Biscuit Head

"Biscuit Head" reveals signature recipes from the eponymous restaurant in Asheville, North Carolina. Now the secret's out on how to make Southern breakfast specialties, from omelets, gravy, and bacon, to incredible biscuits

Prepare to devour the best biscuits of your life. At Biscuit Head, chef and co-owner Jason Roy has not only perfected the "cat's head" biscuit (so named because it's as large as a cat's head), but together with his wife, Carolyn, he's created a restaurant built on the backs of these fluffy, to-die-for creations. People come from far and wide to taste the Southern cuisine and nab sweet biscuits smothered in flavored butter and preserves. With this cookbook, you don't have to travel farther than your kitchen.

"Biscuit Head" teaches the proper technique for making its namesake's homemade biscuits through easy-to-follow instructions and visuals. Recipes for flavor-packed specialty biscuits, such as mac 'n' cheese or beet-flecked biscuits, are also included. Beyond the bread, readers will find a slew of recipes for Southern classics with a Biscuit Head spin. You'll find gravies from red eye to coconut curry, smoked chevre grits, and maple sriracha sausage; the tricks and tips for perfect eggs and omelets; jam ideas for every season; and more.

Not in the mood for breakfast? "Biscuit Head" includes any-time-of-day classic Southern recipes too, such as fried chicken and pimento cheese-guaranteed to satisfy. Whether you're an adventurous eater or just seeking the iconic breakfast plate, "Biscuit Head" has what you crave.