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 ...

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.

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.

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 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 ...

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 ...

In gravy or on mac & cheese, biscuits offer a warm Southern welcome GRETCHEN McKAY Pittsburgh Post-Gazette Feb 12, 2024 1 of 2 ...