Homemade buttermilk biscuits, creamy stone-ground grits, scrambled eggs with Swiss and Gruyère, and hot pork sausage patties: that's what made a dinner out of breakfast Friday a week ago, for three of us at the table. It was all pretty scrumptious: the eggs were cooked to just the right texture, the biscuits were tender and fluffy and soft, and that recipe for grits comes out perfect each time. (I do increase the butter and salt over what the recipe recommends.) The misery hit later, when I realized how over-full I felt, but future distress had no impact on the joy of consuming a pretty ideal BFD.
"The Food Lab's Buttermilk Biscuit Recipe," from J. Kenji López-Alt, Culinary Consultant for SeriousEats.com. [Published 07 August 2015 / Updated 19 December 2025]
Guidance from "How to Cook Sausage in the Oven," by Dan Mikesell (a/k/a DrDan) from 101 Cooking for Two. [Last Updated 29 November 2025]
Guidance for making the creamy grits: Luquire Family Stone Ground Grits, milled in Greenwood, SC.
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