🍳Purchase my cookbook - Celebrating Southern Appalachian Food: blindpigandtheacorn.etsy.com/listing/1467868257/celebrating-southern-appalachian-food I have a smaller eCookbook - 10 of My Favorite Recipes from Appalachia here: etsy.me/3kZmaC2
When I was a small boy. My granny would make a big pot of porrage and pour it into the porrage drawee.. where it would cool and solidify... she would then cut it into cookie size and give it to us as part of our lunch... Good times
I had an uncle from Floyd County ,Kentucky, who served in the Korean War. His battalion commander was from Tennessee. He was sent a country ham and wanted to know who could make red eye gravy. My uncle made red eye gravy. He was then reassigned from front line infantry to cook. So red eye gravy probably saved his life! 🐱🐈🐶
So your family didn't call it Red Sop? My Mead/Meade family comes from Floyd and Pike Counties. My Mom grew up on Hurricane Creek in Pike, right of US 23.
My mother in law, Georgia Goff, an Ozark granny and old timey lady who raised 9 children on air and a prayer, cooked her grits the night before, poured them in an old long narrow loaf pan in the ice box to set up. Sliced them in the morning and fried them in an iron skillet in bacon grease, Best way to fix grits!
My grandparents moved from Wilson, NC to Skippers, VA. When we went to visit with them, my Grandma would fix this exact breakfast for my Granddaddy. It brings back so many memories of good food, family and a simplier way of life. I love this channel, God Bless!!!
Well as an Englishman, I must say, I would be more than happy to help you eat this at the weekend. It looks fabulous. A proper breakfast. I'm sure you know this, but a full English breakfast would be eggs, pork sausages, bacon, black pudding, mushrooms and grilled tomatoes, and slices of toast with marmalade. Needless to say, this too is a weekend treat, although some will have it during the week too. Thanks once again for showing us a slice of your life. Marvellous.
The way your husband came in, praising your meal....you can tell how proud he is of you, and how much he appreciates the work you put in. I just thought that was SO sweet!
I especially loved how after eating that gravy you could tell he was transported to those memories of his old friend. It shows the power of food and stories and lovely to see Tipper and her husband sharing a lil moment like that.
The whole family, including Grannie, are extraordinary fellow North Carolinians. I’m so proud of y’all & what/who you represent. Thanks Tipper for sharing. 💙Tarheel!
I love Katie and Matt coming in for their plates, mom eating where she stands. I love the informality of your videos! Just normal life that you invite us into. Thank you.
My dad's version of red eye gravy after frying the meat he made a rue just like regular gravy..... then added half a cup of coffee then the milk also. Oh the taste of it! We had our own milkcow so milk/cream gravy helped stretch our meals out.
@@CelebratingAppalachia Remember, Tipper, Bessie MUST be milked every day, even days you might not feel like it. My Mama always would find a lady who sold milk and buy from her, as my 3 siblings & me did not like “store bought” milk. Everything was OK unless the cow got into some wild onions for snacks!! I just had a thought as writing: Milk was milk & we had to drink the “onion flavored” milk so as not to waste. If we had known what we know now with different flavors, the lady could have sold a “specialty” - onion flavored butter!!! Haha🤣
I grew up in Alabama. We live in Georgia now. I am 61 years old and thought that my family was the only family on earth that mashed their butter in their honey. Lord how I smelled my Grandmother's kitchen when I saw you do that. ❤
My grandpa would mix his butter in his syrup. He was from Arkansas , my grandma did the same. She was from Tennessee. She also poured her coffee in the saucer and drink it from the saucer his
Funny Grits story. When a young girl , who was not raised in the south, was spending the night with a friend in the south, came to the breakfast table, the mother asked the young guest if she wanted any grits. The girl replied, well I've never eaten them, but sure, I'll try ONE. 😂🥰
I was born and raised in the deep south. We had grits a lot, but never put honey or sugar on them. We put salt and butter. We also ate blackburn syrup with fried catfish.
I grew up on country cured ham and I love the saltiness of it. My children did not because they didn't grow up on it. They have to soak theirs or they can't eat it. My dad didn't drink coffee so my mother made the red-eye gravy with just cold water to deglaze the pan...and it was good. We had biscuits for three meals every day and either had molasses or King's syrup with the biscuits, with butter stirred up in it like you do. Most people now-a-days don't understand how we could eat meat so salty. However, in the old days the salt did two things.: 1. It preserved the meat. 2. It kept the flies from laying their eggs it the meat because they can't stand salt. We never washed the salt off and, for that reason, we learned to like/prefer it that way. Someone that never had salted ham probably wouldn't be able to eat it. Love your videos!
I have never had red eyed gravy, but my mom made sop with pork chops. I loved that as a kid. Good way to use up stale bread is what we did. I have never made sop for my family, but I think I will now. You brought back some fond memories!
Watching you mash up the butter in the honey brought a flood of memories of when my Dad, back in the fifties, would mashup butter in Molasses. It was one of his favorite delicacies. Thanks for the memories.
We called butter and molasses a Brown Betty. I went home one summer in high school and my aunt Retha starting making Brown Betty for me and put on so much weight. I wasn’t even embarrassed. I still love her for that.
I learned to do this by watching my own daddy! He'd make us red eye gravy for our biscuits, it works great with bacon, too. His parents had a farm in Hohenwald TN. We ate so good when we'd visit. I wish you could get the good sorghum molasses that we did when we were kids. Some old farmer by the side of the road selling it in little tin cans. Mmm, so good!
My granny always did it with Karo syrup. Sometimes she used the white, sometimes the brown. I always loved it and I haven’t had it in years. I’m type 2 diabetic now, so I can’t have it anymore.
Grew up just outside of Nashville and was always thrilled when we had country ham and it was always served with red eye gravy which I love. I have been all over the world and this is still my favorite breakfast. I have watched several videos about country ham and red eye gravy and your's is the first one that didn't try to make it taste less like country ham and red eye gravy, thank you for that!
I'm so glad you did this video. I just picked up some country ham yesterday! The grits sound wonderful, I love grits with lots of butter and salt & pepper. I don't eat them often anymore but grew up eating them. Yummy! My aunt would keep me in the summers as my parents worked. She'd fix a breakfast like this every morning and we always had the white grits. Brings back wonderful memories of my aunt Virginia. :) Thank you!
Not from Appalachia but I've had everything you made except the redeye gravy. I've heard of it though and kind of knew what it was. My dad used to make "Honey Butter' and it was delicious. Watching you make it on your plate reminded me of him. Thank-you for that.
