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Buttercloud biscuits have yet to disappoint

Editor's note: Buttercloud Bakery & Cafe is moving, per a press release issued Monday, Nov. 4, which states, "After eight years at their location at 310 Genessee St. in Medford, Buttercloud Bakery & Cafe is moving to a new, larger location. The new location at 315 S. Front St. in Medford features more parking, more seating and a larger kitchen and bakery to produce more delicious scratch-made brunch items and baked goods. The new location will also be serving bloody marys, mimosas and specialty cocktails to go along with their signature biscuit sandwiches and brunch fare. They will be open daily from 7 a.m. to 3 p.m. starting Friday, Nov. 8. For more information, visit www.buttercloudbakery.com."

Below is Jordan Marie McCaw's review published Friday, Nov. 1, in the Mail Tribune's Tempo section and the Ashland Tidings' Revels section:

Since the Mail Tribune reviewed Buttercloud Bakery & Cafe back in 2014, the biscuit-specialized eatery has only gained in popularity.

On the Saturday I went with family, the line was to the door. However, it doesn’t take many people in a line to reach the door. The 310 Genessee St. establishment in Medford is a cramped space, but it doesn’t take long to get to the register, and the open kitchen lets the food’s warm, buttery aromas filter through the indoor seating area, making everyone’s stomachs collectively growl.

There’s plenty of seating area outside, which is where we sat despite the chilly morning. Buttercloud supplied us with blue blankets bearing its logo, and an employee wiped off our damp table. As soon as we got our coffee, we barely noticed it was cold outside at all.

My husband and I ordered a 2-3 person French press ($5.75). The coffee is from Evan’s Valley Roasting Company in Rogue River. It was dark and strong, and was complemented by a splash of cream. I ordered that day’s special, the Pear and Poultry biscuit sandwich ($9.25). Slices of chicken and pear, arugula, and lavender cheese from Rogue Creamery were stacked between a warm biscuit. On the side were sliced dill pickles. I enjoyed the pears and chicken best when eaten separately. The chicken was thickly sliced, roasted, and dry. While the arugula was fresh, it masked the lavender cheese, which I was most looking forward to. In theory, the sandwich is full of great combinations, but it didn’t quite live up to my expectations. The best part was the biscuit, which I liked best when it was just the cheese and arugula.

My husband ordered the Sausage, Egg and Cheese ($9), opting for one of breakfast’s classic meals. The sausage patty had a mild spice to it, and the egg’s yolk melded the flavors of the sausage and smoked gouda together. A roasted garlic aioli was spread across the biscuit, making the entire breakfast sandwich even creamier.

My brother in law ordered the biscuits and gravy ($9.50). Whenever I’m with someone at Buttercloud and biscuits and gravy are ordered, I have to have a bite. The thick black pepper-bacon gravy is as peppery as one would expect. The flaky buttermilk biscuits aren’t lost in the gravy, but act as the perfect complement.

My mother and sister both ordered the Farmhouse with bacon ($7.75), one of Buttercloud’s signature breakfast items. Sandwiched between a biscuit are eggs, bacon, tomato and basil aioli.

My sister ordered her eggs scrambled, and they were fluffy and tasty. The bacon and fresh tomato are the highlights to the sandwich, adding a fresh and salty quality.

I also ordered a Bacon Cheddar Jalapeño scone ($3.75) to take home. It’s best eaten warmed, so the outside can get that crisp texture and the cheese inside softens. The inside is also much softer than the outside, and the jalapeños were much spicier than expected. The scone was rich and big enough to be a meal rather than a mid-afternoon snack, as is most of their pastries.

Buttercloud always has impressive cakes bought by the slice. On the Saturday we went, it was Apple Spice Cake with Maple Cream Cheese Frosting. They also have orange pecan sticky buns, brownies with cacao nibs, and a biscuit served with butter and one of their house-made jams. Among the best jams is the jalapeño. It has just the right amount of spice, and the onions give it a crunchy texture. There’s also blackberry orange, strawberry and more depending on the day.

From past dining experiences, the Veggie Hash Plate is seasoned in warm flavors and topped with over-medium eggs. The Zuke & Bell biscuit sandwich is another favorite of mine. It consists of roasted zucchini and red bell pepper, house-made romesco sauce, goat cheese and spinach. When I haven’t been as hungry for a heartier meal, the Peanut Butter, Banana & Honey biscuit always pleases.

The customer service is always welcoming and helpful at Buttercloud. Whoever you get behind the counter wants to make sure you get the best meal for your morning. Although the seating indoors is limited and it’s first come-first served, I usually never have to wait long for a table, even during warmer months.

Buttercloud continues to excel in providing the Rogue Valley with breakfast items that taste home-made and are as locally sourced as possible. It’s worth the biscuit alone.

Buttercloud is open from 7 a.m. to 3 p.m. Monday through Saturday and 8 a.m. to 2 p.m. Sundays.

For a full listing of the Buttercloud menu, see http://www.buttercloudbakery.com. Call 541-973-2336 for more information.

The Pear and Poultry biscuit sandwich includes slices of chicken and pear, arugula and lavender cheese from Rogue Creamery, stacked between a warm biscuit.{ }Photo by Jordan Marie McCaw
Biscuits and gravy at Buttercloud Bakery & Cafe includes black pepper-bacon gravy over flaky buttermilk biscuits.{ }Photo by Jordan Marie McCaw