Breakfast

Cheddar Buttermilk Biscuits with Ham and Red Eye Gravy

4-5 servings
White platter with ham steaks drizzled with gravy, next to another platter with biscuits. Cup of coffee and a small gravy pitcher on the side. Gray woodgrain table and white napkin with maize yellow plaid detail.

Classic biscuits and gravy get a local twist with Local Spicery’s Bada Bing Bouillon Oooh-Mommy Umami and Anchor and Tree coffee.  

Ingredients

  • For Biscuits:
  • 2 cups all-purpose flour, more for kneading
  • 1 tsp sugar 
  • 1 Tbsp baking powder 
  • 2 tsp garlic powder 
  • ½ tsp kosher salt 
  • Pinch of cayenne pepper 
  • 1 cup buttermilk 
  • 4 oz (8 Tbsp) unsalted butter, melted 
  • 1 ½ cups shredded sharp cheddar cheese 
  • Optional: 2 Tbsp chives, minced 
  • 1 large egg, beaten, plus 1 Tbsp water 
  • For Gravy:
  • 4 oz bacon 
  • 1 lb ham steak, cut in 1 oz portions 
  • ½ white onion, finely chopped 
  • 2 Tbsp all-purpose flour 
  • ½ cup coffee, like Anchor and Tree 
  • 1 Tbsp Local Spicery Bada Bing Bouillon Oooh-Mommy Umami 
  • 1 cup hot water 
  • ¼ cup heavy cream 
  • Dash of hot sauce 
  • Pinches of salt, pepper, sugar 
  • Optional: Parsley for serving

Directions

  1. Make 8-10 Biscuits: Preheat oven to 425°. Line a baking sheet with parchment paper. 
  2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne.  
  3. In another large bowl, whisk together butter and buttermilk. Pour over dry ingredients, stir until moist. Carefully fold in chives (if using) and cheese. 
  4. Turn dough onto lightly floured surface. Knead 3-4 times until incorporated. Roll out dough 1 ¼” thick. Cut rounds using 2 ½” cutter/drinking glass.  
  5. Combine beaten egg and water for egg wash, brush top of each biscuit. 
  6. Bake 11-13 minutes or until golden brown.
  7. Make Gravy: Add bacon to cast iron skillet over low-medium heat, cooking slowly so fat renders out – about 10-15 minutes.  
  8. Add ham steaks to pan, sear/brown both sides. Remove ham, bacon and extra rendered fat – leaving 2-3 Tbsp fat in skillet.  
  9. Add onion, increase heat to medium. Cook until lightly browned. Add pinches of salt/pepper. 
  10. Whisk in flour, cook for a minute. Whisk in coffee/bouillon until mixture becomes a thin gravy. Cook it down, allow to thicken.  
  11. Add cream and hot sauce. Chop up bacon, stir into gravy. Adjust seasoning with pinches of sugar/salt/pepper as needed.  
  12. Keep gravy warm until serving time. 
  13. Serving: Split biscuits and top with ham steak. Spoon gravy on top, sprinkle on chopped parsley right before serving.