Biscuit Belly Partners with Oakscale

Biscuit Belly debuted in 2019. Its comfort-food menu is anchored by scratch-made biscuits baked on-site using a proprietary recipe created by renowned executive chef Tavis Rockwell. Customers enjoy a mouth-watering, appetite- quenching assortment of Southern breakfast standards with distinctive quality and unique twists.

Crowd-pleasing options include fried green tomatoes, a mini biscuit basket with samplers of three gravy options, breakfast tots loaded with sausage and cheddar served with sweet maple mayo, and “bonuts” (biscuit donut holes sprinkled with cinnamon sugar and served with a choice of house-made berry jam or bourbon cream cheese icing). Main fare includes mountainous biscuit sandwiches layered with all your favorite breakfast meats and toppings, biscuits and gravy, build-your-own breakfast bowls, as well as other lighter options. Biscuit Belly also offers both coffee and espresso-based drinks and breakfast cocktails.

The mix offers something for everyone, whether their preference is a light or full, sweet or savory meal.

“We knew early on we’d hit on something that could turn the breakfast and brunch business on its head,” says Chad Coulter, co-founder and CEO of Biscuit Belly.

Earlier this year, Biscuit Belly announced a six-unit development agreement for the Charlotte, N.C., metro area signed by existing franchisees Todd Gallinek and Deepen Patel, whose Power Brands Hospitality Group already includes two Biscuit Belly sites in Alabama.

Another six-unit deal for the Lexington, Ky., and Knoxville Tenn., area was signed previously by Shoffner Family Foods, a family business of long-time KFC and Long John Silver’s franchisees.

Two other deals have been signed for a segment of the Atlanta market and for a section along the Eastern coast including the greater Virginia Beach market and down into the Carolinas.