Jason Roy makes biscuits. Pulled pork biscuits, country ham biscuits, biscuits loaded with black-eyed pea cakes and green chile hollandaise, and with fried green tomatoes and hunks of halfway melted brie. The two locations of his Asheville, North Carolina restaurant, Biscuit Head, may be two of the only places in the country where a person can enjoy a gravy flight—a selection of several options from a list that includes pork gravy, fried chicken gravy, sweet potato and coconut gravy, and smoked tomato gravy, as well as a changing but reliably eccentric gravy of the day. To garnish further: bananas foster jam, smoked apple butter, chocolate banana butter, and many other condiments from the self-serve jam bar.
Roy’s most significant contribution to brunch, though, just might be his mimosa fried chicken biscuit, a fusion of two morning staples that he serves with spicy slaw, sweet potato butter, and a single poached egg. While he won’t give away the secrets to his rich, crumbly buttermilk biscuits, we managed to get our hands on the rest of the recipe. Look no further than the back of your White Lily bag to finish it off. (A note from the chef: For best results, prepare the condiments the night before serving, at the same time the chicken goes into the marinade.)
