Bird Bird Biscuit

Brian Batch and Ryan McElroy spent years refining a biscuit recipe that acts less like a crumbling side dish and more like structural engineering. The goal was a dough sturdy enough to support a heavy sandwich but light enough to qualify as a proper Southern biscuit. This specific texture is the foundation of the menu, designed to hold together under the weight of fried chicken thighs and house-made jams without disintegrating in your hands. The kitchen focuses heavily on that chicken, brining thighs before dredging them in a blend of flour, panko, and dried biscuit crumbs to create a jagged, crunchy exterior. The Queen Beak is the standard order here, pairing the fried chicken with spiced black pepper honey, though the menu branches out into heat with the cayenne-dusted Firebird or breakfast flavors with the Lovely Day, which uses house-made chicken sausage and basil pesto. Inside, the operation is streamlined for volume rather than lingering. You won’t find table service or a host stand here. Instead, the flow moves from touchscreen kiosks to a pickup window. It is a largely digital interaction – orders are placed on screens or online, notifications arrive via text, and payment is entirely cashless. Most customers take their bags to go, navigating the often-tight parking situation, though a small patio offers space for those who want to eat their Dough-Doughs – fried biscuit donuts – while they are still hot.