I'm so glad i found your channel!😍 We make the exact same meal here in Western Kentucky.....but my family likes their grits savory rather than sweet. (lots of butter, salt, and pepper) Otherwise, it looks like we learned to cook from the same folks! Well done!!
Now Im a Wondering if my mama might had been from Appalachia cause she made Red eye gravy and grits and biscuits and the ham or bacon or just plain eggs ...Mercy that is heaven to my eyes and heaven to my belly .. I just so Happy you are here,,, THANK YOU LORD for this wonderful lady and what a great Blessing..God Bless you!!
Growing up, I never had sweetened grits. The grits I had were with butter, pinch of salt and pepper, and sometimes bits of bacon or ham. But I am looking forward to making this traditional Appalachian breakfast. Thank you for making this video.
The parts of the south I grew up in are savory grits *only* and it was sincerely almost painful to watch him put honey on his grits instead of butter, salt & pepper &/or cheese. My favorite is cheese grits with hot sauce personally. Thank you for teaching about how to make red eye gravy though, it’s something I’ve never actually had although when I was a kid sometimes I had country ham & red eye gravy flavored instant grits. I may try to make some real from scratch red eye gravy soon. Watching your cooking videos is like re-living all these precious memories of learning different ways of country cooking from my Mema, from my aunt, etc. who are now all passed away. I learn something and it’s hugely comforting to listen to you patiently explain what you’re doing. Thank you!
100% agree with you on Grits. I lived in Ohio for a time and I went to the grocery store. Could only find instant Grits, blech! My other tip for cooking grits is to be sure to salt them well from the beginning. They seem to never taste right if you try to season after they are cooked. Everything looks so delicious!
Thanks Tipper. That looks so good! It's one of my hubby's favorite breakfasts. When I was young my daddy always cooked the country ham and red eye gravy. We kept our country ham in the smokehouse along with the smoked meats. Daddy would go out to the smokehouse and cut off the amount he needed. I had to sprinkle sugar on my biscuit and gravy lol. I like to do my honey like you do. Daddy would take me with him to the grist mill. Then we would go back and get the grits and cornmeal. The stones were mule turned and not water wheel turned. Stone ground is the best and that is what I use. I would always eat my grits with butter and homemade grape jelly. Much Love
Thank you for sharing something that I had when I was 10 years old and went back to Virginia with my dad. And mom and my brothers and sisters to my uncles place uncle jesse in hillsville, Virginia
you remind me of my late grandma, she cooked a big breakfast every day like this. Always had sliced tomatoes with it fresh from their garden my grandpa said it helped cut the grease from sausage and bacon or ham. he loved corn meal mush too and my grandma made it occasionally. Chipped beef gravy was often made and French toast with powdered sugar and butter. My grandpa would get mad if we skipped breakfast, he said it was the most important meal of the day. He was a farmer and they raised their own livestock and had a vegetable garden every year. Tomato juice was a staple with breakfast too. When they didn't have fresh tomatoes in the winter, we often had canned stewed tomatoes with our breakfast. My grandma also made tomato preserves for toast.
My Granddaddy was up at 4am had breakfast ready by 5am. Everybody had to get up and eat. Weekend's you could go back to bed after but by then we were wide awake and didn't want to.
@@marylthompson9 Here is how I make my chipped beef gravy. 2 slightly heaping Tablespoons of flour, 2 Tablespoons of butter, 2 cups milk, Worcestershire sauce, pepper, dried beef. I used the dried beef sold in jars from Walmart. First, cut the dried beef into bite sized slices or pieces. Put in a strainer and run under hot water for about 20-30 seconds. Allow it to sit and drain while you make the sauce. In a skillet or saucepan, melt the butter, then add in the flour and stir well. Let the butter and flour cook on medium for at least a minute or two. Stir it so it doesn't burn. Add some pepper and stir again. Add in the milk and stir well. Now you can add the milk cold from the fridge or you can warm up the milk on the stove in a pot or in the microwave. The warm milk will make the sauce thicken faster, but the cold milk works too, you just have to add the dried beef sooner if you do it that way. (I prefer the cold milk way because the gravy takes on a deeper flavor from the beef.) Warm milk method If doing warm milk, add milk to flour and butter and stir quickly as the gravy will thicken faster. As it thickens, shake in 2 dashes of Worcestershire sauce. If you do not have Worcestershire sauce, you can leave it out and it still tastes great. Cook until sauce is thick enough to coat a spoon but still thin enough to pour. Taste sauce for seasoning. May need more pepper. Stir in rinsed beef and mix into sauce. Lower heat and let thd beef warm in the sauce about 3 minutes. Dried beef is salty and should help season your gravy just fine, but do taste it to see if you need to add salt. Stir until warmed through. Serve over warm buttered biscuits or toast. My Granddaddy like it over fried potatoes as well. Cold milk method To the melted butter and flour, add pepper and 2 dashes of Worcestershire sauce. Stir well. Add in the cold milk and stir. Right awa, before gravy thickens, add in the shredded beef. Stir well and stir often while the milk warms up and the gravy thickens. By adding in the beef with the cold milk, and frequent stirring, not only will your gravy have a stronger beef flavor, but the pieces of beef in the sauce will help break down and lumps in the gravy from the flour. After it has thickened to your desired degree, taste to see if more salt or pepper is needed. Serve over warm buttered biscuits or toast. It is also good on fried potatoes. It is also good served over a buttered baked potato. It makes a tasty and quick dinner. Should your gravy be too thick to your liking, stir in more milk or a bit of water to thin it out. My Granddaddy also used to stir in about a teaspoon of butter before serving. It made the gravy a bit shiny and enhanced the butter flavor of the gravy. Enjoy!
I always wondered what Red Eye gravy was, thank you for sharing. I have cast-iron pans and love them. Most people I have talked to, say not to wash them, but I grew up wiping them out and then use hot water, a little dish soap to finish the job, then once they are rinsed, put them on a hot burner, wipe them dry and oil them up with either cooking oil or butter. My mom told me when she would ger a new pan, she would put it in the camp fire to season it. I used an oven at a low temp with a little oil, to get it started and then, as you said (use it). Have an amazing day! Dale Ann
I agree! Media has skewered people's opinion of the wonderful folk of Appalachia and the South in general, in a very bad way, while unrealistically praising anything out of hollyweird.
@@whiteyfisk9769 Comment sent via smart phone through the internet from air-conditioned apartment. All Yt peepo inventions, just like essentially everything else worthwhile in modern society lmao.
