Squared Biscuit Co.’s Cutting-Edge Take on a Breakfast Staple
By: Emily Mook | Photos By: Ashlee Glen
For many of us, the pastimes and projects we pursued during the height of the COVID-19 pandemic proved to be provisional, but for some, these pursuits took root and blossomed into long-term, life-changing ventures. Jacob Laverty, founder and owner of Squared Biscuit Co., falls into the latter camp, and as a result, Lynchburg’s breakfast (and brunch) game is stronger than ever.
“I always knew that I wanted to own a restaurant with a simple concept that focuses on the ingredients,” Laverty said. “During COVID, I started randomly making buttermilk biscuits and refining how to make them. I studied classic and modern recipes to help come up with the biscuit recipe that we use today. Once I started getting the recipe honed in, I thought that I could try my chance with the [Downtown Lynchburg Association’s] Launch LYH program and see what could come from it.”
Laverty entered and ultimately left the 2023 program and promised himself that he would reenter in 2024; he did so, secured a grant, and opened Squared Biscuit Co. on Fifth Street on June 20, 2025.
Since opening, the restaurant has already become a downtown fixture known and sought after for its signature-shaped take on a breakfast staple: the square biscuit. In addition to its aesthetic appeal, the square biscuit reduces waste.
“The main advantage of the square biscuit is that it produces less waste than the standard round biscuit,” noted Laverty. “While it doesn’t fully eliminate the waste, we use whatever excess we have to create some pre-meal bites for our customers.”
Squared Biscuit Co. also prides itself on fresh, high-quality, and largely in-house-made ingredients and on efficiency. Biscuits are made fresh daily and without lard or liquid shortenings, and everything—even the pickles featured on their Nashville Hot Fried Chicken Biscuit—is made in-house (except for the hash browns). As Laverty puts it, the restaurant is “not a fast-food place, but we make quality food quickly.”
Specialty menu offerings include the aforementioned Nashville Hot (Laverty’s personal favorite due to its “balance of flavors, the heat, and the homage to Nashville”), Pimento Cheese and Hill City Hot Honey Fried Chicken Biscuit, Chipotle Onion Bacon Jam Biscuit, Smashed Sausage Biscuit, Biscuits and Sausage Gravy, and the Croque Madame, a decadent biscuit featuring ham and cheese smothered in a creamy béchamel sauce and topped with a sunny-side up egg and chives. Biscuits composed of various combinations of the classic ingredients—including ham, sausage, bacon, egg, and cheese—are also available, as are a variety of sauces, sides, and drinks.
Community is the cornerstone of Laverty’s business model. As such, he strives for a “simple, yet elevated” approach and vibe and offers a “variety of sandwiches and various pricing tiers.” He also has several plans in the works that will undoubtedly strengthen that community connection even more.
“Squared always has our community in mind first,”
Laverty remarked. “We know that downtown is a food desert, which is why we plan to add a grocery section in the future to help combat this need. We are also getting ready to launch our website, which will allow people to put in bulk orders with at least 24 hours’ notice, and we have a few dinner events up our sleeve that we will be announcing soon.”
As these developments take shape and Squared continues to grow and evolve, Squared Biscuit Co. will continue to serve its customers with a square meal and a comfortable and welcoming space to simply be.
“I’ve always loved the large city style of restaurants that are inconspicuous on the outside, but filled with delicious foods and great people,” said Laverty. “Squared is a place to bring friends or somewhere to just unwind and catch your breath.”
