Breakfast Down South

Remembering Nathalie Dupree

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A classic Southern breakfast is the perfect way to start your day, offering warmth, comfort, and a hearty meal that fuels you for whatever lies ahead. Among the staples of this delightful morning feast are country ham, eggs, stone-ground grits, red eye gravy, and hot biscuits. Each component brings its unique flavor and texture, creating a symphony of tastes that are both satisfying and nourishing.

Benton Country Ham is one of my choices for breakfast. Renowned for its rich, smoky flavor, achieved through traditional curing methods, this Southern delicacy is a standout star in any breakfast spread.

Whether scrambled, fried, or poached or preppared as omlettes, eggs are a versatile breakfast essential. They provide a hearty source of protein and can be cooked to suit individual preferences. The creamy texture and mild flavor of eggs make them a perfect partner for the robust taste of Benton ham.

Logan Turnpike Stone-ground grits add a comforting, creamy element to the breakfast plate. Made in Georgia’s Blue Ridge Mountains from coarsely ground corn, these grits are cooked slowly to achieve a rich and smooth consistency. They can be enjoyed plain or enhanced with butter, cheese or my favorite, Red Eye gravy.

A traditional Southern breakfast accompaniment, red eye gravy is made from the drippings of fried ham combined with black coffee. This unique gravy boasts a bold, savory taste that perfectly complements the saltiness of the ham and the smoothness of the grits.

I live in Georgia where no breakfast is complete without hot biscuits. These fluffy, buttery baked goods are ideal for sopping up gravy or slathering with jelly or honey. Their light and tender texture provide a delightful contrast to the other hearty components of the meal.

A country breakfast featuring Benton ham, eggs, stone-ground grits, red eye gravy, and hot biscuits is more than just a meal—it's an experience that embodies the warmth and hospitality of Southern cooking. Enjoying such a breakfast is not only a treat for the taste buds but also a comforting way to start your day on a high note

Cathead Biscuit Recipe (with Gratitude to Nathalie Dupree)

These fluffy, buttery biscuits are a must-have for any hearty country breakfast. They are simple to make and pair perfectly with Red Eye Gravy, Sorghum Syrup or Tupelo Honey.

Ingredients:

2 cups White Lily all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup buttermilk (or milk with a splash of vinegar to sour it)

Instructions:

Preheat the Oven: Preheat your oven to 450°F (230°C).

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.

Add Buttermilk: Gradually add the buttermilk to the flour mixture, stirring gently until just combined. Be careful not to overmix; the dough should be slightly sticky.

Shape the Biscuits: Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1-inch thick. Fold the dough over itself 2-3 times to create layers, then gently roll it out again to about 1-inch thickness.

Cut Biscuits: Use a floured biscuit cutter (or a glass) to cut out biscuits. Place them on a baking sheet lined with parchment paper, making sure they are close but not touching.

Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown.

Serve Warm: Remove from the oven and brush the tops with melted butter, if desired. Serve warm.

Enjoy your homemade biscuits as part of a wholesome country breakfast!