Taste of the South Breakfast Favorites 2021

HERE AT TASTE OF THE SOUTH, WE’RE BREAKFAST PEOPLE. Editorial Assistant Daniel Dubuisson loves Belgian waffles, Associate Editor Georgia Clarke hankers for plates of country ham eggs Benedict, and Managing Editor Whitney Durrwachter and I are biscuit fiends. No matter how you do breakfast, you are sure to find something to fall in love with inside this special issue. It’s hard to talk about Southern breakfasts without starting with biscuits. Each family has their own prized recipe, but it’s always good to shake things up a bit, right? Throughout this spring and summer, give our Bacon-Cheddar Biscuits (page 10) and White Cheddar Herbed Biscuits (page 15) a try. They’re incredible on their own and add even more flavor to dishes like Chicken Biscuits (page 30). Throughout this collection, you’ll find little touches…

FOOLPROOF 'POACHING' If poaching eggs is intimidating, you can bake them in a muffin pan. STEP 1: Preheat oven to 400°. Generously spray a 6-cup muffin pan with cooking spray. Crack one egg into each muffin cup. STEP 2: Bake until eggs reach desired degree of doneness, 6 to 9 minutes. Remove from oven, and let cool slightly. Run a knife around the edge of each egg to loosen it. Remove eggs from pan, and serve immediately. PERFECT FRIED EGGS STEP 1: In a small bowl, crack egg. STEP 2: In a medium nonstick skillet, melt 2 tablespoons butter over medium-high heat. Once butter has melted, reduce heat to medium. Add egg to pan, and season with salt and pepper. STEP 3: Cook as directed below until egg reaches desired degree of doneness. EGGS OVER EASY Cook until edge…

Bacon-Cheddar Biscuits MAKES 10 TO 12 Every Southern breakfast table needs an irresistible biscuit, and this ultra-savory quick bread will be welcome any time. 2½ cups self-rising flour1 tablespoon sugar1¼ teaspoons ground black pepper, divided½ cup cold bacon drippings2 tablespoons cold unsalted butter, cubed1 cup shredded sharp Cheddar cheese¾ cup cold whole buttermilk½ cup crumbled cooked bacon1 large egg1 tablespoon water 1. Preheat oven to 425°. Line a baking sheet with parchment paper. 2. In a large bowl, stir together flour, sugar, and 1 teaspoon pepper. Using a pastry blender, cut in bacon drippings and cold butter until mixture is crumbly. Stir in cheese, buttermilk, and cooked bacon just until combined. 3. Turn out dough onto a heavily floured surface. Fold dough in half until it comes together, 3 to 4 times. Pat or roll dough…

Lemon-Buttermilk Scones These bright and tangy scones go wonderfully with a strong cup of coffee for a decadent morning treat. MAKES 8 SCONES 2 cups all-purpose flour¼ cup granulated sugar2 teaspoons baking powder1½ teaspoons kosher salt1½ teaspoons lemon zest½ teaspoon baking soda6 tablespoons cold unsalted butter, cubed1 cup whole buttermilk1 large egg GLAZE 1 cup confectioners’ sugar2 tablespoons whole buttermilk½ teaspoon lemon zest1 teaspoon fresh lemon juice 1. Preheat oven to 425°. Spray a cast-iron wedge pan with baking spray with flour. 2. For scones: In a large bowl, stir together flour, granulated sugar, baking powder, salt, lemon zest, and baking soda. Using a pastry blender, cut in cold butter until mixture is crumbly. 3. In a small bowl, whisk together buttermilk and egg until smooth. Add buttermilk mixture to flour mixture, stirring just until combined. (Dough will be…

Sausage and Sweet Potato Frittata MAKES 4 TO 6 SERVINGS Tender sweet potato and hearty sausage make every bite of this skillet frittata delightful. 1 (16-ounce) package bulk pork sausage1 large sweet potato, peeled and thinly sliced (about 3 cups)1 medium tomato, halved and sliced1 clove garlic, minced¼ cup chopped fresh parsley1 tablespoon chopped fresh dill12 large eggs, beaten1½ teaspoons kosher salt⅛ teaspoon crushed red pepper½ cup grated Parmesan cheeseGarnish: fresh dill 1. Preheat oven to 350°. 2. In a 12-inch nonstick ovenproof skillet, cook sausage over medium-high heat, stirring occasionally, until browned and crumbly, about 8 minutes. Add sweet potato; cook, stirring gently, until tender, about 8 minutes. Stir in tomato and garlic; cook 1 minute more. 3. Add parsley, dill, eggs, salt, pepper, and cheese. Cook until bottom is set, about 2 minutes. 4. Bake…

Tomato-Shrimp Gravy and Cornmeal Cathead Biscuits Canned tomatoes make this gravy simple and accessible—even when tomatoes are out of season. It pairs deliciously with our impressive yet effortless cornmeal drop biscuits. MAKES ABOUT 5 SERVINGS CORNMEAL CATHEAD BISCUITS 3½ cups self-rising flour*1½ cups fine yellow cornmeal*1 teaspoon kosher salt½ cup cold unsalted butter, cubed2 cups cold whole milk1 large egg1 teaspoon water TOMATO-SHRIMP GRAVY 3 tablespoons bacon drippings3 tablespoons all-purpose flour1½ cups vegetable broth½ pound medium fresh shrimp, peeled and deveined1 (14.5-ounce) can diced tomatoes, undrained1 teaspoon kosher salt1 teaspoon ground black pepper1 tablespoon chopped fresh parsley Garnish: chopped fresh parsley, chopped cooked bacon 1. For biscuits: Preheat oven to 375°. Spray a 12-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together flour, cornmeal, and salt. Using a pastry blender, cut in cold butter until…