This biscuit comes stuffed with fried chicken, bacon, Tillamook cheddar, and gravy.
Calling it a sandwich is technically correct. Eating it without half the filling escaping is another thing.
Want the deluxe? They’ll add an egg. Because apparently four fillings weren’t enough to test the laws of gravity.
You also get a gravy choice: sausage or shiitake mushroom. That’s the kind of decision I’d hold up the line over.
Three North Carolina friends brought their biscuit cravings to Oregon and started selling them at a farmers market. Now you can watch the biscuits being made through a window.
Free entertainment, provided you don’t drool on the glass.
They close at 2 PM, so there’s a real price for hitting snooze.
And it’s paid in gravy.
The Reggie Is The Stack You Came Here To Conquer
Fried chicken, bacon, and Tillamook cheddar walk into a biscuit. Then somebody pours gravy over all of it, and the Reggie is born.
Alberta Pine State Biscuits builds this sandwich on its flaky buttermilk biscuits. It’s the exact dish the headline promises, and it delivers on every layer.
You get to pick your gravy, too. House-made sausage gravy is the classic Southern route for meat lovers.
Shiitake mushroom gravy is the other option, and it has a strong following of its own. Neither choice is wrong, which makes deciding weirdly harder.
Want more? The Reggie Deluxe adds an over-hard egg to the whole tower. That turns a big sandwich into a full breakfast with a roof on it.
Here’s some friendly advice from one hungry person to another. Grab a fork and plenty of napkins before you sit down.
Calling this thing handheld is a bit optimistic. Gravy tends to have its own plans once it hits a hot biscuit.
Pace yourself if you plan to order sides. The Reggie is hearty, and your stomach will notice quickly.
Three Friends From North Carolina Started This Whole Delicious Mess
Homesickness can lead to great things. Kevin Atchley, Walt Alexander, and Brian Snyder moved from North Carolina to Portland and missed real Southern biscuits.
Instead of just complaining, they started baking. Their goal was simple: bring proper Southern-style biscuits to the Pacific Northwest.
Pine State Biscuits first served customers at the Portland Farmers Market in May 2006. That’s a humble start for a name now tied closely to Portland breakfast.
The idea clearly worked. Four years later, the shop opened its spot on NE Alberta Street in July 2010.
The name itself is a nod to home. North Carolina is often called the Old North State, but its state tree is the pine, and the founders kept that link alive.
Knowing the backstory makes the food feel more personal. These biscuits come from people who grew up eating the real thing.
It’s a fun detail to share with whoever joins you for breakfast. You’ll sound like a biscuit historian between bites.
Oregon gained a Southern accent in the best possible way. Your plate is proof that a little homesickness can feed a whole city.
Watch The Biscuit Magic Happen Through A Window
Some restaurants hide their kitchens. Alberta Pine State Biscuits lets you peek at the biscuits being made through a window.
That’s a nice little show while you wait. Dough gets handled, shaped, and baked right where curious eyes can follow along.
Kids usually enjoy this part, and grown-ups secretly do too. Watching food get made from scratch makes the meal feel more real.
The biscuits here are buttermilk-based and described as flaky and buttery. Those layers are the whole foundation of every sandwich on the menu.
Think about it. A tall stack of fried chicken and gravy needs a biscuit that can actually hold its ground.
Seeing the process also shows why the menu leans so heavily on biscuits. They aren’t a side character here, they’re the main star.
Here’s a tip worth trying at least once. Order a plain biscuit with butter or jam to taste it without the extras.
You’ll understand the base before you tackle the big stuff. Then the loaded sandwiches will make even more sense to your taste buds.
More Biscuit Sandwiches Are Waiting Their Turn
Picking just one sandwich here feels a little unfair. The Reggie gets the spotlight, but the rest of the lineup has serious talent.
The McIsley stacks fried chicken with pickles, mustard, and local honey. Sweet, tangy, and crunchy all show up together in one bite.
Craving barbecue? The BBQ Biscuit brings house-smoked pulled pork, Carolina-style BBQ sauce, and house slaw.
That Carolina sauce is another nod to the founders’ roots. It’s a tasty reminder of where this whole idea began.
Simple eaters have a strong pick too. The BEC piles thick-cut bacon, an over-hard egg, and Tillamook cheddar on a biscuit.
