Citrus & Salt made waves with the addition of its brunch menu in May, featuring coastal Mexican-inspired bites such as the avocado benedict. Agave-glazed blue cornmeal biscuits—which are made daily with plenty of buttermilk to keep them moist—are warmed on the grill before being topped with avocado, soft-poached eggs, pico de gallo and rich habanero hollandaise, then served with a charred corn salad for texture and crunch.

142 Berkeley St., Boston (833-324-8787) citrusandsaltboston.com

Born from executive chef Suzi Maitland’s love for Chick-fil-A breakfast sandwiches, the chicken on a biscuit at Trina’s Starlite Lounge is the epitome of Southern comfort. The brunch menu staple begins with a split buttermilk biscuit topped with American cheese and house pickles. It’s then heated in the oven before being layered with two deep-fried, pickle-brined chicken tenders and drizzled with housemade honey mustard. As for how to eat the dish, chef Ethan Cassavoy says: “You just have to go for it.”

3 Beacon St., Somerville (617-576-0006) trinasstarlitelounge.com

Known for its top-notch low country grub, Southern Proper puts a sweet twist on its classic side with the ice cream biscuit sandwich. The South End spot collaborates with Parlor Ice Cream Co. to serve rotating flavors that are incorporated into the dessert. Guests can currently choose from honey-thyme, blueberry sweet corn and strawberry buttermilk scoops to sandwich between a flaky housemade biscuit.

600 Harrison Ave., Boston (857-233-2421) southernproperboston.com