Biscuit Head: New Southern Biscuits, Breakfasts, And Brunch

November 1, 2016|
Biscuit Head: New Southern Biscuits, Breakfasts, And Brunch by Jason Roy
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Learn the secrets for making the best breakfast, lunch, and everything in between.

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 Headhas what you crave.

Husband and wife teamJason and Carolyn Royopened 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 theNew York Times,Food ...
Title:Biscuit Head: New Southern Biscuits, Breakfasts, And Brunch
Product dimensions:208 pages, 10.25 X 8 X 0.75 in
Shipping dimensions:208 pages, 10.25 X 8 X 0.75 in
Published:November 1, 2016
Publisher:Voyageur Press
Appropriate for ages:All ages
ISBN - 13:9780760350454

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