seem so rich already. but if the biscuits are lame, i'll throw on some honey, jelly, jam, or syrup. mmm, Kings Syrup.

I second the country ham. Or a good sausage gravy. My first taste of a homemade ham biscuit was INSANE good. I've never been big on sweets though, so honey and jam aren't really for me. Some orange butter or something occasionally, but that's it.

definitely honey. butter too if it needs it.

If all the biscuit options are available to me it would be: Take a biscuit.. cut it in half -- half biscuit with gravy and the other half with honey.. butter optional. I've been known to put jelly on a biscuit, but that's choice #3. In the summer i'll make strawberry "short-biscuit" if i have an extra biscuit laying around.

I love bread products very much. So if it is well made and has a good enough texture, I eat it plain and enjoy every moment. If it is neither of those things, I'm probably not wasting my precious 'bread-eating-time' with it anyway.

You can't attend a family reunion in South Carolina without eating a few biscuits with a slice of country cured ham in the middle. You can also buy ham or gravy biscuits at Bojangles not just at breakfast but all day long.

If you're too lazy to make scratch biscuits you can bake up a batch of the canned variety and dump a can of Denny Moore beef stew over them.

My favorite biscuits are "cat heads". Only southerns know what I'm referring to. They get their name from their size. I love them split open and drenched in "sawmill" gravy.

@poke87 -- ditto!!! where I grew up they have biscuits-only restaurants. anything and everything you might want on a biscuit... at least country-inspired. they have egg, sausage, fried steak, hashbrown patty, country ham, city ham, cheese, gravy, and probably a few other things I'm forgetting. if done well, biscuits are the perfect platform as well as being excellent nekkid.

@susanova....have you ever experienced a "Biscuitville" restaurant? They only exist in NC and VA, I believe....sort of like Cheerwine.
Open 6am-2pm, biscuits and more biscuits! It is like the haven of grandparents....

A homemade, piping-hot, Southern-style (read: buttermilk) biscuit made by someone who knows what they're doing is pretty much the most delicious form of bread in the world, in my opinion. I am from the South, though, so I might be a little biased. Anyway, a really good one doesn't NEED anything, but fresh-churned butter, homemade jam/jelly/preserves (strawberry is my personal favorite), and honey are all good - separately or together. A slice of country ham or a good sausage patty make for andelicious, filling, and easy breakfast or lunch, and although I'm not really a fan of white gravy, I LOVE some good ol' red-eye gravy to sop it in.

I have always, always loved putting jam on my biscuits. Only grape or strawberry will do!

I love just about anything on a biscuit too.....and now I have this insatiable craving to go home & make some biscuits!

growing up my mom only ever made bisqick biscuits and I'm sorry to all who like them, but I find them wretched. I now live in the south (hee haw hell) and have finally learned how to make real buttermilk biscuits. I prefer them plain or at most with honey or strawberry preserves. The coffee shop where I worked though had biscuits and gravy every friday morning, and that was the killer day of the week. three of us would run our legs to nubs and fall into a heap of exhaustion by 11:30 . Saturday mornings are pretty popular too with bignets.

Any good bread product doesn't need anything additional stuff to make it better. I prefer savoring the bread on its own.

The only time I ever eat grape jelly on is biscuits w/ butter. So good. And biscuits and (sausage) gravy. And biscuits w/butter and honey.

I agree w/@gingercookie, cold biscuits are not edible.

I love to make mini sandwichs with the lil gems. Dunk into all assorts of gravies and au jus, jams, honey, lots of real butter.

butter then gravy.

Butter and jam is my favourite.

Gimme some gravy for my biscuits! Sausage gravy at that.
If there isn't any gravy then I'll take sausage and grape jelly together or just plain butter, maybe a smidge of honey.

As a kid, I used to poke a hole in my biscuit and squeeze the honey bear into it until it was dripping full. Yum!

Sauage gravy, apple butter, or just plain old butter.

Orange marmalade, all chunky and citrusy it blends with the fluffiness of the biscuit making it a bite that has so many components.

I would have any of what has been suggested on a biscuit made by Mrs. Benton in NC where I was born. I revisited my mothers' friend when I could and she tried to teach me to make biscuits like hers. While I have tried and come close, there has been no "biscuit".

I live in South Eastern Virginia, just in case that matters.

I prefer a good flaky buttermilk biscuit basted in a salty melted butter when taken out of the oven. After that, anything goes. Jelly preserves, honey, honey butter spread, fried chicken chunks, bacon with eggs, sausage with eggs, plain, or Virginia Country Ham. Country ham biscuits are the bomb! Salty, buttery goodness.

Biscuits and gravy is very popular in my area, but I am not very fond of sausage gravy. I think it relates to my complete and total hatred of mayo. I can't eat anything that is white and creamy, as I just can't trust it. People tend to mix that nasty crap in everything and use it as a crutch.

