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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.

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.

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?

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.

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

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!

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!)

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.

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

I swear it's heaven

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

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.

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