Breakfast & Brunch

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted, plus more for the griddle
• 1 teaspoon vanilla extract
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla until combined.
3. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. A few small lumps are fine — do not overmix.
4. Let the batter rest for 5 minutes while you heat a griddle or nonstick skillet over medium heat. Lightly butter the surface.
5. Pour 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form across the surface and the edges look set, 2 to 3 minutes.
6. Flip and cook 1 to 2 minutes more, until golden brown and cooked through. Repeat with remaining batter, buttering the griddle as needed.
7. Serve warm, stacked, with butter and maple syrup.

Ingredients

• Biscuits:
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• Gravy:
• 1 pound breakfast sausage, casings removed
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/2 teaspoon black pepper, or more to taste
• Salt, to taste

Instructions

1. Preheat the oven to 425°F (220°C). In a bowl, whisk the flour, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs.
2. Stir in the buttermilk just until a shaggy dough forms. Turn onto a floured surface, pat into a 1-inch-thick round, and cut out biscuits. Place on a baking sheet and bake 12 to 15 minutes, until golden.
3. While the biscuits bake, brown the sausage in a large skillet over medium heat, breaking it into crumbles, about 7 minutes.
4. Sprinkle the flour over the sausage and stir to coat. Cook 1 minute to remove the raw flour taste.
5. Slowly whisk in the milk. Bring to a simmer, stirring often, and cook until thickened, 4 to 5 minutes.
6. Season generously with black pepper and salt to taste. Split the warm biscuits and ladle the gravy over top.

Ingredients

• 3 very ripe bananas, mashed
• 1/3 cup melted butter
• 3/4 cup sugar
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups all-purpose flour
• Swirl: 3 tablespoons sugar + 1 1/2 teaspoons cinnamon, mixed

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, mix the mashed bananas and melted butter. Stir in the sugar, egg, and vanilla.
3. Sprinkle the baking soda and salt over the mixture and stir in. Fold in the flour just until no dry streaks remain.
4. Pour half the batter into the pan. Sprinkle with half the cinnamon-sugar mixture, then top with the remaining batter and the rest of the cinnamon-sugar. Swirl gently with a knife.
5. Bake 60 to 65 minutes, until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Ingredients

• 4 cups water or chicken broth
• 1 cup stone-ground grits
• 1/2 teaspoon salt, plus more to taste
• 3 tablespoons unsalted butter
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/4 cup whole milk or heavy cream
• Black pepper, to taste

Instructions

1. Bring the water or broth to a boil in a medium saucepan. Add the salt.
2. Whisking constantly, slowly pour in the grits to prevent lumps.
3. Reduce heat to low, cover, and simmer, stirring often, for 20 to 25 minutes, until thick and creamy.
4. Stir in the butter until melted, then fold in the cheddar cheese and milk until smooth.
5. Season with salt and black pepper to taste. Serve immediately, while hot and creamy.