This recipe uses just a few simple pantry staples to create a creamy gravy that'll go perfectly on biscuits, mashed potatoes, and more. Get the Recipe Red-Eye Gravy ...

Red-Eye Gravy Another Southern favorite—this gravy goes by many names including bird-eye gravy, cedar gravy, bottom sop, and red ham gravy. The best part is that you only need two ingredients to ...

Makes 6 large (5-ounce) biscuits. — "Biscuit Head: New Southern Biscuits, Breakfasts and Brunch" by Jason and Carolyn Roy A staple of the South, drop biscuits can be made quickly in a cast-iron pan.

Coconut milk, red curry paste and fresh cilantro supplied a fun Thai spin on the gravy. Thanksgiving is next week, and I always make extra biscuits, which I use in my stuffing.

The steps you take Red-eye gravy belongs to a club we like to call “pan sauces.” Pan sauces are, yes, Dr. Wisey MacWisenheimer, sauces made in a pan. But, not just any pan, mind you.

Red-Eye Gravy This quintessentially Southern sauce not only has an odd name, but an odd set of ingredients. At its most basic, it's a runny mixture of country ham drippings and black coffee.

Biscuits and gravy is a dish you can enjoy any time of day, and it’s easy enough to make yourself. The dish originated in Southern Appalachia, some say as early as the Revolutionary War. It was ...

Tennessee’s soulful breakfasts serve up scratch-made biscuits, gravy, and grits worth every mile of the journey.

1 pound sliced country ham, rinsed, dried, and cut into 1/2-inch pieces 1 cup strong black coffee 1 teaspoon sugar (optional) 1 (10.8-ounce) package refrigerated buttermilk biscuits (5 biscuits ...