Recipe: Blueberry Black Peppercorn Bacon

Recipe: Blueberry Black Peppercorn Bacon
Biscuit Head, Your New Favorite Breakfast Spot in Asheville.

A new west Asheville restaurant has opened its doors and  promises to become your primary go-to spot for breakfast. Biscuit Head is the brainchild of Lexington Avenue Brewery chef Jason Roy and his wife Carolyn. As the name might suggest, the house specialty is cat-head biscuits, served with just about everything you can think to put on top of them.

The Fixins'
Aside from a full range of biscuit sandwiches on the menu, you can build your own creation. Sink your teeth into some of these tasty toppings.

  • Butter Bar - Choose from about 6-8 varieties of spread.
  • Jam Bar - Options range from Curry Molasses to Mulberry to Watermelon. 
  • G.O.D. - (Gravy of the Day) Go this route or choose from 5 other types of gravy including espresso red eye, house-made seitan or smoked tomato creole. (Yum!)
  • Bacon of the Day - This speaks for itself. 

Recipe: Blueberry Bacon
Want to bring some Asheville flavor into your kitchen. Try this Biscuit Head recipe and spice up your bacon with blueberries and black peppercorn.

Ingredients:

  • 1 pint of local blueberries (washed)
  • 1 C. brown sugar
  • 1 T. fresh cracked black peppercorns (coarse)
  • 1 lb. Thick cut local bacon

Method:

  • In a medium sauce pot add blueberries, sugar, and black pepper.
  • Cook over medium high heat until mixture has boiled for 8 minutes.
  • Preheat oven to 300.
  • Layout bacon strips on a cookie sheet and paint the blueberry-black peppercorn syrup over the bacon.
  • Cook at 300 for 22 minutes or until desired doneness.
  • Enjoy this bacon with just about anything.


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