Virginia Ham Biscuits With Redeye Gravy

I’ve perfected Virginia Ham Biscuits with Redeye Gravy, a timeless Southern favorite from Virginia that teams flaky, homemade biscuits with salty, smoky ham and a rich gravy made from its drippings plus strong coffee for that bold twist. It’s my go-to for hearty breakfasts or gatherings, evoking colonial flair and community spirit. If you hang on, the full scoop on ingredients and steps awaits just ahead.

History

SAVE IT

Virginia Ham Biscuits with Redeye Gravy originated in the American South, particularly Virginia, where country hams have been cured for centuries, influenced by British colonial traditions and African American culinary techniques that emphasize simple, flavorful ingredients.

This dish reflects the region’s resourcefulness, using ham drippings mixed with coffee to create redeye gravy, symbolizing Southern comfort food culture.

Regional variations include differences in ham preparation—such as saltier versions in the Carolinas or milder ones in Tennessee—and gravy additions like flour for thickness, signifying local adaptations that preserve family heritage and community identity.

Traditionally, it’s served for breakfast, brunch, or special occasions like holidays and family gatherings in the South, fostering a sense of warmth and tradition.

Ingredients

SAVE IT

– That classic large round loaf of sourdough or French bread, you know, the one that’s about 8-10 inches across and just begging to be hollowed out into a bread bowl.

Ever wonder how something so simple can make your meal feel like a party in a crust?

It’s the perfect vessel for soaking up all those savory juices, don’t you think, adding a bit of that homemade charm without me overcomplicating things here.

– A good hunk of Virginia country ham, sliced thin or cubed up, because let’s face it, what’s a Southern classic without that salty, smoky punch that makes your taste buds sit up and take notice.

Oh, the way it brings back thoughts of lazy breakfasts, even if I’m just imagining it now, with a playful nod to how one wrong slice can turn into a comedy of errors in the kitchen.

– Freshly baked biscuits, oh boy, we’re talking about 2 cups of self-rising flour, a half-cup of cold butter (the kind that crumbles just right), and maybe three-quarters of a cup of milk to keep it simple yet fluffy.

Have you ever tried mixing this and thought, why does dough always seem to have a mind of its own, turning my neat plans into a floury mess that somehow ends up delicious anyway?

– Strong black coffee for that redeye gravy, say about a cup, brewed dark and bold to mix with the ham drippings.

It’s like, who knew coffee could play sidekick to ham, creating this magical, eye-opening sauce that adds a kick, all while I chuckle at how my coffee pot has seen better days from all this recipe testing.

– Ham drippings or fat, scraped from the pan after frying that ham, probably around 2-3 tablespoons worth, because nothing says resourceful like turning leftovers into liquid gold.

Really, isn’t it amusing how a little grease can elevate the whole dish, making me feel like a kitchen wizard one moment and a total novice the next?

– A sprinkle of all-purpose flour, maybe 1-2 tablespoons if you’re thickening that gravy, stirred in to give it body without going overboard.

Ever pause and ask yourself why flour is the unsung hero of so many recipes, turning thin liquids into cozy blankets that hug your food, all with a dash of humor in how it clumps up if I’m not paying attention?

– Freshly ground black pepper, just a teaspoon or so to taste, because who can resist that spicy zing that wakes up the flavors.

It’s like adding a little personality to the plate, making you wonder if spices are secretly plotting to make every meal more exciting, with a self-deprecating grin at my own spice rack disasters.

– A dash of sugar, perhaps a tablespoon, to balance out the saltiness of that ham and cut through the coffee’s edge in the gravy.

After all, isn’t sugar the peacekeeper in the kitchen, smoothing things over while I jokingly admit that my sweet tooth always sneaks in extra, turning simple into spectacularly over-the-top?

– Optional splash of water or broth, around half a cup if your gravy needs loosening up, because sometimes things get too thick and you need that extra nudge.

Have you ever stood there stirring and thought, why do liquids have to be so finicky, like they’re in on some kitchen joke I’m not quite getting?

– Butter for brushing or frying, say another couple of tablespoons, to give those biscuits that golden glow or help sear the ham just right.

It’s the little luxuries that make cooking feel rewarding, even as I poke fun at how I always end up with butter on my fingers, turning me into a slippery mess mid-recipe.

Cooking Steps

SAVE IT

Let’s jump into making those Virginia Ham Biscuits with Redeye Gravy, where simple ingredients turn into a comforting Southern favorite that feels like a warm hug on a plate.

First, start with the biscuits by mixing 2 cups of self-rising flour with half a cup of cold butter, cutting it in until it resembles coarse crumbs—ever notice how butter can be so finicky, turning your bowl into a crumbly adventure before you even add three-quarters of a cup of milk to form a soft dough?

Roll it out gently on a floured surface, cut into rounds, and bake at 425 degrees Fahrenheit for about 10-12 minutes until they’re golden and fluffy, because nothing beats that fresh-baked aroma that makes the kitchen feel alive.

Next, fry up your Virginia country ham—sliced thin or cubed— in a skillet over medium heat until it’s nicely browned and releases those savory drippings, which should give you around 2-3 tablespoons worth of golden liquid.

Pour off most of the fat if it seems excessive, but keep enough to build flavor, as it’s that resourceful touch that turns humble leftovers into something special.

Now, for the redeye gravy, stir in 1-2 tablespoons of all-purpose flour to the drippings to make a roux, then gradually add about a cup of strong black coffee while whisking to avoid lumps—it’s like watching coffee play hero, adding a bold kick that wakes up the whole dish, all while you might chuckle at how a simple stir can go from smooth to lumpy in seconds if you’re not careful.

Finally, assemble by splitting the warm biscuits and layering in the fried ham, then drizzle over the redeye gravy seasoned with a teaspoon or so of freshly ground black pepper to taste.

You could serve this in a bread bowl made from that large round loaf of sourdough or French bread, hollowed out for extra fun, because who doesn’t appreciate a meal that doubles as an edible container?

Keep an eye on the gravy’s thickness as it simmers for a couple of minutes; a little patience here makes all the difference, turning ordinary steps into a satisfying, flavorful finish.

Tips and Variations

SAVE IT

If you’re tweaking those Virginia Ham Biscuits with Redeye Gravy, try swapping out regular ham for a smoked version to add a deeper, woodsy flavor that perks up the whole dish, or mix in a handful of sharp cheddar into the biscuit dough for a cheesy twist that makes every bite feel extra indulgent.

For a fun variation, hollow out that large round loaf of sourdough or French bread to create a bread bowl, turning your meal into an edible adventure that soaks up every drop of that bold gravy—ever wonder how something as simple as coffee in the roux can transform leftovers into a star?

Keep an eye on the dough’s moisture, adding a splash more milk if it’s too dry, because nobody wants tough biscuits, and if your gravy gets too thick, thin it with a little extra coffee while stirring gently, all while chuckling at how these little kitchen mishaps can still end up tasting pretty darn good.

Tools