I LOVE red-eyed gravy, country ham crispy, eggs over light, grits and smaller biscuits just like you made. And yes, y mom used to always make me a baby biscuit.
Love watching you cook, I learn the truth about true Appalachian ways, I do know cowboy Kent!! Sent my son his cookbook and he loved it!! Love honey too- I put a wee bit into my single malt whisky but that’s a no-no, ha!! 🥰
As a professional who has traveled and worked all over the World and worked with some serious famous Chefs this is such a breeze, as a born European I love seeing your videos out of the beautiful Appalchians. This is TRUE American breakfast. I hope you will do a cook book, I will buy it.
Smells gooooood! We used to buy a ham every year from farmer Cox. Not as red as that, in fact more like a brown color. Grits are a favorite on mine, usually cooked with ham, or bacon fat. Grits are even a old staple in the Florida Keys, as in grits and grunts. Grunts are a fish, fried usually whole. Again these were usually seasoned with fat back and lots of butter in the day. Ring the dinner bell, and I will come running anytime!!!
I have lived with the joke: "you know you're from the south when you have more than 2 cast iron skillets." Guilty! And of course you are 3,000% right! The way to get good cast iron is to use it. I have some that I got from my grandmother and they get used - well maybe not every day, but several times each week. Thanks for your down home cooking. This is what I grew up with and love it to this day.
Hi Tipper The red eye gravy is very interesting to me. My in-laws just loved country ham. Had a hard time finding country ham here. My SIL would bring them some fro Maryland whenever she would visit. Such a treat for the folks. Dad just loved red eye gravy and I never watched mom make it. I never realized it was made with coffee. Really unique. Mom made the best biscuits. Buttermilk biscuits made with lard. She’d heat lard in the skillet like cornbread because everyone really loved the crispy bottom. Except I like the soft top. I did learn how to make the biscuits. I’ve since taught my nephew and my son. So they are carrying on that tradition. Then the last thing I really liked watching was you mixing your honey and butter. I had never seen that before until my FIL did it with sorghum and butter one day. I was fascinated. What a wonderful taste. Thanks for brightening my day.
Such great content! I love how chill you guys are, so relaxed and peaceful. No loud tv, no screaming, just cozy happiness. Here's a tip you can try with the ham. I worked in restaurants and diners and we used to server a country ham style slab of meat. When you see it start to lift up, you can cut a slit in the rind where it's lifting and it'll settle back down. You can also score it every couple inches or so before cooking to stop the lifting before it starts. It should work with the country ham just the same :) I love the Katie cameo at the end lol
I heard a chef say that if you crack your eggs on a flat surface instead of on the side of the pan or bowl that you won’t get any loose shells. I switched to doing it that way, and it has worked so far. I have to have a biscuit for my egg too, even in restaurants. I don’t recall us ever having red eyed gravy, but we ate a lot of country ham or in Virginia, we called it Virginia ham. Of course, our family lost so much of our culture with family deaths and that some of us moved away for college and work. It is really sad. I hate the loss of food ways and our music the most. I remember the last time they gathered honey before my grandparents died when I was about four years old. That was sad too. Great video! I am really enjoying your content. I am trying to retain what I remember and learn from others like you. I plan to pass these ways onto my niece in Florida if her parents will let me.
I've heard of red-eye gravy all my life (like so many of your subscribers) but never knew the first thing about making it. I'm not a coffee drinker so don't know if I would like it or not but it sure is easy to make. Your breakfast looks absolutely DELICIOUS! Thanks for inviting us in to your kitchen to share time with you! Hugs!!
My grandmother made cathead biscuits by throwing a bunch of ingredients into a big aluminum pan, and massaging it all together with her hands. She'd then, with her right hand she would choke dough into her left hand and slap them sharply onto a greased pan. She never measured anything, but the biscuits always turned out perfectly. And they were close enough to round that you couldn't tell if they weren't perfectly round. Of course. she had made biscuits almost daily for almost 40 years before I came along. They were wonderful with the sausage gravy she would sometimes make as well. If you slice the cold, leftover biscuits and toast them they are a particular treat with marmalade or preserves - either peach or strawberry.
It's my favorite breakfast that my dad cooked on the weekends. Ham steak, red eye gravy, and grits. Now it's my family's favorite breakfast so thank you dad for teaching me how to make biscuits and this incredible breakfast!!
Breakfast foods are my favourite foods and I am happy to eat "breakfast" at any meal time at all. Never heard of red eye gravy before but I love coffee so I'll be giving that a try for sure. Also have never met a biscuit I didn't like and none could be easier than these.
My Appalachian Mima would sometimes make cream gravy too. The red eye gravy was spooned over biscuits first then came cream gravy. It was phenomenal. Thanks for the memory! Tipper, great video as usual! Always remember when cooking grits, to put them in a medium sauce pan. As pyroclastic chunks can fly out and cause severe burns from a small pan. Are Clifty Farm country hams available there? My favorite.🐕🐈🐱
Some folks eat grits, others eat "Mush" and hash browns. I traveled all over the US and the world before I retired. Grits with butter, salt and pepper with eggs is what I want to eat with eggs (bacon, sausage, ham or country ham). I hope the folks that have never tried this kind of breakfast experience it before they die. I for one like "cat head biscuits" the best.
My Appalachian Mom's made small biscuits, maybe 3x3, baked Parker House style in an iron skillet. Everyone who ate them, raved about how good they were. Her pride was how they jumped back to full size, when bitten!
cathead biscuits over here too, all the time and ma would premix the honey and butter (butter-honey) in a bowl and set it at the table. We ate a fair amount of salted country ham. Most of the time it would get sliced off and dropped right into a skillet, but sometimes we would soak it in water and then use that water to cook the greens, really depended on the meal. I don't soak it, I just use a different cut, but things were different then. My mom told stories of trading biscuits for white bread with the city kids at school. She only went until around 5th grade though because she got old enough to find work.
My mom made red eye gravy when I was a kid 63 years ago. She never made grits though. She was raised in Ohio in Amish county. She was an excellent cook. We had an acre garden, 120 acres with cows, chickens, and pigs. We but butchered our own meats, made lye soap, and canned everything. We had the best food in the world. She milked 2 cows every day, and made butter for us. I loved our farm. Daddy had both legs amputated before I was born, and he died when I was 7. The farm was to much for mom to handle, as well as having to work a job in town, and so when I was 14 she sold the farm. Good memories of early childhood though. Thank God Matt is healthy, and able to care for all his girls! God bless you all.
