Nashville’s Loveless Cafe… Franklin’s Best-Kept Secret?

FREE Biscuits… details below!

loveless-cafe-signIt is widely known that the Loveless Cafe is one of Nashville’s hottest attractions.

What is NOT so widely known is the fact that the Loveless Cafe is actually in Franklin Bellevue, Tennessee. (…see comments below)

It’s located about 15 miles south of Nashville on Highway 100 — near the Natchez Trace Parkway bridge in Franklin Bellevue.

And I bet the majority of the locals (like us) often forget about this little gem.


World-Famous Biscuits

The Loveless Cafe is best known for their made-from-scratch biscuits and down-home country charm.

They serve:

  • Hot biscuits
  • Steak biscuits
  • Biscuits ‘n gravy
  • Biscuits with preserves
  • Country ham ‘n biscuits
  • Sausage biscuits
  • Biscuits, biscuits, and more biscuits!


The Loveless Cafe serves southern style cooking, and is most famous for its biscuits, country ham, and red-eye gravy. The biscuit recipe was created by Anne Loveless and is still closely guarded today. Many of the ingredients are farmed and produced in Tennessee, and all menu items are made from scratch. Loveless serves a full breakfast all day, every day and the supper menu is served from 11:00am-closing daily. Source



The Biscuit Lady

Almost as famous as the biscuits themselves are the hands responsible for mixin’ the ingredients & rollin’ the dough for all those biscuits.

Those hands belong to none other than Carol Fay Ellison, aka The Biscuit Lady.

Check out this video of The Biscuit Lady on Ellen:

As you can see, it appears that gin is the “secret ingredient” in those Loveless Cafe biscuits! (hee hee)



This next video provides a touching tribute to The Biscuit Lady who passed away in April 0f 2010

Here’s the recipe for the Loveless Cafe’s famous biscuits and gravy, as prepared by Carol Fay Ellison The Biscuit Lady on The CBS Early Show in this video.





Of course, biscuits & gravy aren’t the only items on the menu that are world-famous. The barbecue is well-known too!

In this video, Senior Pitmaster George Harvell shares his tips & tricks to Loveless Cafe’s Hickory-Smoked Pulled Pork BBQ:



The Loveless Cafe’s Rich History

There’s a lot of history to this place…

  • from their famous fried chicken and biscuits served on opening day in 1951
  • to the Loveless Motel and Cafe’s “Hams & Jams” mail-order business and catalog in the early ’80s (which was started by the 12-year-old son of the Cafe’s owners)
  • to motel operations which ceased in 1985 when the 14 units were converted into rooms for mail orders, storage and a special dining room
  • to the Loveless Cafe’s major renovations which took place in 2004 — the 2 buildings containing the old motel rooms were converted to Hams & Jams Country Market and the Loveless Motel Shops

loveless_cafe_ham_and_jams loveless_cafe_stores


Today the world-famous Loveless Cafe is bigger and better than ever, and the items on the menu are one-of-a-kind.

Yes, the renovations were significant, giving the place a much-needed face-lift. Still, the unique charm, personality, and historic value of the Loveless Cafe have been preserved — inside and out.

Thankfully, it’s the same ‘ol place that it once was… and it’s the same ‘ol biscuit recipe that keeps the people comin’ back.




Fun Stuff About Loveless Cafe


Now About Those Free Biscuits…


National Buttermilk Biscuit Day is celebrated on May 14th in the U.S. each year.

The Loveless Cafe traditionally gives away free biscuits on that day, as well as a few other days throughout the year like:

They will announce it on their website, their Facebook page, their Twitter page, and on the local Nashville news.


A few interesting facts about buttermilk biscuits:

In the United Kingdom, the word “biscuit” is used to refer to what we in the United States would call a “cookie”.

White flour, commonly used to bake biscuits, is almost instantly metabolized into sugar. Biscuits will quickly spike your blood-sugar level.

Mustard is a common condiment to use on biscuits in the south, especially to accompany ham.

Most biscuit recipes call for a healthy dose of butter in the baking process. Despite this, many people butter their biscuits after they are served as well.

The main difference between biscuits and rolls is the leavening agent. Biscuits use baking soda. Rolls use yeast.

Lynnette Walczak

Lynnette Walczak

I like to help people find unique ways to do things in order to save time & money -- so I frequently write about "outside the box" ideas that most wouldn't think of. As a lifelong dog owner, I often share my best tips for living with and training dogs. I worked in Higher Ed several years until switching gears to pursue things I was more passionate about. I've worked at a vet, in a photo lab, and at a zoo -- to name a few. I enjoy the outdoors via bicycle, motorcycle, Jeep, or RV. You can always find me at the corner of Good News & Fun Times as publisher of The Fun Times Guide (32 fun websites).

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Fun From Around the Web

  • Coffee of the Month Club

    All these places are worth to visit.

  • Jimmy

    The loveless cafe is OK but not worth all the great rave. I guess people rave about it for it’s fame or they are just not used to eating southern cooking.If you ask a local how’s the breakfast at Loveless they will say “it’s alright” but we know where the real good places are. Cracker barrel is better and they’re bisquits are the same but I am not a fan of either places bisquits. If you ever eat a real southern style homemade bisquit you will never go to Loveless again. I was born in the south and, of course, ate my mother’s cooking, grandma’s, family, friends, restuarants, and all over the south and it was always lip smaking good. Eating at Loveless was no thrill because I have had better many times. The food is good, don’t get me wrong, but nothing that you can’t get anywhere you go. Southern girls are raised up cooking bisquits. No one wants toast for breakfast here. The jams you brag about.. common as the sunshine. I found a few plums on a tree growing wild in the woods a few months ago and gave them to my sister-in-law. I didn’t even know what she was going to do with them. She sends me a few jars of homemade jelly and that was to die for my friend. Country ham salted and cured in the shed out back, farm fresh eggs from the hen’s nest, jams and jellies made from scratch at home, and homemade bisquits made exactly like they were made in my family for hundreds of years, NOW, that’s something to write about!