Mill Town Breakfast Buffet Recipe

Prep and whisk

Crack all eggs into a very large mixing bowl. Add 2 cups whole milk, 2 tsp kosher salt and 1 tsp black pepper. Whisk vigorously until mixture is uniform and slightly frothy, about 1-2 minutes.

Cook low and slow

Heat a large nonstick skillet or two medium skillets over medium-low heat. Add 1 tbs unsalted butter per skillet and let it melt until foaming but not browning. Pour eggs into the skillet(s). Using a silicone spatula, gently stir and fold eggs continuously, scraping the bottom and sides. Adjust heat to maintain gentle curds; do not allow to brown. When eggs are mostly set but still glossy (about 6–8 minutes total, depending on batch size), remove from heat and stir in remaining 3 tbs unsalted butter to enrich and create creamy texture. Taste and adjust salt and pepper. Sprinkle with chopped chives if using and keep warm in a low oven (200°F/95°C) covered lightly with foil.

Bring liquids to boil

Combine 8 cups water and 2 cups whole milk in a large heavy-bottomed pot. Bring to a gentle boil over medium-high heat.

Add grits and simmer

Slowly whisk in 2 cups grits to avoid lumps. Reduce heat to low so mixture maintains a gentle simmer. Cook, stirring frequently and scraping the bottom, until grits are tender and thickened: 25–35 minutes for stone-ground (10–15 minutes for quick). If the mixture becomes too thick, stir in additional hot water or milk, 1/4 cup at a time, to reach desired creamy consistency.

Finish and season

When grits are tender, remove from heat and stir in 6 tbs unsalted butter and 1 cup grated cheddar (if using) until melted and incorporated. Season with 2 tsp kosher salt and 1 tsp black pepper, taste and adjust. Keep warm in a covered pan on the lowest heat setting or in a hot box, stirring occasionally.

Oven-bake for even cooking

Preheat oven to 400°F (200°C). Line two large rimmed baking sheets with foil and set wire racks on top. Arrange 12 slices of thick-cut bacon on each rack in a single layer without overlapping. If using, sprinkle 2 tbs brown sugar and a little black pepper over each sheet for a glazed option.

Bake and hold

Bake until bacon is crisped to your preference, about 18–25 minutes depending on thickness. Rotate sheets between racks halfway through to promote even cooking. Transfer cooked bacon to paper towels to drain. To keep warm for buffet service, place bacon on sheet pans lined with fresh foil and keep in a low oven (200°F/95°C) for up to 1 hour; cover loosely with foil so it remains crisp.

Preheat and mix dry ingredients

Preheat oven to 425°F (220°C). In a very large bowl whisk together 6 cups all-purpose flour, 4 tsp baking powder, 1 tsp baking soda and 2 tsp kosher salt.

Cut in butter

Add 1.5 cups very cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two knives (or pulse in a food processor), cut butter into the flour until mixture resembles coarse meal with pea-sized pieces of butter remaining.

Add buttermilk and shape

Make a well in the center and pour in 2.5 cups cold buttermilk. Stir gently with a wooden spoon until dough comes together—do not overwork. Turn dough onto a lightly floured surface and fold 3–4 times to create layers. Pat or roll to about 1-inch thickness. Use a 2.5-inch round cutter to cut biscuits; press straight down without twisting for good lift. Re-roll scraps once and cut additional biscuits.

Bake and finish

Place biscuits on baking sheets 1 inch apart for soft sides or touching for taller, softer sides. Brush tops with 4 tbs melted butter. Bake 12–16 minutes until golden brown on top. Remove and brush again with additional melted butter if desired. Keep warm in an oven at 200°F (95°C) covered loosely with foil for service, up to 1 hour.

Mix compound butter

In a mixing bowl beat 1 cup softened unsalted butter with 6 tbs honey until smooth and fluffy, about 1–2 minutes with a hand mixer. Stir in 2 tsp poppy seeds and 1 tsp kosher salt. Transfer to a small serving dish or pipe into a log using plastic wrap. Chill until firm if preparing ahead. Bring to room temperature briefly before serving so it's spreadable.

Transfer 2 cups raspberry jam to a serving bowl or jars. If jam is homemade and a bit runny, heat briefly to thicken or chill before service. Label jars and place with biscuits for guests.

Brew

Using a large commercial coffee brewer or an urn: add 1 cup coarsely ground medium-dark coffee to the brew basket and 12 cups filtered water to the tank (approximately a 1:12 coffee-to-water ratio). Brew according to equipment instructions.

Serve

Keep brewed coffee in the urn at serving temperature. Provide milk/cream and sugar on the side. For creamers, warm 2 cups milk or cream gently and place in a thermal carafe.

Place ketchup, hot sauce, salt and pepper in small bowls or squeeze bottles near the buffet. Replenish as needed during service.