Red-Eye Gravy and Coffee Biscuits
Yields: 5-8 servings
  • 3 tablespoons unsalted butter, divided
  • 1 (6-ounce) package country ham slices
  • 1 cup strong-brewed black coffee
  • 1 cup low-sodium chicken broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon sugar
  • 1 tablespoon chopped fresh thyme
  • Coffee Biscuits (recipe follows)
  1. In a 12-inch cast-iron skillet, heat 1 tablespoon butter over medium-high heat. Add ham; cook, turning once, until browned, 2 to 3 minutes per side. Remove from skillet, and let drain on paper towels. Reserve drippings in pan.
  2. Add coffee to pan, scraping browned bits from bottom of skillet with a wooden spoon. Stir in broth, paprika, and sugar; cook, stirring occasionally, until thickened, about 4 minutes. Add remaining 2 tablespoons butter, swirling until combined; cook for 1 minute. Remove from heat. Stir in thyme. Serve over ham slices and Coffee Biscuits.
Recipe by Taste of the South at