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Restaurants›Alpha Charlie Grill›Biscuit Or Toast & Hashbrowns Or Grits Recipe

Biscuit Or Toast & Hashbrowns Or Grits Recipe

Inspired by Alpha Charlie Grill

Time1h

Serves2

Make Biscuit Or Toast & Hashbrowns Or Grits Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Frequently paired with

The best thing to pair and share with BISCUIT OR TOAST & HASHBROWNS OR GRITS

Selected to pour

Chardonnay

CK Mondavi Chardonnay California is a refreshing wine on its own, this Chardonnay is also the perfect accompaniment to roasted chicken, seafood, hearty cheeses and pastas with cream sauce.

refreshing · crisp · medium-bodied

Open pairing →

Ingredients

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Biscuit

2 cups 00 bread flour

2 tsp Baking powder

1/2 tsp Baking soda

1/2 tsp Celtic sea salt

6 tbsp Cold unsalted butter

1 1/4 cups Buttermilk

Toast

4 slices Bread slices

2 tbsp Butter

Hash Browns

1 lb Russet potatoes

1 each Small onion

2 tbsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Grits

1 cups Quick-cooking grits

4 cups Water

1 cups Milk

2 tbsp Butter

1/2 tsp Celtic sea salt

Red-Eye Gravy

1 cups Strong brewed coffee

1/4 cups Bacon or sausage drippings

1/4 cups Water

1 tsp Brown sugar

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Biscuit Preparation

Dry mix

In a large bowl, whisk together flour, baking powder, baking soda, and salt.

Cut in butter

Add cold butter to the flour and cut it in with a pastry cutter or fingertips until the mixture resembles coarse crumbs.

Add buttermilk

Pour in buttermilk and mix just until a shaggy dough forms; avoid overmixing.

Shape and rest

Turn dough onto a floured surface, pat to about 1-inch thickness, fold gently, and let rest 5 minutes.

Cut and bake

Cut biscuits with a 2-inch cutter; place on a sheet and bake at 425°F (220°C) for 12–15 minutes until golden.

Toast Preparation

Toast bread

Toast bread slices in a toaster or oven until deeply golden.

Butter toast

Spread butter on hot toast to melt evenly and flavor the surface.

Hash Browns Preparation

Prepare potatoes

Peel and grate russet potatoes; rinse under cold water and squeeze dry with a clean towel to remove excess moisture.

Cook

Heat oil in a skillet over medium-high heat. Add potatoes and minced onion, season with salt and pepper. Press down to form a flat layer; cook 5–7 minutes per side until crisp and golden; flip carefully and cook until edges are brown and center is tender.

Grits Preparation

Boil liquid

In a saucepan, bring water and milk to a rolling boil.

Add grits

Slowly whisk in grits to the boiling liquid to prevent lumps; reduce heat to low.

Simmer and finish

Cook 5–7 minutes, stirring frequently; remove from heat and whisk in butter and salt.

Red-Eye Gravy Preparation

Render fat

In a skillet, cook bacon or sausage until crisp and render the fat; remove the meat and set aside.

Deglaze and blend

Pour coffee into the skillet with the drippings; simmer to deglaze and reduce slightly, loosening browned bits from the pan.

Finish gravy

Stir in water, brown sugar, salt, and black pepper; simmer 3–5 minutes until slightly thickened.

Assembly and Serving

Plate components

Place a biscuit or toast on each plate; add a portion of hash browns or grits beside it.

Add gravy

Ladle hot red-eye gravy over the biscuit or toast and, if desired, over the hash browns or grits.

Serve

Serve immediately with coffee or juice.