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Summary
Summary
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.
Author Notes
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
Table of Contents
Introduction | p. 9 |
Southern Pantry Must-Haves | p. 13 |
Pie Spice | p. 16 |
Head Spice | p. 16 |
Chapter 1 Biscuits | p. 18 |
All About Biscuits | p. 23 |
The Classic Cathead Biscuit | p. 29 |
Gluten-Free Cathead Biscuit | p. 33 |
Rye Biscuit | p. 34 |
Mac 'n' Cheese Biscuit | p. 37 |
Beet and Basil Biscuit | p. 38 |
Roasted Corn and Jalapeño Biscuit | p. 41 |
Beer City Biscuit | p. 45 |
Chapter 2 On Your Biscuit | p. 46 |
Gravies | p. 48 |
Red Eye Gravy | p. 51 |
Pork Sausage Gravy | p. 52 |
Sweet Potato Coconut Gravy | p. 53 |
That's Our Jam (Bar) | p. 54 |
How to Can | p. 56 |
Spiced Cherry Jam | p. 59 |
Amaretto Marmalade | p. 60 |
Raspberry Jam | p. 61 |
Sweet Potato Chai Butter | p. 62 |
Honeycrisp Apple Preserves | p. 63 |
Whip It Real Good (The Butter, That Is) | p. 64 |
Apricot White Ale Butter | p. 66 |
Marcona Almond Butter | p. 67 |
Sriracha Honey Butter | p. 68 |
Raspberry Truffle Butter | p. 71 |
Infused Honeys | p. 72 |
Herb-Infused Orange Honey | p. 74 |
Roasted Honey with Thyme | p. 75 |
Chile Garlic Honey | p. 76 |
Hot Sauces | p. 78 |
Blueberry Jalapeño Hot Sauce | p. 80 |
Strawberry Buffalo Sauce | p. 81 |
D'Arbol Sauce | p. 82 |
Chapter 3 In Your Biscuit | p. 84 |
Pimento Cheese | p. 86 |
Hoop and Jalapeño Pimento Cheese | p. 88 |
Classic Pimento Cheese | p. 90 |
Smokehouse Pimento Cheese | p. 91 |
Mimosa Fried Chicken | p. 93 |
Southern Fried Green Tomatoes with Chèvre Dressing | p. 97 |
Chicken-Fried Tofu | p. 98 |
Boiled Peanut Falafel with Peanut Butter Molasses | p. 101 |
Fried Catfish with Tomato Sofrito and Fennel Slaw | p. 105 |
Smoked Beef Brisket | p. 109 |
Duck Confit Hash | p. 113 |
Bacon of the Day | p. 117 |
Makin' Bacon | p. 117 |
S'mores Bacon | p. 118 |
Blueberry Black Peppercorn Bacon | p. 120 |
Habanero-Sorghum Bacon | p. 121 |
Bacon-Wrapped Pork Loin with Smoked Maple Syrup | p. 122 |
Chapter 4 On the Side | p. 124 |
Biscuit Head Grits | p. 126 |
Collards Callaloo | p. 131 |
Sriracha Coleslaw | p. 132 |
The Westers' White Bean Salad | p. 135 |
Biscuit Head Mac 'n' Cheese | p. 136 |
Southern Chow Chow | p. 139 |
BBQ Pickled Onions | p. 140 |
Corn Pudding | p. 141 |
Okra Hush Puppies | p. 143 |
Bacon Slab and Bourbon Baked Beans | p. 144 |
Chapter 5 Eggs | p. 148 |
Sunny-Side Up and Other Fried Eggs | p. 153 |
The Sunny-Side | p. 154 |
Fry 'Em Up | p. 154 |
Perfectly Poached | p. 157 |
Hollandaise Sauce | p. 158 |
Scrambled, Please! | p. 161 |
Quinoa Scramble | p. 162 |
Oven-Baked Eggs with Biscuits, Gravy, and Chow Chow | p. 165 |
The Perfect Quiche with Biscuit Crust | p. 166 |
Kimchi and Bacon Frittata with Pickled Shrimp Salad | p. 169 |
Red Beet Deviled Eggs | p. 172 |
BLT Egg Salad | p. 175 |
Chapter 6 Sweeny | p. 176 |
Biscuit-French Toast | p. 178 |
Sorghum Whipped Cream | p. 178 |
Brown Sugar and Cinnamon Syrup | p. 178 |
Biscuit Donut Holes with Lemon Curd | p. 182 |
Lemon Curd | p. 185 |
Quinoa Porridge with Pecan Sugar | p. 186 |
Chocolate Biscuit Bread Pudding | p. 188 |
Chocolate Gravy | p. 189 |
Berry Biscuit Shortcake | p. 190 |
Key Lime Pie in a Jar | p. 192 |
Graham Cracker Crust | p. 192 |
Buttermilk Ice Cream with Bourbon Figs | p. 195 |
Bourbon Figs | p. 196 |
Sorghum Seed Caramel "Corn" with Peanuts and Bacon | p. 199 |
Buttermilk Pie | p. 200 |
Acknowledgements | p. 203 |
Index | p. 204 |
About the Authors | p. 208 |