Flavor Delicious: breakfast

Cheese grits with beef bacon

For me, grits can be hit or miss. Everybody makes them differently, some people opt for sweet grits and others prefer savory. I'm on team savory. Some people say that there is no such thing as "quick grits" I disagree. I find that most people tend to have grits that are a little watery for my tastes. Some people use water, some use milk and some use chicken broth.

You can always follow the instructions that might come on the package, but I like my way better. Adding the grits to the water and milk immediately instead of waiting for the water the boil makes a difference in taste and consistency. Here is my take on quick grits that come out creamy and delicious.

This recipe makes one serving. To make more, for every 1/3 cup of grits, use 1 cup of liquid. For instance, if you want to prepare 3 servings of grits, use 1 cup of grits and 3 cups of liquid (water, milk, or broth.)

Ingredients

1/3 cup (4 tablespoons) of grits
½ cup of evaporated milk (or regular milk)
½ cup of water

Optional

Salt to taste
Butter to taste
Cheese to taste (I either use a Mexican blend or a 3 Cheddar blend of shredded cheese)

Directions

Add grits, milk, and water to a small pot over medium-high heat and bring to a boil. Allow grits to boil for 2-3 minutes.
Stir, reduce heat to very low, and cover the pot with a lid.
Allow grits to simmer for 5-7 minutes, stirring occasionally.
Add seasonings to taste

I got this recipe from Divas Can Cook. Here is the original video for this recipe. What I am listing on this page is how I made the recipe using the ingredients that I had. I've tried some of the other recipes on the Divas Can Cook channel and have enjoyed them all so far. Now, on to the recipe!

Ingredients

• 2 ½ cups all-purpose flour

• 4 teaspoons baking powder

• 2 teaspoons salt

• 2 tablespoons granulated sugar

• 1½-1¾ cup buttermilk cold

• 12 tablespoons unsalted butter divided (If all you have is salted butter or margarine, DO NOT add additional salt. Ignore the 2 teaspoons of salt listed above)

Note: Make sure the butter and the buttermilk are cold before preparing this dish. Also, you may notice in many of my photos that I line my baking dishes with foil or parchment paper. This is for easy clean up and convenience, especially when I am borrowing dishes. The dish I used was not an 8x8.

Instructions

Preheat oven to 450 F.
If you prefer, line your baking dish with foil or parchment paper.
In a large bowl, whisk together flour, baking powder, salt and sugar.
Cut in 4 tablespoons of cold butter until mixture is crumbly.
Slowly add in buttermilk, a little at a time, JUST until a wet dough forms. (may need to use slightly more or less buttermilk as stated) Set aside.
Melt 7 tablespoons of butter and pour it into a 8x8 glass baking dish.
Spoon the biscuit dough on top of the butter and gently spread it out.
Precut the dough into 9 squares. (this will allow the butter to get to all corners of each biscuit)
Bake for 18-20 minutes or until golden. (If the tops are still pale when almost done, flip the oven to broil to add some golden color to the tops but watch it carefully!)
Remove from oven and allow the butter to absorb into the biscuits.
Brush the tops of the biscuits with remaining tablespoon of butter.