Ham Biscuits with Redeye Cream Gravy

December 2008
Ham Biscuits with Redeye Cream Gravy

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Makes: 6 servings

Prep: 15 mins

Cook: 35 mins

  • 3 cups plus 3 tablespoons flour
  • 1 1/2 tablespoons baking powder
  • Salt and pepper
  • 7 tablespoons butter, chilled and cut into small pieces
  • 3 tablespoons vegetable shortening, chilled and cut into small pieces
  • 1 1/4 cups buttermilk, chilled, plus more for brushing
  • 1 pound cooked ham steak
  • 3 cups hot brewed coffee
  • 1 tablespoon honey
  • 6 large eggs
  1. Preheat the oven to 475 degrees . Using a food processor, pulse together 3 cups flour, the baking powder, 1 1/2 teaspoons salt and a pinch of pepper. Pulse in 3 tablespoons butter and the shortening until coarse crumbs form. Pulse in the buttermilk until the dough forms a shaggy ball.
  2. Turn out the dough onto a floured surface, knead briefly, then pat into an 8-by-9-inch rectangle. Halve the dough lengthwise, then cut crosswise into thirds. Transfer to a baking sheet and brush with buttermilk. Bake until golden, about 15 minutes.
  3. In a cast-iron skillet, melt 1 1/2 tablespoons butter over medium heat. Add the ham and cook, turning once, until golden, 8 to 10 minutes; cut into 6 pieces.
  4. Using the same skillet, add 1 1/2 tablespoons butter and the remaining 3 tablespoons flour and cook, stirring, over medium-low heat, scraping up any browned bits, until thickened, about 2 minutes. Increase the heat to medium-high, whisk in the coffee and cook, whisking, until reduced to 1 1/2 cups, 10 to 12 minutes. Stir in the honey and keep warm.
  5. In a large nonstick skillet, melt the remaining 1 tablespoon butter and fry the eggs to desired doneness.
  6. Split the biscuits and dunk the bottoms, cut side down, in the gravy; invert onto a platter. Top each with a slice of ham and a fried egg. Dunk the biscuit tops, cut side down, in the gravy and set into place.
Tip Veg out:
  • Skip the ham and top the fried egg with a slice of cheese instead.