Biscuit Belly Franchising

When&nbsp;<a href="https://www.linkedin.com/in/lauren-coulter-%F0%9F%8D%B3-70053b2a/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=lauren-coulter-biscuit-belly-co-founder-2729890" target="_blank" rel="nofollow">Lauren</a> and&nbsp;<a href="https://www.linkedin.com/in/chad-c-4663465b/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=lauren-coulter-biscuit-belly-co-founder-2729890" target="_blank" rel="nofollow">Chad Coulter </a>entered their careers, working “just” 40 hours a week felt like a breeze compared to the time they’d dedicated during pharmacy school and residency. Fairly quickly, Chad began researching additional opportunities, and the couple opened two “paint and sip”&nbsp; franchises in Louisville, Kentucky. After about two and a half years, they sold those businesses and founded a wine bar and restaurant concept. Then, they began developing&nbsp;<a href="https://biscuitbellyfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=lauren-coulter-biscuit-belly-co-founder-2729890" target="_blank" rel="nofollow">Biscuit Belly</a>, a now-quickly growing brunch concept with one of the boldest models in the industry.&nbsp;“Chad left the pharmacy world to be full-time with our businesses, and I went down to part-time,” Lauren said. “I ultimately ended up giving my notice to Humana in December of 2019. I was going to leave in March of 2020 to also be dedicated to the business full-time. My last day at that job ended up being the last day everyone was there — someone got COVID, and 20,000 employees were sent home. Leaving this and stepping into entrepreneurship full-time was terrifying, but having the capacity to devote 100% of my time and energy to what we were building was brand new.”While the Coulters loved the wine bars, they came with a different set of demands. Lauren explains that, with the wine bars, the guests wanted to eat at the same time, but she and Chad wanted to eat as a family. If something went wrong or they needed to step in as owners, the demand often came at inconvenient times. The brunch model didn’t have this setup, and it allowed for better work-life balance.“So, we sold the five wine bars and put all of our eggs in the&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> basket,” Lauren said.&nbsp;Now, on a day-to-day basis, she serves as the integrator. Project managing through things like new roll-outs and the implementation of new systems, Lauren works with the team to help figure out which hurdles exist and what she can do to alleviate them.“I’m into the nitty-gritty day-to-day things, and Chad is more of the visionary,” she said. “He has the ideas, and we all work together to make them happen when we can. He and I have very distinct lanes, and I think that’s how we’ve been able to work together so well. We each do what we do, we do it well, and we don’t have a lot of crossover.”While Biscuit Belly is a warm, welcoming and sometimes whimsical brand, it is very clearly grounded in strategy and operational excellence.“We’re way past the ‘fun passion project’ aspect of the venture in the sense that this is our life. This is&nbsp;what we do,” she said. “We’re all in. We want our team to feel the fun and the whimsy, and we definitely want our guests to feel that way. But ultimately, we are a business. When the rubber meets the road, clarity, consistent communications, and treating people well have helped us.”Acknowledging that Biscuit Belly is a young brand, Lauren emphasizes just how important it has been to implement proper systems and maintain strong teams.For example, a few years ago, she led an overhaul of sorts. Even if the team had previously invested in a tool or technology, she wanted to make sure it was providing value “now.” No matter how many insights it provided, if there was no one looking at those insights or if the insights were not actionable, they chose to stop using the program.“We focused hard on hospitality and the guest experience. We have only added systems that will help with that,” she said. “Ovation is a platform that helps us hear from the guests and get feedback — positive or negative — before they take to Google Reviews. It also helps inform how we train our teams and what we focus on from an operations perspective. That has improved the guest experience, and it has helped our operators.”Maintaining a balance of interest in and commitment to evolution and improvement, where possible, while recognizing and welcoming input from other leaders in various fields has helped the Coulters strike a balance and forge a path forward for themselves and the brand.“We’re great with business and people, but we’re not food scientists or experts in restaurant operations. Our formal education is in pharmacy,” Lauren said. “What I love about what we do is that we’re both not afraid to say ‘We don’t have a clue’ or ‘We need a lot of help.’”While this skill is important for anyone considering a career transition like the one the Coulters made, Lauren said it’s especially important — and can be especially inspiring — for women entrepreneurs, specifically.“I’m continually so inspired by how much women are willing to share from a development perspective. I think it’s important to have a group of women to surround you,” she said. “It’s easy to get caught up in the minutia of how we are going to survive where we are right now. When you’re able to get advice from women who are older or more experienced, they really help bring the perspective. They can help you play chess, not checkers, and set you up to make your life better in the long run. I’m always inspired by women who help do that and are willing to share, and as we grow, I’m excited to do the same for other women in the space.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/biscuit-belly.">https://1851franchise.com/biscuit-belly.</a>&nbsp;

image of a founder of buscuit belly franchise coffee and bakery business lauren coulter

