In a pot, bring 4 cups of water to a boil. Add the grits and salt, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally. Once thickened, stir in the cheddar cheese and butter until melted and smooth.

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy. Remove and let drain on paper towels.

Make the Hash Browns

Grate the potatoes and rinse under cold water. Drain well and pat dry. In the same skillet used for bacon, add vegetable oil and heat over medium-high. Add the grated potatoes, season with salt and pepper, and cook until golden brown and crispy, about 5-7 minutes on each side.

Scramble the Eggs

In a bowl, whisk the fresh farm eggs. In a clean skillet, cook over medium heat, stirring gently until the eggs are fluffy and fully cooked.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add milk and stir until just combined. Roll out and cut into circles. Bake for 15-20 minutes or until golden.

Serving

Plate the Breakfast Sampler

On a plate, serve a portion of scrambled eggs, bacon, cheese grits, hash browns, a helping of seasonal fruit, and a freshly baked biscuit.