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1
Heat a large skillet over high heat and saute ham steaks 4 to 5 minutes on each side.
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2
Remove to a plate and keep warm while you make the sauce.
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3
Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom.
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4
Add flour and stir well to combine.
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5
Cook for 1 to 2 minutes, then add coffee and chicken stock.
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6
Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes.
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7
Add green onions and heavy cream and cook 5 minutes longer.
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8
Season with salt and pepper, to taste, and serve over ham steaks with buttermilk biscuits.
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9
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
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10
In a large bowl, combine dry ingredients and blend thoroughly.
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11
Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs.
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12
Add buttermilk and quickly blend in, making sure to not overwork the dough.
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13
On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch.
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14
Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible.
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15
Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible.
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16
Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes.
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17
Serve immediately.