Pharmacist to Co-Founder: Biscuit Belly’s Lauren Coulter’s Journey

1851 Franchise

Trading prescriptions for biscuits, Coulter leveraged her open-mindedness, drive, flexibility, and the support of other women in the industry to help build one of the South’s boldest brunch brands.

This brand page has been paid for by BISCUIT BELLY FRANCHISING. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

Lauren Coulter’s Journey From Pharmacist to Biscuit Belly Co-Founder, Powered by Hospitality and Grit

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A Biscuit Belly Franchise in Hoover, Alabama, That Let This Working Couple Keep Their Nights

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Houston is becoming an increasingly important city for&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a> as the brand pushes into Texas and looks for room to scale its chef-driven brunch concept in high-growth metros. With its size, pace of development and appetite for distinctive dining experiences, the city offers the kind of conditions that can help an emerging restaurant brand gain traction quickly.For&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a>, that opportunity is already starting to take shape. The growing breakfast-and-brunch franchise signed its first multi-unit agreement in Houston in June 2025 and is now working toward its first opening while looking at where the concept could go next across the metro. The focus for now is on getting those first restaurants open and running well, but the market’s longer-term potential is already coming into view.<a href="https://www.linkedin.com/in/chad-c-4663465b/">Chad Coulter</a>, founder and CEO of Biscuit Belly, said the company was persuaded by the operator and by Houston’s growing reputation as a launchpad for emerging restaurant brands.“We honestly didn’t have Houston on our radar at first. We were mainly trying to stay in the Southeast, but a fan of the brand reached out about franchising opportunities and we felt like it was a really good fit,” Coulter said. “We had seen a lot of emerging concepts go to Houston early, especially if they weren’t already from there, and we heard good feedback from those brands about how things were doing. It seems to be one of those cities that’s really at the forefront for emerging restaurant concepts. She was willing to sign on for a couple of units, we were aligned and, if there’s a good match, sometimes you’re willing to work through the other complications and figure it out.”Even before opening, Biscuit Belly has started to see signs that the Houston move is generating attention. Some of that interest has come from potential franchisees. Some of it has come from future guests who simply want to know when the brand will arrive. Either way, the brand is starting to build visibility in Houston, which is often the first meaningful step in a successful launch.<h2>A Different Kind of Brunch Play</h2>Houston is not short on breakfast and brunch options. National names and local favorites already have a foothold there, and Coulter is well aware that Biscuit Belly is entering a competitive space. What gives him confidence is not the absence of demand, but the lack of direct competition around the brand’s specific niche.The company is betting that a biscuit-forward concept can carve out room in a market where plenty of operators serve breakfast, but few have built an established brand around biscuits as the centerpiece.“There have been successes in the breakfast segment down there. You’ve got players like Snooze and local brands that have flourished and have multiple locations there,” Coulter said. “But there’s nothing biscuit-focused, which is what I like. From an established brand standpoint, there doesn’t seem to be much, if any, competition in the biscuit space specifically. You can go anywhere and get bacon and eggs and five different kinds of waffles or pancakes, maybe with some slight variations, but no one, especially in Houston, is doing what we’re doing with biscuits and the different combinations we’re putting together. We don’t want to be just like every other place. We want to be very unique.”That kind of differentiation matters in Houston, where people tend to respond to concepts that bring something new to the table. At the same time, Biscuit Belly sees room to work in flavors that feel right for Texas without making the menu harder to execute. Coulter pointed to a birria limited-time offering as one example of how the menu might nod to flavors that resonate in Texas while still staying true to the brand’s identity.<h2>Building Carefully, Not Recklessly</h2>For all the excitement around Houston, Biscuit Belly is not approaching the market with a land grab mentality. The first location is planned for the Heights, and the franchisee is already looking seriously at Katy for a second site. Memorial and the Woodlands are also on the radar. But Coulter made clear that long-term growth will depend less on drawing circles on a map and more on execution.“We’re in for permits now, so we’re hoping October-ish is when we’ll open, and the franchisee is already looking at their second location in Katy,” Coulter said. “But it all depends on these first two. We’ve got to make sure we operate at a high level and provide support to the franchisees. We don’t get too wrapped up in the five-year plan before we’ve proven ourselves.”That measured approach also shapes the kind of partners Biscuit Belly hopes to add over time. Coulter said alignment matters just as much as capital. The company wants operators who can execute consistently and fit with the culture being established by its first Houston franchisee, because one weak store can do as much damage to a market as one strong store can help it.<h2>A Texas Growth Story in the Making</h2>Houston may not have been part of Biscuit Belly’s original blueprint, but it is quickly becoming a meaningful piece of the brand’s Texas story. The market offers scale, energy and a food scene that rewards bold ideas, all of which make it attractive for a concept trying to establish itself beyond its early geographic comfort zone.For Coulter, the opportunity in Houston comes with plenty of upside, but also a clear need to execute. Biscuit Belly’s job now is to stay focused, play to its strengths and make sure those first openings give the brand something solid to build from.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/biscuit-belly">https://1851franchise.com/biscuit-belly</a>.

