{"id":58263,"date":"2021-08-22T00:01:29","date_gmt":"2021-08-22T06:01:29","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=58263"},"modified":"2026-04-06T12:12:01","modified_gmt":"2026-04-06T18:12:01","slug":"sweet-lake-biscuits-limeaid","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=58263","title":{"rendered":"Sweet Lake Biscuits & Limeaid"},"content":{"rendered":"
\n
\"\"<\/a>
Sweet Lake Biscuits & Limeaid<\/figcaption><\/figure>\n

In 2008, Natchez, Mississippi, was officially named the Biscuit Capital of the World<\/strong><\/a>, a process which took three years of research by Chef Regina Charboneau. \u00a0Just our luck, the\u00a0Natchez native and French-trained chef began serving her famous biscuits at her Twin Oaks Bed & Breakfast<\/strong><\/a> in Natchez a decade after our last visit to the “Antebellum Capital of the World.” \u00a0While we didn’t get to partake of Chef Charboneau’s celebrated biscuits (revered by the Rolling Stones), our breakfasts in Natchez were memorable because biscuits in the Mississippi River town are truly “biscuit capital” worthy.<\/span><\/p>\n

In the quarter-century plus since we lived in Mississippi, we haven’t missed the oppressive humidity or the politics (on par with New Mexico and let’s just leave it at that), but we’ve missed the patriotism, people and…maybe especially the biscuits. \u00a0Yes, I know biscuits are made everywhere across the country, but only in the South are biscuits a transformative\u00a0flaky, buttery and ethereal experience. \u00a0 Everywhere else most biscuits are floury hockey pucks–dry, tasteless disappointments not worthy of the butter, jam or gravy with which they’re slathered.<\/span><\/p>\n

\"\"<\/a>
Ginger Limeaid, House Chips & Limeade Salsa<\/figcaption><\/figure>\n

Not surprisingly, the last truly life-altering biscuit to cross my lips was in Charleston, South Carolina at the James Beard award-winning Hominy Grill<\/strong><\/a>. \u00a0Christened the “Charleston Nasty,” that biscuit was so good it would have made Ben Stein swoon (who knows what it would have done to Meg Ryan<\/strong><\/a>). \u00a0Admittedly we’ve had good biscuits across the Land of Enchantment. \u00a0What we haven’t had are great biscuits–the type of biscuits which imprint themselves delicately on your taste buds, lightly on your belly and permanently on your memories. \u00a0We certainly didn’t expect to come across that type of biscuit in Utah.<\/span><\/p>\n

While researching dining opportunities in Salt Lake City, we definitely didn’t expect to discover such a wealth of restaurants specializing in breakfast and brunch. \u00a0Instead of the ubiquitous breakfast burritos of New Mexico, menus at restaurants in Utah’s capital city are bold enough to make biscuits one of the centerpieces of their morning meals. \u00a0The very best of them–according to the Female Foodies whose reviews we trust–is Sweet Lake Biscuits & Limeade. \u00a0The Female Foodies named Sweet Lake one of the “15 Best Restaurants in Salt Lake City<\/strong><\/a>” for 2021. \u00a0Ranking a very lucky 13th, Sweet Lake earned “best brunch” distinction.<\/span><\/p>\n

\"\"<\/a>
The Hoss<\/figcaption><\/figure>\n

Ever the skeptics, we didn’t think there was any way Sweet Lake’s biscuits could come close to matching the exquisite biscuits we enjoyed for nearly eight years across the South. \u00a0In fact, had it not been for the curious pairing of biscuits and limeade, we might not have visited Sweet Lake which started out as a fresh mint limeade stand at the downtown farmers market. \u00a0Well, that and an article from Southern Living Magazine claiming Sweet Lake served the “Best Fried Chicken in Utah<\/strong><\/a>.” \u00a0Fried chicken, limeade and biscuits–it sounded almost too good to be true. \u00a0It sounded like the Deep South.<\/span><\/p>\n

The overflow seating restaurant with a commodious Dude-friendly patio has become one of the city’s most popular brunch destinations with lines of hungry patrons queuing up early. \u00a0Maybe it was just a coincidence that we got seated quickly, but it’s likely our Dude’s charm and beckoning eyes won over Sweet Lake’s greeter. \u00a0Natural shade is hard to come by at noonish. \u00a0Thankfully the restaurant provides sun-shielding umbrellas. \u00a0Bailey, our delightful server graciously brought over a bowl of cool water for The Dude who’s not exactly a fan of limeade.<\/span><\/p>\n