I used to cook a big meal on the weekends for my children and my ex husband. A good breakfast and healthy meals for all of us. I always included vegetables for lunch and dinner. When you mentioned that you do the same thing, it brought back many great memories of my family. Now their grown and moved away. There is one great thing that they love the most are their vegetables. They usually snack on them a lot. Your a great cook. I love watching your you tube videos.
One of the things I admire most about your cooking videos is how you always always allow for other people’s preferences not insisting that yours is the best. I cook every day and I think that is a rare and generous quality. Today’s breakfast was especially welcome as I viewed your husband and you enjoying the meal. Sure looked good! Do you ever make cheesie grits or is that not a legit thing?
My family loves when I cook a big breakfast. The grits are usually the favorite of everyone. I don’t make them as directed on the bag. I start with a 3-1 ratio. One part grits to three part liquid. I use whole milk or half and half instead of water. I do keep about two cups of water close by to add as needed. I add a stick of butter. Bring bring it to a slow slow boil. Reduce to simmer. Stir without ceasing until it’s creamy. I usually pull up a chair to sit and stir. When they’re done I put them in a warm crockpot while I cook the rest of the breakfast. It’s quite an event.
We didn't have red-eye gravy often but we loved it. We used to mix honey or syrups with butter. We used biscuits or toast to sop it up and called it soppin' syrup.
My grandparents were from Arkansas and Oklahoma. My grandma cooked all those foods for us when we were growing up. I liked my Arkansas grandmas cooking more than my moms mom from Oklahoma. I still love that food and have cooked it for my kids. Ham gravy was the best. We made it the same was as you did. Thank you for bring those good memories back.
I love red eye gravy so much I will make it with the fat from bacon and sausage also. We always ate savory grits like cheese grits or crumble up the ham or bacon and add it in with our grits. I always believed that red eye gravy and grits was a strictly a southern invention until I watched a video on Queen Victoria's Meals from the 1700's and they made "Polenta" (grits) and then added coffee to the fried bacon and maple syrup for seasoning up the bacon and used corn starch to thinken up the coffee, grease and maple syrup as a gravy or sauce for the meal also. Now I am left wondering if it is called poor mans gravy since we do not add the maple syrup and corn starch to it. My grandma always made sure I had my red eye gravy when we visited her. I was not allowed to "ask" or make request growing up bc my parents felt that was a child making demands and that was a huge no-no. I always had to wait for someone to ask me my preferences before I could voice them. And with all the "Karen's" in the world now days I am thinking that strictness was keeping me humble and made sure they did not raise one lol. I do remember my Grandma and aunts asking me often of things I liked to eat or do, they knew I was being raised like they were and bc they loved me they made sure to ask so that I got to enjoy my favorites also. Their labor of love was making our favorites and they loved to watch us enjoy them.
I'm in my late 40s, and my grandmother an em (her generation) wouldn't let children look grown folks in the eye. Grandma was born before 1920. Yeah, old school was NOT a game. One learned, or one was TAUGHT.
Using heavy cream to make the biscuits is genius. I'm 73 and one-half and I made my first decent biscuits this morning! Thanks to you, your Mom and Granny Gazzie.
I'm 76 and finally made edible biscuits this week using that recipe....Yum. Try mixing in shredded cheddar and garlic, another of her recipes that is fantastic !!
I'm from Tennessee but grew up in Detroit. When we came home on vacation, we always had this same meal except we ate homemade molasses rather than honey. My grandpa called red eyed gravy, Frog Eyed gravy. Once the gravy sits for a minute the grease starts to separate from the coffee and floats like big old frog eyes.
My Dad taught me about country ham, red eye gravy and grits when I was little on a trip to Tennessee. I Iove country ham and I like it crispy and browned like you made it. My son makes cream biscuits. They are the best! What a delicious breakfast, and I especially liked the big glass of orange juice….in the Hamburgler glass! 😂👍🏻❤️
Your country ham / redeye gravy breakfast looked awesome ! I usually learn something from you each time I watch you , and I am a good country girl cook ! Thanks for sharing !
Hi Tipper! I absolutely love red-eye gravy.. what a simple tasty looking recipe. Thank you so very much! I hope all is well with you and your family there in your neck of the woods.
Another wonderful video! I really enjoy your hands on cooking style! My grandmother taught me to cook! I will always remember the day she let me make the biscuits! I was so proud of that honor! I noticed you are a true biscuit maker! So many people twist the cutter which causes the biscuits to not rise evenly. Love your family meal videos!
I love country ham! That looks delicious, but I no longer like sweet grits so I would put the red-eye gravy over my ham and grits and have honey on my biscuits.
I loved when my maw maw and mama made this exact breakfast only on weekends family breakfast yummy folks who don't know country ham redeye gravy and grits got biscuits best breakfast ever
I don't know why, but just hearing "Well gitchu' some more" put a little tear in my eye, makes me miss my grandmother a ton (I had to move off for work) thanks for this little slice of home to listen to!
Love this ,I was raised on biscuits and gravy my mother made them a lot but my grandmother made them almost everyday. Biscuits and gravy some fried eggs and usually some kind of meat sausage,fried jowl meat,bacon,ham ect. for breakfast, what ever biscuits weren’t eaten for breakfast were left on a plate covered with a checkered tablecloth for lunch or supper . Those meals always had some kind of beans ,navy,brown,green ect. and potatoes boiled,fried ect. God I miss those wonderful women who brought so much love to simple meals .🙏
I love grits, but because they took so long to make we only ever made them when we went on vacation to myrtle beach. My mama would make them with cheese, left over shrimp from the low country boil, and old bay so because I grew up eating them that way I always eat them savory rather than sweet!
I am from Missouri. My grandparents where from the Ozarks. I didn't know they were cooking Appalachian food. Mam you are cooking my grandma s recipes. Thank you so much! We do red eye 1st then white gravy. Side of fried ham. Fried apples. Fried potatoes and onions. Bacon n eggs, that's Christmas breakfast.
It's awesome to see traditional Southern mountain cooking shared with the world in this way. This is the kind of breakfast my grandparents used to make all the time, and now I cook like this too. We never had red eye gravy, of course, but everything else is pretty much the same
Hi from Kentucky. Tip for cracking eggs. Always hit a flat surface to avoid shells. Avoid pointy or angled surface. Flat countertop works well. Thank you for the post
I am from New Zealand and wanted to say thank you for the video, this is a taste of a different culture at a time when traveling is difficult. Very informative and well demonstrated with a nice personal touch.
