2026 Chapel Hill Biscuit Festival

Nothing brings people together quite like a warm, fresh biscuit. The inaugural Chapel Hill Biscuit Festival is a two-day celebration of Southern culinary heritage held on October 24 & 25.

Led by Founding Chair Spring Council, this signature event will bring together the state’s finest chefs, bakers, and local purveyors for a weekend to remember. Saturday will feature a hands-on a children’s biscuit baking class, while Sunday culminates in a curated chef tasting experience with savory and sweet creations, local spirits, and live music.

With an expected attendance of 300–500 food enthusiasts, families, and community leaders, the festival offers a meaningful opportunity to showcase your brand while supporting a vital local cause. All proceeds benefit SECU Family House at UNC Hospitals, which provides a safe, nurturing, and affordable home for patients and their loved ones traveling for life-saving medical care.

For any questions or inquires, please reach out to Kelly Thompson at kelly@secufh.org. Thank you!

Featured Biscuit Chefs

Tie Whittaker

Dish Description

Sweet Potato Tart Tartine
Caramelized NC sweet potatoes layered on a spiced biscuit with a maple caramel glaze. Served with buttermilk ice cream and toasted milk crumbs with candied pecans.

Bio

Tie Whittaker is a pastry chef, entrepreneur, and the founder of Buttermilk Boutique, a unique bakery inspired by family, heritage, and the power of good to bring people together.
Through elevated Southern pastries, nostalgic desserts, breakfast offerings, and handcrafted coffee and tea beverages, Tie is transforming family tradition into a modern culinary experience while creating spaces for connection and community. An ode to the matriarchs who shaped her, a celebration of generational recipes, and a business designed to bring people together around the table — Buttermilk Boutique is where memories are made, stories are shared, and something as simple as a warm pastry can feel like home.

Lynn Wells

Dish Description

Pigs in a Quilt
All beef, double smoked brisket Gleezy^TM hot dog in a buttermilk biscuit with candied jalapeno pepper relish.

Bio

Lynn Wells, Owner of Thyme Well Spent – Personal Chef Services, LLC, since 2014, brings over 30 years of experience from the restaurant, catering, and healthcare nutrition industry. With a B.S. in Nutrition Management from University of North Carolina – Greensboro and years working in culinary hospitality, Lynn has developed a following for her creative and flavorful Southern food, using the best ingredients and keeping recipes simple. Lynn incorporates natural, whole foods, and ingredients, enhanced by her creativity, passion and true knowledge for the art of cooking.
In addition to owning and operating Thyme Well Spent, Lynn is a food writer, recipe developer, food stylist, and the face of Our State Magazine’s Supper Club video series on YouTube at oustate.com. Lynn also teaches cooking classes at Cone Health Cancer Center in Greensboro, North Carolina. Being an advocate for small farms and “Buy Local” is onw of the reasons for Lynn’s success.

Marvin C. Ross

Dish Description

Mini Pulled Pork Biscuit
A small Southern style biscuit filled with slow smoked pulled pork for Peculiar Pig Farm, finished with our signature Peculiar Pig barbecue sauce. This bite brings together heritage pork, smoke, and classic Southern comfort in a festival friendly tasting portion.

Bio

Marvin C. Ross is the owner of Peculiar Pig Eats and Peculiar Pig Farm, a South Carolina based farm and catering company focused on heritage pork, Southern foodways, and farm-to-table hospitality. Through Peculiar Pig, Marvin raises and sources local ingredients to create food rooted in tradition, smoke, and community. His cooking highlights the flavor of the farm while honoring the stories and culture behind Southern food.