Biscuit Head

Carolyn Roy

Chef/Owner

Photo by Lynne Harty

What is your favorite part of being a restaurant owner in Asheville?

It feels great to be a positive part of the community that I love; to feed people food that they enjoy, and to hopefully brighten their days a bit. 

What is the background of your restaurant’s name?

My husband, Jason and I talked about names for long time. There were some really bad ones along the way, but my husband blurted out “Biscuit Head” one day and we just both knew it was the one. We serve cat head style biscuits, so the name biscuit head is a nice play on that. It also is reminiscent of terms like “dead head” which was very appealing to us as well. We envisioned the customers becoming the biscuit heads as they came back over and over for our biscuits!

What ingredient could you not live without? 

Coffee. To drink and to make my favorite, red eye gravy with!

What is your favorite dish on your menu?

I am obsessed with our catfish biscuit. The fried chicken biscuit and some of the others may be more popular, but the combination of flavors and textures in that catfish biscuit just can’t be beat for me. 

What is your favorite dish from a fellow AIR restaurant’s menu?

I cannot live without the Lo-fi Burger at Copper Crown. Those nice thin patties, charred and doubled up, covered with gooey American cheese, special Bannasch sauce, and the fresh crunch of the lettuce and onion. Good lord! Guess we know where I’m getting lunch today!

Why did you choose Asheville to open your restaurant?

My husband and I moved here about 10 years ago and fell in love with it pretty much immediately. The vibrant art, music and food scenes, the endless events and fun things to do. The absolutely gorgeous mountains, rivers and waterfalls, the quirky, opinionated, and kind hearted residents… I mean, really, what’s not to love? We knew right away this was were we wanted to open up our own restaurant after years of working for others.

What is your favorite chef’s tool and why?

I love my microplane and use it all the time, it just creates these perfect, delicate little curls. My truffle cured egg yolks are my go to food to use on the microplane these days.