Flo’s Kitchen

A BREAKFAST MAINSTAY for more than 30 years, Flo’s Kitchen in Wilson opens five days a week before roosters even think about crowing.

“Cars are lined up around the building when we start serving at 4 a.m.,” said manager Terri Raper, a spunky straight shooter who oversees a hardworking all-female crew.

People come for the scratch-made biscuits — each as big as a cat’s head

— filled with protein like pork tenderloin, bacon, link sausage, and chicken. Order a hobo biscuit, and you’ll get eggs, sausage, and cheese scrambled together and stuffed inside fluffy buttermilk goodness.

“We’re also known for our cheese biscuits with sharp cheddar mixed into the dough before they are baked,” Raper revealed.

Visit on Wednesday for the local favorite sweet potato biscuits.

Fresh biscuits are created throughout the day by dedicated ladies like Dianne Lamm, who for more than three decades has arrived at 12:30 a.m. and stays until closing.

“I cook ham and fatback and get the water going for grits,” Lamm said during a smoke break around 8 a.m.

Prefer a breakfast plate instead? Omelets, pancakes, and French toast also are available.

Flo’s is a takeout- and cash-only eatery open Tuesday through Saturday until noon. Friendly staffers take orders near the front of the building or at your car window. Be prepared to hear a term of endearment like “honey,” “shug,” or “baby” during your visit. It’s a great way to start the day — even if it’s at an ungodly hour.

1015 GOLDSBORO ST. S., WILSON (252) 237-9146

ABOVE: BEHOLD A COLOSSAL PAN OF CATHEAD BISCUITS.

LEFT: THE HOBO BISCUIT INVOLVES EGGS, SAUSAGE, AND CHEESE ALL SCRAMBLED TOGETHER.

ABOVE: THE POPULAR PORK TENDERLOIN AND CHEESE BISCUIT.

LEFT: FRESH CHEESE-FILLED BISCUITS ARE MADE THROUGHOUT THE DAY.