Chocolate Industry

Biscuit Belly will bring Southern breakfast and brunch brand to Hoover

Hoover is set to acquire a new breakfast and brunch restaurant that will introduce the Birmingham metropolitan area to a new brand.

Power Brands Hospitality Group plans to open a franchise of Biscuit Belly, a Kentucky-based breakfast and brunch restaurant, in The Village at Brock’s Gap this spring.

As of mid-January, there were three Biscuit Belly locations in Louisville and one in Evansville, Indiana, but the company has signed franchise agreements for at least 20 other locations in states including Alabama, Georgia and Tennessee. , said Andrew Adams, a Hoover. resident who will operate the Hoover location with his wife, Rachel.

Biscuit Belly focuses on Southern-style breakfasts and includes most staples such as eggs, bacon, sausages, hash browns, French toast, pancakes, fresh fruit and, well, of course, cookies. The restaurant offers at least a dozen kinds of cookie sandwiches, including:

► The Rockwell, a buttermilk fried chicken breast biscuit, cheddar and goetta sauce

► Brisket cookie, with homemade smoked breast, white Alabama barbecue sauce, caramelized onions and crunchy coleslaw

► Edgy Veggie, with fried green tomatoes, mushroom sauce, cheddar and a too easy egg

► S’mores Biscuit, an open cookie with toasted marshmallows, graham cracker crumbs and chocolate sauce

► The Boozy Bird, with buttermilk fried chicken breast covered in bourbon maple syrup

There are four different types of sauce, including mushroom sauce, hot brown sauce, goetta sausage sauce and chocolate sauce, Adams said. Drinks on offer include milk, tea, coffee, lattes, cappuccinos, mochas and a range of breakfast cocktails, if liquor license is approved.

Adams said he and his wife thought Hoover could really use a “southern home breakfast spot that offers quality food and a cool experience.”

They are both from Blount County, graduating from JB Pennington High School in 2008 and then the University of Alabama in 2014.

They both got a taste of the restaurant business while in college. Andrew worked at the Cypress Inn restaurant in Tuscaloosa, starting as a server and working his way up to dining and catering manager, and Rachel worked as a cashier at the 15th Street Diner.

After graduating from college, they worked five years for Wells Fargo in the financial industry, but left there to open their own business, a Makers DIY site, in Vestavia Hills in August 2019. They sold that business in May 2020 and considered it a good learning experience in running a business, Andrew said.

Andrew briefly worked at Best Buy and is manager of the Taco Mama in Stadium Trace Village, while Rachel works at Milo’s Tea Co. The two plan to leave those jobs to open Biscuit Belly, hopefully in May or June, Andrew said .

They love The Village at Brock’s Gap and think it’s a booming neighborhood, he said.

“They’re building a ton of houses there. It’s amazing how many people come and go,” he said. “We kind of wanted to be in the middle of everything but still very close to everyone.”

The Biscuit Belly will be part of the former Harvest Market grocery store, which is split to make way for multiple businesses, Andrew said.

“We’re excited to come in and meet more people, to get started and to open up,” he said. “It should be a great place to relax, enjoy a good breakfast and start the morning.”

For more information about the Biscuit Belly brand and menu, visit