They’re both great.
I’d take a good (or better) croissant over a good (or better) biscuit, but I’d take a mediocre (or worse) biscuit over a mediocre (or worse) croissant.
Not only that, but a single 4 oz croissant will add a full pound of fat directly to your ass.
Don’t ask me how it works. I used to be a professional baker. I know these things.
Yes, I was being facetious. There is, however, an absurd amount of butter layered into croissant dough.
I like croissants well enough, especially ones with tasty fillings. But I love biscuits and gravy, biscuits with butter and honey, and those little Jimmy Dean sausage and biscuit breakfast treats.
I choose croissants because of their texture/mouth feel and their taste.
Biscuit texture is crumbly while croissant texture is flaky. Generally, biscuits taste too much like flour and occasionally of sourness from the buttermilk. Croissants taste of butter and toastiness.
I’ve had good biscuits in the South,and good croissants in Paris. I’d never turn down a well-made biscuit with sausage gravy or jam or thinly sliced ham, nor a well-made croissant with butter or marmalade or . . . anything, really. All things being equal as to the expertise of the baker, I’ll take a croissant.
YES. I can’t buy those very often because I wind up having them for dinner…and lunch, and a snack.
A sausage biscuit (no egg) with two hash browns is my go-to McDonald’s breakfast order. 
Both are mostly egg/meat/cheese delivery vehicles for me. Not a big bread or baked goods person, and if it weren’t for things like egg and cheese sandwiches I wouldn’t eat bread at all.
My introduction to croissants was as a fast food egg breakfast sandwich as a kid, and that’s pretty much what I do with them. Also good for chicken salad and turkey sandwiches. And with chocolate or some other dessert variation.
Biscuits I can eat by themselves or with chicken, like Popeyes. If I had to eat by itself, and it’s GOOD by itself, I would go with biscuits.
ETA: My experiences are limited to restaurants/grocery store items, obviously
Good point. I’ve rarely had a truly bad biscuit, but I’ve had some god-awful croissants.
Popeye’s biscuits are in a category of their own. They are slathered in some kind of buttery oil so that buttering one of them would be superfluous. The staff will give you some honey with them on request, but they don’t offer butter at all because butter is not needed. They are my very favorite biscuits, and I agree with monstro’s statement above.
Other biscuits can be very good, but the worst biscuit is just awful. Even covered with good gravy, a bad biscuit is an abomination.
Even a mediocre croissant might be an acceptable vehicle for some chicken salad or a bacon and egg sandwich.
People dunk biscuits in coffee or hot chocolate?
(I mean American “biscuits”, of course, which is what this thread is about. Though to be honest I would take a croissant over most English biscuits too.)
We don’t get biscuits over here. I have never tried them.
A good biscuit is not crumbly.
chocolate gravy
Point of order: by “biscuit” are you meaning “cookies” (in Brit speak), or “scones”?
If the latter, a well made a one beats a croissant. (You should have a Piper scone made according to family recipe, hot out of the oven, with melting butter or whipped cream.)
Croissants are a close second to a good scone.
Both are better than cookies.
Well, that depends on the cookie, dunnit?
Such sadness. Such despair. Such a gray, lifeless world you describe.
I can’t make a croissant. I can make the fuck out of some biscuits. About once a month I make a batch of herbed cheddar buttermilk drop biscuits to eat with soup or by their lonesome. Whoever said drop biscuits tilt the scales is exactly right: they’re not splittable, but the super crustiness of them is phenomenal. And they’re really easy to make.
But I’m still not gonna choose between them, because some of my best memories are of sitting outside cafes on cold rainy days with a giant cup of something hot and milky and a fresh almond or chocolate croissant still slightly warm from the oven.
Eeeeeew [remember the yuckky face?] Nobody really makes pancakes and biscuits from bisquick, the boxes are just for use as door stops:p
It is so damned easy to make biscuits and pancakes from scratch … At one point in time when I was living with a southern guy, I made biscuits most mornings, he preferred them to toast. I also learned to make a good sausage gravy or ham steak andred eye gravy to go with.
I can also makecroissants, though they take a bit more work. I do like them almost as much as biscuits, but if I had to pick something as a comfort food breakfast, I would have to go with either biscuits and sausage gravy or corned beef hash on home fries with a good runny poached egg topping it all [nothing like the runny yolk as a sauce!] Though I have to admit homemade crumpets [english muffins, sort of] are also fantastic loaded with clotted cream and jam, and they really aren’t that difficult to make either.
Croissants for me, but even better if i can get proper pain au chocolat.
American biscuits are just savoury scones. Their role in my life is already filled - by bread.
This is what I was going to say. Sometimes I’ll have biscuits and chocolate gravy for dessert.
What an odd thing to say. There are hundreds of varieties of bread, from biscuits to scones to baguettes to lavash to naan and so on and so forth.
American biscuits have their place and niche, and there is nothing on earth that can fill its precise roll (get it?) at the table.
Please, do tell me more about my native foodstuffs :).
Croissants are better standalone. Biscuits are far better with things. Though they sell croissant sandwiches, they are travesties, while biscuits with sausage and egg are wonderful.
As for the butter, bring it on!