SOUTHERN BISCUITS, COUNTRY HAM AND RED EYE GRAVY

Red Eye gravy is a must in our house. It’s so easy to make and once you’ve had it, you’ll make it over and over again.

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.

Red eye gravy, country ham and biscuits is the best breakfast ever!

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

2 cups all-purpose flour

2 heaping teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon sugar

1 teaspoon salt

1/4 cup shortening

3/4 cup buttermilk

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.

Country Ham and Red Eye Gravy

Judy Yeager
This delicious ham and gravy is a classic that never goes out of style. The gravy is super easy to make and one your family will love.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American, southern
Servings 4 servings

Ingredients
  

  • 2 to 3 large slices country ham
  • 3/4 cup water
  • 3/4 cup cold coffee

Instructions
 

  • 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).
Keyword Red Eye Gravy, Southern Biscuts, Country Ham and Red Eye Gravy
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