This North Carolina Restaurant Just Got National Attention For Its Old-Fashioned Biscuits

Biscuits this good apparently needed national backup.

Southern Living recently put a spotlight on a North Carolina restaurant whose old-fashioned biscuits have been making breakfast plans dangerously easy to justify for years.

Locals probably did not need the reminder.

They already know that a warm, fluffy biscuit can turn an ordinary morning into the kind of meal worth standing in line for.

The setting makes the whole thing even more fitting, with a farmers market practically next door and a dining room that stays busy with people who came hungry on purpose.

Forget delicate breakfast behavior.

This is the kind of place where crumbs are inevitable and ordering another biscuit feels completely reasonable.

Honestly, your breakfast standards may be about to rise.

Taste The Homemade Buttermilk Biscuits That Recently Caught Southern Living’s Attention

The State Farmers Market Restaurant has been making biscuits the old way for decades, with buttermilk, a light hand, and plenty of practice.

The business first opened in 1955 on Hodges Street, moved to the market campus in 1991, and has been owned by Gypsy Gilliam and her son Tony since 2002.

Regulars describe these biscuits as the soft, fluffy kind instead of the crumbly, dry kind.

They arrive warm and brushed with butter, so they taste good even before you add anything.

A little jam or molasses makes them even better. Here is a helpful tip for first-timers.

Try one biscuit plain before adding toppings, so you can really taste the buttermilk flavor that got everyone talking. Then go ahead and pile on the extras.

You will find it today at 1240 Farmers Market Dr, Raleigh, NC 27603.

Try The Famous Jim Graham Biscuit Topped With Old-School Streak O’ Lean

Named after a farm leader, loved by farmers, and stacked like a work of art, the Jim Graham Biscuit has a story worth knowing.

Jim Graham served for many years as North Carolina’s agriculture commissioner, and the restaurant honors him with its “World Famous” biscuit sandwich.

So what is inside?

The star is streak o’ lean, which is salt-cured pork fatback with a stripe of meat running through it.

It gets fried until crisp and salty, a lot like extra-thick bacon.

Then the cooks add a slice of tomato, a sliver of onion, and a smear of mayonnaise.

The mix might sound odd if you have never tried it. Still, the cool tomato and sharp onion balance the rich, salty pork in a way that just works.

Many older North Carolinians grew up eating streak o’ lean, so this sandwich can feel like a trip back to Grandma’s kitchen.

If you want something you cannot easily find at a chain restaurant, this is the order. Grab extra napkins, because it can get messy.

Also, consider splitting it with a friend if you plan to order a second plate, since the biscuits here are big and filling.

Smother A Fresh Biscuit In Sausage Gravy For The Full Southern Breakfast

Ask any Southerner about comfort food, and biscuits and gravy will come up fast.

It is a simple dish, but it can warm you up on a chilly morning better than almost anything else.

At this Raleigh favorite, a fresh biscuit gets split open and covered with creamy sausage gravy.

The gravy is thick, peppery, and loaded with bits of browned sausage. Since the biscuits are soft and fluffy, they soak up the gravy without turning into mush right away.

Biscuit and Sausage Gravy remains one of the restaurant’s current dedicated biscuit orders.

Families often order it for one person and pancakes or eggs for the kids, which makes it an easy choice for groups with picky eaters. Breakfast is served all day until 3 PM, so late sleepers do not have to miss out.

Want to make the meal heartier? Add a side of home fries or eggs to round out the plate.

A cup of coffee or sweet tea also pairs nicely with the rich gravy. One small piece of advice: eat it while it is hot.

Gravy tastes best fresh from the kitchen, and the biscuit holds its shape better in those first few minutes.

Order Country Ham, Eggs And Grits For A Classic North Carolina Breakfast

Country ham, eggs, grits, red-eye gravy, and biscuits bring several longstanding Southern breakfast staples together on one plate.

Decades later, that same breakfast still sits proudly on the menu.

Country ham is different from the sliced ham you might buy at the grocery store. It is salt-cured and aged, which gives it a deep, salty flavor and a slightly chewy texture.

Here, it comes with eggs cooked your way and a scoop of warm grits.

The fun part is the little extras on the side. The plate is served with red-eye gravy, North Carolina molasses, and jelly.

