“What will you be ordering: breakfast or lunch?” was the query from our waitress. “A little of each,” was the answer. We were lucky to be seated right away yesterday at the Frisco. All seats were filled during the entire time we were there and there were always a few waiting for diners to finish dessert (yesterday the pies were apple and pecan, and people were buying entire pies to take home). I felt so fortunate that biscuits were still coming hot from the oven. These may be the best biscuits in Texas. They’re completely homemade. They’re fluffy and flaky. They’re never tough. They display just the right degree of golden doneness. My favorite vegetable special yesterday was turnip greens with bacon. As always, the slaw was so delicious that some people had to order extra. Frisco Specials were the preference of the dining companions; for me, it was a Top Chop’t ground steak, without that frozen texture, well-done just as ordered, not tainted with saltiness, and with that outward brownness that comes only from a long-seasoned grill at very high heat. As always, there were many familiar faces to be seen and there was much meeting and greeting. It was wonderful to arrive while there were still biscuits, biscuits impossible to duplicate at home without more practice time than most can ever even dream of investing. I love it that the menus stay on the table so that you can plan what to order on your next visit. We were among the few parties with no orders for French-fried onion rings, which made us exceptions for sure.