Pine State Biscuits on Southeast Belmont Street is a cute, older storefront located on a residential block in Portland. This was the first location to open up. It may be smaller and older than their newer sister restaurant on Alberta Street, but that doesn’t stop the people from lining up out the door for their biscuits.
Inside is cozy and feels like an old corner store. Hard wood floors cover the tiny space that only has a few tables and a side counter. You order at the front counter, pay, and then wait on the other side with the rest of the crowd. We could see the large sacks of flour piled up in the kitchen next to the folks making the biscuits.
(Above: The Reggie Deluxe: Fried Chicken, Bacon, Egg, Cheese and Gravy — all lovingly hugged by two fluffy biscuits.)
Tre ordered the Reggie: bacon, egg and cheese on top of a crispy fried chicken and smothered with gravy — all lovingly hugged between two freshly baked biscuits. It was off the hook. The thick piece of fried chicken was tender and juicy with a nice a crunch. And the gravy simply elevated the Reggie to an all new level.
(Above: Despite the cramped and limited space, people are surprisingly civil.)
My curiosity was piqued when the McIsley caught my eye — a strange, yet intriguing combination of fried chicken, homemade pickles, mustard and honey. Odd as it sounds, this savoury biscuit sandwich is a winning combination of salty and sweet. The mustard provided a gentle boost of flavour marrying well with the honey, while the homemade pickles set this sandwich off.
(Above: The McIsley — a curious, but delicious combination of fried chicken, mustard, honey, and topped with homemade pickles. Sandwiched between two beautiful biscuits, of course.)
Our bill including tips and two cups of Stumptown’s finest came to $20. Breakfast was awesome and helped get our day off to a great start. Similar to their Alberta Street location, a little patience is recommended as line ups are inevitable.
Perfect for: knife and forking delicious biscuit sandwich combinations.