Jul 14 2026
Restaurants›Chef Art Smith's Homecomin'›Grand-daddy Plate Recipe

Grand-daddy Plate Recipe

Inspired by Chef Art Smith's Homecomin'
Time45m
Serves2

Three eggs any style, pecan-smoked bacon, griddled country ham, cheddar cheese drop biscuit and Bradley's grits.

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Ingredients

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Eggs

Bacon and Ham

Cheddar Cheese Drop Biscuit

Bradley's Grits

Method

Eggs

  1. 1

    Cook the Eggs

    In a non-stick skillet, melt the butter over medium heat. Crack the eggs into the skillet. Season with salt and pepper. Cook to your desired doneness (sunny side up, over-easy, etc.), about 2-4 minutes.

Bacon and Ham

  1. 2

    Cook the Bacon and Ham

    In a separate skillet, cook the pecan-smoked bacon over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels. In the same skillet, add the country ham slices and cook for an additional 3-4 minutes until heated through.

Cheddar Cheese Drop Biscuit

  1. 3

    Prepare the Biscuit Dough

    Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. Stir in the shredded cheddar cheese. Pour in the milk and melted butter, and mix just until combined.

  2. 4

    Bake the Biscuits

    Drop spoonfuls of the biscuit dough onto a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until golden brown.

Bradley's Grits

  1. 5

    Cook the Grits

    In a saucepan, bring 4 cups of water to a boil. Add the salt, then gradually stir in the grits. Reduce heat to low and cook for about 20-25 minutes, stirring occasionally until thick and creamy. Stir in the butter before serving.

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