This is a ranked list of breakfast dishes at Jenkies Joint, written by someone who is deeply biased. That someone is me — Amanda, one of the owners — and I make the breakfast, so my ranking is basically self-indulgent. But it’s also honest. Here’s what to order before 10 a.m., in order of what will most reliably make your morning.
5. The Wise County Buttermilk Biscuit
Our biscuits come from Wise County Biscuits, a two-woman operation about 40 minutes down Route 522. They’ve been making biscuits for 30 years and they refuse to tell us their recipe. All we know: real cultured buttermilk, cake flour instead of AP, and a technique for folding the dough that involves an actual chant.
Ours arrive at 5:45 a.m. every morning, still hot from their oven, wrapped in linen. We serve them plain (with butter) or as a sandwich base. The plain biscuit is $2.75. Add a swipe of local strawberry preserves for another 50 cents and you’re in the top five percent of everyone’s mornings.
Why it’s only #5
Because it’s a supporting player. The biscuit is what everything else in this list is built on. It deserves an award, but on its own it’s the opening act.
4. Scotch Eggs (Two Per Order)
British in origin: a soft-boiled egg wrapped in seasoned sausage, breaded, and either fried or baked. We bake ours. The yolk stays just-runny. The sausage is Paul Family Farms bulk breakfast blend with a little bit of fennel and mustard powder we add ourselves. The breading is panko with a touch of smoked paprika.
Two per order at $7.00. Split with someone you love, or don’t.
Why it’s #4
Because it’s eccentric. You have to know what you want to want this. If you’ve never had one, order it. If you’ve had one before, you already know.
The Buffalo Chicken Meat Pie is the reason people who’d never heard of Orbisonia know the name of our town.
3. Chicken & Waffles
Buttermilk-brined thigh, breaded in seasoned flour, fried in peanut oil to 165°F internal. House waffle: yeasted overnight, not batter — this is important, the yeasted version stays crisp longer. Real Pennsylvania maple syrup on the side. Not that other stuff. Real, PA-made, dark-amber Grade A.
$11.50. Weekends only. Sells out by 10:30 most Saturdays.
Why it’s #3
Because it’s emotionally difficult to explain. It’s a lot of food. It’s meant to be a treat. If you order it, plan the rest of your day around it. Take a walk after. You’ll be glad you did both.
2. The Buttermilk Biscuit Sausage & Egg Sandwich
Wise County biscuit (see #5). Paul Family Farms sausage patty (see everywhere). Egg cooked to your call — over-easy is the correct answer. Sharp cheddar. That’s it. That’s the whole thing.
$6.75. Available every morning we’re open.
Why it’s #2
Because it is the platonic ideal of a breakfast sandwich. There is no add-on that makes it better. There is no substitution that doesn’t make it worse. It is complete. It does one thing perfectly, and asks nothing of you except that you eat it while it’s warm.
1. The Buffalo Chicken Meat Pie
Okay. Deep breath.
The Buffalo Chicken Meat Pie is a savory hand-pie: about the size of an apple, filled with slow-cooked shredded chicken thigh, celery, carrot, our house buffalo sauce (Frank’s + brown butter + a little apple cider vinegar), and a crumble of blue cheese. Wrapped in a pastry crust that has butter, more butter, and rendered bacon fat in it because we make our decisions boldly. Baked to golden. Served warm.
It is a hand-held emotion. It costs $8.50. We sell 60–80 per day. On a busy Saturday we’ve done 130.
The recipe originated when Eric — who does most of the savory testing — was trying to recreate his grandmother’s chicken pot pie. He got it about 80% of the way there, then said "what if we buffalo it?" One thing led to another and we accidentally became known for it.
Why it’s #1
Because it’s ours. Because it’s technically breakfast (people eat it before 10 a.m. constantly), technically lunch (some order it as lunch), and technically a snack (some order two). Because a food writer from Pittsburgh drove three hours specifically to try it, wrote about it, and now people quote his review to us at the register. And because when we sell out of them — usually by 1 p.m. — regulars audibly sigh.
If you can only order one thing when you come, order this.
Bonus Round: What To Drink With Them
- Biscuit: Signature Blend drip, black.
- Scotch Eggs: a Cortado. The milk cuts the salt.
- Chicken & Waffles: Cold brew — the acidity balances the richness.
- Sausage sandwich: Regular latte. Old faithful.
- Buffalo Meat Pie: Iced tea. Trust me. The tea kills the heat and lets you notice the chicken.
The Rules of Breakfast Here
In case this is your first visit:
- We open at 6 a.m. Signature Blend is ready at 6:02.
- Breakfast menu runs until 10:30 a.m. sharp. After that, it’s panini world.
- The Buffalo Meat Pies are on the "all-day" menu but usually sell out.
- Call ahead for pickup — during peak (7–9 a.m.) you’ll skip a 15-minute line.
- The biscuits are always warmer than they look. Handle accordingly.
See you Saturday.