Biscuit head4/29/2023 ![]() ![]() The menu also carries a variety of side items, such as eggs, fried green tomatoes, pimento cheese grits, local andouille sausage, brisket, house-made veggie “chorizo” and a country dry cured ham-a salty Southern staple. ![]() Some of Biscuit Head’s unconventional gravy flavors include espresso red eye gravy, fried chicken gravy, pork sausage gravy, sweet potato gravy and more.įor customers craving something sweet for breakfast, the restaurant offers donuts tossed in sugar and served with lemon curd or french toast with blueberry syrup, whipped cream and powdered sugar. Their menu consists of biscuits and many different options of gravy and homemade jams. The long walls are decorated with large paintings of jelly, biscuits and coffee, reminding customers that breakfast is truly the theme at Biscuit Head.Ĭustomers order at a long counter from a colorful, hand-decorated chalk menu board, and fresh food is served in a metal dish that resembles a pie pan. With a cement floor, wooden tables and colorful chairs, the atmosphere is fun and inviting. ![]() Most customers would describe Biscuit Head’s décor as trendy with a modern flavor. The couple hopes someday to start a farm-to-table program.įocusing primarily on breakfast, Biscuit Head is open from 7 a.m. “The whole concept was created to alleviate long brunch wait times,” Roy says.Biscuit Head, located on Church Street in Greenville, strives to serve patrons a delicious Southern breakfast under the direction of Jason and Carolyn Roy, a husband and wife team who are passionate about Southern cooking and strongly believe in the benefits of local produce.īiscuit Head, with two locations in Asheville as well as the newest site in Greenville, combines the couple’s two passions: a Southern-style enriched menu and buying locally as much as possible. Once guests have made it through the line, though, there’s always a seat waiting inside. For a concept open only seven hours a day, the restaurant can regularly serve about 900 people in that time. But the brand’s uniqueness also comes in the restaurant’s highly efficient form of fast-casual service that refuses to skimp on quality. “Our uniqueness comes from taking chef-driven creations and putting them in a biscuit, really creating a balance in flavors and techniques,” Roy says. Inside the fast casual, diners will find a customizable biscuit heaven, with a jam bar featuring 13 flavors of homemade jams, six hot sauces, and a variety of compound butters, plus local honey, molasses, and sorghum. Guests can choose the classic bacon, egg, and cheese combo, or customize it with 18 additions/substitutions to, say, make it a fried catfish and cheese biscuit with a side of gravy. You want to eat it in the space, because it’s pretty big, messy, delicious, sloppy, and fun,” Roy says. “It’s not really a sandwich that you want to take with you on the go. Loaded-up brunch-inspired delights include the Mimosa Fried Chicken biscuit with sriracha coleslaw a brined-and-fried, locally sourced chicken thigh sweet potato chai butter and a poached egg. But that doesn’t mean they can’t get a bit messy. “Our biscuits are 5-ounce cathead, just massive biscuits,” says Jason Roy, co-owner. ![]() At this Asheville, North Carolina–based concept, the biscuits aren’t messing around. ![]()
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