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Biscuits are the star at this 17-seat eatery in the East Village, outfitted with geometric arches. Using a recipe by famed Southern chef Edna Lewis, former Bouley waiters Jonathan Price and Yonadav Tsuna dole out rounds made with lard. Smother the flaky pastries in one of more than a dozen toppings like pork sausage gravy, house-made jams (rhubarb-and-pine, plum-and-port) and compound butters (spiced candy pecan, goat-cheese-and-black-pepper). Fried-chicken and Scotch-egg fillings are also available for oversize versions.