As a New Englander that moved to the south. Tenderloin biscuits for breakfast. Cook you up a pork tenderloin , slice it thick and slap it on a biscuit hot. No idea how I lived without these so long. They do the same with very thick sliced fried bologna… Which is novel but the tenderloin rocks. No idea why the south can’t make a biscuit that won’t throw crumbs 2 feet in every direction though.