Let’s be real, biscuits are one of life’s necessities. Thus, Field & Clover was born.
The Field & Clover biscuit is the perfect balance of rustic and refined. It’s light and buttery, made with fresh, seasonal ingredients sourced from regional suppliers. These are biscuits with character and style, the kind of scrumptious morsel welcome at any meal and every table.
Our menu includes Traditional Buttermilk, Cracked Pepper Cheddar, Biscuit au Chocolat and our original Samuel Adams Boston Lager Biscuit. We add specials to the menu based on what is fresh from the farm, so check back to see what's new.
Founded in 2014 by Annie Etheridge, our operation is located in New York City. Annie was born and raised in Southern Virginia (prime biscuit country), as were the twelve generations of family before her, all of them descended from the 1614 union of Englishman John Rolfe and Pocahontas, legendary daughter of Chief Powhatan. Annie became a photographer and followed her wanderlust around the world, ultimately settling in Harlem, NYC. Always in hot pursuit of the perfect biscuit, she was inspired to take the family recipe and make it her own. The rest, as they say, is her story.