Sweet Biscuit Inn flawlessly combines the elegance of a historic 1915 Colonial Revival private estate with the comforts of a tranquil European getaway with a private chef. Located in the heart of Asheville’s Kenilworth neighborhood, this charming B&B offers a relaxing retreat after a full day of sight seeing (and wait till you try Claudia’s 3-course breakfasts, they’re simply mind-blowing).
I had the pleasure of staying at Sweet Biscuit Inn during a travel trip to Asheville. Per the usual, all opinions and content are 100% my own and I would never promote a travel destination that I don’t enjoy myself. Thank you for supporting the establishments that support SliceOfJess.com.
I arrived on a Saturday afternoon after my picturesque drive from Charlotte.
I always enjoy traveling to the mountains because the trees and luscious scenery captivate me every time. Sweet Biscuit Inn is an stylish seven-bedroom Bed and Breakfast Inn with a Carriage House. Here, guests will experience a mix of heirloom German decor with a modern twist of Southern hospitality. The rooms are spacious and comfortable, with a romantic feel that oozes out into the common areas.
Christian & Claudia set me up to stay in room #5, and it was magnificent.
Sophisticated yet old-world, this suite encompassed all the comforts I needed as a travel blogger. The sitting area was inviting and had a soft light with plenty of outlets to plug in. Most importantly though, the room had a cozy king size bed for a restful night sleep.
I met up with my friend Laura that evening and we had the best time.
After our adventures though, I was pretty tired. So I was thrilled to check out all the different pillow combinations that were offered in my room at Sweet Biscuit Inn. I know that might sound weird, but that was one of the first things I noticed (and appreciated) about my bedroom. I’m very particular about my pillow, so it was a pleasant surprise that I had plenty to choose from! Of course, I found the perfect one for a flawless night sleep that felt like home.
Inn Amenities that will exceed all your expectations and more:
- Convenience: 1.5 miles from Downtown Asheville’s shops, galleries, restaurants and cafes, and the Biltmore Estate entrance.
- Added Extras: Afternoon refreshments (including wine!).
- More Extras: House-made cookies made every day.
- Comforts of Home: Complimentary Wi-Fi, HD Cable TV with Flat Screens and individual AC units in each guest room.
- European Getaway: Each bedroom has their own private bathroom with a spacious shower or antique clawfoot tub. The entire house is yours to explore, so get ready to have your breath taken away (psst: the space is simply beautiful).
- Hello Breakfast: Chef Claudia perfected her culinary skills cooking for over nine years in Provence, France. Her three-course gourmet breakfasts are beyond ordinary, so prepare to be impressed (and full). When was the last time you had a breakfast dessert?
I had such a magnificent time and cannot wait to return. I highly recommend staying here on your next quest through Asheville, as you’ll be treated like royalty.
If you’d like to cook one of Claudia’s delicious dishes from home, I’ve included her Asparagus Frittata with Salmon recipe from the Morning in the Mountains cookbook.
One thing these innkeepers know best is a bountiful breakfast. She actually made this dish during my stay and it was incredible!
- ½ - ¾ pounds Green Asparagus, washed and trimmed
- 6 Large Eggs
- ¾ cup Heavy Cream
- Salt, Pepper and Ground Nutmeg, to taste
- 4 slices of Salmon
- Small roll of Fresh Goat Cheese
- 1 pound Green Asparagus, cut into 1-inch lengths
- 2 tbsp. Olive Oil
- Grated zest of 1 Lemon
- Juice of ½ Lemon
- Salt + Pepper, to taste
- ½ to ¾ cup shaved Parmesan Cheese
- 1 tbsp. Butter, divided
- 1 avocado, optional
- Preheat the oven to 400F. Line bottom of a 11x8 inch baking pan with parchment baking paper, extending up the sides. Cut asparagus into 1-1/2 inch pieces and arrange in pan, covering bottom.
- Beat eggs in a large bowl; add cream, salt, pepper, and nutmeg. Pour eggs over the asparagus. Bake 8 minutes. Remove from the oven, arrange salmon slices and crumble goat cheese over top. Continue baking until eggs have set, 15 - 20 minutes.
- While frittata bakes, steam asparagus until tender. Process asparagus, olive oil, lemon zest and juice, salt and pepper until smooth. Transfer to a bowl and fold in Parmesan Cheese (add avocado to the processor during this step, if preferred).
- Use edges of parchment to pull frittata from pan and place on cutting board. Divide frittata into four triangular pizza slices, the two outer sides tripped accordingly.
- Heap a nice amount of mousse next to the frittata slice and sprinkle with remaining parmesan cheese. Serve immediately.
To make a reservation (what are you waiting for?), make sure to visit their website here. Tell them that Jess sent you! Oh… and request room #5, it’s glorious and oh-so-perfect.
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