Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch

We are at Biscuit Head two days in a row when we found it. Can’t wait to bring that food to our kitchen.

Great recopies ..expansive in depth of recipes, from jams, to meals, and sauces.

Worth it just for the LOVE of what Biscuit Head is. It is not just about cat head biscuits but what you can do with a cat head biscuit. That being said. I found the recipe difficult. It says to sift the flour together but with 2 different kinds of flour if you measure then sift together, it is waaaay too much flour. You would have to sift, measure, combine other dry ingredients, sift again. Then - snapping butter? A whole stick? This is so messy! I use a grater. Once you go to the effort of double sifting the flour - it is still too much volume and I have to increase the buttermilk. I haven't measured exactly but it is likely more than 1/2 a cup extra to get a good consistency to be able to scoop with an ice cream scoop. Still yet - it may be my oven but 375 degrees is just not enough to get a good color/crisp on the outside. I set mine at 400. We do love the finished product though! With fried chicken, country ham and sweet potatoes, eggs and anything/everything else you can think of. If we ever have left overs, the french toast recipe is good as well. We anxiously await our next trip to Asheville to see what is new!

I purchased this book after seeing them on The food channel a few years ago. The food made me salivate. The first thing and the only thing I’ve tried are the biscuits My first batch were inedible; they were so dry. I thought I did something wrong because I’m not a baker and it was my first time in life making biscuits. The second time they were edible, but still not right. No one in my house ate them. Based on the reviews I may have to find a simpler biscuit recipe. Once I have my biscuit down,I’ll try other recipes in the book.Pictures are of the first and second batch

Oh the joy of this cookbook. I currently live in Charlotte, NC and my family has driven to Asheville just to eat breakfast here on multiple occasions (it's two hours each way). The food and the staff are that amazing. We will still make the drive because Asheville is so cool, but now we can sometimes eat their food at home. Amaretto Marmalade is my FAVORITE and I am beyond delighted that you shared the recipe. This book is a true representation of updated southern cuisine and you should BUY IT! Plus, the photographs and book quality are lovely ❤️

Arrived damaged but It was a Christmas gift so I didn’t have time to exchange

I tried making the biscuits, but they came out mushy don’t know why.

Tried a couple of recipes. Some turned out better than others. Planning on using this for our spring tasting gathering. Will let you know the results

Ce livre est une vraie mine d'informations!D'abord on rentre dans un univers assez peu connu généralement, par nous les français, c'est à dire la cuisine du sud des USA.Les auteurs nous fond d'abord entrer dans leur monde: le style de la maison, la démarche, le choix des produits. Rien n'est mis de côté et ça donne vraiment envie d'être client chez eux!Les recettes de "biscuits" sont claires et très bien documentées.Les petits plus comme les sauces, les beurres et miels parfumés peuvent aisément servir dans notre plats.Et enfin les spécialité culinaires, assez incroyable: falafels aux arachides bouillies ou encore hush puppies aux ocras (gombo).Le format est idéal, les photos appétissantes.Un sans faute, je recommande vivement!