Vegetarians aren’t left out either. The Veggie Reggie uses a veggie breakfast patty, soy bacon, Tillamook cheddar, and shiitake mushroom gravy.
Bringing a group helps a lot. Everyone can order something different and swap halves around the table.
That plan lets you sample more without needing a nap afterward. It also settles any arguments about which sandwich wins, at least until your next visit.
Plates That Prove Biscuits Have Company
Not every craving needs to be sandwiched. The plates at Pine State Biscuits bring Southern comfort in other forms.
Shrimp n Grits is a standout choice. Pacific shrimp get sautéed with garlic, green onions, mushrooms, and bacon, then land on creamy grits.
That Pacific shrimp detail is a smart touch. It mixes a Southern classic with a little Northwest flavor.
Sweet tooth calling? Blueberry Cornmeal Pancakes arrive as a triple stack with local blueberries, butter, lemon, and real maple syrup.
Cornmeal gives pancakes a heartier style than the usual fluffy kind. The lemon and berries keep things bright and fresh.
For maximum comfort, there’s the Chicken Fried Steak Plate. It comes with mushroom gravy and a buttermilk biscuit, because of course it does.
These plates work well when you want something to share. Split pancakes and a savory dish, and you’ve got sweet and salty covered.
It’s also a great move for anyone who already tried the Reggie. Branching out shows how deep this kitchen’s Southern skills really go.
Deep-Fried Mac N Cheese Deserves A Spot On Your Tray
Sides at most breakfast spots are an afterthought. Here, one of them is mac n cheese that got deep-fried and paired with house-made ranch.
That alone might be worth the trip. It’s crunchy outside comfort food meeting a cool, creamy dip.
The rest of the sides menu stays true to Southern cooking. Collard greens and creamy grits bring classic flavors to the table.
Hash browns are on the list for potato fans. Seasonal side salads show up too, for anyone wanting something lighter.
Balance is the real trick with sides here. A tall sandwich plus fried mac n cheese is a bold plan.
Collard greens make a smart partner for heavy dishes. Their earthy flavor cuts through rich gravy and fried chicken nicely.
Try ordering a few sides to share across the table. That way everyone gets a taste without overloading their own plate.
Grits are a fun pick for people new to Southern food. They’re simple, warm, and pair easily with almost anything else you order.
Save Room For Biscuit Dough That Went Swimming In The Fryer
Biscuit dough has one more trick up its sleeve. At this shop, it gets deep-fried into Biscuit Beignets.
You can get them with a caramel glaze, cinnamon sugar, or powdered sugar. Each topping gives the warm dough a different personality.
Powdered sugar is the classic beignet look. Just know it will probably end up on your shirt, and that’s part of the fun.
A caramel cinnamon roll also sits on the sweets menu. It’s a good pick for anyone who wants a single treat instead of a pile.
Dessert after a giant biscuit sandwich sounds a little wild. Sharing makes it totally reasonable, though.
Order one round of beignets for the table and pass them around. Everyone gets a sweet bite, and nobody has to waddle out the door.
These also make a fun snack all on their own. A coffee and a few beignets is a lighter way to enjoy the shop.
Pick a different topping each visit. Before long, you’ll have a strong opinion about which one rules.
Plan Your Morning Around These Early Hours On Alberta Street
Timing matters at this biscuit spot. Alberta Pine State Biscuits is open every day from 8 AM to 2 PM.
That means it’s strictly a breakfast and lunch mission. Sleep in too late, and the gravy is gone for the day.
You’ll find it at 2204 NE Alberta St, Portland, OR 97211. NE Alberta Street is a lively neighborhood stretch in Portland, Oregon.
Ordering is easy once you know the system. You place your order at the counter, then grab a seat.
The Alberta location offers more seating than some other Pine State spots. Still, tables can get scarce at busy times, so have a backup plan.
Arriving near opening is a smart move. Weekday mornings are often calmer than weekends at popular breakfast places.
Takeout is another option if seats are full. A biscuit sandwich travels fine, though gravy-topped ones work best eaten right away.
Oregon has plenty of great breakfast stops, but few stack a biscuit this high. Set that alarm and treat it like an important appointment.