Biscuits are a surprisingly versatile bread that can show up anywhere from breakfast to dessert. I not only enjoy them served alongside a hearty soup or stew, but split and filled with whipped cream and strawberries for an easy strawberry shortcake. In Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch, you’ll find dozens of recipes that celebrate biscuits and give you some great ideas on how to make the most of them.
The first chapter in the book is dedicated to the biscuits themselves. Not only will you get a comprehensive tutorial on all things biscuit-related, but you’ll also find recipes for a variety of different (and very flavorful) biscuits. From there, the book moves on into ways to make the most of your biscuits by guidling through all the goodies that you can put on them, spread in them and serve alongside them. There is truly something for everyone, from homemade Spiced Cherry Jam (on the biscuit) to Decadent S’mores Bacon (in the biscuit) to a savory Quinoa Scramble (alongside the biscuit). The recipes are creative, well-written and fun to follow along with. You’ll definitely encounter some combinations you haven’t seen elsewhere and will enjoy taste-testing your way through them. The book is packed with photos of the delicious goodies you can make, too.
This book is very enjoyable because it takes a food that seems so simple and really takes it outside the box. It will make you appreciate biscuits even more and will probably inspire you to bake them a little more often.