Country Ham Biscuit with Red-Eye Gravy

Flaky buttermilk biscuits bake while country ham sears in cast iron; strong coffee and pan drippings become a thin, glossy red-eye gravy for a hot Southern brunch plate.

45 min

4 servings

A flaky split biscuit holds browned country ham under a thin glossy coffee gravy.

Ingredients

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

1 tsp granulated sugar

6 tbsp cold unsalted butter, cut into small cubes

7/8 cup cold buttermilk, divided

8 oz country ham slices

2 cups cold water for optional ham soak

1/2 cup strong brewed black coffee

1/2 cup water for gravy

1/4 tsp freshly ground black pepper

1 tbsp unsalted butter, optional for finishing gravy

Equipment

Cast-iron skillet · Rimmed sheet pan · Parchment paper · Biscuit cutter · Mixing bowl · Whisk · Pastry cutter · Wire rack

Keep gravy pourable

Coffee and ham drippings should coat lightly and run freely; the red-eye gravy stays thin rather than thickening into a sauce.

Serve biscuits hot

Split the biscuits just before serving so their warm centers absorb some gravy while the tops remain flaky.

Prepare the biscuit dough

01. Heat the oven to 450 F and line a sheet pan; the fully heated oven helps the biscuits rise before the butter melts out.

02. Whisk the flour, baking powder, baking soda, salt, and sugar, then cut in cold butter until pea-sized with a few flat flakes left.

Shape and bake

03. Stir in 3/4 cup buttermilk, fold twice, pat 3/4 inch thick, cut 8 rounds, gather scraps once, and brush tops with the remaining 2 tbsp buttermilk.

04. Bake 14 to 16 minutes until tops are deep golden and sides look set, then move the biscuits to a rack.

Sear the ham

05. For especially salty ham, soak slices in 2 cups cold water for 5 minutes, drain, and pat very dry; otherwise skip the soak.

06. Sear ham 1 to 2 minutes per side over medium-high heat, then transfer it while leaving the savory drippings in the skillet.

Make gravy and serve

07. Lower the heat, deglaze with coffee and water, and simmer with pepper; swirl in optional butter for a glossy, pourable finish without flour or milk.

08. Split the warm biscuits, add ham, and spoon hot gravy over the filling and cut faces; serve promptly for flaky edges.