Biscuit Belly Targets Expansion in Houston as the Franchise Brunch Brand Seeks Texas Growth

Following its first Houston franchise deal, the chef-driven brunch concept is seeking to build its presence across Texas.

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Seasonal menus are easy to do badly — a new item shows up, gets a quick burst of attention, and quietly vanishes before stores ever know if it was worth the effort.&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a> takes a different route, treating limited-time features as a repeatable process built to keep guests interested without drifting from who the brand is.“We try to have fun with it,” said&nbsp;<a href="https://www.linkedin.com/in/chad-c-4663465b/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=biscuit-belly-20-unit-growth-2026-2731121">Chad Coulter</a>, founder and CEO of the fast-growing breakfast-and-brunch franchise. “We try to do things that are popular, but that may not be overdone.”That line is the North Star. Coulter says the team deliberately avoids flavors that feel saturated, even when they’re the obvious seasonal play. “We try to stay away from pumpkin things because we feel like that’s a little ubiquitous these days,” he said, pointing instead to a fall menu built around sweet potato pancakes paired with “a salted butter and a bourbon maple.”The goal isn’t to zig for the sake of zigging. It’s to stay recognizable. Coulter describes the brand’s seasonal lens as an extension of what&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> already is — Southern comfort food with a playful edge — rather than a reason to become something else entirely.“We try not to diverge too much from who we are and what we already have on our menu,” he said. “We try to stay true to our biscuit selves, so to speak.”<h2>Why Execution Matters More Than a Clever Recipe</h2>That boundary matters once you’re operating as a franchise. A seasonal feature can’t be clever only in the test kitchen — it has to land in every unit. If the rollout isn’t simple, it turns into extra labor, extra waste and a hit to profits.For each launch, Coulter says the team builds an execution system that starts well before the first guest sees the menu. “For every item we have a detailed procurement schedule — where to buy them, how to order them, pack size, item number, etc.,” he said. From there, stores receive prep instructions, cooking steps and photos of the finished dish.<h2>Build Cards, Not Guesswork</h2>Then come the “Biscuit Buddies,” a set of build cards designed to make assembly fast and consistent across roles.“It’s a quick little visual — kind of cartoony — of how the build should be,” Coulter said. “So it’s biscuit, and then all the toppings.”The point is speed and consistency: fewer judgment calls in the moment, fewer variations store to store, and less stress on training when something new rolls out.<h2>Testing What Works and Cutting What Doesn’t</h2>Even with the right tools, Biscuit Belly still pressure-tests ideas through a practical filter: Does it sell? Is it easy to execute? Will it create waste?Coulter said they’ve learned to evaluate performance by mix rather than just raw volume. “For a food item, if it’s greater than 5% of our product mix, that’s pretty good,” he said. “And same with drinks — 7% or 8% or more, those would be wins.”Interestingly, he said beverages often outperform food in limited runs. “Our LTO drinks actually typically sell a lot better than the food,” Coulter said. “It’s more approachable and easier.”<h2>Staying Relevant Without Chasing Every Trend</h2>That data helps the brand keep its seasonal lineup current without becoming trend-chasing. Coulter was blunt about some popular lanes that simply don’t fit. “There are some food trends that we just don’t care about,” he said, adding, “I’m not a big matcha fan. Sorry.”Instead, the brand aims for relevance with restraint — seasonal flavors rooted in the South, a cadence that’s long enough to justify training, and marketing that keeps the message simple.<h2>Marketing That Keeps the Message Simple</h2>Seasonal items rotate on in-store digital boards, get highlighted in social content, and are pushed through loyalty channels, including “text messaging, push notifications and emails.”In a crowded brunch category, none of this is meant to be revolutionary. It’s meant to be dependable and repeatable for operators. For Coulter, the point isn’t novelty for novelty’s sake. It’s staying present with guests — and giving franchisees a repeatable playbook they can run without breaking operations.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/biscuit-belly">https://1851franchise.com/biscuit-belly</a>.

