A Heritage Worth Remembering — The Story of the Biscuit
Let’s set the table with history: biscuits have long been entwined with American food culture, but their roots reach further back than most assume.
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The word “biscuit” comes from the Latin bis coctus, meaning “twice cooked.” Early forms of biscuit were hard, dry breads baked twice to preserve them — think ship’s biscuits or hardtack.
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As baking techniques improved (especially with the advent of chemical leaveners like baking powder), biscuits evolved into the softer, flakier quick breads we know today.
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In the American South, biscuits became a staple — they were economical to make (flour, fat, milk), didn’t require yeast, and could be pulled quickly. Over time, the Southern biscuit developed its own identity: flaky, buttery, often served warm with meals.
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Regarding their arrival in Western North Carolina / Asheville: biscuits, like much Southern cooking, would have spread with settlement and regional culinary traditions over the 19th and early 20th centuries. While I found no specific archival record pinpointing the first biscuits in Asheville, by mid-20th century they were ubiquitous in local breakfast diners, church suppers, and family tables across WNC. The culture of biscuits is woven into local identity now.
So yes — granny may have refined her recipe, but she didn’t invent the biscuit. (Though in many ways, her version might be the one we hold dear.)
Enter the New Biscuit Star: Flour (Downtown Asheville)
Let me introduce you to Flour, a bakery + coffee shop nestled inside the S & W Market building downtown — now making a name not just for coffee and granola, but for biscuits that are rewriting the standard.
Origins & What They Do
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Founding & location
Flour operates in the S & W Market building, in the heart of downtown Asheville.
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Hours & offer
They open around 8:00 AM with a handcrafted menu of scratch-made biscuits, full espresso + coffee menu, sandwiches and baked goods,
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Signature sandwiches
Their Bacon, Egg & Cheese biscuit (made with Hickory Nut Gap bacon and Fontina cheese) is a standout.
Reputation
Reviews praise their crisp, buttery tops and tender interiors. One local review said, “Absolutely the best biscuit I have ever had!!!”
On Tripadvisor: “Crispy and buttery on top … did the job!”
Wanderlog: their house-made biscuits are frequent high-praise items.
And community posts proudly declare Flour’s biscuit superior: “So happy to see this… This biscuit!! … crunchy on the outside.”
Given how many businesses in the S & W building have come and gone (even Highland Brewing had trouble sustaining there), Flour’s success is meaningful. It brings energy, buzz, and foot traffic. The S&W Market has had extremely weak marketing and social media efforts as a whole, which greatly contributed to underperforming spots that are hidden inside of this beautiful building, some of which have now closed. Flour is now a standout — a lifeline for the whole collective.
Our Experience This Week: Stopped in Our Tracks
We swung by last week with modest expectations — just breakfast, a coffee, and on to the next stop. But from the moment we walked in, we felt it: the energy, the friendliness, the promise of something exceptional.
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We parked in the Rankin Ave garage — just steps away — because downtown parking near the building is tight.
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The staff greeted us promptly, smiles in place, and the attention was genuine.
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We ordered the Bacon, Egg & Cheese Biscuit. The bacon had that smoky snap, the cheese melted just right, the egg cooked perfectly, and the biscuit itself: phenomenal.
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The exterior was crisp, golden, with texture. Inside? Tender, fluffy, buttery.
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Around us: families, friends, folks sipping coffee, chatting, grabbing bites. The energy was real, alive. It was clear — people weren’t just passing through; they were there for Flour.
I’ll say it plainly: in the past six months, Flour delivered the best biscuit I’ve had in this area. And judging from the buzz — I am not alone in that opinion.
Raising the Bar: It’s Time for Biscuit Makers to Step Up
We say with authority: the standard has now been raised in Asheville. Flour’s biscuits are the benchmark for what excellence looks like. Other makers? Step up your game.
Because right now, Flour is the best biscuit in Asheville, North Carolina. As of now. And if someone beats them, we’ll be first to celebrate — but until then? Go taste. Go see.
Get those biscuit buns down to Flour. Let your taste buds decide.
✨ And just like Flour is raising the bar for biscuits, we’re here to raise the bar for storytelling. If your business needs fresh buzz and a bigger reach — locally or beyond — let’s talk.
