BISCUIT BACON

COUNTRY HAM

Served over made with Milk, Topped with Shaved Sprouts

Light OATMEAL

BILL HEAL'S SHRIMP & GRITS

made with BERRIES, Topped with Whipped Cream

WAFFLES

Buttermilk Egg

CHICKEN SAUSAGE LINKS

BREAKFAST BURRITO

HUNGRY POTATOES HASH

Buttermilk Biscuit Topped with Fried Nashville – Style Spicy " Hot Chicken "

PRINCESS

Bear Creek Farm Sausage Gravy & Mini Biscuits

Biscuits & Gravy

Housemade Links

Thick Cut Bacon

Topped with Fried Nashville-Style Spicy Hot Chicken

Buttermilk Princess Biscuit

Topped with Bear Creek Sausage, Scrambled Egg, Gravy

American Buttermilk Biscuit

SIDES CHEESE GRITS

Filled with Mushrooms, Herby and Chives Fromage

CLASSIC OMELETTE

over GRITS, Bacon Green Onions, T ICED DRIP

HEAL'S SHRIMP

SOUTHERN BENNY

BISCUIT SANDWICHES

Any Style – Cheese Sage Grits Links / Ban

Savage PLATE

Topped with Farm Fried Chicken Sausage Gravy

Cheddar Buttermilk Biscuit

Waffles & Berries

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place cold diced butter in the freezer for 5–10 minutes while you measure dry ingredients.

Preheat and prepare

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.

Combine dry ingredients

Add the cold diced butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse cornmeal with some pea-sized butter bits remaining.

Cut in butter

Make a well in the center of the flour-butter mixture and pour in the cold buttermilk. Gently stir with a wooden spoon or rubber spatula until a shaggy dough forms and most of the flour is hydrated. Do not overmix; the dough should be slightly sticky.

Add buttermilk and form dough

Turn the dough out onto a lightly floured surface. Fold the dough over itself 3–5 times to create layers (press down gently — do not knead). Pat dough to about 3/4-inch thickness.

Fold and shape

Using a 2 1/2-inch round cutter (or a sharp knife for squares), cut 8 biscuits. Press straight down without twisting to ensure even rise. Gather scraps gently, re-pat to thickness, and cut remaining biscuits (avoid overworking).

Cut biscuits

Place biscuits on the prepared baking sheet about 1 inch apart for slightly crisp sides or touching for soft sides. Brush tops with heavy cream. Bake in preheated oven for 12–15 minutes, or until golden brown on top and cooked through. Remove and cool on a rack for 5 minutes before assembling.

Brush and bake

While biscuits bake, place a large skillet over medium heat. Lay bacon slices in a single layer and cook until crisp to your liking, turning occasionally, about 8–12 minutes. Transfer cooked bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet and discard excess or save for other uses.

Cook bacon

Add the tablespoon of reserved bacon fat and 1 tablespoon vegetable oil to the skillet and heat over medium-high. Add the bulk pork sausage, breaking it into small pieces with a spatula. Season with black pepper and garlic powder. Cook, stirring occasionally, until browned and cooked through, about 7–10 minutes. Taste and adjust seasoning.

Brown sausage

If serving later, keep the cooked sausage and bacon warm in a low oven (200°F / 95°C) on a tray while biscuits finish.

Optional keep warm

Split each warm biscuit in half. Place a generous spoonful (about 2–3 tablespoons) of cooked sausage on the bottom half, top with a slice or portion of crisp bacon (1 slice or halved if desired), and add cheese slice if using. Cover with the top half of the biscuit.

Assemble sandwiches

Serve immediately while warm. Offer hot sauce or country gravy on the side. For a heartier meal, serve with scrambled eggs and coffee.

Serving suggestions

all-purpose flour

baking powder

baking soda

kosher salt

unsalted butter, cold, diced

buttermilk, cold

heavy cream (for brushing)

pork sausage, bulk (mild or spicy to taste)

bacon slices

vegetable oil (for pan)

black pepper

garlic powder

sharp cheddar cheese, sliced

hot sauce or country gravy

If the ham is whole, place it on a cutting board and trim any excess fat if desired, leaving a thin fat cap for flavor. Slice the ham into 1/4- to 1/2-inch thick slices against the grain. You should get about 8–10 slices from a 1 lb piece depending on thickness.

Prepare and slice ham

Heat a large heavy skillet over medium heat. Add 1 tablespoon butter to the skillet and swirl to coat. Lay ham slices in a single layer (work in batches if needed). Fry 1–2 minutes per side until edges begin to brown and the fat renders. Remove ham to a plate and keep warm.

Pan-heat and glaze

Lower heat to medium-low. Add remaining 1 tablespoon butter, brown sugar, and apple cider vinegar to the skillet. Stir for 30–45 seconds until sugar dissolves and mixture becomes syrupy. Return ham slices to the pan and spoon glaze over each slice 1–2 minutes to warm through and caramelize lightly. Season with black pepper to taste. Transfer to a serving platter and tent with foil while you finish the potatoes.

