Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch

Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch

by Jason Roy, Carolyn Roy

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Product Details

ISBN-13: 9780760350454
Publisher: Voyageur Press
Publication date: 11/01/2016
Pages: 208
Sales rank: 110,423
Product dimensions: 8.10(w) x 10.10(h) x 0.80(d)

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

Table of Contents

Introduction 9

Southern Pantry Must-Haves 13

Pie Spice 16

Head Spice 16

Chapter 1 Biscuits 18

All About Biscuits 23

The Classic Cathead Biscuit 29

Gluten-Free Cathead Biscuit 33

Rye Biscuit 34

Mac 'n' Cheese Biscuit 37

Beet and Basil Biscuit 38

Roasted Corn and Jalapeño Biscuit 41

Beer City Biscuit 45

Chapter 2 On Your Biscuit 46

Gravies 48

Red Eye Gravy 51

Pork Sausage Gravy 52

Sweet Potato Coconut Gravy 53

That's Our Jam (Bar) 54

How to Can 56

Spiced Cherry Jam 59

Amaretto Marmalade 60

Raspberry Jam 61

Sweet Potato Chai Butter 62

Honeycrisp Apple Preserves 63

Whip It Real Good (The Butter, That Is) 64

Apricot White Ale Butter 66

Marcona Almond Butter 67

Sriracha Honey Butter 68

Raspberry Truffle Butter 71

Infused Honeys 72

Herb-Infused Orange Honey 74

Roasted Honey with Thyme 75

Chile Garlic Honey 76

Hot Sauces 78

Blueberry Jalapeño Hot Sauce 80

Strawberry Buffalo Sauce 81

D'Arbol Sauce 82

Chapter 3 In Your Biscuit 84

Pimento Cheese 86

Hoop and Jalapeño Pimento Cheese 88

Classic Pimento Cheese 90

Smokehouse Pimento Cheese 91

Mimosa Fried Chicken 93

Southern Fried Green Tomatoes with Chèvre Dressing 97

Chicken-Fried Tofu 98

Boiled Peanut Falafel with Peanut Butter Molasses 101

Fried Catfish with Tomato Sofrito and Fennel Slaw 105

Smoked Beef Brisket 109

Duck Confit Hash 113

Bacon of the Day 117

Makin' Bacon 117

S'mores Bacon 118

Blueberry Black Peppercorn Bacon 120

Habanero-Sorghum Bacon 121

Bacon-Wrapped Pork Loin with Smoked Maple Syrup 122

Chapter 4 On the Side 124

Biscuit Head Grits 126

Collards Callaloo 131

Sriracha Coleslaw 132

The Westers' White Bean Salad 135

Biscuit Head Mac 'n' Cheese 136

Southern Chow Chow 139

BBQ Pickled Onions 140

Corn Pudding 141

Okra Hush Puppies 143

Bacon Slab and Bourbon Baked Beans 144

Chapter 5 Eggs 148

Sunny-Side Up and Other Fried Eggs 153

The Sunny-Side 154

Fry 'Em Up 154

Perfectly Poached 157

Hollandaise Sauce 158

Scrambled, Please! 161

Quinoa Scramble 162

Oven-Baked Eggs with Biscuits, Gravy, and Chow Chow 165

The Perfect Quiche with Biscuit Crust 166

Kimchi and Bacon Frittata with Pickled Shrimp Salad 169

Red Beet Deviled Eggs 172

BLT Egg Salad 175

Chapter 6 Sweeny 176

Biscuit-French Toast 178

Sorghum Whipped Cream 178

Brown Sugar and Cinnamon Syrup 178

Biscuit Donut Holes with Lemon Curd 182

Lemon Curd 185

Quinoa Porridge with Pecan Sugar 186

Chocolate Biscuit Bread Pudding 188

Chocolate Gravy 189

Berry Biscuit Shortcake 190

Key Lime Pie in a Jar 192

Graham Cracker Crust 192

Buttermilk Ice Cream with Bourbon Figs 195

Bourbon Figs 196

Sorghum Seed Caramel "Corn" with Peanuts and Bacon 199

Buttermilk Pie 200

Acknowledgements 203

Index 204

About the Authors 208

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