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Put some South in your mouth!
At Biscuit Head, people line up around the block for the pillowy Classic Cathead Biscuit, mile-high biscuit sandwiches, and addictive sides. Now you can impress your family and friends with the same recipes at home! Start by finding your favorite biscuits. In addition to the iconic classic, you'll find the best Gluten-Free Biscuit ever, the crowd-pleasing Beer City Biscuit, and more. Then top them with a crazy good selection of gravies, preserves, honeys, and butters.
You can also go big and stack biscuit sandwiches like Mimosa Fried Chicken with Sweet Potato Chai Butter and Sriracha Slaw. If you're skipping the meat, try the Fried Green Tomatoes with ChevreDressing, Collards Callaloo, Okra Hush Puppies, or Quinoa Scramble. For dessert - because brunch should always end with dessert - whip up Biscuit Donut Holes with Lemon Curd, Biscuit French Toast, or Chocolate Biscuit Bread Pudding. Whether you're an adventurous eater or just after a picture-perfect brunch spread, Biscuit Head has what you crave.
- Sales Rank: #206823 in eBooks
- Published on: 2016-10-05
- Released on: 2016-10-05
- Format: Kindle eBook
About the Author
Husband and wife team Jason and Carolyn Roy opened the original Biscuit Head restaurant in Asheville, North Carolina, to share their love of Southern cooking, their inspiration from travel, and their commitment to local foods. The restaurant has been packed since day one and widely featured in the media, including the New York Times, Food & Wine, USA Today, Garden & Gun, Paste, and Eater.com. The Roys opened the second location of Biscuit Head, also in Asheville, in 2014, and their first South Carolina location, in Greenville, in 2016. All Biscuit Head locations strive to have as light a carbon footprint as possible and participate in local charitable events. Find them online at: www.biscuitheads.com
Most helpful customer reviews
10 of 10 people found the following review helpful.
Happiness in my mailbox today!
By Heather Heldman
Oh the joy of this cookbook. I currently live in Charlotte, NC and my family has driven to Asheville just to eat breakfast here on multiple occasions (it's two hours each way). The food and the staff are that amazing. We will still make the drive because Asheville is so cool, but now we can sometimes eat their food at home. Amaretto Marmalade is my FAVORITE and I am beyond delighted that you shared the recipe. This book is a true representation of updated southern cuisine and you should BUY IT! Plus, the photographs and book quality are lovely ❤️
4 of 5 people found the following review helpful.
A learning experience making the most amazing biscuits ever.
By Amazon Customer
Worth it just for the LOVE of what Biscuit Head is. It is not just about cat head biscuits but what you can do with a cat head biscuit. That being said. I found the recipe difficult. It says to sift the flour together but with 2 different kinds of flour if you measure then sift together, it is waaaay too much flour. You would have to sift, measure, combine other dry ingredients, sift again. Then - snapping butter? A whole stick? This is so messy! I use a grater. Once you go to the effort of double sifting the flour - it is still too much volume and I have to increase the buttermilk. I haven't measured exactly but it is likely more than 1/2 a cup extra to get a good consistency to be able to scoop with an ice cream scoop. Still yet - it may be my oven but 375 degrees is just not enough to get a good color/crisp on the outside. I set mine at 400. We do love the finished product though! With fried chicken, country ham and sweet potatoes, eggs and anything/everything else you can think of. If we ever have left overs, the french toast recipe is good as well. We anxiously await our next trip to Asheville to see what is new!
1 of 1 people found the following review helpful.
There is not a recipe in the book that I ...
By D. Meece
There is not a recipe in the book that I do not want to try. All of the recipes are relatively simple and do not depend on hard-to-find ingredients. These recipes are also more practical than most in terms of time required to make them.
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