Recipe Category: Breakfast — Page 3

Grit Biscuits

Combine all dry ingredients and using a fork, blend shortening into the dry mixture. Whip together the egg, buttermilk and…

Virginia Ham & Pimento-Cheese Biscuits

I dare you to eat just twelve! It is rare that anyone ever has leftover pimento cheese, but if you do, these biscuits are a great way to finish it off.

Bombolini (Italian Donuts)

In the bowl of a stand mixer fitted with the dough hook, mix the yeast, water, 1/2 cup sugar, egg,…

Montana Grabbies

Brown sausage and drain. Mix cheeses with meat until melted. Spread on English Muffins. Freeze on a cookie sheet until…

Bacon & Swiss Breakfast Casserole

Preheat oven to 325 degrees. In a large skillet, cook bacon until it begins to brown, drain excess fat. Add…

This recipe should be made and stored in your refrigerator. Never ever be without it. At my house— in case of fire— I’m grabbing the wife, the kids, a few family photos, the dog, and the container of fig butter in the fridge. To me, nothing tastes better when spread on homemade biscuits, toast or croissants. It goes fast!

Muz’s Pancakes – The World’s Best

I believe that pancakes are love. It's true. Think about all the times you have eaten pancakes in your life (outside of a restaurant or diner), and I'll bet the pancakes were made by someone who loved you. Everyone who has been someone who loved me, and someone whom I loved. My grandmother, we called her Muz, make the world's greatest pancakes. She was born and raised in Nashville, and I'm sure this recipe came from that area. These pancakes have been uniquely "Mississippi" for over half a century now. They are love on a plate.

South Mississippi Breakfast Casserole

As a kid I spent a lot of time on the Mississippi Gulf Coast in my family’s fish camp near the source waters of the Pascagoula River. We fished, crabbed, and waterskied every day during the summer. My love for breakfast was fostered in and around those waters. This breakfast casserole is a nod to John’s Bayou and Pine Island.