Grits, Red-eye gravy & Biscuits...

Country ham slices with fresh baked buttermilk biscuits from scratch, red eye gravy and grits are all elements of a true Southern breakfast.

After we had enjoyed the Country Ham on Christmas Day, the next morning, I slice off a few ¼ to ½ -inch thick slices and slowly cook them in a skillet until hot, turning often, so you do not over cook it. I like to pour about a ¼ cup Cocoa-Cola or cold black coffee in the pan while I am frying the ham. Remove slices and reduce liquid by about a ¼th. This is what we Southerns call “red-eye gravy". Spoon the gravy over the slices of ham and serve with hot biscuits.



Buttermilk Biscuits

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
4 tablespoons chilled butter, cubed
¾ cup buttermilk

Preheat oven to 425 degrees F.
Line baking sheet with parchment paper.
In a bowl of a food processor, combine the flour, baking powder, baking soda and salt. Gradually add the cubed butter and process until a coarse meal forms.

Transfer to a large bowl and add buttermilk. Combine until dough forms. Turn out on to a floured work surface and knead for 30 seconds. Do not overwork the dough.

Roll dough out into ½-inch thickness and cut with a 2-inch floured biscuit cutter. Place on baking sheet and let rest for 10 minutes.

Bake for 10 to 12 minutes until golden brown.

Serve hot with slices of Country Ham or jams and jellies.

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Creamy Grits

Ingredients:
2 tablespoons salted butter
2 cups water
½ cup grits
1 to 2 cups milk, cream, half-n-half, water or stock

Drop the butter into the water in a heavy-bottomed saucepan and bring to a boil. Stir in the grits, return to a boil, and reduce the heat, allowing the grits to cook at a low boil for 10 minutes or so, until the grits are very thick and have absorbed most of the water, stirring occasionally to prevent the grits from sticking.

Add about ½ cup of the milk or cream to the pot and turn down the heat, allowing the grits to simmer for another 10 minutes or so. As the liquid evaporates or is absorbed, add more cream or milk, cooking the grits until the desired consistency is reached, a total cooking time of at least an hour. The grits should be piping hot when served; slightly soupy but full-bodied enough that they do not run on the plate.

Serves 2 to 4

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George’s notes:

• For all of you who don’t like grits, here is a “tidbit” that might change your mind. It is sometimes said that dry grits can be used to kill ants by causing them to explode as the grits expand inside them; however, laboratory results conducted on fire ants suggest that grits are ineffective.
• Grits is similar to other thick corn-based porridges from around the world such as polenta.