When nothing else will do, a Southern Brunch is the perfect choice for every occasion. It's delicious any time of the day, but lots of folks enjoy brunch for dinner. No matter when you eat it, brunch is one of the most comforting meals around.
Down south, the trifecta of every brunch includes biscuits and gravy, hickory smoked bacon, and cheese grits. You can branch out to include fruit, potatoes and eggs. But, most southerners love to fix these three recipes whenever brunch is on the menu.
Cat Head Biscuits
No Southern Brunch is complete without the addition of giant, fluffy Cat Head Biscuits. My Granny Mac made them without measuring a thing. It was all in her hands…the scoop of the flour, the swipe of the butter, and the swirl of the buttermilk.
What I love about Cat Head Biscuits is how easy they are to make. To make Cat Heads, you need three logistical things…a large bowl, a cast iron skillet, and your hands. You can make these biscuits without a cast iron skillet, (ad) but they just wouldn’t be the same. You could roll them and cut them, but why do that? Granny Mac never did.
Herbed Bacon Gravy
Once you've fried the bacon, you just gotta whip up some Herbed Bacon Gravy. I use fresh herbs, and other times, I add whatever I have in my spice cabinet. Dried oregano is one of my favorites, but I've tried everything from rosemary to basil. You can leave it plain, or go for it and create your own special masterpiece.
Pile a big scoop of Herbed Bacon Gravy on a southern biscuit and all your cares will fade away. It’s a southern thang. 🙂
Pimento Cheese Grits
Ah, Pimento Cheese Grits. Down south, you can’t get much better than pimento cheese, grits, garlic and butter. Put them all together in a big ole pot and, y’all, it’s magic. It’s like mac & cheese on steroids. Just sayin’.
Grits taste good any time of the day. They’re perfect for breakfast or brunch, and a great side with BBQ for lunch or dinner. When you add pimento cheese to them, well…it’s just criminal.