https://www.southernliving.com/biscuitville-expansion-12121800
Fresh-baked, made-from-scratch biscuits are integral to a Southern breakfast. And that’s what has made Biscuitville a beloved morning stop. At the family-owned southern fast-food chain, you’re guaranteed a soft, warm biscuit fresh out of the oven, because the bakers churn them out every 15 minutes.
While it’s been voted the nation’s best fast-food breakfast in USA Today Readers’ Choice 10Best contest for the past four years, Biscuitville has long been a Southern favorite. The first Biscuitville opened in Danville, Virginia, in the 1970s. And today there’s more than 85 locations across North Carolina, southern Virginia, and a growing presence in South Carolina. In fact, on September 21, a new location is opening up in Rock Hill, South Carolina, featuring an oversized biscuit window that will give diners a captivating behind-the-scenes look at the eatery’s biscuit-making process.
The chain is known for elevating the fast-food experience, because in the South, everything is done with a little more love and intention—am I right? Biscuitville’s ingredients are sourced from across the region. The farm-fresh eggs come from North Carolina. The red winter wheat that goes in their biscuits is milled by a fifth-generation, family-owned mill in North Carolina. And the naturally raised, antibiotic-free chicken comes from family farms across South Carolina and Georgia.
A gooey egg, sausage, and cheese biscuit paired with a black coffee and hash brown has long been my breakfast go-to at Biscuitville. But it’s the seasonal items that keep things interesting around this joint. Remember the pimento cheese biscuit? I still dream about it. The Southern chain will be dropping its fall menu on September 29, and we can’t help but wait with bated breath.
For the meatlovers, a three-egg omelet studded with bacon, turkey sausage, country ham, and Cheddar is sandwiched between a biscuit alongside a sausage patty and slice of American cheese. Make this protein-heavy option a platter, and you’ll get a pair of omelets, hash browns, and biscuit.
“At Biscuitville, we’re always looking for ways to bring our guests new and exciting flavors while staying true to the Southern classics they love,” says Kathie Niven, President and CEO of Biscuitville. “These fall and winter offerings combine fresh ingredients, bold flavors and fan-favorite menu items to create delicious new ways for our guests to enjoy Biscuitville.”
We will see you at the biscuit window, friends.
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