This is my husband’s very most favorite breakfast. Whenever I ask him what he’d like for breakfast, you can bet he will ALWAYS say, “Country ham & biscuits 😬”. And I could absolutely founder myself on grits…
@@daviddavis3134 - Well, I appreciate your sentiment, Mr. Davis. Esther is my spirit animal… whenever she walloped Fred with her Zayer’s pocketbook, it did my heart good. 😆 God bless and I hope you have a wonderful evening, sir. 👍🏻🇺🇸
Howdy: Wen I was a kid (back in the 50's) I grew up eating Coffee bread for breakfast. I just wondered if y'all ever ate that? I LOVE grits and fried Country Ham. WOW..I am SOOO hungry right now! :~))) Coffee bread is a thick slice of home made bread in a plate bowl covered in hot Black Coffee with sugar, Molasses, or honey on it. It kept a body full. Keep the videos coming. I'm watching every one as I can. All y'all life is a dream come true for me. God bless: Dave
I've never had that Dave but I've heard about people pouring coffee over biscuits and calling it soakey 😀 Thank you for watching our videos-we really appreciate it 😀
I’m learning how to cook, and I’m totally going to try this country ham and the red eye gravy! What I like about these episodes is you make cooking so approachable. Its real and instills confidence in folks learning. Overall, this is an amazing channel! I’m looking forward to the gardening tips next! Thank you! 👍🏼
What an awesome looking breakfast. I love country ham but my wife thinks it’s too salty. But, we do both enjoy the Honey Baked Ham for the holidays. We buy it spiral cut and I love frying the extra slices in a pan for breakfast the following mornings. I also like to fry it fairly hard and it is almost like a soft bacon. I think I need to pick some up for Sunday breakfast this weekend.
Oh my. Had not heard about this gravy for years!! My mom used to make it when we were kids. Thanks so much. We only put butter s&p on grits. Getting ready to try those biscuits
I just love watching your videos! And I love that in the end your daughter is just going about her business getting herself a plate and pouring a glass of milk. Real life in the kitchen and I just love that.
This triggered a memory I had forgotten. When I was growing up, I loved country ham and red-eye gravy grits for breakfast. It was my absolute favorite! Of course, we just had the instant grits in the packet. I can see and smell them now. I'm going to have to get in the kitchen and make some soon! Thank you for bringing back those long-lost memories!
I grew up on red eye, gravy! My dad called it frog eye gravy when I was little, said it looks like frog eyes on a pond at night. I think he just like to say them things so the others wouldn’t eat any and it would be more for us. Thank you for sharing you videos with us!
My friend sent us some country ham, bacon, stone ground grits and pancake mix for Christmas. I can't wait to make drop biscuits and red eye gravy. We will have it for dinner when it is so cold this week
Thank you so much for sharing the red eye gravy recipe. I've always wanted to try it myself but didn't have a clue how easy it was to cook. And I love the way you tell us your memories while cooking. Lord continue to bless you and your family! Y'all are all so caring and friendly. Thank you 🙏💞🤤 I've already had supper but now you got me hungry again!!!
I've heard family members talk about red eye gravy when I was growing up but Mama never made it. It wasn't until 52 years ago when I was a new bride and my husband made some for me that I first tasted it. I loved the saltiness.
Grits and red eye is hard to top. Mom typically made ham biscuits sometimes bologna biscuits for school school days. She would brush a layer of red eye on the inside of the biscuit top. I was in quite a few different things that made me get to school about an hour early most days. So after marching band (generally between 2nd and 3rd period) I would have a good fill up to get me to lunch. She also called her method of making biscuits (by kneading with the fingers cat's paw biscuits as opposed to drop biscuits, layer biscuits, etc.)
Been a long time since we've had country ham, I like the saltiness of it. Watching this made me want to go buy a slab and fry it up real crisp like you did. We like grits, especially the white ones, with lots and lots of butter. What a great meal!! I know Matt thought so too 🍳
I haven't had country ham and red eye gravy in about 20 years. This episode made me drool. All my family is in Kentucky, and I grew up eating this. It was a treat to get a country ham. I grew up an Air Force brat, and had it every time we went "home" to Kentucky every summer. I love grits but with butter salt and pepper. I treat myself to grits and eggs on Sunday mornings before church. Love your podcasts, Tipper. Thank you!
Love your videos and my people are from TN then TX to NM and finally San Diego, where we ate red eye gravy, grits and country ham so the Appalachian way is Coast to Coast! Your cast iron is so shiny. TY, Ma’am.
🍳Purchase my cookbook - Celebrating Southern Appalachian Food: blindpigandtheacorn.etsy.com/listing/1467868257/celebrating-southern-appalachian-food
I have a smaller eCookbook - 10 of My Favorite Recipes from Appalachia here: etsy.me/3kZmaC2
I purchased your cookbook but never received the link to download.
Do you have a real book ? I need a book I can hold and I don’t know how to ebook I’m to old to learn
@@rae1957tn That is what grandkids are for. You don't have to learn.
When I was a small boy. My granny would make a big pot of porrage and pour it into the porrage drawee.. where it would cool and solidify... she would then cut it into cookie size and give it to us as part of our lunch... Good times
I so love your cookbook..looking at this video again I just noticed Hamburger Burgler glass from McDonalds..brings back old memories
I had an uncle from Floyd County ,Kentucky, who served in the Korean War. His battalion commander was from Tennessee. He was sent a country ham and wanted to know who could make red eye gravy. My uncle made red eye gravy. He was then reassigned from front line infantry to cook. So red eye gravy probably saved his life! 🐱🐈🐶
Love that story 😀
THIS is a fabulous story!
So your family didn't call it Red Sop? My Mead/Meade family comes from Floyd and Pike Counties. My Mom grew up on Hurricane Creek in Pike, right of US 23.
@@lisaanderson2900 No we called it red eye gravy, sop was what we called pot liquor from boiled chicken, pork or beef. My family was on
@@christophermaggard9917 In Mississippi, pot likker was the liquid in boiled greens.
I can feel the pride every time she films her husband making his plate ♥️
i A D O R E watching Matt plate up. It's so obvious that he knows how much of a treasure 💎 his wife is.
She’s certainly a wonderful woman! And, I feel quite sure he is a terrific guy! ❤❤
I’m going to be crippled lol, I love Matt’s comments
My mother in law, Georgia Goff, an Ozark granny and old timey lady who raised 9 children on air and a prayer, cooked her grits the night before, poured them in an old long narrow loaf pan in the ice box to set up. Sliced them in the morning and fried them in an iron skillet in bacon grease, Best way to fix grits!