Make the quick glaze

Cut potatoes into 1/3- to 1/2-inch dice for even cooking. Rinse the diced potatoes under cold water until the water runs clear to remove excess starch, then drain and pat dry thoroughly with a clean kitchen towel or paper towels.

Prepare potatoes

In a medium skillet, heat vegetable oil or bacon fat over medium-high heat until shimmering. Add the diced potatoes in an even layer and let cook undisturbed for 3–4 minutes to form a golden crust. Stir or flip pieces and add the sliced onion. Continue to cook, stirring occasionally, for another 8–10 minutes until potatoes are tender and browned on most sides.

Pan-fry potatoes and onions

Reduce heat to medium. Add minced garlic, smoked paprika, salt, and pepper. Stir and cook 1–2 minutes more until garlic is fragrant. Taste and adjust seasoning. Stir in chopped parsley and remove from heat.

Finish and season

Arrange glazed ham slices on a platter and spoon any pan glaze over them. Garnish the platter or each plate with a generous portion of the fried potatoes beside the ham. Serve immediately while hot.

Plate and serve

bone-in country ham (fully cooked, well salted)

unsalted butter

brown sugar

apple cider vinegar

russet or Yukon Gold potatoes, peeled or scrubbed

vegetable oil or rendered bacon fat

yellow onion, thinly sliced

garlic, minced

smoked paprika

salt

fresh parsley, chopped

In a small saucepan, combine 1 cup rolled oats, 1.5 cups low-fat milk, 0.5 cup water, and 1 tsp kosher salt. Stir to combine and bring to a gentle simmer over medium heat.

Cook oats

Reduce heat to low and simmer gently, stirring often, for 6–8 minutes until the oats are tender and the mixture is creamy. If the oats become too thick, add up to 2 tablespoons of additional milk or water to reach desired consistency.

Remove from heat and stir in 1 tbsp maple syrup and 1/2 tsp vanilla extract. Keep covered to stay warm while preparing toppings.

Thinly slice the 3 trimmed Brussels sprouts on a mandoline or with a sharp knife until you have delicate shreds (about 1 to 1 1/2 cups loosely packed). Place in a small bowl.

Shave sprouts

Dress shaved sprouts with 1 tsp lemon juice, 1 tsp olive oil, 0.25 tsp sea salt, and 1/8 tsp freshly ground black pepper. Toss gently and let sit for 3–5 minutes to soften slightly.

If using, stir in 1 tbsp toasted chopped almonds for contrast in texture.

Warm 1/4 cup of the milk (microwave 20–30 seconds or warm on stove until steaming but not boiling).

Divide the cooked oatmeal into 1 serving bowl. Pour the warmed 1/4 cup milk over the oatmeal to create a silky surface.

Top the oatmeal with the dressed shaved Brussels sprouts, arranging them over the center or to one side as a shaved topping.

Drizzle 1 tsp honey or additional maple syrup over the sprouts and oats if you prefer added sweetness. Garnish with 2 fresh mint leaves if using.

Serve immediately while warm so the milk keeps the oats soft and the shaved sprouts have a crisp-tender contrast.

old-fashioned rolled oats

low-fat milk (or dairy-free milk of choice)

water

maple syrup

vanilla extract

Brussels sprouts, trimmed and outer leaves removed

fresh lemon juice

extra-virgin olive oil

fine sea salt

freshly ground black pepper

toasted chopped almonds (optional for crunch)

milk for serving (same as used above), warmed

drizzle honey or additional maple syrup (optional)

fresh mint leaves (optional)

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Bring liquid to boil

Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low so mixture simmers gently.

Add grits

Cook, stirring frequently (every 2–3 minutes), until grits are tender and thickened, about 20–25 minutes for stone-ground grits. If mixture becomes too thick, add a splash of water or milk to reach desired consistency.

Simmer and stir

Once grits are tender, remove from heat and whisk in 4 tbsp unsalted butter, 2 oz softened cream cheese, and 1 cup grated sharp cheddar until smooth and creamy. Season with 1.5 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 tsp hot sauce if using. Cover and keep warm while you cook the shrimp.

Finish with butter and cheese

Pat 1 lb shrimp dry with paper towels. In a bowl, toss shrimp with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper until evenly coated.

Season shrimp

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp unsalted butter. Allow butter to foam but not brown.

Heat pan

Add seasoned shrimp to the hot skillet in a single layer. Cook without moving until the underside is golden, about 1.5–2 minutes. Flip shrimp and add 3 minced garlic cloves. Cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes). Avoid overcooking.

Cook shrimp

Remove shrimp to a warm plate. Add 1 tbsp minced shallot to the skillet and cook 30 seconds. Pour in 1/4 cup dry white wine or chicken broth to deglaze, scraping up browned bits. Stir in 1 tbsp unsalted butter to make a glossy pan sauce. Add 1 tbsp lemon juice, 1/2 tsp Worcestershire sauce, and 1/2 tsp lemon zest. Return shrimp to the pan and toss quickly to coat. Stir in 2 tbsp chopped parsley and 2 tbsp sliced scallions. Taste and adjust seasoning.

