Biscuits And Gravy Recipe

Bring 3 cups water and 1 cup whole milk to a gentle simmer in a medium saucepan. Add 1 teaspoon salt.

Slowly whisk in 1 cup stone-ground grits to avoid lumps. Reduce heat to low, cover partially, and simmer, stirring frequently, until thick and tender — about 25–35 minutes (stone-ground takes longer). Add extra splashes of milk or water if it becomes too thick.

When grits are creamy and tender, stir in 2 tablespoons butter, 3 oz grated sharp cheddar, and 1/2 teaspoon black pepper. Taste and adjust seasoning. Keep warm on very low heat, stirring occasionally.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.

Score the slab bacon into 3/4–1 inch strips if not already sliced. Arrange bacon on the rack and roast until crisp and golden, about 18–22 minutes depending on thickness. Reserve rendered fat for the gravy (measure out 3 tablespoons) and transfer cooked bacon to a paper towel-lined plate; keep warm.

While bacon roasts, halve the heirloom tomatoes horizontally. Toss tomato halves with 1 tablespoon olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Place cut-side up on a separate baking sheet and roast in the oven for 12–15 minutes, until slightly collapsed and smoked on edges. Keep warm.

Reduce oven to 425°F if needed (or keep same temp used for bacon/tomatoes). In a large bowl whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1 tsp salt.

Cut 6 tablespoons cold cubed butter into the dry ingredients until mixture resembles coarse crumbs (use a pastry cutter, two knives, or a food processor). Stir in 1 cup grated sharp cheddar.

Make a well and add 3 tbs cold buttermilk and 3/4 cup milk. Stir gently just until combined and shaggy — do not overmix. Turn dough onto a lightly floured surface and fold 3–4 times to bring together.

Pat dough to about 3/4-inch thickness and cut biscuits with a 2.5-inch round cutter (or 6–8 biscuits depending on size). Place on a parchment-lined sheet, brush tops with a beaten egg for sheen.

Bake 12–15 minutes at 425°F until golden brown and cooked through. Keep warm.

After removing bacon from the pan, measure out 3 tablespoons rendered bacon fat (if short, top with butter to reach 3 tablespoons). Warm the fat in a medium skillet over medium heat.

Whisk in 3 tablespoons all-purpose flour and cook, stirring constantly, about 2 minutes to form a blond roux — do not let it brown deeply.

Slowly whisk in 2 cups whole milk and 1/2 cup heavy cream, breaking up any lumps. Bring to a gentle simmer, whisking frequently, until the gravy thickens, about 4–6 minutes.

Season with 1 teaspoon salt, 1 teaspoon freshly cracked black pepper, and 1/4 tsp crushed red pepper if using. Stir in 1/3 of the cooked, chopped slab bacon (reserve remainder for garnish) to infuse flavor. Taste and adjust seasoning and consistency (add a splash more milk if too thick). Keep warm on low.

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. Crack 2 large eggs into the pan and cook sunny-side up: cook slowly until whites are set but yolks remain runny, about 3–4 minutes. For slightly set tops, cover the pan for the last 30–45 seconds. Season eggs lightly with salt and pepper.

To assemble: spoon a generous portion of cheesy stone-ground grits onto each plate. Split a warm cheddar biscuit and place atop or beside the grits. Ladle savory cream bacon gravy over the biscuits (and a little onto the grits). Arrange roasted slab bacon and smoked heirloom tomato halves on the plate. Top each biscuit with a sunny-side egg. Garnish with remaining chopped bacon (crumbled) and chopped chives.

Serve immediately while everything is hot. Provide hot sauce or extra cracked pepper at the table if desired.