![]() But the brand’s uniqueness also comes in the restaurant’s highly efficient form of fast-casual service that refuses to skimp on quality. “Our uniqueness comes from taking chef-driven creations and putting them in a biscuit, really creating a balance in flavors and techniques,” Roy says. Inside the fast casual, diners will find a customizable biscuit heaven, with a jam bar featuring 13 flavors of homemade jams, six hot sauces, and a variety of compound butters, plus local honey, molasses, and sorghum. Guests can choose the classic bacon, egg, and cheese combo, or customize it with 18 additions/substitutions to, say, make it a fried catfish and cheese biscuit with a side of gravy. You want to eat it in the space, because it’s pretty big, messy, delicious, sloppy, and fun,” Roy says. “It’s not really a sandwich that you want to take with you on the go. Loaded-up brunch-inspired delights include the Mimosa Fried Chicken biscuit with sriracha coleslaw a brined-and-fried, locally sourced chicken thigh sweet potato chai butter and a poached egg. ![]() But that doesn’t mean they can’t get a bit messy. “Our biscuits are 5-ounce cathead, just massive biscuits,” says Jason Roy, co-owner. Find them online at: this Asheville, North Carolina–based concept, the biscuits aren’t messing around. All Biscuit Head locations strive to have as light a carbon footprint as possible and participate in local charitable events. The Roys opened the second location of Biscuit Head, also in Asheville, in 2014, and their first South Carolina location, in Greenville, in 2016. 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. ![]() 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. Whether you're an adventurous eater or just after a picture-perfect brunch spread, Biscuit Head has what you crave. 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. If you're skipping the meat, try the Fried Green Tomatoes with ChevreDressing, Collards Callaloo, Okra Hush Puppies, or Quinoa Scramble. You can also go big and stack biscuit sandwiches like Mimosa Fried Chicken with Sweet Potato Chai Butter and Sriracha Slaw. Then top them with a crazy good selection of gravies, preserves, honeys, and butters. In addition to the iconic classic, you'll find the best Gluten-Free Biscuit ever, the crowd-pleasing Beer City Biscuit, and more. Now you can impress your family and friends with the same recipes at home! Start by finding your favorite biscuits. Learn the secrets for making the best breakfast, lunch, and everything in between.Īt Biscuit Head, people line up around the block for the pillowy Classic Cathead Biscuit, mile-high biscuit sandwiches, and addictive sides. From the kitchen of Biscuit Head restaurant comes a book packed with creative biscuits and everything you want to go with them, from addictive gravies and jams to decked-out breakfast sandwiches.
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