1. Preheat oven to 425°F (218°C).

For the Biscuits

1. In a large bowl, combine flour, 5 tablespoons of butter (cut into small pieces), and vegetable shortening.
2. Using two forks or a pastry blender, cut butter and shortening into flour until pea-sized.
3. Make a well in the center, add 1 3/4 cups buttermilk, and gently incorporate flour mixture.
4. Add more buttermilk by the tablespoon until a shaggy dough forms.
5. Turn dough out onto a lightly floured surface, and knead 3-4 times to form a disk.
6. Flour as needed, and roll dough to 1 1/2 inches thickness.
7. Use a 3-inch floured biscuit cutter to cut biscuits; avoid twisting.
8. Place biscuits on a baking sheet.
9. Reduce oven temperature to 400°F (204°C).
10. Bake for 10-12 minutes, or until golden brown.
11. Remove biscuits from oven.
12. Melt remaining 3 tablespoons butter and brush over warm biscuits.
13. Let cool.

While biscuits bake, cook ham

1. Set a large skillet over medium heat.
2. Cut ham into 10 pieces.
3. Add bacon drippings to warm pan, then add ham and cook according to package instructions.
4. Remove ham and reserve.

While biscuits cool, make Red Eye Gravy

1. Set ham skillet over medium heat.
2. Add coffee and stir to incorporate browned bits.
3. Add water and molasses.
4. Cook, stirring frequently, until reduced by 1/3.
5. Remove from heat, add 2 tablespoons cold butter, and swirl to melt.

To Serve

1. Cut biscuits in half and fill with ham.
2. Serve with Red Eye gravy and additional molasses as desired.