Buttery Biscuits to Make Debut in Walker’s Point
Farmers market favorite will bring small-batch Southern-style biscuits to new store.
Future site of Buttah and Biscuit, 184 S. 2nd St. Photo by Jeramey Jannene on Sept. 2, 2026.
Biscuits don’t just go with gravy.
Fans of Buttah and Biscuit know it to be true. Owner Kathryn Jackson and her team serve up flaky cheddar and chive, lemon blueberry, strawberry, cranberry orange, black pepper Parmesan and cinnamon roll small-batch biscuits with no gravy needed. Their focus on perfecting the Southern-style treat has made Buttah and Biscuit a fan favorite on Milwaukee’s farmers market circuit.
But now, fans won’t have to wait for a weekend trip to the farmers market to get Jackson’s fresh-made biscuits. She’s secured the keys to a retail space in Walker’s Point and plans to open at the end of 2026.
“We’re excited to be a part of that neighborhood,” Jackson said. “All of our regulars at the market have been sharing their enthusiasm about visiting the space. It’s been really well received.”
Located at 184 S. 2nd St., Jackson plans to run the storefront like a doughnut shop. Customers can build their own four-pack, six-pack and 12-pack boxes from a variety of biscuit options or simply get one to go.
“At Buttah and Biscuit, every batch is personal,” reads the biscuit shop’s website. “You won’t find conveyor belts here — just small-batch baking, early mornings, and a whole lot of joy.”
Until now, Buttah and Biscuit has been operating out of a commercial kitchen space at 207 E. Buffalo St. and transporting its fare to its market tent. Though pickup at the East Buffalo kitchen was offered, the new retail location will allow staff to transfer hot, buttery biscuits straight from the oven to the display case.
Jackson said they plan to integrate the bright, welcoming yellow of their market tent and staff shirts into the new space.
A Milwaukee native, Jackson fell in love with home baking during the COVID-19 pandemic. In 2021, she enrolled in the pastry program at Milwaukee Area Technical College to earn a technical baking diploma. Her focus on biscuits is inspired by her time as a student at Tuskegee University in Alabama and nearly 10 years living in the American South. In 2024, her passion for baking and Southern comforts converged when she founded Buttah and Biscuit.
Sometimes, classic biscuits do need gravy. Jackson hopes to launch weekend-only specials, including the classic combo, which was popular when served at this season’s farmers markets.
Until Jackson opens her doors in Walker’s Point, Buttah and Biscuit can be found at the South Shore Farmers Market on Saturdays through October. Ordering and catering information is available on the shop’s website.
The 2nd St. space was previously occupied by Full of Bean’s Cafe, which closed in July. It is located in the historic Prime Leather Finishes Co. Building, built in 1858 and renovated in 2016.
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