Wherever you are, now you can make the Asheville, NC-based restaurant Biscuit Head's famous pillowy Classic Cathead Biscuit, mile-high biscuit sandwiches, and mouth-watering side dishes all in your own kitchen. This glorious cookbook is sure to get your tummy a-growlin' and you in a foodie frenzy whipping up its delectable, flavor-packed recipes. It includes sure-fire tips, tricks, and secrets as well as step-by-step instructions for creating not only the signature biscuit for which Biscuit Head is known but also an array of other lip-smackin' good, Southern-style breakfast and brunch favorites. From Mimosa Fried Chicken to Collards Callaloo to Chocolate Biscuit Bread Pudding, you'll find everything your taste buds are craving in this crazy-good culinary hardcover offering.
Biscuit Head Cookbook: New Southern Biscuit, Breakfasts, and Brunch
- By Jason & Carolyn Roy
- 208 pages
- Dimensions: 8.10 x 10.10 x 0.80 inches (width x height x depth)
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