We’ve combined Rick’s background in pastries, and our love of pork belly and coffee. Check out what we’re cooking up on our YouTube channel: biscuits & gravy, outlaw-style. We’ve paired this with some scotch eggs to complete the meal.
Biscuits & Red-Eye Gravy
Biscuits & gravy, outlaw-style. We're showing you a fresh take on the classic.
- Cast iron skillet
- Dough blender
- Pork belly
- 2 1/2 c Flour
- 2 tbsp Baking powder
- 1 tsp Salt
- 1/2 c Unsalted butter
- 2 c Buttermilk
- Honey optional
- Grease from frying pork belly
- 4 c Black coffee
- Brown sugar
- Whisk dry ingredients together.
- Slice cold butter and mixture. Using a dough blender, incorporate butter with dry mixture.
- Add buttermilk and a drizzle of honey (optional), combine – don’t over stir.
- Pat flat and book fold, flatten again – do this 4-5 times. This is creating the layers for the perfect biscuit.
- Roll it out to get uniform thickness. Cut biscuits using biscuit cutter.
- Place in skillet, so all are biscuits touching. This prevents them from spreading.
- Brush buttermilk on top for color.
- Bake 18-20 minutes at 425°, until golden brown
- Slice cooked pork belly into strips and set aside. Keep grease in pan.
- In the pan used for frying the pork belly, add coffee and heat to a simmer.
- For added sweetness, incorporate a sprinkle of brown sugar.
- Chop up bacon or pork belly, add to top of biscuits in skillet. Poor red eye gravy over the top.
- To complete the meal, add some scotch eggs.
Learn our simple recipe for pork belly: watch the video or read the full recipe.