This old-school greasy spoon has three locations in the Maryland suburbs: Silver Spring, Bethesda, and Laurel. After months of being closed, the jukebox diner is open once again for pickup (call ahead) or limited dine-in patio service. A combo of two eggs and a biscuit is a bargain, for $3.99.

Open since 1944, this diner is the self-described “Oldest Soul Food Restaurant in the World” and boasts a menu teeming with Southern classics. Buttermilk biscuits are available as a side for any meal, but on Saturdays and Sundays they’re the star of the show. Order the weekend special of two buttermilk biscuits slathered in sausage cream gravy for only $6.50. The restaurant is open for takeout Friday, Saturday, and Sunday, from 9 a.m. to 2 p.m., and patio seating is available on a first-come, first-serve basis.

Jack Rose is known for its giant whisky selection and a menu full of American comfort food. Diners can start off with a $7 plate of fresh biscuits and honey butter. Biscuits with ham and pimento cheese are also available. The rooftop is open for dining (reservations requested), and customers can orderpickups onlineordeliveryvia Doordash.

Marjorie Meek-Bradley’ssquare, layered biscuitsboast a loyal following around D.C. Light and flaky and served with a side of pimento cheese, they’re an irresistible way to start meals at this all-American themed grill. Patio dining (reservations online) anddelivery or pickup serviceare all available.

The Dabney’s breakfast pickup menu has a rotating biscuit sandwich available on Saturdays and Sundays. Thebreakfast sandwichesfrom the Michelin-starred Mid-Atlantic restaurant in Blagden Alley are served on a first-come, first-serve basis, so patrons might want to wake up early.

Like sister bakery Baked & Wired, A Baked Joint folds meats and cheeses inside its biscuit dough, creating flavors like a spicy sausage, cheddar and cilantro biscuit or a version with caramelized onion and goat cheese. Order online from the all-day menu forpickupanddelivery.

This soul food brunch chain from College Park has added a location on H Street NE and another outpost in Atlanta. Chef Sammy Davis serves honey butter biscuits, deep-fried strawberry shortcake biscuits, and a fried lobster tail, egg, and cheese sandwich on a biscuit. Customers can order takeout from the H Street location online, and dine-in service resumes Tuesday, October 6. —G.H.

The local barbecue brand recently debuted a new breakfast menu that starts at 8 a.m. daily. Biscuits come served with honey butter ($2.50) or on a breakfast sandwich, like the big-stack sausage, brisket, or bacon, egg, and cheese ($5).Order on ChowNowfor pickup, curbside, or delivery.

Smokecraft Modern Barbecue, whichrecently opened in Clarendon, started this ghost kitchen as an homage to executive sous chef William Burke’s grandmother. Burke makes traditional biscuits (think fried chicken and pickles) but also offers off-beat combos like “the Stoner,” which tops a semi-sweet chocolate chip biscuit with whipped marshmallow and a spiced jam.

ABC Pony chef Armani Johnson created a cheddar bay biscuit as the topping for a baked crab dip that tastes like a savory cobbler. He pipes the biscuit dough atop a mustard-heavy mix of crab meat, cream, cream cheese, Old Bay, melted leeks, and caramelized onions. And it’s a top seller — also required eating for any Marylander, or Old Bay lover.

This Del Ray neighborhood spot offers build-your-own biscuits or fried chicken biscuit sandwiches. The latter comes in classic pimento-and-pickles style, or a “not-so-classic” with benne seed tahini, hot sauce, honey, red onion, and za'atar. Customers can order a side of sausage gravy before noon. For a sweet tooth, there’s also a French toast biscuit.Order onlinefor pickup or delivery.