The Best Toppings For Biscuits

Think of this as the fanciest (and most expensive) Fluff you'll ever have. Harvested up in Quebec, it's a beautiful opaque white and spreads unlike any other honey you've ever tried. Sprinkle a bit of flaky sea salt on top and call it a day.

If you aren't quite ready to quit that butter habit, try one combined with roasted red peppers, Aleppo pepper, roasted garlic and pepperoncini. It's got the teensiest hint of heat and the perfect balance of acidity.

That bear-shaped bottle will never do you wrong, but Hudson Valley raw honey imbued with a super-secret combination of peppers won't either. (We suggest going wild and squeezing it on everything: veggies, bacon, pizza, whatever.)

Embrace the roots of the biscuit with an equally Southern combination of pimento peppers, cheddar cheese and mayo. This particular one is grated into tinier chunks than most and folded with cream cheese, making for easy spreading.

To be entirely honest, we love pretty much everything Lemon Bird makes, like preserved yuzu and apricot jam. But there's something special about this one. Besides the not-too-tart satsuma and passion fruit (we can't resist passion fruit), the orange blossom water is a burst of floral flavor that we weren't expecting but were sure glad to have.

Think you have a high-spice tolerance? Great. You still need to proceed with the utmost caution with the Brooklyn-based company's mayo made with the hottest peppers in the world. A very (very) thin layer is all you need to give that ham biscuit the kick it deserves.

We get it. It sounds like what's left in the pot at the end of the day. Trust us on this one: The Vermont couple behind Potlicker (who somehow also make beer jelly taste good) know what they're doing. It's oddly delightful and reminiscent of tiramisu when added to a buttery biscuit.

Combining the tartness of apples with the smokiness of its onion jam, Blackberry Farm's sweet-savory spread can totally be used on any sort of meaty sandwich, but we're partial to eating it straight up on the biscuit (and off the spoon).

Normally, our mouth puckers up at the mention of cherry jam (and we're nearly always proven right by the too-tart concoctions). Not the case with this version from Butcher's Bunches, which soaks the cherries in rum before cooking them with spices, sea salt and—here's the key move—no extra sugar.

Given the myriad ways Sriracha is used, it's only natural that it would end up in a jar of jam. But it's not the overwhelming Sriracha you'd expect: Instead, it serves as a subtle counterbalance to the sweetness of the peaches.

You could have your biscuit with a side of jam. Or you could have it right on the biscuit. Unlike most other bacon products (which end up tasting smoky, but not in a good way), the bacon doesn't overpower, so you can actually taste the fennel and black pepper.