There are many reasons to visit the famed Sunday-Monday brunch at Trina’s Starlite Lounge, but the rich and flaky homemade biscuits stand near the top of our list. You can get them on a plate with breakfast gravy and eggs to nip a hangover in the bud; request a Good Ol’ Breakfast Sandy with two over-easy eggs and either bacon, sausage, or spicy tomato sauce; or order the Chicken on a Biscuit filled out with pickle-brined fried chicken, house pickles, and American cheese.

They don’t call it Island Creek Biscuit Bar, but the Buttermilk Biscuit that appears on ICOB’s menu as a “for the table” option is worth sharing. The Fenway seafood institution’s hand-folded biscuits are crumbly around the edges and just as buttery as you want them to be, making each a perfect companion to a warm bowl of Lobster Bisque or Clam Chowder (the latter of which comes topped with biscuit crumbles).

Every visitor to Tiffani Faison’s Fenway barbecue joint Sweet Cheeks Q hears the same warning: “don’t fill up on the biscuits.” But it’s a hard rule to follow, particularly when the dense-yet-fluffy biscuits arrive by the bucketful, complete with a side of honey butter that melts on contact. Here’s a better tip: Take advantage of the pastry’s pull-apart quality to eat layers throughout the meal and make a mini sandwich once that plate of brisket arrives.