Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch
{"id":7794709922010,"title":"Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch","handle":"biscuit-head-new-southern-biscuits-breakfasts-and-brunch-9780760350454","description":"\u003cb\u003eAuthor: \u003c\/b\u003eJason Roy, Carolyn Roy\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eLearn the secrets for making the best breakfast, lunch, and everything in between.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003eYou 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, \u003ci\u003eBiscuit Head\u003c\/i\u003e has what you crave.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHusband and wife team \u003cb\u003eJason and Carolyn Roy\u003c\/b\u003e 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 \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003ePaste\u003c\/i\u003e, and \u003ci\u003eEater.com.\u003c\/i\u003e 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\u003c\/p\u003e\n\u003cbr\u003e","published_at":"2024-05-01T13:41:11-04:00","created_at":"2022-09-26T13:26:27-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["back to school","fathers day","gg","In-House Fulfillment","mothers day","NC","staff pick book","staff pick books","thanksgiving"],"price":3000,"price_min":3000,"price_max":3000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":43289825968346,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780760350454","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch","public_title":null,"options":["Default Title"],"price":3000,"weight":953,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780760350454","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/biscuit-head.jpg?v=1679755356"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/biscuit-head.jpg?v=1679755356","options":["Title"],"media":[{"alt":"Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch by Roy, Jason","id":31967167021274,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/biscuit-head.jpg?v=1679755356"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/biscuit-head.jpg?v=1679755356","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eJason Roy, Carolyn Roy\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eLearn the secrets for making the best breakfast, lunch, and everything in between.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\u003cp\u003eYou 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, \u003ci\u003eBiscuit Head\u003c\/i\u003e has what you crave.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHusband and wife team \u003cb\u003eJason and Carolyn Roy\u003c\/b\u003e 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 \u003ci\u003eNew York Times\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003ePaste\u003c\/i\u003e, and \u003ci\u003eEater.com.\u003c\/i\u003e 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\u003c\/p\u003e\n\u003cbr\u003e"}
