Biscuit Bender

Biscuit Bender brings a taste of the South to the Bay Area with handmade buttermilk biscuits. All pastries - sweet and savory - are baked fresh daily and derived from our biscuit dough!

Comforts of the flesh

San Francisco Bay Guardian

Prather Ranch is to be commended for raising sustainable, humanely-reared meats with a whole-animal (let no part go to waste) sales model. A few months ago, Prather opened American Eatery, providing meats to go in drool-worthy dishes. American Eatery executive chef Erica Holland-Toll came from the former ACME Chop House and Lark Creek Inn. Long using Prather Ranch meats at her restaurants, she was well-qualified to oversee the Ferry Building menu.

I'm particularly smitten with the maple-smoked ham and cheese biscuit ($8). The thick biscuit cushions Prather Ranch's thinly shaved slabs of ham, San Joaquin Gold cheese, a fried egg and red eye gravy mayo. Biscuit Bender's flaky buttermilk biscuit is the right choice. A local baker whose biscuits can also be found at Mission Cheese and Hollow, Bender wisely makes larded and non-larded versions. Ah, lard! Kudos for keeping tradition alive. I devour the sandwich with a Blue Bottle cappuccino, then sigh with contentment.

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