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Your new favorite chicken biscuit is this gem, and it’s the best $5 weekend breakfast in town


Even with a core set of dedicated regular customers, Dish restaurant, on the edge of Dallas’ Preston Hollow neighborhood, hasn’t attracted the weekend brunch crowds that its juicy and oh-so-fluffy fried chicken biscuit deserve. That’s probably because few realize that Taylor Kearney is now the top chef, or that he’s serving a $5 fried chicken biscuit that will rock your sleepy world.

Kearney, a former Charlie Palmer and Nick & Sam’s alum, learned the art of biscuitry from Randall Copeland, a beloved chef mentor widely known in these parts for exactly this biscuit. Copeland served thousands of them at his Rockwall restaurant, Ava, though both Ava and Copeland are now gone.

Kearney’s biscuit is as flaky, crumbly, tender and buttery as I remember it, which comes as little surprise since he says he’s using Copeland’s recipe. At Dish, he’s stuffing the biscuits with a hand-battered brick of fried chicken and a thick square of melted cheddar.

“I’ve made these biscuits thousands of times,” Kearney told me. “I can bake them in my sleep.”

It’s the best $5 fried chicken biscuit you’ll ever eat, and it’s only served during weekend brunch at Dish in Dallas.

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