Grits & Biscuit Recipes

Early Girl Stone Ground Grits 

(in the Land of the Sky box)

Julie Stehling’s recipe for Early Girl Grits

2 to 1 Water to Grits

Bring water to a rolling boil.
Add grits and bring back up to a boil.
Boil for 2 minutes at medium-high heat, stirring often.
Continue to stir, reduce heat to low, and
Simmer for 35-45 minutes or to desired creaminess.

Add salt, pepper, butter, or cheese to taste.

 

Farm & Sparrow Heirloom Grits

(in the Blue Ridge Breakfast box)

This heirloom corn is milled at nearly freezing temperature to prevent the loss of flavor from heat generated during the milling process. Refrigerate until used.

These aren’t Quick Grits or Instant Grits, but old-fashioned stone ground grits that contain the germ. They take longer to cook but their creaminess and delicious rich corn flavor make them well worth the extra time. Put 1 cup grits and 4 cups water and 1 teaspoon salt in a heavy-bottomed deep saucepan, stir once with a wooden spoon (skim off any chaff that rises to the top if desired), and bring to a boil over high heat. Turn heat to medium-low and simmer slowly and stir often for 40 minutes. The longer you cook them, the creamier and more flavorful the grits will become. (You may soak the grits in the cooking water the night before to shorten the cooking time.) Add more water or milk if needed and cook until they get to the desired consistency. Add butter, or grated cheese, or olive oil, and salt and pepper to taste. Yum! Extra great tasting with Smoking J’s Caroline Cayenne hot sauce!

 

West End Bakery Biscuit & Scone Mix Recipes

(in the Blue Ridge Breakfast box)

Ingredients: Organic unbleached flour, baking powder, baking soda, organic oats, salt.

Directions for Drop Biscuits

(Makes about 15 drop biscuits)

You will need:

• 1 stick of butter
• 1¼ cup milk or buttermilk (or milk alternative)

Pre-heat oven to 350°

Pour contents of Biscuit Mix into a mixing bowl.
Cut the butter into chunks and add to the bowl.
Work the butter into the flour mixture with your fingers until the mix looks like coarse sand with pea-sized chunks of butter still in it.
Add the milk and mix until well combined.
Drop lemon-sized chunks of dough onto a baking pan, using a scoop or a spoon. (Optional: use clean damp fingers to shape biscuits into uniform rounds.)
Bake for 15 minutes at 350°.

Directions for Cut-Out Biscuits

(Makes about a dozen 2-inch biscuits)

You will need:

• 1 stick of butter
• 1 cup milk or buttermilk
• Small amount of flour, for rolling out biscuits

Pre-heat oven to 350°

Pour contents of Biscuit Mix into mixing bowl.
Cut butter into chunks and add to the bowl.
Work the butter into the flour mixture with your fingers until the mix looks like coarse sand with pea-sized chunks of butter still in it.
Add milk and mix until well combined; dust counter with flour and turn contents of bowl onto the work surface.
Roll out to ¾-inch thickness and cut out using a biscuit cutter.
Place biscuits on a baking sheet.
Bake for 15 minutes at 350°

Directions for Fruit & Nut Scones

You will need:

• 1 stick of butter
• 1 cup milk or buttermilk
• ½ cup of sugar
• ½ cup dried fruit, cut into small pieces

Pre-heat oven to 350°.

Pour contents of Biscuit Mix into a mixing bowl.
Cut butter into chunks and add to the bowl.
Work the butter into the flour mixture with your fingers until the mix looks like coarse sand with pea-sized chunks of butter still in it.
Add in sugar, dried fruit and nuts and mix well.
Add milk and mix until well combined.
Dust counter with flour and turn contents of bowl onto the work surface.
Shape the dough into a circle about 1 inch thick.
Cut across the circle four times, so you get 8 even, pie-shaped pieces.
Place the scones on a baking sheet.

Bake for 15 minutes at 350° until golden brown.