Jonathan Burch has his wife Meredith's experiments in bread-making to thank for the droves of regulars that file into Alabama Biscuit Company each morning. She made biscuits out of spelt flour one weekend and they were, in his words, "the ugliest things I've ever seen" — but the flavor was intense. So when she left town, Jonathan spent the whole day testing proportions. And just like that, the biscuit was born. What came next wasn't just a restaurant — it was a philosophy. What started as a quest to nourish themselves with the best foods they could find turned into The Alabama Biscuit Company. Every detail reflects that intention: upcycled cedar from a fence behind Jonathan's dad's house, tables made from a storm-damaged black walnut tree from Cullman, a slab of Alabama White Marble from Sylacauga. Even the walls have a story. The biscuits are made from stone-ground sprouted spelt flour — an ancient grain, handled with care, topped with inventive seasonal combinations that change based on what's fresh and local. These aren't just biscuits. They're an experience. "It's my passion and drive to provide something excellent," Jonathan says. "You don't have to know how awesome it is; you just have to know that it tastes good. And that's the main thing: it's hospitality."

Every detail of Alabama Biscuit Company is intentional and local — from upcycled cedar from Jonathan's dad's fence, to tables from a storm-damaged black walnut tree from Cullman, to Alabama White Marble from Sylacauga. Even the grain is ancient and local.