Grease a baking sheet or cast-iron skillet (pan spray works fine). Preheat your oven to 375☏, making sure you have one of the racks in the middle of the oven. Yield: 6 large biscuits or 8-10 smaller oneĢ ½ cups all-purpose flour (we use White Lily brand)Ģ ½ cups cake flour (we use King Arthur brand)Ĩ tablespoons butter, chilled and cubed Ham and cheese biscuits by adding 1 cup of shredded Swiss cheese plus ½ cup of chopped ham.Garlic and herb biscuits by incorporating 12 cloves of roasted garlic along with ¼ cup of chopped herbs - thyme, rosemary, basic, or whatever you enjoy.Sweet potato biscuits by adding 2 cups of mashed sweet potatoes, 1 more cup of flour, and a pinch of pumpkin pie spice.♼heese biscuits by adding 2 cups of shredded sharp cheddar Once you have this classic down, here are some suggested changes: You can order it online and it’s worth the investment. White Lilly is a staple in Southern kitchens, the flour that makes biscuits there so delightfully sublime. The recipe calls for White Lilly flower if at all possible. You will, I promise, use it over and over again. Look for Biscuit Head at your local book store or order it online. And we had a weekend breakfast that could not be beat. Suzi and I made these, offering them up to ourselves hot from the oven with cold butter and bright strawberry jam. In fact, it is called the Classic Cathead Biscuitand that word, classic, is well deserved. Most of the book’s recipes deal with what to put on, in, or next to your biscuit.Īnd all those ideas assume you have their “basic” biscuit which is hardly basic at all. It’s a lovely book with just a handful of biscuit recipes per se. The fantastic food and friendly, efficient service will bring us back to Biscuit Head the next time we are in Asheville.Earlier today I posted a review for Biscuit Head, a glorious biscuit book from the Biscuit Head restaurant founders Jason and Carolyn Roy. I chose sour cherry, and it was dynamite, adding a hint of sweetness to the savory breakfast.īiscuit Head was operating strictly for takeout and delivery due to Covid when we were there. The restaurant offers a variety of jams with their biscuits. The sandwich was huge and a culinary masterpiece. I went with The Filthy Animal, a buttermilk biscuit with fried chicken, pimento cheese, bacon, and scrambled eggs, smothered in gravy. Chris ordered the more traditional Full Breakfast with over-medium eggs, bacon, grits with pimento cheese, fried green tomatoes, and, of course, a biscuit. It was fun to have everyone sitting on the floor chowing down on a great breakfast. We took our food back to the house, where we picnicked in the middle of the living room floor. After searching, they realized there were more orders in the back. There was some confusion when we reached the front of the line. The pickup line moved much faster than the order line. There was a long to for placing orders, so we opted to order online instead. We originally planned to go before disc golf on Sunday, but he was running behind, so we all agreed to wait until Monday when he could go with us. He had been to a concert in Asheville and discovered the fabulous breakfast place. When our oldest son found out we were meeting up in Asheville, he told us we had to go to Biscuit Head.
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