Breakfast Sausage Patties, Southern Grits, Buttermilk Biscuits and Filter Coffee

Ingredients

• 1 cup Stone-Ground Grits (Yellow or white stone-ground grits are preferred for texture. Do not use instant grits.)
• 2 cups Water
• 2 cups Whole Milk (For a richer, creamier texture.)
• 4 tbsp Unsalted Butter (Cubed for easier melting.)
• 1 cup Sharp Cheddar Cheese (Freshly shredded from a block melts best.)
• 1 tsp Kosher Salt (Adjust to taste.)
• 0.5 tsp Black Pepper (Freshly ground is recommended.)
• 1 tbsp Chives (Freshly chopped, for garnish.)

Instructions

1. 1

   In a medium, heavy-bottomed saucepan, combine the water, whole milk, and kosher salt. Bring the mixture to a gentle boil over medium-high heat, watching carefully to prevent the milk from boiling over. This should take about 5-7 minutes.

2. 2

   Once boiling, reduce the heat to medium-low. While whisking constantly with one hand, slowly and steadily pour the grits into the liquid with the other. Continuous whisking during this step is crucial to prevent any lumps from forming.

3. 3

   After all the grits are incorporated, reduce the heat to the lowest possible setting. Cover the saucepan and let the grits simmer for 20-25 minutes. Stir thoroughly every 5 minutes, scraping the bottom of the pan to prevent sticking and scorching. The grits are done when they are thick, creamy, and the individual grains are tender.

4. 4

   Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it has completely melted. Then, gradually stir in the shredded sharp cheddar cheese and black pepper until the cheese is fully incorporated and the grits are smooth.

5. 5

   Taste the grits and adjust the seasoning with more salt or pepper if desired. Serve immediately, garnished with freshly chopped chives.

Ingredients

• 2.5 cup all-purpose flour (plus more for dusting)
• 1 tbsp baking powder
• 0.5 tsp baking soda
• 1 tbsp granulated sugar
• 1 tsp salt
• 0.5 cup unsalted butter (1 stick (113g), very cold and cut into small cubes)
• 1 cup buttermilk (very cold)

Instructions

1. 1

   Prepare for baking: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Ensure your butter and buttermilk are very cold by keeping them in the refrigerator until the moment you need them.

2. 2

   Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until well combined. This ensures the leavening agents are evenly distributed.

3. 3

   Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, quickly cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Do not overwork.

4. 4

   Add buttermilk: Create a well in the center of the flour mixture and pour in the cold buttermilk all at once. Use a fork to stir just until a shaggy, sticky dough forms. Avoid overmixing, as this will develop gluten and make the biscuits tough.

5. 5

   Create flaky layers: Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it into a 1-inch thick rectangle. Fold the dough into thirds, like folding a business letter. Rotate the dough 90 degrees and repeat the patting and folding process one more time. This lamination step is key to creating flaky layers.

6. 6

   Cut the biscuits: Gently pat the dough out to a 3/4-inch thickness. Using a 2.5-inch round biscuit cutter dipped in flour, press straight down to cut out the biscuits. Do not twist the cutter, as this can seal the edges and prevent a tall rise. Gently gather the scraps, re-pat, and cut more biscuits.

7. 7

   Arrange and brush: Place the biscuits on the prepared baking sheet. For soft-sided biscuits, arrange them so they are just touching. For crispier sides, place them about 1 inch apart. Brush the tops with half of the melted butter.

8. 8

   Bake to perfection: Bake for 12-15 minutes, or until the biscuits have risen tall and are golden brown on top. Immediately after removing from the oven, brush with the remaining melted butter. Serve warm for the best texture and flavor.

Ingredients

• 8 tbsp Filter Coffee Powder (A blend with 15-20% chicory is recommended for authentic taste)
• 250 ml Water (For brewing the decoction)
• 750 ml Full-Fat Milk (Provides a rich and creamy texture)
• 6 tsp Sugar (Adjust to personal preference)

Instructions

1. 1

   Prepare the Coffee Filter

   • Assemble the two chambers of the South Indian coffee filter, placing the perforated upper chamber on top of the lower collection chamber.
   • Add 8 tablespoons of filter coffee powder into the upper chamber, distributing it evenly.
   • Gently press the powder down using the provided tamper disc. The pressure should be firm but not overly compact.
   • Place the tamper disc on top of the coffee grounds.
2. 2

   Brew the Decoction

   • Bring 250 ml of water to a full, rolling boil in a kettle or pot.
   • Carefully and slowly pour the boiling water over the tamper disc, filling the upper chamber.
   • Cover the filter with its lid and set it aside. Allow the coffee decoction to slowly drip into the lower chamber, which typically takes 10-15 minutes.
3. 3

   Heat and Prepare the Milk

   • While the decoction is brewing, pour 750 ml of milk into a saucepan.
   • Heat the milk over medium heat until it is steaming hot and just beginning to rise, but do not let it boil over. This should take about 5-7 minutes.
4. 4

   Combine, Froth, and Serve

   • Once the decoction has fully collected, pour about 60 ml (1/4 cup) into each of the 4 serving tumblers.
   • Add 1.5 teaspoons of sugar to each tumbler, or adjust to your desired sweetness.
   • Pour the hot milk into each tumbler over the decoction and sugar.
   • To create the signature froth, pour the coffee back and forth between the tumbler and a 'davara' (a wide steel bowl) from a height of about one foot. This process is called 'pulling'. Repeat 3-4 times until a thick, creamy froth forms on top.
   • Serve immediately while hot and frothy.