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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.
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Course Breakfast

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.

Video

Keyword Bacon, Biscuits, Gravy, Pork Belly

Learn our simple recipe for pork belly: watch the video or read the full recipe.