by Jordan Green

I realize that Biscuitville is a chain, but it’s a regional chain — with locations across North Carolina and southern Virginia — so the restaurant is necessarily sacrificing quality for quantity. And it’s a local chain, with headquarters in Greensboro, so if you think about dollars spent at Walmart funneling back to Bentonville, Ark., by the same token eating at Biscuitville keeps customers money circulating in the Triad.

I think of Biscuitville as a quality regional chain, not unlike Darryl’s back in the day. And like the last remaining Darryl’s under the stewardship of Marty Kotis in Greensboro, Biscuitville is reinventing itself to stay current with the evolving and more discerning tastes of its customers. Last year, the chain began rolling out its Fresh Southern local sourcing program, with pulled pork from Chandler Foods in Greensboro, flour from Sanford Milling in Henderson and pickles from Mount Olive.

People who normally eschew fast food sometimes make an exception for McDonald’s breakfast sandwiches, but Biscuitville’s a.m. fare tastes a lot fresher with scratch biscuits, and eggs that taste like they were cracked out of a shell instead of poured from a jug.

I’m working my way through the breakfast menu and the lunch menu — next on the list is the BBQ Bruiser — but I’m really partial to the rum-butter muffins as a late-morning snack. It’s a heart-stopping (pun only partially intended) blast of intoxicating richness.

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