That's called mush 👍🏻
Sounds good!
My grandparents moved from Wilson, NC to Skippers, VA. When we went to visit with them, my Grandma would fix this exact breakfast for my Granddaddy. It brings back so many memories of good food, family and a simplier way of life. I love this channel, God Bless!!!
Thank you! So glad you enjoy our videos 😀
I watch these videos just to hear her talk - love the Appalachian accent. It is a very soothing and kind sounding way of speaking.
Well as an Englishman, I must say, I would be more than happy to help you eat this at the weekend. It looks fabulous. A proper breakfast. I'm sure you know this, but a full English breakfast would be eggs, pork sausages, bacon, black pudding, mushrooms and grilled tomatoes, and slices of toast with marmalade. Needless to say, this too is a weekend treat, although some will have it during the week too. Thanks once again for showing us a slice of your life. Marvellous.
I've always thought of the full English breakfast as being the ancestor of the large US breakfast.
I thank God every day my ancestors fought yours and freed us from that abomination...even if we did throw it all away now
You left out the beans I remember being part of that English breakfast
@@thomasmccardle725 Good point, well made
@@pierresongs6 with an English breakfast I’d have no room for lunch and dinner 😂
The way your husband came in, praising your meal....you can tell how proud he is of you, and how much he appreciates the work you put in. I just thought that was SO sweet!
Thank you so much 😀 He is a sweet man.
She doesn't use it to make biscuits, but he knows she has a rolling pin the size of a power pole under the counter.
Just teasing, ma'am.
I especially loved how after eating that gravy you could tell he was transported to those memories of his old friend. It shows the power of food and stories and lovely to see Tipper and her husband sharing a lil moment like that.
I agree. He's so sweet.
The whole family, including Grannie, are extraordinary fellow North Carolinians. I’m so proud of y’all & what/who you represent. Thanks Tipper for sharing. 💙Tarheel!
I love Katie and Matt coming in for their plates, mom eating where she stands. I love the informality of your videos! Just normal life that you invite us into. Thank you.
Me too, I almost always eat standing up after cooking. You really do make us feel at home.
My dad's version of red eye gravy after frying the meat he made a rue just like regular gravy..... then added half a cup of coffee then the milk also. Oh the taste of it! We had our own milkcow so milk/cream gravy helped stretch our meals out.
I should try that for Matt. I wish I had a cow and a place to put it 😀
@@CelebratingAppalachia
Remember, Tipper, Bessie MUST be milked every day, even days you might not feel like it. My Mama always would find a lady who sold milk and buy from her, as my 3 siblings & me did not like “store bought” milk. Everything was OK unless the cow got into some wild onions for snacks!! I just had a thought as writing: Milk was milk & we had to drink the “onion flavored” milk so as not to waste. If we had known what we know now with different flavors, the lady could have sold a “specialty” - onion flavored butter!!! Haha🤣
ROUX
I grew up in Alabama. We live in Georgia now. I am 61 years old and thought that my family was the only family on earth that mashed their butter in their honey. Lord how I smelled my Grandmother's kitchen when I saw you do that. ❤
Amen Girl! My Dad did that.
We mashed our butter in our honey all my life. I’m 66 and was born in southern West Virginia.
I put butter in molasses and eat it on a hot biscuit.
I've come across that once or twice even in Seattle. Good news travels....
My grandpa would mix his butter in his syrup. He was from Arkansas , my grandma did the same. She was from Tennessee. She also poured her coffee in the saucer and drink it from the saucer his
Funny Grits story. When a young girl , who was not raised in the south, was spending the night with a friend in the south, came to the breakfast table, the mother asked the young guest if she wanted any grits. The girl replied, well I've never eaten them, but sure, I'll try ONE. 😂🥰
😀
😂
I was born and raised in the deep south. We had grits a lot, but never put honey or sugar on them. We put salt and butter. We also ate blackburn syrup with fried catfish.
I grew up on country cured ham and I love the saltiness of it. My children did not because they didn't grow up on it. They have to soak theirs or they can't eat it. My dad didn't drink coffee so my mother made the red-eye gravy with just cold water to deglaze the pan...and it was good. We had biscuits for three meals every day and either had molasses or King's syrup with the biscuits, with butter stirred up in it like you do. Most people now-a-days don't understand how we could eat meat so salty. However, in the old days the salt did two things.: 1. It preserved the meat. 2. It kept the flies from laying their eggs it the meat because they can't stand salt. We never washed the salt off and, for that reason, we learned to like/prefer it that way. Someone that never had salted ham probably wouldn't be able to eat it. Love your videos!
Thank you David 😀
To me if it's not salty it not real ham.
3 things David. It let you work a full day in the sun without needing Gatorade.
@@CelebratingAppalachia David isn't the only one, I also love them.
You are a marvelous cook, but the ham looks overcooked for my taste. Keep up your great videos!
Anyone here in 2024? Grits are out where I live in Eastern Ky. Only mom and pop places serve it anymore and I love them!
I have never had red eyed gravy, but my mom made sop with pork chops. I loved that as a kid. Good way to use up stale bread is what we did. I have never made sop for my family, but I think I will now. You brought back some fond memories!
Im from Missouri but we were raised on this kind if breakfest ,and always loved that red eyed gravy ,loved it all
Watching you mash up the butter in the honey brought a flood of memories of when my Dad, back in the fifties, would mashup butter in Molasses. It was one of his favorite delicacies. Thanks for the memories.
We called butter and molasses a Brown Betty. I went home one summer in high school and my aunt Retha starting making Brown Betty for me and put on so much weight. I wasn’t even embarrassed. I still love her for that.
I learned to do this by watching my own daddy! He'd make us red eye gravy for our biscuits, it works great with bacon, too. His parents had a farm in Hohenwald TN. We ate so good when we'd visit. I wish you could get the good sorghum molasses that we did when we were kids. Some old farmer by the side of the road selling it in little tin cans. Mmm, so good!
My dad also mashed the butter in molasses, ate it with biscuits or corn bread
Thats how I do with molasses.Love it mashed with the butter then eat it with a warm biscuit.Have done this for a long time.So yummy.
My granny always did it with Karo syrup. Sometimes she used the white, sometimes the brown. I always loved it and I haven’t had it in years. I’m type 2 diabetic now, so I can’t have it anymore.
Grew up just outside of Nashville and was always thrilled when we had country ham and it was always served with red eye gravy which I love. I have been all over the world and this is still my favorite breakfast. I have watched several videos about country ham and red eye gravy and your's is the first one that didn't try to make it taste less like country ham and red eye gravy, thank you for that!
