Buttermilk Biscuits with Country Ham and Red Eye Gravy
Southern comfort classic pairing warm, buttery buttermilk biscuits with salty country ham and a rich, coffee-spiked red eye gravy cut with molasses. The biscuits are flaky and tender from cold butter worked into flour, while the gravy's umami depth comes from ham drippings and browned fond. Serve for breakfast, brunch, or a casual supper. This version emphasizes proper biscuit technique—avoiding twisting the cutter and working quickly with cold ingredients—to achieve height and a tender crumb that stands up to the assertive flavors of country ham and the sweet-savory gravy.
Ingredients
- 4 cup self-rising flour, plus extra for rolling
- 5 tablespoon unsalted butter, cold, cut into small pieces
- 4 tablespoon vegetable shortening, cold
- 1 ¾ cup buttermilk, plus extra as neededmilk mixed with lemon juice or vinegar1 cup milk + 1 tablespoon acid, let stand 5 mindairy substitute
conf:4
Full guide → - 3 tablespoon unsalted butter, cold, for finishing biscuits
- 1 pound country ham, center cut slices, cut into 10 piecessmoked bacon or prosciutto0.75 poundsubstitute
note: more delicate flavor
- 1 tablespoon bacon drippings, for cooking ham
- ¾ cup strong coffee, brewedhot water or beef broth0.75 cupnon-caffeinated
conf:3
- ½ cup water, for gravy
- 2 tablespoon unsalted butter, cold, for finishing gravy
- 1 tablespoon molasses, unsulphured, plus extra for serving
Instructions
- 1
Preheat oven to 425 F.
- 2
Cut 5 tablespoons cold butter into small pieces and add to flour along with vegetable shortening.
- 3
Using two forks or pastry blender, work quickly until butter and shortening are the size of small peas.
- 4
Make a well in the center and add 1 3/4 cups buttermilk.
- 5
Using a fork, draw flour mixture into the center, adding buttermilk by the tablespoon until dough forms a shaggy mass.
- 6
Turn dough onto lightly floured surface and lightly knead 3 or 4 times to form a disk.
- 7
Roll dough in a single direction with light even strokes until 1 1/2 inches thick.
- 8
Press a floured 3-inch biscuit cutter straight down without twisting.
- 9
Place biscuits on baking sheet and reduce oven to 400 F.
- 10
Bake on middle rack for 10 to 12 minutes until golden brown.
- 11
Brush warm biscuits with melted remaining butter and let cool.
- 12
While biscuits bake, set a large skillet over medium heat and cut ham slices into 10 pieces.
- 13
Add bacon drippings to pan, then add ham and cook according to package instructions.
- 14
Remove ham and set aside.
- 15
In the same skillet over medium heat, add coffee and stir with wooden spoon until browned bits are incorporated.
- 16
Add water and molasses to gravy and cook, stirring frequently, until reduced by 1/3.
- 17
Remove from heat and swirl in cold butter until melted and incorporated.
- 18
Cut biscuits in half and stuff with ham.
- 19
Portion gravy onto serving plate, add stuffed biscuit, and drizzle with additional molasses as desired.
Tips
Work quickly and keep all butter cold to achieve flaky biscuits; warm butter will make them dense and tough.
Press the biscuit cutter straight down without twisting to ensure even rise and proper shape during baking.
The ham package instructions may vary; follow those timings rather than guessing to avoid overcooking the ham.
Good to Know
Store biscuits in an airtight container at room temperature for up to 2 days. Reheat wrapped in foil at 350 F for 5 minutes. Red eye gravy keeps refrigerated for 3 days; reheat gently on stovetop.
Biscuit dough can be prepared and cut up to 4 hours ahead; cover with plastic wrap and refrigerate. Bake as directed when ready. Country ham can be cooked up to 2 days ahead and stored in a covered container. Reheat gently before serving. Make red eye gravy no more than 4 hours ahead.
Serve hot biscuits warm from the oven, split and stuffed with warm ham. Pour red eye gravy onto the plate and drizzle biscuit with additional molasses. Pair with butter, jam, or honey on the side.
Common Mistakes
Twist the biscuit cutter to avoid uneven rise and lopsided biscuits.
Work slowly or use warm butter to avoid dense, tough biscuits instead of flaky ones.
Skip the deglaze step to miss the depth that browned ham drippings add to the gravy.
Substitutions
Dairy-Free Swaps
conf:4
Full guide →Vegan Options
General Alternatives
note: more delicate flavor
conf:3
FAQ
Can I make the biscuits ahead of time?
Yes. Cut the biscuits up to 4 hours ahead, cover with plastic wrap, and refrigerate. Bake from cold without thawing, adding 1 to 2 minutes to baking time if needed. You can also freeze unbaked biscuits for up to 1 month on a tray, then transfer to a bag.
What if I don't have country ham?
Smoked bacon or prosciutto work, though with a more delicate flavor. Use about 0.75 pound bacon and render some fat for the pan. The gravy will be less robust, so consider adding a pinch of smoked paprika or extra molasses to deepen flavor.
How long does red eye gravy keep?
Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warm. Do not boil, as this can break the butter emulsion. You can also freeze for up to 2 months in an airtight container.