By LOLA Magazine with Kanya Michelle | Photography by Brooke Copes
There is something wonderfully Southern about a homemade biscuit. Warm from the oven, golden on top, buttery on the inside, and just waiting for a spoonful of jam or a generous helping of sausage gravy. It is comfort food at its finest, the kind that brings back childhood memories and makes an ordinary morning feel special.
Shreveport Biscuit Company Owner Kanya Michelle
At Shreveport Biscuit Company, owner Kanya Michelle has created more than a place for breakfast. She has built a neighborhood gathering place where good food, local ingredients, and genuine hospitality come together. And, as it turns out, this delicious little business began with a few biscuits that were simply too good to keep to oneself.
The story began on Small Business Saturday in 2020, when Kanya debuted her micro pop-up bakery. Initially, the menu featured scones and miniature pies. But when asked to bring a breakfast pastry to an event, homemade biscuits made their first appearance. The response was immediate. Customers bought entire pans and requested additional flavors.
With Christmas approaching, followed by New Year’s celebrations and Mardi Gras, the timing seemed perfect. After all, Southerners know that wherever people gather, good food is never far behind. Soon, freshly baked and frozen biscuit pans joined the offerings, along with delicious spreads. Eventually, frozen biscuits in resealable bags found their way into stores across Louisiana, including New Orleans and Metairie. Then came the Shreveport Farmers Market, where invitations to sell biscuit sandwiches opened an entirely new chapter. What began as a bakery was becoming something much bigger.
Interestingly, the inspiration behind these buttery beauties wasn’t a treasured handwritten biscuit recipe tucked inside an old cookbook. Growing up, Kanya enjoyed biscuits straight from a pop-open can, served with her mother’s homemade sausage gravy. While those childhood memories remain sweet, today’s biscuits are decidedly different.
Made from scratch with real butter, full-fat buttermilk, and King Arthur American-grown flour, these biscuits are rich, flavorful, and satisfying. The gravy, however, still carries a little family history. Inspired by Mom’s original recipe, it features Jimmy Dean sausage, local Morell Dairy milk, and a Louisiana-inspired blend of seasonings. The result? Biscuits and gravy that have become one of the restaurant’s most beloved dishes.
Cheesy Egg Sandwich
The best-selling item is the Cheesy Egg Sandwich, a breakfast classic dressed up with bacon or sausage and served on a buttery buttermilk biscuit. But this kitchen has never been content to stop at the classics. Consider the wonderfully named “It’s The Tot That Counts,” featuring a house-made onion jam that originated at the Shreveport Farmers Market. When the sandwich was temporarily removed from the menu, customers made their feelings known. Loud and clear. It returned as a permanent favorite.
The Blueberry Biscuit has a similar story. Originally offered only during blueberry season, it became so popular that customers wouldn’t let it disappear. Today, blueberry biscuits are available year-round and appear in three specialty sandwiches, including the popular BcGriddle.
Other offerings include Garlic Cheddar, Classic Buttermilk, and gluten-free biscuits, along with rotating seasonal flavors. House-made jams, honey butter, mustards, aiolis, and sauces add another layer of deliciousness. And the great Southern biscuit debate—sweet or savory? Here, everyone wins. Kanya particularly enjoys combining the two, a delicious philosophy reflected throughout the menu.
Perhaps the sweetest part of the Shreveport Biscuit Company story has nothing to do with biscuits at all. It is about people. When the Biscuit Shop first opened in its charming old building along Line Avenue, the kitchen wasn’t finished. Biscuits were prepared at The Highland Center’s incubator kitchen, while the storefront operated as a small marketplace featuring local produce, meats, dairy products, and Louisiana-made goods. Hot biscuit sandwiches were available during weekends and could be found at special pop-ups. Â Eventually, the kitchen was completed, and the business transitioned into a takeout restaurant. But customers wanted something more. They wanted to stay.
In January 2025, the first dine-in table arrived, offering just two seats. Today, the cozy restaurant accommodates 24 guests inside, with additional picnic-table seating outdoors. Antiques, homey furnishings, Louisiana-made gifts, and shelves of books create an atmosphere that feels more like visiting a friend’s kitchen than dining in a restaurant.
Guests select their favorite coffee mug and help themselves to bottomless, locally roasted Biscuit Brew coffee. Conversation-starter games encourage people to put down their phones, share a laugh, and enjoy the company around their table. Some arrive with friends. Others settle in alone with coffee and a good book. Occasionally, neighbors unexpectedly discover one another over breakfast. Those moments are among Kanya’s favorites. For her, seeing friendships rekindled and new connections formed is as rewarding as watching customers enjoy her food.
As the holidays approach, Shreveport Biscuit Company is preparing for Louisiana’s extended season of celebration. Around here, that means Christmas, New Year’s, Mardi Gras, and Easter! Seasonal favorites include Rosemary & Cheddar and Cinnamon Roll biscuits, along with creative sandwich specials.
Frozen ready-to-bake biscuits are especially popular for holiday entertaining and gifting. Customers often purchase a dozen bags or more to share with friends, neighbors, and family. The biscuit shop also offers catering, from small office breakfasts and mini biscuit trays to full-service breakfast buffets.
Bring a friend and come hungry. Then settle in and enjoy. Because somewhere between that first buttery bite and the last sip of coffee, you may discover what makes Shreveport Biscuit Company so special. For Kanya, it isn’t simply about making great biscuits. It’s about making room at the table. And isn’t that what Southern hospitality is all about?
Shreveport Biscuit Co. Easy Pot Pie
- Thaw biscuits overnight.
- Slice lengthwise and arrange evenly over your favorite homemade soup or stew.
- Bake approximately 20 minutes, until biscuits are golden brown and cooked through.
- Brush tops with butter and a dash of seasoned salt before serving.