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Betty Hart's Cheesy Grits Biscuits & Gravy

Cheese, biscuits and gravy. Need we go on? Try out this southern recipe made by the first animated chef of Tasty, Betty Hart, and watch the series premiere of Bless the Harts this Sunday at 8:30/7:30c on FOX.



½ cup buttermilk

1 egg

1 ½ cups flour

½ cup grits

1 tablespoon baking powder

1 ½ teaspoons salt

12 tablespoons cold butter, cut into small cubes

1 cup shredded cheddar cheese

¼ cup melted butter


1 pound country pork sausage, broken into small pieces

1 teaspoon finely chopped sage

1 ½ teaspoon salt

1 ½ teaspoons black pepper

⅓ cup flour

3 cups milk

A few dashes hot sauce

Chopped chives, for garnish


1. Preheat oven to 425ºF.

2. Biscuits: Whisk together buttermilk and egg, and set aside.

3. Place flour, grits, baking powder, and salt in a food processor. Process for 10 seconds

until mixed. Add in cold butter and pulse a few times until butter in broken down into

small pebble-sized pieces.

4. Pour mixture into a large bowl. Fold in shredded cheddar cheese. Fold in buttermilk.

5. Transfer mixture to a flour-covered surface. Knead until the dough sticks together.

6. Shape mixture into a 1 inch-thick disc. Use a biscuit cutter to cut out the biscuits.

Re-shape the scraps into a smaller disc and continue to cut out biscuits until there is no

more dough.

7. Brush an 8-inch cast iron skillet with melted butter. Place biscuits in the skillet in a single

layer with the biscuits touching each other. Brush the tops with melted butter.

8. Bake for 20 minutes, or until puffed and golden brown. Remove from oven.

9. Gravy: Heat a pan over medium heat. Add sausage in a single layer. Add sage, salt, and

pepper. Allow sausage to brown on the bottom. Stir sausage and cook until all the pink

has been cooked out.