Red-eye gravy is a thin sauce made from ham drippings, and it is traditionally spooned over grits or ham. Not sure how to eat it all?

Try a bite of ham with a bit of biscuit and molasses for a sweet and salty combo. Many longtime fans swear by that pairing.

Because country ham is quite salty, keep a glass of water or tea nearby.

This plate is a great pick for anyone who wants to taste a true piece of North Carolina food history in one sitting.

See How North Carolina-Grown Ingredients Make Their Way Onto The Menu

Few restaurants can say the farmers are practically next door. This one sits on the grounds of the North Carolina State Farmers Market, a property that was once home to a state dairy farm near Dorothea Dix Hospital.

The owners take that setting seriously.

The kitchen proudly features “Got to be NC” products, a program that highlights foods grown and raised in the state. That means local vegetables, pork, and poultry show up on plates throughout the day.

Why does this matter to you as a diner?

Fresh, local food often tastes better because it travels a shorter distance.

Buying local also helps support farm families across North Carolina, which keeps the state’s farming traditions alive.

Here is a fun way to make a day of it.

After your meal, walk over to the covered market and browse the stands filled with fruits, vegetables, plants, and other local goods. Many visitors say this is the best part of the trip.

Bring a reusable bag if you plan to shop.

You might spot the same kind of sweet potatoes or greens you just enjoyed at lunch, and you can take some home to cook yourself.

Come Back At Lunch For Meat-And-Two Specials And A Complimentary Dessert

Good news for anyone who loves a bargain: lunch here comes with a free dessert.

That alone makes many people plan a second visit after trying breakfast.

Daily lunch specials run from 11 AM until closing at 3 PM.

You pick one meat and two vegetables, which is a classic Southern setup often called a meat-and-two. The choices change from day to day, so check the specials board when you arrive.

The meat and vegetable choices rotate among the restaurant’s daily lunch specials, while diners also frequently mention the biscuits and hush puppies served around the meal.

The vegetables lean toward home-style Southern sides, many made with ingredients from North Carolina farms.

Then comes the sweet surprise.

Each special includes the dessert of the day at no extra cost. A smart move is to save a little room.

Portions are generous, and plenty of people end up taking a box home.

If your server forgets to mention dessert, it is perfectly fine to ask about it, since it is part of the special.

Expect A Crowd When Weekend Breakfast Hits Its Busiest Hours

Saturday morning, 9 AM, and the line is already snaking out the door.

If that sounds stressful, do not worry, because a little planning goes a long way here.

Weekends are the busiest time by far.

The restaurant does not take reservations on Fridays, Saturdays, or Sundays, and weekend service is dine-in only. Hours run 6 AM to 3 PM Monday through Saturday and 8 AM to 3 PM on Sunday.

Arriving earlier can improve your chances of beating the heaviest weekend crowds, but waits vary from day to day.

About two hours after opening, the wait usually grows quite a bit.

The good news is that the staff moves fast and turns tables quickly. Got a group?

Let one person hold your place in line while everyone else explores the covered market nearby. It makes the wait feel much shorter.

Solo diners have an edge, too.

Counter seats are first come, first served, so a single guest can sometimes slide right in.

Also remember the restaurant closes on Thanksgiving, Christmas Eve, and Christmas Day, so plan holiday trips around those dates.

Arrive Hungry Because Every Meal Starts With A Basket Of Warm Biscuits

You barely sit down before the first treat lands on your table.

A basket of warm, buttered biscuits comes out for free, and it might be the best welcome any restaurant offers. Lots of guests say hush puppies arrive alongside the biscuits, too.

Together, they make it very easy to fill up before your real order even shows up.

That is why showing up with an empty stomach is the smartest plan. The setting adds to the fun.

The dining room is large and bright, with a counter, farm-scene murals on the walls, and both indoor and outdoor seating.

Servers wear bib overalls, which gives the whole place a friendly, country feel that kids tend to love.

It can get loud when the room fills up, but most people find that cheerful rather than annoying. Staff members keep refills coming and check on tables often, even during the rush.

Ready for a pro move? Pace yourself with that first basket, then ask for more later if you still have room.

Whether you are a local or just passing through Raleigh, this warm greeting shows why these biscuits are finally getting the national spotlight they deserve.