These are two of my favorite recipes for breakfast. The biscuit recipe is not original to me but is a quick one to memorize and make anytime. You don’t have to roll them out so they are a really easy way to serve homemade biscuits without the mess .
Sour Cream Drop Biscuits
2 cups self-rising flour
1 cup butter, softened
1 cup sour cream
Preheat oven to 400. Grease a 24 mini muffin pan. Mix all ingredients together. Drop by tablespoonfuls into muffin pan. Bake 10-12 minutes or until golden brown.
Julie’s (NOT Scorched) Creamy Cheese Grits
1 cup stone ground white grits
2 – 3 cups water
½ teaspoon salt
¼ cup milk or cream
½ cup shredded cheese
If using stone ground grits, rinse before cooking. Add 2 – 3 cups water and salt to grits. Do not cover pan. Bring to a boil, and then reduce heat to simmer. Stir often. You may have to add more water while cooking if the grits get too thick. After about 20 minutes when grits are softened, stir in milk or cream and cheese. Serve warm.
You may be wondering about the title. About 10 years ago the Eating Cardinals went to a B&B for the weekend. They served us all breakfast plates with grits that were obviously overcooked and scorched. Being the bold one, I spoke up and asked for another round of grits whereupon they insisted that the grits weren’t scorched and they didn’t have any more anyway. Who doesn’t have more grits? Nobody! To this day, we are careful not to scorch our grits so that we don’t have to go without.