In 1977, Jack Fulk and Richard Thomas had a vision to open a restaurant chain that combined fast service with made-from-scratch comfort fare. They labored to perfect Bojangles’ signature blend of seasonings to flavor its menu of fried chicken, buttermilk biscuits, and homemade sides.

Though the eatery has ballooned to more than 500 locations, each one still uses Jack and Richard’s 35-year-old biscuit recipe. The flaky, buttery morsels germinate in a multi-phase process that involves 15 mixing steps, 18 rolling steps, and 2 years of intensive wilderness training.