Finally, split a biscuit top it with warm brie fried green tomatoes red, ripe tomatoes smoked-tomato hollandaise, and you have Fried Green Tomato biscuit heaven. The Asheville Benedict is topped with scallion cream cheese, fresh tomatoes, two poached eggs, hollandaise, roasted red peppers, and a tossed kale salad. The Cajun Benedict is open-faced and topped with creole mustard, andouille sausage, two poached eggs, roasted red peppers, scallions, and of course, hollandaise sauce. You’ll find three variations of the Benedict here, too. Can’t decide which gravy you want on your biscuit? Choose a Gravy Flight of three gravies to help you discover your favorite.
Biscuit Head takes this Southern staple to a new level with six different gravies (espresso red eye, fried chicken gravy, pork sausage gravy, spicy veggie “chorizo” gravy, sweet potato coconut gravy, mushroom medley gravy), plus a gravy of the day. Those who prefer a savory breakfast come here for the biscuits and gravy. It’s not uncommon for people to order nothing but a biscuit for $3, then stretch it into a meal with butters and jams. Imagine such temptations on your biscuit as: The butter is whipped with sweet and savory innovations. All of the butters, syrups and jams are made in house. While the biscuits are dreamy, so is everything else that goes along with them. Once you’ve ordered, you’re given a number for pick-up at the counter. It’s not uncommon to find lines stretching out the doors during the busiest times of day. A printed menu is available which guests can pick up and salivate over while waiting in line to order. Guests order at the counter where bright, hand-painted signs break down the choices for easy selection. Even if you wanted a cathead biscuit stuffed with brisket for dinner, you couldn’t get it here-they do not serve dinner any night of the week. to 2 p.m., and on the weekends until 3 p.m.). You could call them a brunch restaurant, as their menu remains the same throughout their service hours (Monday through Friday, 7 a.m.
That’s why people around here call them, “cathead biscuits.”īiscuit Head may be all about the first meal of the day, but it stretches the goodness Americans love in their breakfast through to lunch. Some say this technique makes fluffier biscuits because the dough isn’t worked so much, allowing it to rise and peak to golden clouds as big as a cat’s head.
These are not rolled and cut with biscuit rings, they’re scooped and dropped onto the pan. In Roy’s kitchens they make cathead style biscuits. Roy is the creative hands in the kitchen, while Carolyn is the business mind a perfect combination for operating a successful restaurant.ĭon’t expect to find smooth, perfectly cut biscuits at Biscuit Head. Success followed and their second Asheville location opened a year later on Biltmore Avenue. Their first Biscuit Head restaurant opened on Haywood Street in West Asheville in 2013. Husband and wife team Jason and Carolyn Roy opened Biscuit Head to share their love of breakfast. You might have to wait in line for one of these elemental breakfast treats at Asheville’s Biscuit Head, but those in the know say it’s worth sticking around for. The Local Expert TeamĪn authentic Southern breakfast isn’t complete without a fluffy biscuit, dripping with butter, slathered with gravy, or stuffed with bacon or sausage. Butter it, top it with jam, or stuff it with meat, these biscuits are worth waiting in line for. Biscuit Head features the biscuit as the breakfast main event.