I pull out my biscuit, plain, and revel in all that is wrapped up in this simple package. Cheap and filling, simple yet sublimely satisfying, requiring minimal ingredients yet demanding a touch of magic, biscuits were an industrious and indulgent way to fill stomachs-and still are.Īmong artisanal doughnut shops, avocado toast brunches, and even biscuits dolled up with the latest superfood or meat substitute, Sunrise is a holdout of the Southern style, when hearty excellence and thriftiness were natural companions.
Like toast or oatmeal, the biscuit was a humble staple of breakfast tables across the south. The owner’s grandmother ironed out the recipe for these biscuits when she was putting food on the table for her 17 children.
#Sunrise biscuit kitchen fire full
Before you know it, there’s a full bag in hand and you’re out the door. Flour floats in the warm air and the scent of rising dough is nearly intoxicating. The room is glowing and glorious, bustling with southern mamas buttering trays of biscuits and men with tattoos that hint they haven’t always spent their mornings folding flaky layers into the dough. Biscuits plain, or with jam, sausage, or fried chicken can fill you up for little more than pocket change.ĭespite the efficient art of the biscuit-builders in the kitchen, the line still gets long, but those in the know, like Michael Jordan in his college days, get out, weave through the cars in the drive-thru, and slide in the door to the kitchen where there’s just enough room to place an order. The menu isn’t long, but it offers more than you might expect-even an incongruous low-carb option-and the orders are rattled off in rapid-fire displays of familiarity.ĭon’t make the mistake of looking too far down the menu everything you need to see is right there at the top, and has been since the beginning. The kitchen is a shoe-box-sized drive-thru at the bottom of the hill leading to the white-columned campus of UNC Chapel Hill.
Sunrise Biscuit Kitchen has been serving professors and farmers, southerners and northerners what they rightly call “Bigger Better Biscuits” for nearly 40 years. In a puff of steam, I pull out the first tender biscuit, a study in delicious contrasts light crisp of crust revealing soft flaky dough, a hint of sweetness meeting the salty bite of sausage-simplicity and decadence all in one. Will Fickling was.The paper bag is tantalizingly weighty as I scoot out the door and flicker in and out of the line of morning headlights. Whether they are attending formal ceremonies and major milestone events, making portraits of our community or finding candid moments on Polk Place and across campus.įull-circle moment for Tar Heel brings hope to North Carolina familyĪ UNC Kenan-Flagler Business School course taught by Jim Kitchen has been raising money for the Make-A-Wish Foundation for over a decade. I’ve always thought it would be fun to do "postgame columns" after concerts, bringing that same behind-the-scenes access to Eric Church fans that happens for.Ī photographic look back at the 2022-23 academic year at Carolina The walls of Karen Moon’s home are covered in photographs gifted to her by Dan Sears, a UNC alumnus, North Carolina native, and former University.
Related: Campus Connections 'A very kind man with a big heart': Community remembers University photographer Dan Sears Sunrise was closed at the time of the fire. Owner David Allen said the building is in the midst of repairs and could be opened by July 20 if permits and renovations go according to schedule. The biscuit-making landmark suffered a fire last month on June 21 and has been closed ever since. The sun will rise again, and soon so will Sunrise Biscuits in Chapel Hill. Beloved breakfast spot Sunrise Biscuit Kitchen could reopen this month after fire Posted Jul 10, 2019
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