Southern Biscuits, Country Ham and Red Eye Gravy

2 to 3 large slices country ham

¾ cup water

¾ cup cold coffee

Fry the ham in a skillet on top of the stove. Remove ham from pan, add water and coffee and bring to a boil for about 2 minutes. Serve over ham slices or biscuits. (Note: If the ham does not have much fat on it and is not making any drippings in the pan, add the water before removing the ham and let simmer for about 3 minutes, remove ham and add coffee to water so that the gravy will have a ham flavor). Fry the ham in a skillet on top of the stove. Remove ham from pan, add water and coffee and bring to a boil for about 2 minutes. Serve over ham slices or biscuits. (Note: If the ham does not have much fat on it and is not making any drippings in the pan, add the water before removing the ham and let simmer for about 3 minutes, remove ham and add coffee to water so that the gravy will have a ham flavor).

Buttermilk Biscuits

2 cups all-purpose flour

2 heaping teaspoons baking powder

½ teaspoon baking soda

1 tablespoon sugar

1 teaspoon salt

¼ cup shortening

¾ cup buttermilk

Directions at thesouthernladycooks.com

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