Alabama In the Morning

Good Morning Everyone. Welcome to National Alabama Day. So much of the South seems to get a bad rap these days, especially in the current Cancel Culture mindset. It seems we don’t have to look very far to find something offensive or oppressive or ugly just below the surface.

Maybe that’s true. I’m not here to argue with anyone. But just maybe we need to look a little closer. There is beauty and goodness even in the most difficult of times. When I look at the Holocaust, I see beyond the images of gas chambers and embrace the people who risked everything to give refuge to strangers in a world seemly void of kindness. When I look at our country’s past, I think Underground Railroad and those people who knew they needed to act. People are not evil. Evil does not exist. What we see as evil is merely the absence of goodness. Just as darkness is the absence of light.

Oh wow, that is not where I was intending to go. But you get the idea. Besides, we are here to celebrate the Great State of Alabama. There are two unmistakable truths about the South. The first is no one fries up Chicken better than Southerners. The second is that a Southerner can whip up breakfast like nobody’s business. And they do it all with one kind of pan and that’s a fry pan. A good cast iron skillet can render everything from Biscuits to Upside Down Cakes. I should know, I’ve got 10 Cast Iron Skillets in my kitchen. It’s a growing and well-used collection of favorite pans.

Welcome to a down home, Sweet Alabama Breakfast. And as luck would have it, today is also Biscuits and Gravy Day. So let’s eat!

Alabama Breakfast Buffet
Skillet Drop Biscuits with Alabama Gravy

Buffet Style Chive Scrambled Eggs
Country Apple Sausage Patties

Breakfast Skillet Potatoes


Skillet Drop Biscuits with Alabama Gravy
Skillet Drop Biscuits

1/4 cup cold Lard
1 cup cold Buttermilk
6 tablespoons Butter
1-3/4 cups Flour
1 tablespoon Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 teaspoon Kosher Salt

Let lard get very cold, cut into small cubes and keep chilled until ready to use. Chill buttermilk and keep cold until ready to use.

Position an oven rack in the middle of the oven; heat to 500 degrees.

Melt the butter in a large cast-iron skillet over medium-low heat. Keep it hot on the stove until ready to bake the biscuits.

Sift the flour into a large mixing bowl. Add the sugar, baking powder, baking soda and salt, and mix well. Add the shortening and toss to coat. Working quickly, use a fork or fingertips to cut the shortening into the flour until the mixture resembles large peas.

Make a well in the center of the mixture and add the cold buttermilk, stirring with light, quick strokes just until the dough is combined. Do not overwork. The dough will be very wet.

Use a large spoon to drop the dough into the hot skillet, forming 6 mounds spaced evenly apart. Immediately turn each biscuit over to coat with butter and transfer the skillet to the middle oven rack. Reduce the temperature to 475 degrees. Bake for 12 to 14 minutes, until golden brown on top and puffed.

Keep warm, serve and enjoy.

Sausage Gravy
1 lb bulk ground Pork Sausage
1/4 cup Flour
2-1/4 cups Milk
Kosher Salt
Fresh Black Pepper

Heat a skillet over medium-high heat. Crumble sausage, brown, breaking sausage apart as it cooks. Allow sausage to develop a little sear as this adds flavor to the gravy.

Sprinkle flour over sausage, stir constantly and continue to cook another 3 minutes to let the flour soak in the flavor of the pork while absorbing the grease.

Gradually add milk, stirring well after each addition. Reduce heat to simmer and allow gravy to thicken. After adding 2 cups of milk, remove from heat. If thinner gravy is desired, add remaining 1/4 cup of milk. If not, simply season with salt and pepper. Serve immediately over the biscuits or toast.

Buffet Style Chive Scrambled Eggs
8 tablespoons Butter, divided
1/4 cup Flour
1-1/2 cup Milk
3 teaspoons Chicken Bouillon Granules
12 large eggs, lightly beaten
Chives, garnish

In a small saucepan, melt 2 tablespoons butter. Stir in flour until smooth. Gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.

In a large skillet, melt remaining butter. Add eggs; cook over medium heat until eggs begin to set, stirring occasionally. Stir in white sauce. Cook until the eggs are completely set. Fluff with a fork. Garnish with snipped chives.

Country Apple Sausage Patties
1 small Granny Smith Apple
1 1/2 lbs Ground Pork
1 tablespoon Pure Mable Syrup (see note)
1 teaspoon dried Sage
1 teaspoon White Pepper
1 teaspoon Garlic Powder
3/4 teaspoon Kosher Salt
1/4 teaspoon Red Pepper Flakes
2 tablespoons Vegetable Oil

Note: This recipe has the best flavor when 100% Pure Mable Syrup is used and not Pancake Syrup. However; in a pinch any syrup will do.

Peel, core and grate the apple into a bowl. Add ground pork, maple syrup, sage, pepper, garlic powder, salt and crushed red pepper flakes. Gently combine until fully incorporated without over working the meat.

Divide the sausage mixture into 12 equal portions, then roll each into a ball. Flatten into patties about 1/2-inch thick.

Heat a cast iron skillet over medium heat for about 5 minutes. Add 1 tablespoon of oil and let heat until shimmering. Cook 6 of the sausage patties about 5 minutes per side, until nicely browned and cooked through. Remove sausage from skillet, place on a paper-towel lined plate and hold in a warm oven.

Breakfast Skillet Potatoes
1 medium Yellow Onion
1 Red Bell Pepper
2 Garlic Cloves
2 lbs small Red Potatoes
4 tablespoons Vegetable Oil, divided
Kosher Salt to taste
Fresh Black Pepper to taste

Peel and dice the onion, set aside. Core the bell pepper, discard seed and dice pepper. Set aside. Peel garlic, set aside.

Scrub potatoes and cut in half or quarters depending upon size. Place potatoes into a pot and cover with water. Bring to a boil, reduce heat and cook for about 6 minutes, just until tener yet firm. Drain well.

Meanwhile heat 2 tablespoons of oil in a cast-iron skillet over medium heat until the oil starts to shimmer. Add the onions and pepper to the skillet. Cook, stirring often, until tender and just beginning to brown, about 6 minutes. Using a small grater or planer, grate garlic into the skillet and cook for about 30-seconds, until aromatic. Remove from heat to a small bowl and set aside.

Heat remaining 2 tablespoons of oil in the now empty skillet over medium heat until just beginning to shimmer. Add the parboiled potatoes, and pepper mixture. Toss to blend. With a spatula, gently press down on the potato mixture.

Cook potatoes undisturbed for about 6 or 7 minutes, just until browned on the bottom.

Flip the potatoes over in sections and gently flatten again with the spatula. Continue to cook, flipping as needed every 2 or 3 minutes, until well browned, about 15 minutes.

Taste, season with salt and pepper as desired.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

3 thoughts on “Alabama In the Morning”

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