Ten-Fold Reasons to Visit 10/Fold Biscuits

August 2022
Written By: 
Paul Grimshaw
Photographs by: 
courtesy of 10/Fold Biscuits

Gourmet biscuits and more for breakfast and lunch

10/Fold Biscuits opened in Magnolia Row in 2021 and has created a following of breakfast and lunch patrons.

A new trend popping up in gourmet breakfast and lunch restaurant concepts is founded upon one age-old staple of the Southern kitchen: the ubiquitous, hot, steamy, tender, buttery and crunchy-on-the-outside, biscuit. While the monster biscuits themselves take center stage at 10/Fold Biscuits, a new eatery opened in Magnolia Row (4377 N. Kings Highway) in Myrtle Beach, it’s what’s stuffed inside the biscuits that really has tongues wagging.

Partners Jakob Hovhannisyan and Alex Makaryan opened 10/Fold Biscuits in July 2021. The head baker arrives at 5 a.m. every day to start the labor-intensive process of creating the buttermilk biscuits that are the foundation of these overstuffed masterpieces of flavor and texture. Chef Michael Holler takes over for the early morning crowds, when the doors open at 8 a.m.

“We sell a lot of biscuits on an average day,” says Hovhannisyan, who, as a managing partner and co-owner, is in nearly every day.

He adds that their best seller is the Sunday Supper. This classic starts with the restaurant’s own buttermilk recipe biscuit, adds a large fried chicken breast, thick-cut dill pickles and buttermilk dressing. His personal favorite, however, is the Roadhouse, which, like all their biscuits, starts with a made-fresh-daily buttermilk biscuit, slow-roasted beef brisket, pickled jalapeños, crispy fried onions and a proprietary house-made coffee BBQ sauce. You can add a free-range egg for a small additional charge.

The Lowcountry BLT (above right) stacks a fried green tomato with thick-cut bacon, arugula, house-made pimento cheese and spicy pimento aioli.

Additional creative choices include the Lowcountry BLT, which stacks a fried green tomato with thick-cut bacon, arugula, house-made pimento cheese and spicy pimento aioli. The Crispy Torn Potato biscuit (also called the 10/Fold Biscuit) takes crispy potatoes and adds two free-range eggs (scrambled or sunny side up) with bacon or breakfast sausage. The Taylor Made Benedict is a classic spin on eggs Benedict, using Taylor ham, tomato, two free-range eggs and a classic hollandaise sauce.

With 15 biscuits to choose from, 10/Fold’s offerings include chicken (including Nashville Hot), breakfast meats, pork belly, shrimp, smoked salmon, a classic Biscuits & Gravy, and sides including, hashbrown potatoes, crispy torn potatoes, grits, collard greens, biscuit balls (think donut holes or Beignets), and even a kids’ menu with chicken tenders and a PB&J. Fresh-squeezed orange juice, Greek yogurt, strawberry shortcake, and espresso, lattes and cappuccinos help make the experience complete.

For now, this is a one-of-a-kind eatery, but you may see more 10/Fold Biscuits opening, as the partners’ success has them eying other locations along the Grand Strand, as well as Charleston.

10/Fold Biscuits
4337 N. Kings Hwy, Suite 119
Open daily, 8 a.m.-2 p.m.