Made from Scratch™. Not a figure of speech.
Rolled by hand, cut by hand, and baked fresh every morning long before the doors open.
We've been doing it this way since 1977.
The biscuit came first.
Before Biscuits & Bird, before the drive-thru line, there was one idea nobody else in fast food had tried yet.
Founder Mayo Boddie thought a fast food restaurant ought to serve a real breakfast biscuit. Nobody in the industry was doing it. So Boddie-Noell built the Made from Scratch™ Biscuit and put it on the menu.
The biscuit rolled out across the entire Hardee's® system, and the rest of fast food took notice. Suddenly everyone was selling biscuits. Ours were here first.
Boddie-Noell developed the Hand-Breaded Chicken Tenders and brought them to Hardee's® too. Same hands-on process. Same standard. Just applied to the chicken.
Two things Boddie-Noell built from scratch, now sharing one menu of their own. That's the entire idea behind Biscuits & Bird — and it starts right here on Virginia Beach Blvd.
the trend.
In 1977 there wasn't a single fast food restaurant in America serving a scratch-made breakfast biscuit. Then there was one. Then there was everybody.
Meet the Biscuit King.
When the idea for Biscuits & Bird came together, we knew the Made from Scratch™ Biscuit had to be one of the foundations of the menu. Which meant we needed the right person making them.
Tony Robinson has won the regional biscuit championship six times, beating a field of 700 district competitors from across the Boddie-Noell system each time. He has also taken the overall Hardee's® championship against thousands of competitors. This year he goes for his second national title.
and he makes them right here.
Read the story. Eat the biscuit.
Nearly fifty years of getting it right, a six-time champion in the kitchen, and hours of work before the doors even open. The least you can do is show up hungry.