I am surprised that no one has mentioned the McSausage biscuit. ;) I don't eat McD's anymore, but I used to love the McSausage and McEgg and Cheese as a kid. Ditto Pilsbury and the KFC kind

To me, biscuits are bread and can accept just about every topping. I lived in FL for seven years and saw my share of that gloppy sausage gravy suffocating biscuits. I don't care for that particular treatment, as after one bite, I'm overwhelmed by the fatty gravy.

I'll do any of these on a biscuit:

Ham
Honey
Marmalade
Apple Butter
Cheese
Butter

I'll do pretty much anything on a biscuit - except tomato sauce.

Blackcurrant or elderberry jam on a hot biscuit, or a sliver of Smithfield ham and a smear of sweet butter on a cold one.

Kaya - a Southeast Asian coconut egg jam flavored with pandan leaf.

Grandma's Black Molasses! So good. I also love sausage, fruit butters, strawberry and peach freezer jams... the list goes on. Maybe the molasses is a Carolina thing. I'm from NC and someone from SC mentioned it earlier.

Butter, except for the last one, then honey or jam as well, because that one's dessert.

- spread on some ripe avacado
- halved cherry tomatoes
- extra-crispy bacon
- fresh baby spinach
- drizzle with sweet onion vinegarette...

I swear it's heaven

To summarize & personalize the above: In the South where they know how to make good biscuits which combine fluffy soft innards with flakey, crunchy golden outsides a biscuit is a good conveyor for almost anything! (As I am currently trapped in the UK unable to reach my homeland of biscuits this thread made me terribly hungry.)

Toppings in order of preference: (assuming quality warm biscuit, ignoring butter because *good* biscuits will be lightly brushed with butter on their tops)
1) Plain
2) Honey, Sorghum, Molasses
3) Sausage Gravy (which should tast like sausage and not raw flour!)
4) Country Ham (esp Virginia country ham)
5) Apple Butter
6) Jams, Preserves, Marmalades, and Jellies (for an unusal treat try Green Tomato Jam)
7) Chicken
8) Bacon and Eggs (eggs almost any style, but you'll find the biscuit mops up the yolk of a softboiled or easy fried egg very tastily... don't go the fast food route here, its worth it to put it together yourself!)
9) Anything else you might put on a sandwich, scone, cake, or toast (this is where strawberry shortbiscuit comes in,...mops up all the juices of the strawberries... so decadent!)

Sorry to rant, I miss biscuits like a cow longs for clover in January.

If given a big, golden, flaky-crunchy-on-the-outside, soft-and-fluffy-on-the-inside southern buttermilk biscuit, I'll split it and fill it with one of the following:

1. Sausage (or sawmill) gravy.
2. VERY thin slivers of real country ham
3. A spicy, rustic sausage patty and a little grape or strawberry jam
4. A slice of fried livermush (or scrapple) and a fried egg (stand by with the defibrillator!)
5 A thick slice of ripe summer tomato (no condiments needed!)

I like to open my biscuit, and do half with gravy, and the other half with jam, preferably homemade. That way I get the best of both worlds.

OR, if it's available, topped with SALTY pan fried country ham!

And growing up, for dessert, sometimes my grandad would smoosh together butter and molasses and then rub his biscuit in it. That's yummy too!

Fold thick sliced apple wood smoked bacon in the middle and smile and munch. Yum!

I used to spend a month or so with my grandparents in northern Georgia. My Grandma Dot made the BEST biscuits every day for dinner. My grandfather kept bees, so there was always lots of delicious honey available. My favorite way to eat biscuits to this day: soft butter, pour honey over the butter, mash it up with a fork, put it on your biscuit. We had a name for it, but I don't remember what it was. Delicious!

I'm thinking now that adding a slice of nice ham to this would be extra tasty. I love a combo of salty and sweet.

I'm stunned! It seems only one other poster here knows the incomparable delight of fresh baked warm biscuits, cut in half, each half slathered with butter and then doused with maple syrup. (There's not way to limit this to just one biscuit.)

I've been eating biscuits this way since I was a kid. It was introduced to our lives by a housekeeper/nanny who grew up in the south and -- God bless her -- she could cook a biscuit like no one else.

Sorry... I can't begin to imagine a biscuit any other way. I mean, why bother?

SORGHAM! SAUSAGE GRAVY!
Pour sorgham on a plate add a pat of real butter. Mash butter with a fork and stir around until smooth. Cut biscut in half and lay in middle, or just "sop"(sahp) it up per each bite. I was brought up eating biscuts that way. My grandmother had a peanut farm in Savannah , but we have lived most of lives in Florida and New Orleans. Making the right sausage gravy is like making a good roux and gumbo. Not too white, not to greasy, and not clumpy.. a lot of love. The best store bought biscuts I have found are MARY B's.

Hands down, my favorite is Molasses. But, not just molasses, but "fried" molasses. Atleast that's what we called it. It's actually just molasses warmed in a iron skillet with baking powder added. Makes the molasses light and fluffy. Yum, and soooo good on a biscuit.