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• #BISCUIT HEAD PLUS#

The space inside is pretty small so by time you get to the front of the line and pay for your food, someone else is leaving space at an empty table (kind of like the lines at Chipotle). The restaurant is designed to have a line. My oh my… I’m so glad we decided to eat here. I decided that I needed to figure out why people felt the need to commit to eating at this restaurant. I complained a little, sent my husband to get in line, and I parked the car. I don’t like lines, I’m not a huge fan or rain, and because we were traveling in the end of April I was hoping for higher temperatures.

It was raining out, it was a little chilly, and there was a VERY long line coming out of the door. After a lot of searching, pondering, and debating, we ended up putting Biscuit Head in our GPS and ended up at their unassuming Biltmore Avenue location.Īfter pulling up to the restaurant we were a little skeptical to give this restaurant a try. I did a little searching online and came across a fun article by Bon Appetit Magazine and decided to give one of their suggestions a try. After getting some suggestions from friends, and searching around yelp, all we could find were spots downtown that had really long wait times. While in Asheville we were on the hunt for a delicious and simple breakfast spot. Location: 417 Biltmore Ave, Ste 4F Asheville, NC 28801 Restaurant: Biscuit Head, Biltmore Avenue It’s the first meal you eat, it sets your pace for the day, and it’s the perfect paring of hearty, sweet, and savory. “The whole concept was created to alleviate long brunch wait times,” Roy says.Is there any meal that’s better than breakfast? I mean, come on. 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.

#BISCUIT HEAD PLUS#

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.