The Student News Site of Bob Jones University

The Collegian

The Student News Site of Bob Jones University

The Collegian

The Student News Site of Bob Jones University

The Collegian

Biscuit Head puts spin on traditional Southern biscuits

Bacon, egg, and cheese biscuit at Biscuit Head in downtown Greenville. Photo by Rebecca Snyder. 30.16

Biscuit Head, located on Church Street in Greenville, strives to serve patrons a delicious Southern breakfast under the direction of Jason and Carolyn Roy, a husband and wife team who are passionate about Southern cooking and strongly believe in the benefits of local produce.

Biscuit Head, with two locations in Asheville as well as the newest site in Greenville, combines the couple’s two passions: a Southern-style enriched menu and buying locally as much as possible.

The couple hopes someday to start a farm-to-table program.

Focusing primarily on breakfast, Biscuit Head is open from 7 a.m. to 2 p.m. Monday through Friday and 8 a.m. to
3 p.m. on the weekends.

Most customers would describe Biscuit Head’s décor as trendy with a modern flavor.

With a cement floor, wooden tables and colorful chairs, the atmosphere is fun and inviting.

The long walls are decorated with large paintings of jelly, biscuits and coffee, reminding customers that breakfast is truly the theme at Biscuit Head.

Customers order at a long counter from a colorful, hand-decorated chalk menu board, and fresh food is served in a metal dish that resembles a pie pan.

Their menu consists of biscuits and many different options of gravy and homemade jams.

Some of Biscuit Head’s unconventional gravy flavors include espresso red eye gravy, fried chicken gravy, pork sausage gravy, sweet potato gravy and more.

For customers craving something sweet for breakfast, the restaurant offers donuts tossed in sugar and served with lemon curd or french toast with blueberry syrup, whipped cream and powdered sugar.

The menu also carries a variety of side items, such as eggs, fried green tomatoes, pimento cheese grits, local andouille sausage, brisket, house-made veggie “chorizo” and a country dry cured  ham—a salty Southern staple.

Prices range from $3 for certain side items to $9 for a full meal of two eggs, two sides and a biscuit.

Biscuit Head also offers  a gluten-free biscuit option.

While lines are typically long at Biscuit Head, especially between the hours of
9 a.m. and 1 p.m., customers say it’s worth the wait.

Biscuit Head also sells fanwear—from shirts, hats and mugs to homemade hot sauce, homemade jam and their own biscuit mix in-a-jar. Prices range from $6 to $36.

Southern breakfast lovers can now reproduce their favorite Biscuit Head omelet, gravy or bacon in their home kitchens. The book can be bought for $25 online at several different sites including

Biscuit Head claims to meet the needs of anyone who wants a fresh plate of biscuits and gravy served with Southern charm.

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Biscuit Head puts spin on traditional Southern biscuits