Turn left and you’ll be greeted one of Biscuit Head’s inviting personalities and a large hanging rack of coffee mugs. Far from the stark brick exterior that marks every building nearby, the interior is vibrant, fun, and just a little quirky. When you walk in, you might just turn back around to make sure that you haven’t transported somewhere. You’ll find tomatoes, peppers, herbs…all used in the preparation of that day’s offerings. Right on the main drag, though, signs are posted to direct you there and the storefront, though simple, makes it clear that you have arrived.Īs you walk up, you may notice a huge log out front. I got a little worried that the place might be tough to find, tucked away into a little corner somewhere. When I was in Asheville for Food Blog Forum last week, I made it a point to stop by for breakfast at their new Biltmore location.ĭriving through East Asheville to find the spot, I realized I was coming up on a hospital and the series of medical offices that always surround hospitals. To say they’ve been successful is an understatement, making Food & Wine Magazine’s list of TOP 5 biscuits in America back in May and opening their second shop in the Asheville area in June, less than a year and a half after their opening. I’m looking for flights.That’s what Jason and Carolyn Roy set out to serve when they first opened Biscuit Head in Asheville, NC in Spring of 2013. Or, The Cajun Benedict: an open faced biscuit topped with creole mustard, local andouille, 2 poached eggs, hollandaise, roasted red peppers and scallions. Or the Mimosa Fried Chicken Biscuit with mimosa fried chicken, sweet potato butter, Sriracha slaw, and a poached egg. *Other options included the Brisket Biscuit with with brisket, pickled onion, smoked chevre, poached eggs, and bbq hollandaise. And, tell you the truth, when I think about that other half biscuit, sitting alone in a pool of gravy I am filled with such deep regret and longing.Ĭountry Ham Biscuit I will never forget you. I ate half and promptly passed out in the back of the truck. As soon as they brought it out it started begging for a mug of hot black coffee. The fried green tomatoes were pickle-tart and slick with oil and there must have been a whole hen’s worth of fluffy scrambled eggs. The gravy was unlike any gravy I had ever seen, nearly a stew, thick with chunks of meat. ![]() The cheddar was sharp to the point of outright hostility. I love it and to be honest am much more excited to see a proper Southern country ham on the menu than the ubiquitous iberico.Īnyway, the country ham on my biscuit was delicious, and so salty it tasted like it had been pulled from the sea. A good country ham will be very salty but clean and richly meaty. And finally what about America? American hams, especially those from Virginia and farther south are really damn good. A nice slice on a steamed white bun with a crispy wafer and lots of honey might be China’s greatest contribution to global sandwich culture. Or, even better, the many excellent hams from Yunnan often served thicker than the Jinhua hams, and with a stronger porcine funk. But that’s not even scratching the ham surface, what about the deep cuts? What about the excellent ham from China? Obviously there are the famous super-salty hams from Jinhua in Zhejiang province which are used mostly in China for cooking and soups but I love to eat straight like beef jerky. I love French ham: Bayonne, bread, and goat cheese can make me happy to the point of tears. ![]() In fact, Italy has lots of lovely ham, ditto Switzerland, and even Austria. Jokes aside my point stands, remember when prosciutto used to be considered great ham? It still is. I don't mean to be controversial but I don't belive humans are meant to be manHOGamous. Seriously the world is full to bursting with lovely hams each uniquely tasty. But, it is not so delicious that I somehow forgot that all other hams exist. I am not a monster Iberico ham is delicious. The biscuit was spit and crudely packed with fried green tomatoes, cheesey eggs, red eye gravy-gravy made from pork drippings-and of course thick slices of country ham. First, the biscuit was perfect: crumbly but coherent, buttery, fluffy, nice and crunchy on the outside and about the size of a large grapefruit.
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