The trend of winning Wednesdays continued this past week with Amy once more here for hanging out and having a spot of supper. And she does not seem to mind if I give in to whatever recipe or dish or item I'd found myself jonesing for: lately, I've had biscuits on my mind. That was a reason to build a "breakfast for dinner" menu, with stone-ground creamy grits, thick bacon slices, Swiss-and-Gruyère-scallion scrambled eggs, and gorgeous buttermilk biscuits with perfect flaky layers. This was a night where no dessert was needed, which made each additional biscuit a less guilty indulgence.
As August rolled toward its conclusion, we were gifted with several days of gorgeous September-like weather, under sunny skies with light breezes and temps in the upper 70s. That made that morning's walk across town to the CVS an incredibly delightful one, clocking in at 3.3 miles.
"The Food Lab's Buttermilk Biscuit Recipe," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 07 August 2015 / Updated 18 February 2025]
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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