Biscuit Belly Franchise - Seasonal Evolving Menu - 1851 Franchise

Biscuit Belly treats LTOs as a system, not a stunt, using tight ops, simple builds and steady testing to keep menus fresh while staying true to the brand.

Biscuit Belly Uses Seasonal Menus to Stay Fresh Without Losing Its Southern Soul

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LOUISVILLE, Ky. —&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a>, the fast-growing brunch franchise known for its scratch-made biscuits and Southern hospitality, closed out the year with enough signed deals and planned openings to put the brand within reach of 20 operating restaurants by the end of 2026. After signing six leases this year and opening one new location in Summerville, South Carolina, the brand enters the new year with one of the strongest growth outlooks in its history.“We’re at 13 locations now, and we're confident we'll hit that 20-location market by the end of next year,” said CEO&nbsp;<a href="https://www.linkedin.com/in/chad-c-4663465b/">Chad Coulter</a>. "We’re bringing on additional team members to help get us there because we know it’s there — and we have to execute at a high level.”Throughout 2025,&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> focused heavily on building a robust development foundation and aligning new real estate opportunities for the year ahead. The brand’s lease activity this year includes sites across North Carolina, Georgia, Florida, Texas and Ohio, which will expand Biscuit Belly’s presence from six states to nine once they open. Two of the most anticipated locations are in Columbus, Ohio, and Houston, Texas.“The Columbus location will open in the Grandview neighborhood, fairly close to Ohio State’s campus,” Coulter said. “Because of this location, competition for the space was fierce. There were 9 LOIs on the space in the first week, but after talking with the Landlord, she really liked the concept and chose us to move forward. We are working with some branding experts to make this location really pop, as we want it to be our flagship store in the market.”&nbsp;&nbsp;Franchise development also saw meaningful growth this year, including two new multi-unit signings — one in Houston and one across the Florida Panhandle. These groups reflect the type of operators the brand continues to attract as it scales.“One of the groups was a multibrand, multi-unit group in concepts like Auntie Anne’s and Cinnabon,” Coulter said. “They’re very hands-on operators. The individual out in Houston has a ton of retail experience and is building the team around her that’ll really make her successful.”Biscuit Belly also reviewed its operating costs in 2025, updating supplier agreements and shifting to new vendors with lower prices. The company said it also reached substantial reductions in commission rates with major delivery platforms. “Even with the challenges of traffic and inflation, our store-level profitability is as strong as it’s ever been. We will continue to fine-tune the model without sacrificing quality or the integrity of the brand,” Coulter said.Catering has continued to gain traction, now representing 10 percent or more of sales across the system and growing by large double-digit percentages over last year. The brand plans to build on that progress in 2026.“Next year we’re bringing on a first-party catering ordering service and have hired an internal catering sales team to continue that momentum on the catering side," Coulter said.&nbsp;Looking ahead, the company is concentrating on opening the stores already in development and bringing its count to 20 locations by the end of 2026. Biscuit Belly is also working toward adding two or three more multi-unit operators and lining up at least five additional projects for 2027 in the regions where it already has support, including parts of Georgia, Virginia, North Carolina, Ohio, Florida and Texas. Coulter stated that the pipeline is already shaping up very nicely beyond 2026, with a goal of between 25 and 30 locations by the end of 2027.“We want to be smart with what we’re doing,” Coulter said. “We’re not just looking to open stores for the sake of unit count growth.About Biscuit Belly:Founded in 2019 and franchising since 2020, Biscuit Belly opened its first location in Louisville, Kentucky, where it became known for its creative approach to Southern comfort food classics with a focus on large, gourmet biscuit sandwiches. With a chef-cultivated menu, the brand has paired its Southern-inspired offerings with genuine hospitality to create an upbeat, fun environment where guests can enjoy a delicious meal with family and friends. With thirteen locations currently open in Kentucky, Georgia, Alabama, North Carolina, South Carolina and Virginia, the brand has a goal to reach 20 open units by the end of 2026. For more information, please visit&nbsp;<a href="https://biscuitbelly.com/">https://biscuitbelly.com/</a>.&nbsp;

