Chain Biscuit Eatery With a Twist Has Location On James Island As Well
By: Jeff Walker, Business Review
Mount Pleasant wake up and smell the coffee, or in Maple Street Biscuit’s case, smell a half dozen of freshly roasted or iced coffees that go great with their all day breakfast and lunch menu, which quite frankly leans more towards the breakfast side. The locally owned chain restaurant with a location in James Island (Folly @ Maybank) recently threw open their doors in Queensborough Shopping Center near the intersection of Anna Knapp and Johnnie Dodds Boulevard.
The eatery which offers a unique twist on a southern staple, serves up awesome meals sitting on top of homemade biscuits seven days a week from 7am-2pm. Your favorite adjectives including fresh and homemade, complement just about every dish and or entree at Maple Street Biscuits.
Oversized flaky biscuits overflowing with all natural fried chicken, pecan wood smoked bacon or fried eggs. Mix and match your entree slathered in goat or American cheese, sauteed spinach, and sausage or shitake mushroom gravy. If that sounds ‘scrumpdillyicious’ than just tell the cheery person at the counter you want the Five & Dime. The Squawking Goat is all the rage at MSB. It’s a plump chicken breast layered under a goat cheese medallion, with a zest of house-made pepper jelly. Great way to jump start the taste buds at sunrise or midday.
The Farmer is a stripped down version of the Squawking Goat, cloaked in bacon, with cheddar cheese standing in for the goat, and the tastiest house-made apple butter oozing all over the biscuit and the plate. Grab the Farmer with a side of fresh cut sweet potato fries, complete with their own spicy maple honey mustard sauce. It’s like having a sweet and salty treat no matter what time you order it.
There are no rules when it comes to brunch. You can enjoy biscuits and gravy, or eggs and grits, at 8am or 1:30 in the afternoon. The $5 Ralphie is a solo biscuit covered in either house-made mushroom or sausage gravy. Add a buck and an over easy egg makes Ralphie a Deluxe, or you could add two eggs making it a $7 Double Down Ralphie Deluxe.
While biscuits rule the roost at MSB, there are a few odds and ends that are equally appealing. The Bluegrass Grits Bowl comes with stone ground hominy swirling in cream cheese & butter, topped with eggs, bacon, cheddar, and dash of hot sauce. A hearty meal anytime for $7. An heaping helping of Bluegrass Grits straight up is just $3.
The grits are among one of eight select sides, but my hard earned money is on the Smokey Mountain Mac n’ Cheese. Five unique blends of cheese served with a crispy cheese cracker crumble topping. Do I even have to say anything more. Mac n’ cheese made with five cheeses! You get the picture!
Vegans have a few choices, including a couple of signature salads that are eye appealing and filling. The Grazer will satisfy the veggie and fruit lover allowing a bed of spinach to be covered in strawberries, avocado, goat cheese, and chopped pecans. $8.75 as advertised, or add grilled chicken for $2.50 more. All salads come with a biscuit and any of their half dozen house-made dressings.
There are many all day breakfast & lunch diners popping up all over Charleston, with several in Mount Pleasant alone. If you want to stand out, you need to have a niche. Maple Street Biscuit do it right by focusing on an everyday southern staple. Aside from a couple of heartier meals, just about everything is under $9 with sides under $5. Affordable and familiar comfort food is always appetizing. If you’re only moderately hungry, you can easily forgo a side, because the biscuit sandwiches eat like a meal.
If you’re looking to change up breakfast from time to time, and maybe you can’t always make it out at 7am, than consider putting Maple Street Biscuit on your places to visit. Find them in Queensborough Shopping Center at Anna Knapp & Johnnie Dodds, and on James Island at the corner of Folly and Maybank. Open 7-2pm daily, seven days a week.
Check out the full menu here https://maplestreetbiscuits.com/wp-content/uploads/2018/01/183MC-Menu-Color.pdf
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