Pine State Biscuits began as a brainchild centered around…what else? The quest for the perfect, buttery, flaky, homemade biscuit. Kevin Atchley, Walt Alexander, and Brian Snyder knew biscuits all too well from growing up in North Carolina, but having relocated to Portland, Oregon, they craved the down home cooking they knew from childhood. So they banded together and decided to bring the Southeast to the Northwest.
After several months of trials, tests, and “biscuit tasting parties”, they settled on a single recipe. The only void left to fill was to share their creation with the public. The Portland Farmer’s Market proved to be the perfect setting, and in May of 2006, Pine State Biscuits began serving their unique version of regionally inspired southern cuisine to throngs of Portlanders.
Their creation caught fire, and by the end of the first market season, Pine State Biscuits had a loyal following of eager customers waiting in lines 30 deep to get their hands on steaming biscuits, mouthwatering sausage gravy, and tender buttermilk breaded chicken.
And to think: This worldwide sensation was spawned by three Southern boys who were simply homesick for biscuits.
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