BBB!
Big, Beautiful, Biscuits! In celebration of the new Spring Forward time change day I made a yummy breakfast. The biscuits were amazing! (I say with a humble blush). I made grits too...not the pasty watery white quick cooking kind mind you––but real stone-ground yellow ones from Carolina Plantation I also cooked Black Forest Bacon and eggs for those that like eggs––ick! Not the Mama!
1 comment:
Had to comment on the gorgeous yellow grits. I recently tried a variation of Diana Rattray's recipe. I used the Anson Mills stone-ground organic heirloom seed corn grits that were the best I have ever made in 34 years of being the "Breakfast Dad"
INGREDIENTS:
1 cup heavy cream
1 can (1 2/3 cups) chicken broth
1-1/3 cup water
4 tablespoons butter
1/4 teaspoon salt
1/8 to 1/4 teaspoon course ground black pepper
1 cup organic stone ground yellow grits
PREPARATION:
Bring heavy cream, chicken broth, and water to a boil in a medium saucepan. Add butter, salt, and pepper. Slowly stir in grits and reduce heat. Cook 10-15 minutes over low heat, stirring frequently.
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