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.

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 ...

Red-eye gravy poured over country ham is usually served for breakfast or brunch alongside buttermilk biscuits, eggs, or cheesy grits, but there is no reason you can't serve this meal any time of ...

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 ...

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