Biscuits & Red-Eye Gravy
Biscuits & gravy, outlaw-style. We're showing you a fresh take on the classic.
Equipment
- Cast iron skillet
- Dough blender
Ingredients
- Pork belly
Biscuits
- 2 1/2 c Flour
- 2 tbsp Baking powder
- 1 tsp Salt
- 1/2 c Unsalted butter
- 2 c Buttermilk
- Honey optional
Red-Eye Gravy
- Grease from frying pork belly
- 4 c Black coffee
- Brown sugar
Instructions
Biscuits
- 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
Pork Belly
- Slice cooked pork belly into strips and set aside. Keep grease in pan.
Red-Eye Gravy
- 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.
Assemble Meal
- 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.