Country Ham with Redeye Gravy and Buttermilk Biscui

Name: Country Ham with Redeye Gravy and Buttermilk Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1/2-pound) country ham steaks (uncooked); 2 tablespoons butter; 1 small onion, finely chopped; 2 tablespoons flour; 3/4 cup very strong coffee; 3/4 cup chicken stock; 1/4 cup chopped green onions; 1/4 cup heavy cream; Salt and freshly ground black pepper; Buttermilk Biscuits, recipe follows; 2 cups flour, sifted; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 4 tablespoons unsalted butter; 1/2 cup plus 2 teaspoons buttermilk

Servings: persons

6 (1/2-pound) country ham steaks (uncooked)
2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
3/4 cup very strong coffee
3/4 cup chicken stock
1/4 cup chopped green onions
1/4 cup heavy cream
Salt and freshly ground black pepper
Buttermilk Biscuits, recipe follows
2 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 teaspoons buttermilk

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

1146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 (1/2-pound) country ham steaks (uncooked), 2 tablespoons butter, 1 small onion, finely chopped, 2 tablespoons flour, and more.

Yes, Country Ham with Redeye Gravy and Buttermilk Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Country Ham with Redeye Gravy and Buttermilk Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions