Unearth The Voyage
Late morning in Fayetteville, the dining room at The Big Biscuit is already loud with forks hitting plates and coffee being poured on repeat. The biscuits land heavy and golden, barely contained by the plate, the kind of portion that settles the question of whether breakfast counts as a meal.
Stick around long enough and you’ll see why no one seems in a hurry to leave.
First Bite: The Biscuit That Barely Fits the Plate
The first biscuit lands with a soft thud, a golden dome that barely fits the plate. Crack it open and steam escapes, revealing a tender crumb that soaks up butter like a sponge.
The crust is lightly crisp, with craggy nooks that catch honey and jam, making a simple bite feel like a small celebration.
Order it plain or go savory with sausage gravy, and you understand the hype fast. The heft is real, enough to replace toast and then some, which is why locals warn first timers to pace themselves.
Ask your server for a warm-up coffee before that first bite, because this biscuit deserves a pause and a smile.
The Big Biscuit opened its Fayetteville location in 2024, and the fanfare has not cooled. Northwest Arkansas tourism has climbed in recent years, and breakfast spots like this benefit from weekend getaways and game-day crowds.
For you, it means lively mornings, quick refills, and a biscuit that becomes your new breakfast benchmark.
Biscuits and Gravy: Classic or Cowboy?
When you think Arkansas breakfast, biscuits and gravy sit at the center of the table. Here, the gravy is creamy, peppery, and generously studded with sausage, clinging to every edge of the biscuit.
It is rich without being heavy, a balance that wins over gravy skeptics and gets nods from purists.
Go classic with a ladle over split biscuits, or level up with the Cowboy Benedict. That combo crowns the biscuit with poached eggs and bacon, then floods everything with hollandaise and gravy for a fork-and-knife situation.
Pace yourself, because the portions are big and the flavors encourage one more bite.
Servers are quick to offer tips, like asking for a side of Jezebel sauce for a sweet-heat pop. Expect your plate fast even during busy rushes, a trend reviewers rave about.
If you want a morning that sticks, this dish turns a casual stop into a memory, and possibly a midday nap.
Chicken and Waffles Meets Biscuit Bliss
Chicken and waffles is a house favorite, but there is a Fayetteville twist when you pair it with a biscuit on the side. Nashville hot tenders deliver a crunch that crackles, with heat that blooms instead of blares.
Drag a piece through syrup, then chase with a buttery biscuit bite for a salty-sweet one-two punch.
Ask for pickles if you like contrast, or go mild if spice is not your thing. The waffle is light with a slight exterior snap, absorbing butter like it is on a mission.
This is the kind of plate that invites sharing, yet you might guard it once you start.
Reviewers repeatedly call the portions huge, and they are not exaggerating. If you want leftovers, box half and keep sipping iced coffee while you plan a Fayetteville stroll.
With efficient service and a lively room, this dish turns brunch into a victory lap.
Strawberry Shortcake Bonut: Dessert for Breakfast
Meet the bonut, the mischievous cousin of the biscuit and donut that steals the show. The Strawberry Shortcake version arrives glossy and golden, sliced to cradle macerated berries and whipped cream.
It is playful without being cloying, a morning dessert that still nods to biscuit roots.
Cut through and you get a tender interior with a slight chew, like a donut with better manners. Powdered sugar drifts across the plate, and yes, you will lick it off your fork.
Pairs perfectly with hot coffee or an iced latte, balancing sweetness with a toasty roast.
Guests rave about this item in review after review, often calling it the best thing on the menu. Share one for the table and watch forks converge.
If you have a second breakfast stop planned, cancel it, because this counts as its own course and then some.
Pile Ups and Hash Browns Done Right
The Pile Up is morning engineering, building layers of comfort on a base of hash browns. Crispy edges, soft center, then eggs, sausage or bacon, cheddar, and a generous gravy sweep.
Every forkful lands different, which keeps a big plate interesting until the last bite.
Hash browns are a point of pride here, with well-seasoned shreds that do not go soggy under toppings. Ask for extra-crispy if you love browned bits, and your server will get it dialed.
Add a side biscuit if you dare, then decide whether to crown the whole thing with hot sauce or Jezebel.
This is the move for extra-hungry mornings, game days, or after a long Ozark hike. Northwest Arkansas has seen steady population and visitor growth, and weekend brunch lines prove it.
Fortunately, the kitchen moves fast, so you get comfort in minutes rather than a long wait.
Grits, Eggs, and Southern Comfort
There is a quiet joy in a bowl of creamy grits, especially when butter swirls across the top. At The Big Biscuit, grits arrive silky with a modest corn bite, perfect alongside sunny eggs.
Add bacon or country ham and you have a plate that whispers comfort instead of shouting it.
For extra richness, fold in shredded cheddar and a spoonful of sausage gravy. The biscuit works like a utensil, scooping grits and yolk in the same swipe.
If you want heat, a dash of hot sauce or pepper jelly wakes up each spoonful.
Service here shines with small touches, like hot coffee refills and quick napkin runs. Regulars know names, and newcomers feel folded into the rhythm easily.
When you want a Southern breakfast that does not try too hard, this combo delivers exactly what you hoped for.
Cinnamon Roll Pancakes and Sweet Starts
Sweet tooth in the morning? Cinnamon roll pancakes bring bakery flavors to the griddle with a bold cinnamon swirl.
Cream cheese icing drips down the stack, and a dusting of cinnamon sugar adds warmth that feels like home.
Because this is The Big Biscuit, you can pair that stack with a biscuit starter and still leave happy. Consider sharing to keep things light, or lean into indulgence and own it.
The pancakes are fluffy but sturdy, built to hold the icing without going soggy.
Reviewers love that food arrives fast even when the room is buzzing. That efficiency means you can squeeze a full brunch into a tight morning.
If coffee is your anchor, the toastiness balances all that sweetness and preps you for the day ahead.
Savory Benedicts, Biscuit Base
Eggs Benedict hits different when the foundation is a biscuit instead of an English muffin. The Turkey Florentine version stacks tender turkey, tomato, and sautéed spinach under a satin pour of hollandaise.
Break the yolk and it weaves into the sauce, soaking into layers that hold their texture.
Classic ham and bacon variations keep purists happy, while spice seekers reach for Nashville hot tenders. Ask for a side of fruit to refresh the palate, or go hash browns if you want crunch.
Either way, the Benedicts showcase why this place keeps a line at the door.
Servers are skilled at pacing, checking in right as your fork pauses. Hospitality is a recurring theme in reviews, with names like Tonya and Addy earning shoutouts.
If brunch to you means elegance and comfort together, this is the plate you will remember.
Coffee, Iced or Hot, and Easy Morning Vibes
The hum of the room pairs perfectly with a steady stream of coffee. Hot cups arrive promptly, refills never far behind, while iced lattes offer a sweet, creamy counterpoint to rich plates.
If you are indecisive, start hot and finish cold as the room warms with chatter.
The salted caramel iced coffee has a quiet fan club, cut with enough roast to avoid a sugar bomb. It is refreshment between bites of gravy or pancakes, hitting reset for the next forkful.
Servers read the table well, topping off before you even look around.
Breakfast spending has trended up nationally the last couple of years, and you feel that energy here. Families, students, and travelers share space easily, with service smoothing the rush.
For you, that means a dependable pre-work stop or a leisurely weekend ritual anchored by a great cup.
Insider Tips: Timing, Portions, and What to Order First
Want to skip the heaviest rush? Aim for weekday mornings between 8 and 9, or arrive right at opening on weekends.
The room fills fast but turns over quickly, thanks to a sharp team and a focused menu.
Portions are large, so consider splitting a biscuit starter or boxing half your plate early. If you have decision fatigue, begin with the Strawberry Shortcake Bonut for the table and a biscuits-and-gravy main.
Add hash browns if you crave crunch, or grits for a gentler side.
Service shines here, so lean on recommendations. Servers know which dishes run extra-large, which Benedict pops that day, and whether you should add sausage gravy.
Grab a to-go coffee for the road, then plan your next visit, because this is the kind of spot that becomes your reliable breakfast tradition.
