Instructions:
step 1 Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
step 2 Stir in buttermilk just until the dough comes together. Turn out onto a floured surface, pat into a 1-inch thick round, and cut biscuits with a round cutter. Place on a baking sheet and bake for 12-15 minutes or until golden brown. Brush tops with melted butter.
step 3 In a skillet over medium heat, cook bacon until crispy. Drain on paper towels.
step 4 In the same skillet or a clean pan, cook sausage links over medium heat, turning occasionally until browned and cooked through, about 8-10 minutes.
step 5 In a saucepan, bring 4 cups water and salt to a boil. Stir in grits, reduce heat to low, and cook for 5-7 minutes, stirring frequently until thickened. Stir in butter and cheese if using.
step 6 Whisk eggs with milk, salt, and pepper. Melt butter in a non-stick skillet over medium heat. Add eggs and cook gently, stirring often, until fluffy and just set.
step 7 Serve scrambled eggs over grits with bacon, sausage, and biscuits on the side for a full Southern breakfast experience.
Storage and Reheating Tips:
Store leftovers in separate containers in the fridge for up to 3 days. Reheat grits and eggs gently on the stovetop or in the microwave. Re-crisp bacon and sausage in a skillet or oven. Biscuits can be warmed in the oven or microwave wrapped in a damp paper towel.
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