Flying Biscuit General Manager Mike Duncan was asked recently what has been the most surprising thing about running the iconic breakfast chain’s location in Evans. “How many people are up so early on the weekends,” Duncan quickly replied.
With the work week behind you and a wide open two days, weekends are cherished time for many. This weekend, why not start your morning off at Flying Biscuit in Evans? Open at 7, Duncan says “we want to be a part of your day, not ALL of your day.”
“I really like how we have regulars, who come in and request the same booth. I love that we can inspire that sense of loyalty.”
Opened in April of 2018, weekends are busy. Natural light and great music flood the funky space, and even with every table taken, Duncan assures “once we get your order, we usually get it out in less than fifteen minutes.”
The original Flying Biscuit was opened in Atlanta in 1993 by waitress and chef Delia Champion, alongside Indigo Girls band member Emily Saliers, Flying Biscuit Cafe has reigned supreme in Atlanta ever since.
The eclectic neighborhood restaurant now has locations just under twenty locations, in Georgia, North Carolina, Florida and Texas.
The Flying Biscuit features traditional takes on Southern-inspired comfort food.
The Southern comfort menu features general manager Duncans’ all time favorite shrimp and grits-creamy dreamy white cheddar grits, topped with blackened shrimp and roasted red pepper tomato sauce.
The High Flyer breakfast features two eggs served with their signature chicken sausage, creamy dreamy grits, plus an organic oatmeal pancake topped with warm peach compote.
Duncan suggested one of the four benedicts when asked what a newbie to the Biscuit should try.
The Crab Cake Benedict features an English muffin topped with homemade lump crab cakes, two over medium eggs, and hollandaise, served with creamy dreamy grits.
The Country Eggs Benedict is a split biscuit topped with two chicken sausage patties, two over medium eggs, smothered with chicken sausage gravy, served with creamy dreamy grits.
The Classic is an English muffin topped with Canadian bacon, two over medium eggs, and hollandaise, served with creamy dreamy grits and finally the Southern, a split biscuit topped with pimento cheese, two over medium eggs, bacon, hollandaise, and basil, and of course served with creamy dreamy grits.
Speaking of grits, the Evans location goes through over 60 gallons a week, and the kitchen serves thousands of fluffy biscuits.
“We don’t have any fryers, everything is cooked on the stove top or baked. And our philosophy on baking is low and slow. Nothing over 300 degrees,” Duncan shared.
There are little secrets for all the dishes that have created a mystical aura around their famous comfort food. “Once the biscuits come out of the oven, right before we serve them, they get a brush of melted butter and a dusting of sugar” Duncan intimates.
Try for yourself this weekend.
The Flying Biscuit opens daily at 7 AM and on Saturday and Sunday stays open until 4.
3118 William Few Pkwy #9, Evans, GA 30809