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“With the new biscuits, you get a flaky, peel apart layer by layer biscuit, but you still get all that buttermilk and butter flavor.” “Lisa Marie had served me some of her biscuits when she was in New Orleans, and I always said hers were my favorite,” Sarah says. In late 2019, Biscuit Love brought Chef Lisa Marie White on as culinary director, and she added a lamination process to the original biscuit recipe. The biscuits at Biscuit Love are a variation of Karl’s grandmother’s recipe for angel biscuits that are made with yeast and baking soda for a double rise. “We had so many people who did that for us when we started, so being able to pass that torch is fun.”

“We’ve been really excited to get to breathe life into some other small businesses and really get to support another local entrepreneur in the process,” Sarah says.

The restaurant serves coffee from local, small-batch roaster Cala Coffee. If you’re craving something sweet, the Bonuts (fried biscuit dough served with lemon mascarpone and blueberry compote) or B-Roll (a cinnamon roll made with biscuit dough and topped with pecan sticky bun sauce) should do the trick. First timers should consider the Princess, a buttermilk biscuit topped with Nashville-style hot chicken, pickles, mustard, and honey, or the Southern Benny, open-faced biscuit halves topped with shaved country ham, over-easy eggs, and homemade sausage gravy. The menu features several of the giant biscuit sandwiches that first put Biscuit Love on the map, as well as biscuit-less breakfast and lunch creations. The bright and cheery space now welcomes locals daily beginning at 7 a.m. We get people at the best part of their day.” Breakfast is a really fun segment to be in. “I think the community was really excited to embrace what we were doing. “The store opened with a bang,” Sarah says. Becoming the local partner for the new Biscuit Love was the perfect fit. While they waited for the right time to expand, they got connected with Melanie Zauzur through one of their Birmingham-based business partners and immediately felt a kinship.Īfter 20 years building a community at the Starbucks coffee shop in Cahaba Heights, Zauzur was ready to strike out on her own. They opened their first brick and mortar in 2015, then two more locations in 20.Īfter several years of building out their team, the couple was finally ready to move forward with more locations, but then the pandemic hit. Her birth prompted the couple’s move back to Nashville. They got married after their first year of culinary school, then welcomed their daughter less than a year later. She had recently met her now-husband Karl, and he decided to follow her to Johnson & Wales in Denver. Approaching 30, she quit her job and enrolled in culinary school. It started when Sarah, a small business accountant, decided she wanted a career change. In the decade since, they’ve turned their back-of-a-napkin dream into a beloved brand.īiscuit Love has come a long way since its early days, and Sarah says the success is due largely to “a 100 million God moments” that all came together. The new spot on Dolly Ridge Road in Cahaba Heights is the fourth Biscuit Love-and first outside of the Nashville area-helmed by Karl and Sarah Worley, who started the venture from the back of a borrowed food truck in 2012. In December, Birmingham added another biscuit purveyor with the opening of Nashville-based, family-run breakfast and lunch spot Biscuit Love. From fast food favorites to family heirloom recipes, there’s not a meal that can’t be made better by a hot, buttery biscuit.