Celebrated baker Erika Council founded Bomb Biscuit as a series of weekend biscuit and breakfast pop-ups in Riverside five years ago, before shifting to a delivery service in 2020. Council opened Bomb Biscuit as a food stall inside Irwin Street Market last year, where she expanded upon the menu with a variety of biscuit and fried chicken biscuit sandwich offerings and her popular cinnamon rolls.
Now, as a restaurant, the menu for Bomb Biscuit will expand further into homestyle egg dishes and sides like hash and potatoes, which she often served during pop-ups at B’s Cracklin BBQ in Riverside with pitmaster Bryan Furman. Bomb Biscuit will eventually offer fried catfish and grits and pancakes made from Council’s biscuit dough.
Council hopes to also begin offering fish fry Fridays and more gluten-free options as well as Sunday brunch and a full bar in the future as she continues ramping up business at the restaurant. For now, people can expect to find BECs and SECs, along with Council’s cinnamon rolls and crispy fried chicken sandwiched between fresh-baked buttermilk biscuits in flavors like lemon pepper, hot honey, and glori-fried topped with scrambled eggs and American cheese.
Eater reached out to Council Thursday for more details and a menu. Check back for updates.
Council’s paternal grandmother, southern cooking icon and cookbook author Mildred “Mama Dip” Council, owned Mama Dip’s Kitchen Restaurant in Chapel Hill, North Carolina. Geraldine Dortch, Council’s maternal grandmother, baked and sold cakes to support the civil rights movement in Goldsboro, North Carolina. The Highland Avenue restaurant, painted in shades of yellow, features a photograph of Dortch standing in her yellow kitchen, along with pictures of Mama Dip and her Chapel Hill restaurant and other family photographs.
“I want people to know the people who got me here,” Council told Eater in October.
Current hours: Thursday - Sunday, 9 a.m. to 2 p.m.