\"\"<\/a>
T-Rose with red quinoa potato hash browns<\/figcaption><\/figure>\n

Sweet Lake’s limeade menu is far better than any neighborhood lemonade stand. \u00a0Even their standard limeade–festooned with a mint leaf–is fabulous, truly setting a standard. \u00a0Exceeding that standard are such inventive limeade pairings as honeydew-cucumber limeade, habanero limeade, raspberry limeade, ginger limeade and an orange-raspberry limeade. \u00a0On a sweltering summer day, any of these (except perhaps the habanero limeade) will cool you off. \u00a0Bailey confirmed that on any given week, Sweet Lake uses 1,800-3,600 limes. \u00a0More than the creative pairings, it’s the profusion of limes that makes the limeade some of the best we’ve ever had. \u00a0We first sipped then slurped our way through the ginger limeade<\/strong><\/em>, the honeydew-cucumber limeade and the orange-raspberry limeade, relishing every single drop.<\/span><\/p>\n

If limeade by itself could be so good, we reasoned the housemade chips and limeade salsa<\/strong><\/em> should not be missed. \u00a0The salsa is the color of lime rind (a lime’s outer skin), a deep green with peppery flecks. \u00a0Though we thought we discerned tomatillo on the salsa, Bailey told us the salsa was made from Serrano, cilantro and mint. \u00a0The Serrano imparted a mild piquancy that paired well with the refreshing qualities of the mint and the slightly citrusy notes of the cilantro. \u00a0The housemade chips were crispy and thin, better made for dipping than for scooping.<\/span><\/p>\n

\"\"<\/a>
Habanero Hot Chocolate<\/figcaption><\/figure>\n

The Female Foodies strongly suggest diners order The Hoss (house biscuit, buttermilk bath fried chicken breast, cage-free egg, Daily\u2019s bacon, local cheddar, house-made Tooele Valley sausage gravy, green onion) named for the owner. \u00a0So did Bailey who had to suppress a slight snigger when I mistakenly called it “The Hog.” \u00a0My Kim, who likens any type of gravy to slop, ordered The Hoss<\/strong><\/em> sans gravy. \u00a0For someone like me who could bathe in a good gravy, that’s a mortal sin, the price of living with and deeply loving an otherwise perfect woman. \u00a0Despite The Hoss’s nudity, it was as good a biscuit sandwich as we’ve had in a long time. \u00a0While gravy typically hides a lot of flaws in a biscuit, Sweet Lake’s biscuit was fully exposed with nothing to hide.<\/span><\/p>\n

Three components made it a biscuit sandwich which could have come from the South. \u00a0First was the chicken, raised by Red Bird Farms in Colorado under healthy, ethical conditions. \u00a0Before that pulchritudinous poultry ever hits the deep fryer, it’s soaked at least overnight in a bath of buttermilk, habanero hot sauce and sundry seasons. \u00a0That accounts for a fried chicken that’s replete with flavor and moistness. \u00a0Second is the scratch-made biscuit, a fluffy orb of fat and flour, so moist and tender that it didn’t crumble and collapse. \u00a0I tried in vain to find out whether White Lily All-Purpose Flour,<\/b><\/a> a Southern staple was used in baking them.\u00a0\u00a0Third was Daily’s bacon<\/strong><\/a>, a thick, crispy, salty strip of pure deliciousness. \u00a0<\/span><\/p>\n

\"\"<\/a>
Habanero Remains at the Bottom of the Habanero Hot Chocolate<\/figcaption><\/figure>\n

It’s disingenuous to call my choice, The T-Rose<\/strong><\/em> (house biscuit, portabella mushroom, cage-free over-easy egg, asparagus, local Swiss, house-made portabella mushroom gravy, green onion) a healthier breakfast choice. \u00a0That portabella mushroom gravy had all the qualities that make gravy the bane of health-conscious diners everywhere. \u00a0My arteries may be happy there wasn’t more of it on the plate, but my taste buds would have enjoyed a pint or six. \u00a0It was one of the best mushroom gravies I’ve ever enjoyed. \u00a0 \u00a0The portabella mushroom was meaty and earthy with plenty of umami. \u00a0Asparagus was a surprising addition, more often seen on an English muffin than on a biscuit. \u00a0It was grilled to perfection.<\/span><\/p>\n