Biscuit Belly Franchise - End of Year Wrap-Up - 2026 - 1851 Franchise

A wave of signed leases and upcoming openings has positioned Biscuit Belly to hit the 20-restaurant mark in 2026 - making now the right moment for continued expansion.

Biscuit Belly Finishes Year Strong and Looks Ahead to a 20-Unit Footprint in 2026

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Photo of Chuck Schnatter inside Biscuit Belly location

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Andrew and Rachel Adams took their time before stepping into a restaurant. The idea kept coming up, but the math had to work beyond food costs and rent. It had to work on a calendar.&nbsp;<a href="https://biscuitbellyfranchise.com/">Biscuit Belly</a> finally gave them a model that fit how they live in Hoover, with daytime hours and a playbook that rewards showing up in the community, getting to know regulars and using catering to reach beyond the four walls.“I had talked about restaurants for years. Rachel had always said no, just because of the time commitment,” Andrew said. “We really love to travel and do different things, so that was always her hiccup in the road, the time commitment. When&nbsp;<a href="https://1851franchise.com/biscuit-belly/info">Biscuit Belly</a> came up, they reached out to our hospitality group that we’re a part of to see if they would be interested in franchising. They brought it to us.”<h2>A Daytime Model That Made Ownership Sustainable</h2>For Andrew and Rachel, Biscuit Belly’s hours solved the one problem that kept pushing restaurant ownership to the back burner. The restaurant runs early, then it clears. That meant they could be hands-on during the rush and still have their evenings. Before they signed, they went to the corporate stores to see it for themselves. They tried the food, watched how the operation ran and made sure the experience felt consistent from location to location.“The hours were a huge plus, 7 to 2 during the week and 7 to 3 on the weekends, and still have nights available and a little bit better hours to travel with,” Andrew said. “That was a huge selling point for us with work-life balance. We checked out all the corporate stores at the time, made sure it was a really consistent product and something that we could get behind, fell in love with it, and decided it was the perfect match.”<h2>Why Brock’s Gap Made Sense</h2>With the brand decision made, the next priority was selecting the right pocket of Hoover, Alabama. The Adamses landed at&nbsp;<a href="https://biscuitbelly.com/hoover/">The Village at Brock’s Gap</a>, a newer shopping center in a fast-growing area where rooftops, schools and daily routines create a strong breakfast and brunch daypart. It also offered a steady stream of community moments, from school drop-offs to local catering needs, where a morning brand can become part of someone’s week.“Hoover is continuing to grow. There are new shopping centers coming up, and this is one of the newer ones,” Rachel said. “People are just learning where we’re at. There are a lot of houses around here, too. It’s been really good to see people come in after they drop their kids off for school. It’s definitely continuing to grow, and we’re excited about what’s to come.”<h2>Building Awareness the Old-Fashioned Way</h2>Newer developments can mean a slower start, especially when a restaurant is tucked back from the road and customers do not immediately realize it is there. Early on, the Adamses leaned into community outreach and treated it as part of the weekly routine, not a one-time opening push.“Just informing people in the community that we’re back here and that this exists behind the shopping center that’s close to the road,” Rachel said. “We spent the first year getting out, taking samples out and catering, talking about catering, just to get awareness out.”That same outreach mindset carried into their catering strategy. Rather than waiting for new guests to discover the restaurant on their own, they used catering to introduce Biscuit Belly to groups across the Birmingham metro area, including customers who might not typically make the drive to Hoover for breakfast.“We continue to want to see the brand grow, and obviously our store as well,” Andrew said. “Catering has really helped us get our name out to parts of Birmingham that don’t necessarily come to Hoover a whole lot, but still, like downtown. We had a couple caterings this morning. There’s 150 people total that had Biscuit Belly this morning that didn’t even come in the restaurant.”<h2>A Menu That Feels Familiar, Then Surprises You</h2>Breakfast is a crowded category, and the Adamses see the menu as one reason Biscuit Belly can stand out. Andrew describes the concept as approachable, but still different enough that customers can find a favorite and keep exploring.“For the brand, it’s a southern menu with a twist,” Andrew said. “People can still get that down-home cooking, biscuits and gravy, but they still get to try something different. Something they would not have thought about, some flavors they probably wouldn’t have put together.”<h2>Support That Shows Up in Real Time</h2>As first-time restaurant owners, the Adamses point to franchisor support as a stabilizer, especially when the learning curve is steep. Rachel said marketing has helped them stay visible and keep customers engaged.“Marketing, for sure, coming up with new ideas and new ways to gain new customers and keep existing customers,” Rachel said. “They run a lot of fun campaigns and things that grab your attention.”Training has also been hands-on, with support before opening and continued updates as new items and limited-time offers roll out.“We went to Kentucky and had manager-owner training there. They came down to our store and helped get us ready, our staff ready,” Rachel said. “There’s a great training program in place that continues to update as new menu items come out, and LTO items, they help support us.”Andrew also pointed to accessibility as a practical advantage. When a question comes up in the middle of a busy week, being able to reach someone quickly matters.“All of the corporate employees have been readily available,” he said. “If we need to pick up the phone, call, text, email, everyone gets back to us really quickly.”<h2>Becoming Part of the Weekly Routine</h2>For the Adamses, the long-term win is not novelty. It is repeat business and word of mouth, built through the kind of consistent experience that turns a first visit into a habit. Rachel said she sees that momentum in the guests who return on the same days each week, then bring someone new.“We get people that come in every single week. We have different groups that come in on Tuesdays and Thursdays,” she said. “We see a lot of the same faces, and it’s nice to see new people and also see those familiar faces bringing new people.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/biscuit-belly">https://1851franchise.com/biscuit-belly</a>.

