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This recipe was a special treat for reader Melody Lee during childhood visits to her grandmother's farm.  A classic Southern recipe, redeye gravy is served on a biscuit with ham for a hearty breakfast or brunch.

Melody Lee, Dothan, Alabama
Recipe by Southern Living September 2008

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Recipe Summary test

prep:
10 mins
cook:
10 mins
total:
20 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare frozen biscuits according to package directions.

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  • Meanwhile, melt butter in large skillet over medium-high heat. Add ham, and cook 3 minutes on each side or until lightly browned; remove ham.

  • Add flour to skillet; cook, whisking constantly, 1 minute. Add brewed coffee, brown sugar, and 1/2 cup water. Cook, whisking constantly, 3 minutes or until thickened; return ham slices to skillet. Stir in salt, pepper, and, if desired, hot sauce.

  • Split warm biscuits in half. Top bottom halves with ham slices. Pour gravy over ham; cover with remaining biscuit halves. Serve immediately.

  • Note: For testing purposes only, we used White Lily Southern Style and Buttermilk Frozen Biscuit Dough.

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