'Food Network' Contestant Opens First Brick And Mortar Site Of Eatery In VA

FREDERICKSBURG, VA — Fredericksburg diners visiting the new Biscuit Batch restaurant may encounter a Hot Mess, but they have nothing to worry about.

A Hot Mess is one of the many biscuit-based dishes executive chef and owner Jessica Danielle is serving at Biscuit Batch’s first brick and mortar location at 9112 Old Battlefield Blvd., Unit 112, in Spotsylvania.

In addition to being a Navy veteran, Danielle studied at the Culinary Institute of Virginia and has 10 years of experience as a private chef and caterer. She also was a finalist on Food Network shows like "Cutthroat Kitchen" and "Chopped."

Then in 2022, Danielle launched Biscuit Batch, a "mobile restaurant," specializing in biscuits, jams, preserves, and seasonal savory specials.

“We started at the farmers market, and that's kind of been where people kind of understand us more,” she said. “Everything is locally sourced within 100 miles, and everything is scratch made.”

After about a year into her food truck business, Danielle realized that something needed to change.

“I saw that there was a big need for more,” she said. “People were wanting more, but we could only do so much with one trailer. I can only be in so many places at once during the day. I prayed really hard about it.”

For about six months, Danielle debated about whether to get another food truck, take on more services or open a brick and mortar location.

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Then, an opportunity emerged when local real estate developer Vakos Companies approached Danielle and invited her to open a storefront at one of its properties in Spotsylvania Courthouse.

“I had been praying for six months on which direction was the right way to go, and then this opportunity came about,” she said.

Although Biscuit Batch had a soft launch last Saturday, the official opening will be Thursday.

“It's not just about the food being great,” Danielle said, when asked what hopes she has for her business. “It's also about the whole experience in itself. I want people to feel like they're comfortable and to have our regulars. I have stressed enough to my staff how important customer service is. It's just as important as having good food.”

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