American South Travel - Biscuit Head - Asheville, NC

We swung into Biscuit Head for breakfast before visiting the Biltmore Estate in Asheville, North Carolina. This is a place that does just a few things and does them extremely well. There was a line of about fifteen people when we arrived but it moved quickly, just barely giving us enough time to finish the what-to-order debate. We wound up with the Fried Green Tomato Biscuit (above) which was perfect for August. Along with fried green tomatoes, it came with brie, poached eggs, and  somewhat inexplicably fresh tomatoes (definitely gave it color, plus it's hard to go wrong with tomatoes in August), under a smoked tomato hollandaise sauce. No complaints here.

We almost didn't make it to Biscuit Head because I was badly craving vegetables, and Luke from Rhubarb had suggested some farm to table breakfast options. I figured biscuits would be too heavy for me, but I was pleasantly surprised (because my husband is a biscuit loving salesman) to find several vegetarian options on the menu, and they will also switch out any animal protein with their house-made veggie chorizo, for no extra charge. It was a surprisingly vegetarian friendly place. Meanwhile, my husband tried the Mimosa Fried Chicken Biscuit, it came with sweet potato butter, poached eggs, and sriracha slaw. Obviously, in the South they know what they're doing with fried chicken.

I zeroed in on the Asheville Benedict, which was poached eggs with scallion cream cheese, kale salad, roasted red peppers, and hollandaise over their perfect biscuits. Made with buttermilk, they are moist and crumbly rather than flaky. They bake up surprisingly light from the use of cake flour. The price range was $6-$10 for about everything on the menu. You really couldn't ask for anything more from a biscuit restaurant.