So: Doughscuits

I was 10 doughnuts in when I came to Endgrain Restaurant’s table, and I was in no condition to want or enjoy anything.

But their doughscuit — half doughnut, half biscuit — was transcendent, an impossible mix of doughnut-fried sweetness and crumbly biscuitness. Every last nook of free space in my body was full, and I bought extras. I ate one at home later. The next morning I had more. I’m not entirely sure I’m going to finish writing this sentence without going out to get another.

And so it begins.

Photo: Christian Cable

Support The Billfold

The Billfold continues to exist thanks to support from our readers. Help us continue to do our work by making a monthly pledge on Patreon or a one-time-only contribution through PayPal.