![]() In a medium sized cast iron skillet, combine the country ham and water. Turn on the heat to medium and let the mixture start to warm. Continue to cook the ham over medium heat until all the water has evaporated from the pan-in effect rendering the fat. We love the intense salty flavor, the way it soaks into a biscuit, and many swear by its ability to cure a hangover!”Ĥ cups of your favorite coffee old coffee is fine This is the easiest of all gravies to make and in our opinion, still one of the best. The traditional base is country ham and coffee, but we like to add molasses, onion, and garlic to create a brighter, more balanced flavor. If you’re not already familiar with it, Red Eye is thin, almost the consistency of Au Jus, because it's not thickened with flour like many other gravies. It was quick and easy to make and used leftover coffee and the cured ham that was able to last without refrigeration. Jason offers a quick history lesson in the popular sauce, “Red Eye Gravy has its roots in the Great Depression when the recipe was created with resourcefulness in mind. This steam and the fat’s ability to produce it help the biscuit dough rise and also give the biscuit its signature flakiness, lightness, and moisture.” Thanks, Jason!īecause Jason and Carolyn know any delicious biscuit can be complemented with any kind of gravy, they've kindly offered us the recipe to Biscuit Head's homemade Red Eye Gravy! “Why do we blend in butter this way? Well, as the biscuit dough cooks and the butter is melted inside the dough, steam is released from the fat itself. Outside of any typical cathead biscuit recipe, Jason offers a quick butter tip: Using chilled and cubed butter, “cut” it in just before the buttermilk. ![]() Biscuit Head || The Best Breakfast in.Full-Time RV Life || Staying Connected and Happy o.If you've been, tell me your fave! I really liked the sour cherry!! ![]() Seriously, the biscuits are so big there will be plenty left on your plate to try every jelly option Biscuit Head has to offer. The jelly bar is perfect, because you can either add the jelly to your sandwich while you eat (which we did), but it also makes a great addition to the top of the biscuit that you still have left, once you finish your sandwich. Also, gummy worm butter?! Need I say more?! They had such unique options to choose from that I didn't even know where to start, so I just grabbed the little cups and sampled to my hearts content. When Babe came over to ask me "did you see the jelly bar?" I ran over and my eyes about popped out of my head! Biscuit Head has so many jelly and jam options (made fresh) to choose from, as well as different flavored butters and local honey! Honey is my jam and I loved being able to try each flavor. Tucked in the back corner of the restaurant is a jelly bar that will fulfill all of your jelly-loving dreams! I actually hadn't seen it at first, since I was too busy obsessing over how cute everything was (from our table marker to the cute desks near the table we snagged). ![]()
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