All too often I’ve seen menus purporting to flavor some dish or another with habanero. \u00a0All too often I’ve been disappointed in that the supposed habanero is as anemic as a bell pepper. \u00a0At the very least, a dish in which habanero is used should make your eyes water. \u00a0My expectation of impotence from Sweet Lake’s habanero hot chocolate <\/strong><\/em>was quickly rebuffed by Bailey who practically guaranteed it would be may caliente. \u00a0Indeed, it was. \u00a0This was no “habanero powder” dish. \u00a0Shards of the potent pepper floated above the frothy, foamy hot chocolate. \u00a0One found its way into my mouth so I chewed and ate it much to the detriment of my eyes, nose and throat. \u00a0It took at least five minutes before the tear gas effect wore out. \u00a0The habanero hot chocolate is not for the faint of heart.<\/span><\/p>\n

\"\"<\/a>
Bananas Bayou<\/figcaption><\/figure>\n

It stands to reason that biscuits would also be part and parcel of the two-item desert menu. \u00a0Our choice between a dessert featuring strawberries and one featuring bananas was a literal toss-up. \u00a0Both would have been welcome. \u00a0The bananas bayou<\/strong><\/em> (biscuit, fresh cream, br\u00fbl\u00e9ed bananas, caramel sauce, slivered almonds, blueberries) was superb. \u00a0Not quite as rich as Bananas Foster, it was better than most cobbler, more satisfying than a banana split and as good as any biscuit-based dessert. \u00a0Just out of curiosity, we asked for a side of raspberry jelly to see how good that would be with pieces of biscuit. \u00a0Wow!\u00a0<\/span><\/p>\n

Sweet Lake Biscuits & Limeade may have been the most pleasant and delicious surprise of all the restaurants we experienced during our week-long stay in the Beehive State. \u00a0We never expected to find biscuits so Southern. \u00a0<\/span><\/p>\n