Biscuit Belly Franchise - Hoover, Alabama - Andrew and Rachel Adams - 1851 Franchise

Andrew and Rachel Adams waited years to make the leap, choosing a daytime concept and a community-first approach that let them build a restaurant without giving up the rest of their life.

biscuit-belly-franchise-andrew-rachel-adams

LOUISVILLE, Ky. —&nbsp;<a href="https://biscuitbelly.com/">Biscuit Belly</a> is bringing back its&nbsp;seasonal Heart-Shaped Biscuits to turn up the love this February. Whatever your Valentine’s Day plans, these deliciously unique creations are sure to bring a buttery and flaky Instagrammable moment to any meal.&nbsp;&nbsp;According to CEO and founder Chad Coulter, the seasonal offering has become a fan favorite staple for the brand over the last four years. “We are always thinking about it from the perspective of what our guests are going to like and what is appealing to post online and deemed ‘Insta-worthy,’” Coulter said.&nbsp;As a brand, Biscuit Belly is no stranger to innovative experimentation to build a more joyful dining experience for its guests. Whether it’s the cozy magic of the fall lineup featuring Sweet Potato Pancakes and Apple Butter donuts or the spirit of February, the brand is dedicated to creating memorable moments between friends and family.&nbsp;Available until February 15th at all Biscuit Belly locations, these limited-time offerings will have your feed blowing up with hearts in no time. Visit your local Biscuit Belly to take advantage of the little moments that make saying “I love you” especially delicious.&nbsp; For more details, visit<a href="http://www.biscuitbelly.com/?utm_source=1851franchise.com&amp;utm_medium=article&amp;utm_campaign=biscuit-belly-is-spreading-the-love-with-heart-shaped-biscuits-this-february-2728441">&nbsp;www.biscuitbelly.com</a> or follow Biscuit Belly on social media @biscuitbellybiscuits to keep up to date with their joyful kitchen innovations.&nbsp;

Biscuit Belly - Heart Shaped Biscuits Press Release - 1851 Franchise

Seasonal Southern-style Heart-Shaped Biscuits return to all Biscuit Belly locations this February, celebrating love, community and Instagram-worthy moments.

Lauren Coulter’s Journey From Pharmacist to Biscuit Belly Co-Founder, Powered by Hospitality and Grit

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