Mississippi’s Most Beloved Biscuits Aren’t Found In Jackson
When people talk about Mississippi’s best biscuits, Jackson usually gets all the praise. But up in Oxford, Big Bad Breakfast has built a reputation that’s hard to ignore.
The biscuits come out warm, buttery, and just the right kind of flaky. I went once after hearing friends rave about it, and I finally understood what they meant.
The place has a comfortable, no-rush vibe, and everyone seems to be in a good mood. If you’re anywhere near Oxford, it’s worth the stop to see why Mississippi locals keep coming back.
Right In The Heart Of Oxford
Oxford sits right in the middle of North Mississippi, where Ole Miss students and locals mingle over breakfast plates. The restaurant found its home in this college town for good reason.
Foot traffic stays steady from morning until afternoon. You’ll find professors, students, and visitors all lining up for a table.
The location brings energy and keeps the kitchen busy. Oxford’s tight-knit community has embraced this breakfast spot as one of their own, making it a true local favorite worth the drive from anywhere in the state.
Scratch Cathead Biscuits Done Right
Every biscuit here gets made from scratch each morning. They’re called cathead biscuits because they’re about as big as a cat’s head, which means you’re getting serious value and flavor.
The texture hits that perfect balance between flaky and tender. Each bite pulls apart easily without crumbling into a mess on your plate.
These biscuits show up across the entire menu. Whether you order them plain, smothered in gravy, or stuffed into a sandwich, the quality stays consistent every single time you visit.
A James Beard Winner Behind It All
John Currence started this place, and his James Beard Award sits as proof of his talent. When a chef with that kind of recognition puts his name on breakfast, you know it’s going to be good.
His experience shows in every detail, from the biscuit recipe to the way the kitchen runs. He didn’t just slap together a menu and hope for the best.
The attention to quality comes from years of cooking and understanding what makes Southern breakfast worth getting out of bed for on a Saturday morning.
Cookbook That Made Waves
The Big Bad Breakfast cookbook brought these biscuit recipes to kitchens across the country. It earned recognition from food writers and home cooks who wanted to recreate that Oxford magic at home.
Inside, you’ll find the secrets behind those famous biscuits and gravies. The book doesn’t hold back on technique or ingredients.
Having a cookbook that people actually use says something about the restaurant’s impact. It turned local breakfast knowledge into something anyone could try, though nothing quite matches eating the real thing fresh from their kitchen.
Bacon Worth Talking About
The house-cured Tabasco brown sugar bacon shows up on plates all over the dining room. It’s sweet, spicy, and cured right in the restaurant’s own kitchen.
Most places just order bacon from a supplier and cook it. Not here. The extra effort makes a difference you can taste with every crispy bite.
People order it alongside their biscuits because the flavors work together perfectly. The sweet heat from the bacon cuts through the richness of butter and gravy, giving your taste buds something to pay attention to.
Classic Biscuit Plates And Sandwiches
The Cathead Chicken Biscuit comes loaded with cheddar and sausage gravy. It’s messy in the best possible way, requiring extra napkins and zero regrets.
You can also order traditional biscuits and gravy if you prefer the classic approach. The plate arrives with two massive biscuits swimming in gravy that’s been made properly, not from a mix.
Both options fill you up without feeling heavy. The menu gives you choices whether you want something handheld or something to tackle with a fork and knife at the table.
Getting National Praise
Major food outlets have written about these biscuits more than once. When national writers make the trip to Oxford, this restaurant ends up on their must-visit list.
The attention isn’t just hype or paid promotion. These are genuine recommendations from people who eat breakfast for a living and know what separates good from great.
That kind of recognition helps, but it also means busier mornings and longer waits. Still, the restaurant has managed to keep quality high even as more people discover what locals have known for years about their biscuits.
Southern Gravies Including Tomato
Tomato gravy might sound unusual if you’ve never had it, but it’s a Southern tradition that deserves more attention. The tangy, slightly sweet flavor pairs beautifully with a buttery biscuit.
Sausage gravy gets most of the glory, and it’s excellent here too. But trying the tomato version gives you a taste of something less common and just as satisfying.
The kitchen makes both gravies fresh throughout the morning. They don’t skimp on portions either, so your biscuits get properly covered without you having to ask for extra on the side.