Sweet Lake Biscuits & Limeade<\/strong>
\n54 West 1700 South
\nSalt Lake City, Utah<\/strong>
\n(801) 953-1978
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 22 August 2021
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: T-Rose with red quinoa potato hash browns, The Boss, Bananas Bayou, Ginger Lemonade, Honeydew Cucumber Limeade, Raspberry Limeade, Habanero Hot Chocolate, Limeade Salsa
\nREVIEW #1230<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 2008, Natchez, Mississippi, was officially named the Biscuit Capital of the World, a process which took three years of research by Chef Regina Charboneau. \u00a0Just our luck, the\u00a0Natchez native and French-trained chef began serving her famous biscuits at her Twin Oaks Bed & Breakfast in Natchez a decade after our last visit to the “Antebellum Capital of the World.” \u00a0While we didn’t get to partake of Chef Charboneau’s celebrated biscuits (revered by the Rolling Stones), our breakfasts in Natchez were memorable because biscuits in the Mississippi River town are truly “biscuit capital” worthy. In the quarter-century plus since we lived in Mississippi, we haven’t missed the oppressive humidity or the politics (on par with New Mexico and let’s just…<\/p>\n","protected":false},"author":1,"featured_media":58267,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,703,5647,567,553,1152],"tags":[734,1155,1196,1192,1194,1195,1164,1193,1165],"class_list":["post-58263","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-dog-friendly","category-rating-n-r","category-southern","category-across-america","category-utah","tag-biscuits","tag-dog-friendly-patio","tag-habanero-hot-chocolate","tag-limeade","tag-limeade-salsa","tag-red-quinoa-potato-hash-browns","tag-salt-lake-city","tag-the-boss","tag-utah"],"yoast_head":"\nSweet Lake Biscuits & Limeaid - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=58263\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet Lake Biscuits & Limeaid - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 2008, Natchez, Mississippi, was officially named the Biscuit Capital of the World, a process which took three years of research by Chef Regina Charboneau. \u00a0Just our luck, the\u00a0Natchez native and French-trained chef began serving her famous biscuits at her Twin Oaks Bed & Breakfast in Natchez a decade after our last visit to the “Antebellum Capital of the World.” \u00a0While we didn’t get to partake of Chef Charboneau’s celebrated biscuits (revered by the Rolling Stones), our breakfasts in Natchez were memorable because biscuits in the Mississippi River town are truly “biscuit capital” worthy. In the quarter-century plus since we lived in Mississippi, we haven’t missed the oppressive humidity or the politics (on par with New Mexico and let’s just…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=58263\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-08-22T06:01:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T18:12:01+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/SweetLake03-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Sweet Lake Biscuits & Limeaid\",\"datePublished\":\"2021-08-22T06:01:29+00:00\",\"dateModified\":\"2026-04-06T18:12:01+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263\"},\"wordCount\":1604,\"commentCount\":7,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/SweetLake03-scaled.jpeg\",\"keywords\":[\"biscuits\",\"Dog-Friendly Patio\",\"Habanero Hot Chocolate\",\"Limeade\",\"Limeade Salsa\",\"Red Quinoa Potato Hash Browns\",\"Salt Lake City\",\"The Boss\",\"Utah\"],\"articleSection\":[\"American\",\"Dog Friendly\",\"Rating: N\\\/R (Not Rated)\",\"Southern\",\"United States\",\"Utah\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263\",\"name\":\"Sweet Lake Biscuits & Limeaid - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/SweetLake03-scaled.jpeg\",\"datePublished\":\"2021-08-22T06:01:29+00:00\",\"dateModified\":\"2026-04-06T18:12:01+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/SweetLake03-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/08\\\/SweetLake03-scaled.jpeg\",\"width\":2560,\"height\":1920},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=58263#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Sweet Lake Biscuits & Limeaid\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Sweet Lake Biscuits & Limeaid - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=58263","og_locale":"en_US","og_type":"article","og_title":"Sweet Lake Biscuits & Limeaid - Gil's Thrilling (And Filling) Blog","og_description":"In 2008, Natchez, Mississippi, was officially named the Biscuit Capital of the World, a process which took three years of research by Chef Regina Charboneau. \u00a0Just our luck, the\u00a0Natchez native and French-trained chef began serving her famous biscuits at her Twin Oaks Bed & Breakfast in Natchez a decade after our last visit to the “Antebellum Capital of the World.” \u00a0While we didn’t get to partake of Chef Charboneau’s celebrated biscuits (revered by the Rolling Stones), our breakfasts in Natchez were memorable because biscuits in the Mississippi River town are truly “biscuit capital” worthy. In the quarter-century plus since we lived in Mississippi, we haven’t missed the oppressive humidity or the politics (on par with New Mexico and let’s just…","og_url":"https:\/\/www.nmgastronome.com\/?p=58263","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2021-08-22T06:01:29+00:00","article_modified_time":"2026-04-06T18:12:01+00:00","og_image":[{"width":2560,"height":1920,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/SweetLake03-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=58263#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=58263"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Sweet Lake Biscuits & Limeaid","datePublished":"2021-08-22T06:01:29+00:00","dateModified":"2026-04-06T18:12:01+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=58263"},"wordCount":1604,"commentCount":7,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=58263#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/SweetLake03-scaled.jpeg","keywords":["biscuits","Dog-Friendly Patio","Habanero Hot Chocolate","Limeade","Limeade Salsa","Red Quinoa Potato Hash Browns","Salt Lake City","The Boss","Utah"],"articleSection":["American","Dog Friendly","Rating: N\/R (Not Rated)","Southern","United States","Utah"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=58263#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=58263","url":"https:\/\/www.nmgastronome.com\/?p=58263","name":"Sweet Lake Biscuits & Limeaid - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=58263#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=58263#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/SweetLake03-scaled.jpeg","datePublished":"2021-08-22T06:01:29+00:00","dateModified":"2026-04-06T18:12:01+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=58263#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=58263"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=58263#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/SweetLake03-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/08\/SweetLake03-scaled.jpeg","width":2560,"height":1920},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=58263#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Sweet Lake Biscuits & Limeaid"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/58263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58263"}],"version-history":[{"count":14,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/58263\/revisions"}],"predecessor-version":[{"id":58445,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/58263\/revisions\/58445"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/58267"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}