Biscuits dominate the menu; more than half of the items on the board feature a quarter-pound, fluffy buttermilk biscuit. There are six variants of biscuits and gravy, including the “Hot” Springs with scrambled eggs, melted cheese and HLB’s version of hot chicken. It’s quite good, especially the chicken, which is more of a grilled tribute to Nashville than an attempt at a classic fried hot chicken. You can also get one of several biscuit sandwiches, including the Avocado Biscuit made with guacamole, tomatoes, eggs and a house sauce.

And then there are the biscuit traditions, which are basically a full breakfast on biscuit halves. The Benedict is hews true to tradition (minus the English muffins), while The Swimming Benedict substitutes salmon for the Canadian bacon. Both were tied together by a capable hollandaise sauce that had just the right amount of lemon juice. Most biscuit meals are also served with breakfast potatoes for a hearty start to the day.

There is more to the menu than biscuits, though we’ll have to make a second trip to taste them. Pancakes, donuts, salads and cheesecakes are on my to-do list in the future. Hillcrest Little Bakery is open Thursday through Monday (closed Tuesday and Wednesday) for breakfast and lunch.