I'm so glad you did this video. I just picked up some country ham yesterday! The grits sound wonderful, I love grits with lots of butter and salt & pepper. I don't eat them often anymore but grew up eating them. Yummy! My aunt would keep me in the summers as my parents worked. She'd fix a breakfast like this every morning and we always had the white grits. Brings back wonderful memories of my aunt Virginia. :) Thank you!
Not from Appalachia but I've had everything you made except the redeye gravy. I've heard of it though and kind of knew what it was. My dad used to make "Honey Butter' and it was delicious. Watching you make it on your plate reminded me of him. Thank-you for that.
I'm so glad i found your channel!😍 We make the exact same meal here in Western Kentucky.....but my family likes their grits savory rather than sweet. (lots of butter, salt, and pepper) Otherwise, it looks like we learned to cook from the same folks! Well done!!
Now Im a Wondering if my mama might had been from Appalachia cause she made Red eye gravy and grits and biscuits and the ham or bacon or just plain eggs ...Mercy that is heaven to my eyes and heaven to my belly .. I just so Happy you are here,,, THANK YOU LORD for this wonderful lady and what a great Blessing..God Bless you!!
Growing up, I never had sweetened grits. The grits I had were with butter, pinch of salt and pepper, and sometimes bits of bacon or ham. But I am looking forward to making this traditional Appalachian breakfast. Thank you for making this video.
The parts of the south I grew up in are savory grits *only* and it was sincerely almost painful to watch him put honey on his grits instead of butter, salt & pepper &/or cheese. My favorite is cheese grits with hot sauce personally. Thank you for teaching about how to make red eye gravy though, it’s something I’ve never actually had although when I was a kid sometimes I had country ham & red eye gravy flavored instant grits. I may try to make some real from scratch red eye gravy soon. Watching your cooking videos is like re-living all these precious memories of learning different ways of country cooking from my Mema, from my aunt, etc. who are now all passed away. I learn something and it’s hugely comforting to listen to you patiently explain what you’re doing. Thank you!
100% agree with you on Grits. I lived in Ohio for a time and I went to the grocery store. Could only find instant Grits, blech! My other tip for cooking grits is to be sure to salt them well from the beginning. They seem to never taste right if you try to season after they are cooked. Everything looks so delicious!
Thank you 😀
I agree, if you don't cook grits with some salt they never taste right.
Matt is so lucky to have you as his bride, and by the looks of things you are lucky to have him!
Thanks Tipper. That looks so good! It's one of my hubby's favorite breakfasts. When I was young my daddy always cooked the country ham and red eye gravy. We kept our country ham in the smokehouse along with the smoked meats. Daddy would go out to the smokehouse and cut off the amount he needed. I had to sprinkle sugar on my biscuit and gravy lol. I like to do my honey like you do. Daddy would take me with him to the grist mill. Then we would go back and get the grits and cornmeal. The stones were mule turned and not water wheel turned. Stone ground is the best and that is what I use. I would always eat my grits with butter and homemade grape jelly. Much Love
Thank you for sharing something that I had when I was 10 years old and went back to Virginia with my dad. And mom and my brothers and sisters to my uncles place uncle jesse in hillsville, Virginia
you remind me of my late grandma, she cooked a big breakfast every day like this. Always had sliced tomatoes with it fresh from their garden my grandpa said it helped cut the grease from sausage and bacon or ham. he loved corn meal mush too and my grandma made it occasionally. Chipped beef gravy was often made and French toast with powdered sugar and butter. My grandpa would get mad if we skipped breakfast, he said it was the most important meal of the day. He was a farmer and they raised their own livestock and had a vegetable garden every year. Tomato juice was a staple with breakfast too. When they didn't have fresh tomatoes in the winter, we often had canned stewed tomatoes with our breakfast. My grandma also made tomato preserves for toast.
How do you make the chipped beef gravy, i love it but don't know how to fix it.
My Grandma made mush put butter and syrup on it
My Granddaddy was up at 4am had breakfast ready by 5am. Everybody had to get up and eat. Weekend's you could go back to bed after but by then we were wide awake and didn't want to.
Mom made red eye gravy with corn starch and water, heavy ham taste
@@marylthompson9 Here is how I make my chipped beef gravy. 2 slightly heaping Tablespoons of flour, 2 Tablespoons of butter, 2 cups milk, Worcestershire sauce, pepper, dried beef.
I used the dried beef sold in jars from Walmart. First, cut the dried beef into bite sized slices or pieces. Put in a strainer and run under hot water for about 20-30 seconds. Allow it to sit and drain while you make the sauce.
In a skillet or saucepan, melt the butter, then add in the flour and stir well. Let the butter and flour cook on medium for at least a minute or two. Stir it so it doesn't burn. Add some pepper and stir again. Add in the milk and stir well. Now you can add the milk cold from the fridge or you can warm up the milk on the stove in a pot or in the microwave. The warm milk will make the sauce thicken faster, but the cold milk works too, you just have to add the dried beef sooner if you do it that way. (I prefer the cold milk way because the gravy takes on a deeper flavor from the beef.)
Warm milk method
If doing warm milk, add milk to flour and butter and stir quickly as the gravy will thicken faster. As it thickens, shake in 2 dashes of Worcestershire sauce. If you do not have Worcestershire sauce, you can leave it out and it still tastes great. Cook until sauce is thick enough to coat a spoon but still thin enough to pour. Taste sauce for seasoning. May need more pepper. Stir in rinsed beef and mix into sauce. Lower heat and let thd beef warm in the sauce about 3 minutes. Dried beef is salty and should help season your gravy just fine, but do taste it to see if you need to add salt. Stir until warmed through. Serve over warm buttered biscuits or toast. My Granddaddy like it over fried potatoes as well.
Cold milk method
To the melted butter and flour, add pepper and 2 dashes of Worcestershire sauce. Stir well. Add in the cold milk and stir. Right awa, before gravy thickens, add in the shredded beef. Stir well and stir often while the milk warms up and the gravy thickens. By adding in the beef with the cold milk, and frequent stirring, not only will your gravy have a stronger beef flavor, but the pieces of beef in the sauce will help break down and lumps in the gravy from the flour. After it has thickened to your desired degree, taste to see if more salt or pepper is needed. Serve over warm buttered biscuits or toast. It is also good on fried potatoes. It is also good served over a buttered baked potato. It makes a tasty and quick dinner.
