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One of my all-time favorite meals for breakfast is biscuits, country ham and red eye gravy. If you are not familiar with red eye gravy, you are missing something. This makes a breakfast treat on the weekends.2 to 3 large slices country ham 3/4 cup water 3/4 cup cold coffee Fry the ham in a skillet on top of the stove. Remove ham from pan, add water and coffee and bring to a boil for about 2 minutes. Serve over ham slices or biscuits. (Note: If the ham does not have much fat on it and is not making any drippings in the pan, add the water before removing the ham and let simmer for about 3 minutes, remove ham and add coffee to water so that the gravy will have a ham flavor). Buttermilk Biscuits
Cut the shortening into the flour. Add the rest of the ingredients and enough buttermilk until flour sticks together in bowl. Turn out onto a lightly floured surface adding more flour if dough is too moist and roll out to about 1/4 to 1/2 inch thick. Cut out biscuits with cutter and place on a baking sheet that has been sprayed. Cook about 8 to 10 minutes until golden brown at 450 degrees. Makes about 15 to 20 biscuits depending on the size of your cutter