Biscuit Belly, the fast-growing brunch franchise known for its scratch-made biscuits and Southern hospitality, is seeing major momentum.
Founded in 2019 and franchising since 2020, Biscuit Belly opened its first location in Louisville, Ky. where it became known for its creative approach to Southern comfort food classics with a focus on large, gourmet biscuit sandwiches. With a chef-cultivated menu, the brand has paired their Southern inspired offerings with genuine hospitality to create an upbeat, fun environment where guests can enjoy a delicious meal with family and friends.
With 13 locations currently open in Kentucky, Georgia, Alabama, North Carolina, South Carolina and Virginia the brand has several more stores under construction.
The brand has started development on six new restaurants across the Southeast — three franchised locations in the Florida Panhandle and three corporate joint-venture stores in Wake Forest and Fayetteville, N.C., and Peachtree City, Ga.
The Fayetteville location is planned for 145 Glensford Drive and is projected to open in June of 2026. The other locations are expected to be open by 2027.
"People everywhere love great food and a fun, welcoming experience. When you deliver that, it travels anywhere — and we're excited to keep bringing Biscuit Belly to new communities," said Chad Coulter, co-founder and CEO of Biscuit Belly in a press release.
Biscuit Belly is investing alongside partners to open the new joint-venture locations.
The company's founders and core leadership team are personally contributing capital to the projects.
"We believe in what we're building, so we're putting our own dollars into these ventures," Coulter continued in the release. "It's a slower, more deliberate approach — we're selective about sites and franchisees — but it's about long-term sustainability, not just selling deals. We'd rather grow the right way. We have these and a few more locations we're looking to execute agreements on that will be announced soon."
For more information, visit biscuitbelly.com/.
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