Today Rise Biscuits Donuts officially becomes Rise Southern Biscuits & Righteous Chicken! The new name and logo reflect our evolution from a single biscuit and donut shop in Durham, NC to a franchised concept focused on delivering the best biscuits and its own “Righteous Chicken” for breakfast and lunch every day.

“We’ve learned a lot as we have grown, including how different markets react to our food, what it takes to run a profitable Rise location and where our future lies,” says our CEO Tom Ferguson. “We’re committed to being the best at what we do and focusing on what we do best. That’s biscuits. They are and always have been the soul of Rise.”

Our updated concept focuses on Rise’s Southern Biscuits, Righteous Chicken, sweet treats and coffee. We make our flaky, buttermilk biscuits every 30 minutes from NC-milled flour and 100% butter (no shortening or shortcuts) and fill them with savory ingredients ranging from crispy bacon and country sausage to fried green tomatoes and Righteous Chicken. What makes the chicken Righteous? It’s tenderized, brined in buttermilk, fried to golden-brown perfection and then served on a biscuit or as strips with your choice of toppings and sauces. No Rise meal would be complete without including our famous jumbo Cheddar Tots, a sweet treat or coffee from NC’s renowned Counter Culture Coffee.

Our rebranding began in the fall with interior renovations to their Carrboro and Durham, NC stores and has continued with updates to the menu that focus on innovative savory and sweet biscuit recipes. Last month, we introduced cheddar and sweet potato specialty biscuits, available as an alternative to our classic buttermilk, as well as biscuits and gravy topped with everything from crispy pork belly to veggie sausage and mushrooms. While donuts will play a reduced role, the sweet stuff menu includes a glazed blueberry biscuit, a flaky strawberry biscuit and cinnamon pecan biscuit rolls, with several more creative and fun biscuit-centric dessert items on the horizon.

“We’re focused on serving the best dang biscuits and beyond, both at our restaurants and through our new online ordering options,” said Tom. “The changes to our concept and menu put our customers, employees and culture first.”