Deglaze and finish

Portion grits into four shallow bowls (about 1/2 cup cooked grits per serving if making 4; adjust as desired). Spoon shrimp and pan sauce over the grits.

Garnish each bowl with extra chopped parsley, sliced scallions, and an optional drizzle of hot sauce or a lemon wedge on the side.

Serve immediately while grits are creamy and shrimp are hot.

large shrimp, peeled and deveined (16-20 count)

black pepper, freshly ground

cayenne pepper

olive oil

lemon juice

stone-ground yellow grits

whole milk

sharp cheddar cheese, freshly grated

cream cheese, softened

hot sauce (optional)

shallot, finely minced

dry white wine or low-sodium chicken broth

lemon zest

Worcestershire sauce

scallions, thinly sliced (for garnish)

Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the iron with oil or melted butter when it indicates it's ready.

Preheat and prep

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until uniformly combined.

Mix dry ingredients

In a separate medium bowl or large measuring cup, beat the eggs lightly. Whisk in the whole milk, melted butter (make sure it's warm, not hot), and vanilla extract until combined.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined — small lumps are fine. Do not overmix. Let the batter rest for 5 minutes to allow the baking powder to activate and the batter to thicken slightly.

Make the batter

Spoon or pour the recommended amount of batter onto the preheated waffle iron (usually 1/2 to 3/4 cup depending on size). Close the lid and cook until the waffle is golden brown and crisp, about 3–6 minutes depending on your iron. Transfer cooked waffles to a wire rack in a 200°F (95°C) oven to keep warm and crisp while you cook remaining waffles. Re-grease the iron between batches if necessary.

Cook waffles

In a medium bowl, combine the sliced strawberries, blueberries, and raspberries. Add the lemon juice and 1 teaspoon granulated sugar. Toss gently and let macerate for 10–15 minutes — this brings out juices and slightly sweetens the berries.

Prepare berries

Chill a mixing bowl and whisk (or beaters) for 5 minutes in the refrigerator if possible. Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and 1/2 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Stop when peaks hold shape but are still smooth. Taste and add more powdered sugar or vanilla if desired.

Make whipped cream

Place one or two warm waffles on a plate. Spoon a generous portion of the macerated berries over the waffles, letting some juices run onto the waffle. Top with a dollop or piped portion of whipped cream. Finish with an optional drizzle of maple syrup or a dusting of powdered sugar if desired.

Assemble

Serve immediately while waffles are warm and crisp. Leftover waffles can be cooled completely and stored in the refrigerator for up to 2 days or frozen for up to 1 month; reheat in a toaster or oven to restore crispness.

Serve

granulated sugar

fine salt

large eggs

unsalted butter, melted

fresh strawberries, hulled and sliced

fresh blueberries

fresh raspberries

granulated sugar (for berries)

heavy cream, cold

powdered sugar (for whipped cream)

vanilla extract (for whipped cream)

optional: maple syrup or extra powdered sugar

Bring eggs to room temperature for about 10–15 minutes if they were refrigerated. This helps reduce cracking during cooking and promotes even cooking.

Prepare eggs

Poach method: Bring a wide shallow pan of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl. Create a gentle whirlpool and slip eggs in one at a time. Poach 3–4 minutes for a runny yolk, 5 minutes for slightly set. Remove with a slotted spoon and drain on paper towels. Soft-boil method: Place eggs in simmering water and cook 6–7 minutes for a jammy yolk. Immediately transfer to an ice bath for 1 minute, then peel carefully.

Poach or soft-boil eggs (choose one)

In a medium bowl whisk together buttermilk, mayonnaise, Dijon mustard, grated garlic, lemon juice, Kosher salt, black pepper, and oil or melted butter until smooth and slightly thickened. Taste and adjust seasoning; add up to 0.5 tsp more salt or a squeeze more lemon if desired.

Make buttermilk dressing

Place the warm (or cooled, if you used the soft-boil method) peeled or poached eggs in a shallow dish. Pour the buttermilk dressing over the eggs so they are mostly coated. Let eggs sit in the dressing for at least 10 minutes at room temperature to absorb flavor; for more pronounced flavor, refrigerate up to 2 hours (bring back to room temp before serving if chilled).

Marinate eggs

Remove eggs from the dressing and slice in half lengthwise if desired. Spoon some of the buttermilk dressing over the eggs or serve the dressing alongside. Sprinkle with sliced chives or green onion and an extra pinch of black pepper or flaky salt. Serve on or next to any plate: toast, salad, grain bowl, or as a side.

Biscuit Bacon

Country Ham

Light Oatmeal

Bill Heal's Shrimp & Grits

Waffles

Buttermilk Egg

Chicken Sausage Links

Breakfast Burrito

Hungry Potatoes Hash

Princess

Biscuits & Gravy

Housemade Links

Thick Cut Bacon

Buttermilk Princess Biscuit

American Buttermilk Biscuit

Sides Cheese Grits

Classic Omelette

Heal's Shrimp

Southern Benny

Biscuit Sandwiches

Savage Plate

Egg

Cheddar Buttermilk Biscuit

Waffles & Berries