Taylor’s great grandmother, Elizabeth Hancock James could flat cook. She was a little girl in upstate South Carolina when her mother passed away. Raised thereafter by the family cook, Mama J’s collard greens were the best I have ever eaten. Salty country ham and sweet potlikker that tasted like candy! Coconut cake, Impossible Pie and Franklin Nut cake were always on the sideboard when I visited. As a child, I loved to watch her work her magic in the kitchen. I smile as I remember Mama J barking at my father, Carl, to get outside as he tried to sample whatever she was cooking.
Mama J. would make buttermilk biscuits without measuring. She was an intuitive cook and had made biscuits so many times that she just had a feel for it. I would watch her pop the dough in the oven and walk away while telling me, ” not to worry, the biscuits will tell us when they were done.” I loved the idea of talking biscuits!
Buttermilk Biscuits with Country Ham, Red Eye Gravy and Molasses
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fluffy biscuits, salty ham, and rich red-eye gravy make this a weekend breakfast winner. A touch of molasses adds a sweet surprise.
Ingredients
- 4 cups (946 ml) self rising flour
- 1 cups (2 sticks) unsalted butter
- 4 tbsp vegetable shortening
- 2 cups (473 ml) Buttermilk
- 1 lbs (454 g) Country Ham
- 1 tbsp bacon drippings
- 0.75 cups (177 ml) strong coffee
- 0.5 cups (118 ml) water
- 2 tbsp cold unsalted butter
- 1 tbsp unsulphured Molasses
Instructions
- Preheat oven to 425°F (218°C).
For the Biscuits
- In a large bowl, combine flour, 5 tablespoons of butter (cut into small pieces), and vegetable shortening.
- Using two forks or a pastry blender, cut butter and shortening into flour until pea-sized.
- Make a well in the center, add 1 3/4 cups buttermilk, and gently incorporate flour mixture.
- Add more buttermilk by the tablespoon until a shaggy dough forms.
- Turn dough out onto a lightly floured surface, and knead 3-4 times to form a disk.
- Flour as needed, and roll dough to 1 1/2 inches thickness.
- Use a 3-inch floured biscuit cutter to cut biscuits; avoid twisting.
- Place biscuits on a baking sheet.
- Reduce oven temperature to 400°F (204°C).
- Bake for 10-12 minutes, or until golden brown.
- Remove biscuits from oven.
- Melt remaining 3 tablespoons butter and brush over warm biscuits.
- Let cool.
While biscuits bake, cook ham
- Set a large skillet over medium heat.
- Cut ham into 10 pieces.
- Add bacon drippings to warm pan, then add ham and cook according to package instructions.
- Remove ham and reserve.
While biscuits cool, make Red Eye Gravy
- Set ham skillet over medium heat.
- Add coffee and stir to incorporate browned bits.
- Add water and molasses.
- Cook, stirring frequently, until reduced by 1/3.
- Remove from heat, add 2 tablespoons cold butter, and swirl to melt.
To Serve
- Cut biscuits in half and fill with ham.
- Serve with Red Eye gravy and additional molasses as desired.
Notes
- For extra flaky biscuits, be sure to keep the butter and shortening very cold and work quickly when incorporating them into the flour.
- If you don’t have bacon drippings, use a neutral oil like vegetable or canola oil for cooking the ham.
- Leftover biscuits can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 2 biscuits
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 15
- Cholesterol: 80
Frequently Asked Questions
What is red eye gravy and how is it made?
Red eye gravy is a classic Southern pan sauce made from country ham drippings deglazed with black coffee. It is thin, salty, and slightly bitter, meant to be poured over the ham and biscuits rather than used as a thick sauce.
What makes buttermilk biscuits flaky rather than dense?
Cold butter worked into the flour in small pieces creates layers as the steam releases during baking. Overmixing develops gluten and makes the biscuits tough, so mix just until the dough holds together. 
Can I substitute regular ham if I cannot find country ham?
Country ham is dry-cured and much saltier than regular cooked ham, which affects both the red eye gravy and the overall dish. If substituting, choose a smoked ham and reduce any added salt in the recipe.
