Biscuit Head by Jason Roy
New Southern Biscuits, Breakfasts, and Brunch

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By the end, this book fails to hit every mark, but for confident cooks who can spot when a recipe might go awry, Biscuit Head provides good inspiration for updated Southern classics.
-NY Journal of Books

Synopsis

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 Head has what you crave.

 

About Jason Roy

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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
 
Published October 5, 2016 by Voyageur Press. 208 pages
Genres: Cooking. Non-fiction
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Critic reviews for Biscuit Head
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NY Journal of Books

Below average
Reviewed by Sharon Kebschull Barrett on Nov 15 2016

By the end, this book fails to hit every mark, but for confident cooks who can spot when a recipe might go awry, Biscuit Head provides good inspiration for updated Southern classics.

Read Full Review of Biscuit Head: New Southern Bi... | See more reviews from NY Journal of Books

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