The Flying Biscuit Café is a family-style concept specializing in eclectic Southern fare for breakfast, lunch, dinner and brunch. The all-day breakfast restaurant is focused primarily on offering hearty and healthy takes on classic Southern dishes, with such signature items as biscuits, chicken sausage, shrimp and grits, oven-fried chicken and “moon dusted” rosemary potatoes. Complementing the eclectic food lineup is a colorful, bustling atmosphere, moderate price points and brisk, hospitable service.
Although the chain specializes in Southern dishes, it makes a point to offer a variety of options for guests looking to eat healthy and for those who don’t eat meat or who avoid gluten. Somewhat surprisingly, there’s also no pork on the menu—the chain uses turkey bacon and chicken sausage patties instead. Turkey also replaces beef in several specialty dishes, including turkey pot roast, turkey burgers and turkey meatloaf.
Using turkey in dishes that most often would feature red meat is part of what sets The Flying Biscuit apart from the competition, since doing things a little differently is one if its calling cards. And, as the chain notes, swapping in turkey for beef is a smart way to keep items hearty and on the healthier side.
Some two dozen dishes are featured on the chain’s all-day breakfast menu, running the gamut from traditional to creative, and from decadent to lighter. Here’s a look at some signature offerings:
- Southern Scramble—three eggs scrambled with turkey bacon, spicy collard greens, onions and cheddar cheese, served with creamy grits
- Turkey Hash—two eggs topped with cheddar cheese, served over slow-roasted turkey pot roast and oven-roasted “moon dusted” potatoes
- Egg-Ceptional Eggs—two eggs over black bean cakes topped with oven-roasted tomatillo salsa, feta and sour cream, served with creamy grits
- Southern Style Biscuit Benedict—an open-faced biscuit topped with pimento cheese, two poached eggs, turkey bacon, hollandaise sauce and fresh basil, served with creamy grits
- Tofu Scramble—a scramble of tamari-marinated tofu, red and green bell peppers, onions, spinach and mushrooms, served with fresh fruit
- Famous Flying Biscuit Breakfast—two eggs, chicken breakfast sausage and creamy grits
Variations on the Southern theme continue into the lunch and dinner menus, where, like breakfast, turkey and chicken play prominent roles as protein alternatives:
- Turkey Pot Roast—slow-roasted and hand-pulled turkey with brown gravy, served over mashed potatoes with green beans
- Turkey Meatloaf with Garlic Mashed Potatoes—thick slices of grilled turkey meatloaf topped with melted cheddar cheese and roasted-red-pepper-and-tomato sauce, served with sautéed green beans and garlic mashed potatoes
- Biscuit Chicken Pot Pie—with creamed chicken, carrots, celery, onions, potatoes and peas
- Oven Fried BLT Salad—with fried green tomatoes, turkey bacon, cashew-jalapeño relish, goat cheese, organic field greens and balsamic vinaigrette
- Turkey Burger With Cheese & Bacon—seasoned grilled turkey burger, cheddar cheese, turkey bacon, lettuce, tomato and roasted-red-pepper mustard
In addition to the current menu, The Flying Biscuit says it’s currently testing a new slow-roasted and hand-carved fresh turkey breast that will be served in breakfast scrambles, sandwiches, salads and as part of plated entrées.
Delia Champion, backed by an investor group that included Emily Saliers of Indigo Girls fame, opened her first Flying Biscuit restaurant in 1993 in Atlanta’s Candler Park neighborhood. In 2000, Champion launched a second outpost in Atlanta’s Midtown area. Big Game Brands (formerly Raving Brands) later acquired the chain and launched a franchise program to expand it. There are now 14 locations in Georgia, Florida and North Carolina.
This post is sponsored by Butterball Foodservice