They’re quite different things, of course, but if I had to pick one, croissant without a question. It’s more useful for the types of foods I like to eat. But I’d probably go for a well-made baguette over either of these. I’m not just a huge fan of biscuits except in very particular circumstances.
Honest, I can’t imagine eating croissant during a meal. I’d sooner compare the merits of buttermilk biscuits to yorkshire pudding. The latter is great with gravy.
I prefer biscuits. Not a croissant fan, as they’re just too damn flaky for my tastes.
I see no reason to choose. Croissants are great by themselves with absolutely nothing on them. Hot biscuits with melted butter can be sublime.
Whatever the choice, eat them right out of the oven. Both deteriorate quickly.
But if you really want to live, go for a popover!! 
Croissant. I have a phobia about touching flour and there is too much of a risk that a homemade biscuit will have flour on it. I cringe/shudder just thinking about it.
Only if it is already smothered in sausage gravy can I risk a biscuit.
croissants win by far. have you had a croissant out of the oven?
Croissants, as long as they aren’t the shitty ones used as buns by some. It’s the difference between a real donut and a cake donut.
What I don’t know is if you can make a proper croissant that is gluten free.
I think you’ve never had a real croissant. Those things in the grocery stores aren’t real croissants. Just because it’s baked and shaped in a crescent doesn’t make it a croissant.
When I used to go to New Orleans, I’d skip the beignets. Instead there’s the French bakery by Jackson Square — I’d go there for the croissants.
There was one French bakery downtown where I live that made real croissants. When it went out of business, I’d have to wait for New Orleans for that sublime pleasure. Sometimes it was years between croissants. Now I’m thrilled there’s a Panera Bread a mile from my house because they make real croissants.
But here’s what I’ve discovered. Panera only makes them in the morning. If you wait as long as noon to get the croissant, they’re already going stale.
A real croissant has a shelf life of hours before it’s delicious, buttery, delicate flakiness starts to harden.
Not really a huge fan of either, I’d probably prefer toast. But if those are the options: biscuit.
If fried chicken is available, I’m not eating any bread until it looks like the chicken stores are getting low.
Have you ever had a proper buttermilk biscuit made from scratch and fresh out of the oven?
In line with the last few posts, I think this may indicate the crux of the misunderstanding on both sides.
Neither biscuits nor croissants have any “shelf life,” really. A proper fresh one, of either, is lost in a lot less than 24 hours.
When I was a baker, I had access to as many fresh croissants as I wanted.
A croissant made properly is a thing of beauty and terror. Delicious, yes, but by my calculations a single croissant contains roughly four full sticks of butter.
I wasn’t responsible for making them, thank god. It’s an arduous process even with a proper sheeter, and ours was directly between the pastry oven and the back of my monstrous bread oven.
Given a choice between the two, both made with care and fresh from the oven… I think the croissant wins out. But only if I haven’t had one in the last week or two.
I say that nails it, for me. And luckily, for me, a real fresh croissant is harder to come by.
The average croissant is better than the average biscuit. Sure, I’ve had really good biscuits, and lots of croissants, but most times you get something that is just average, no matter what baked good it is.
This is the same reason pie is better than cake. Take the kind of pie you’d probably pick up at the store: sure, the crust is limp and the filling is probably too sweet. That’s still superior to lifeless yellow sponge encrusted in a quarter inch of diabetes. I mean, frosting. Therefore, pie wins.
Biscuits.
I love them both, but I will find myself craving a biscuit; I have never craved a croissant. Also, a perfect biscuit is slightly less crumby than a perfect croissant.
Biscuits, if only for variety; they can be dry or moist, and of varying sweetness. Croissaints, in my experience, are a lot more limited. I’ve probably had gravy on a croissant once, but it’s not the same.
This post wins!
Amen, sister (or is it brother?). A fresh, flaky, buttery croissant is tough to beat. We usually have them once a week or so from our neighborhood bakery, and either make a breakfast sandwich or just butter and homemade jam. I love me some biscuits and gravy, though.
You’re talking about a batch, right? Or just joking?
Because four sticks of butter is a pound, and I’ve never seen any croissant that weighed even half of that.
In a few weeks I’ll be in St Martin vacationing. Every year we stop at least once for breakfast at La Croissanterie in Marigot.
French owned/operated and the best croissants I’ve ever tasted. My gf, who has been to Paris agrees. Mmmmmmmmm.