Should your gravy be too thick to your liking, stir in more milk or a bit of water to thin it out.
My Granddaddy also used to stir in about a teaspoon of butter before serving. It made the gravy a bit shiny and enhanced the butter flavor of the gravy.
Enjoy!
I always wondered what Red Eye gravy was, thank you for sharing.
I have cast-iron pans and love them. Most people I have talked to, say not to wash them, but I grew up wiping them out and then use hot water, a little dish soap to finish the job, then once they are rinsed, put them on a hot burner, wipe them dry and oil them up with either cooking oil or butter.
My mom told me when she would ger a new pan, she would put it in the camp fire to season it. I used an oven at a low temp with a little oil, to get it started and then, as you said (use it).
Have an amazing day!
Dale Ann
Gives me a comfort, seeing Appalachian culture get shared by the people instead of by bad tv shows and stereotypes. Beautiful culture amazing food
I agree! Media has skewered people's opinion of the wonderful folk of Appalachia and the South in general, in a very bad way, while unrealistically praising anything out of hollyweird.
Wyte people have no culture though
@@whiteyfisk9769 Comment sent via smart phone through the internet from air-conditioned apartment. All Yt peepo inventions, just like essentially everything else worthwhile in modern society lmao.
Your compliments are appreciated, however if you could edit out your word, that too would be kind.
I LOVE red-eyed gravy, country ham crispy, eggs over light, grits and smaller biscuits just like you made. And yes, y mom used to always make me a baby biscuit.
Love watching you cook, I learn the truth about true Appalachian ways, I do know cowboy Kent!! Sent my son his cookbook
and he loved it!! Love honey too- I put a wee bit into my single malt whisky but that’s a no-no, ha!! 🥰
😀 Kent is great!
As a professional who has traveled and worked all over the World and worked with some serious famous Chefs this is such a breeze, as a born European I love seeing your videos out of the beautiful Appalchians. This is TRUE American breakfast. I hope you will do a cook book, I will buy it.
Maybe on a daily basis it would be a cholesterol bomb, but on a weekend by all means
Thank you for the kind words! Cookbook coming out next May 😀
Looks amazing I love learning people's food and traditions it's always a beautiful thing ❤
Smells gooooood! We used to buy a ham every year from farmer Cox. Not as red as that, in fact more like a brown color. Grits are a favorite on mine, usually cooked with ham, or bacon fat. Grits are even a old staple in the Florida Keys, as in grits and grunts. Grunts are a fish, fried usually whole. Again these were usually seasoned with fat back and lots of butter in the day.
Ring the dinner bell, and I will come running anytime!!!
I have lived with the joke: "you know you're from the south when you have more than 2 cast iron skillets." Guilty! And of course you are 3,000% right! The way to get good cast iron is to use it. I have some that I got from my grandmother and they get used - well maybe not every day, but several times each week. Thanks for your down home cooking. This is what I grew up with and love it to this day.
You are a joy and fill me with love of my life in Kentucky growing up❣️
Hi Tipper
The red eye gravy is very interesting to me. My in-laws just loved country ham. Had a hard time finding country ham here. My SIL would bring them some fro Maryland whenever she would visit. Such a treat for the folks. Dad just loved red eye gravy and I never watched mom make it. I never realized it was made with coffee. Really unique.
Mom made the best biscuits. Buttermilk biscuits made with lard. She’d heat lard in the skillet like cornbread because everyone really loved the crispy bottom. Except I like the soft top. I did learn how to make the biscuits. I’ve since taught my nephew and my son. So they are carrying on that tradition.
Then the last thing I really liked watching was you mixing your honey and butter. I had never seen that before until my FIL did it with sorghum and butter one day. I was fascinated. What a wonderful taste.
Thanks for brightening my day.
Thank you Mary so glad you enjoyed the video 😀 Your mom's biscuits sound wonderful!
Such great content! I love how chill you guys are, so relaxed and peaceful. No loud tv, no screaming, just cozy happiness. Here's a tip you can try with the ham. I worked in restaurants and diners and we used to server a country ham style slab of meat. When you see it start to lift up, you can cut a slit in the rind where it's lifting and it'll settle back down. You can also score it every couple inches or so before cooking to stop the lifting before it starts. It should work with the country ham just the same :)
I love the Katie cameo at the end lol
Thank you 😀
I heard a chef say that if you crack your eggs on a flat surface instead of on the side of the pan or bowl that you won’t get any loose shells. I switched to doing it that way, and it has worked so far. I have to have a biscuit for my egg too, even in restaurants. I don’t recall us ever having red eyed gravy, but we ate a lot of country ham or in Virginia, we called it Virginia ham. Of course, our family lost so much of our culture with family deaths and that some of us moved away for college and work. It is really sad. I hate the loss of food ways and our music the most. I remember the last time they gathered honey before my grandparents died when I was about four years old. That was sad too. Great video! I am really enjoying your content. I am trying to retain what I remember and learn from others like you. I plan to pass these ways onto my niece in Florida if her parents will let me.
I've heard of red-eye gravy all my life (like so many of your subscribers) but never knew the first thing about making it. I'm not a coffee drinker so don't know if I would like it or not but it sure is easy to make. Your breakfast looks absolutely DELICIOUS! Thanks for inviting us in to your kitchen to share time with you! Hugs!!
My gramma made red eye gravy. I had no idea it was made of coffee. I loved it with grits.
My grandmother made cathead biscuits by throwing a bunch of ingredients into a big aluminum pan, and massaging it all together with her hands. She'd then, with her right hand she would choke dough into her left hand and slap them sharply onto a greased pan. She never measured anything, but the biscuits always turned out perfectly. And they were close enough to round that you couldn't tell if they weren't perfectly round. Of course. she had made biscuits almost daily for almost 40 years before I came along. They were wonderful with the sausage gravy she would sometimes make as well.
If you slice the cold, leftover biscuits and toast them they are a particular treat with marmalade or preserves - either peach or strawberry.
It's my favorite breakfast that my dad cooked on the weekends. Ham steak, red eye gravy, and grits. Now it's my family's favorite breakfast so thank you dad for teaching me how to make biscuits and this incredible breakfast!!
Country ham! One of America's best inventions!
I’m guessing you’ve never been to Europe?
Breakfast foods are my favourite foods and I am happy to eat "breakfast" at any meal time at all. Never heard of red eye gravy before but I love coffee so I'll be giving that a try for sure. Also have never met a biscuit I didn't like and none could be easier than these.
Everything looks so delicious! It’s especially nice to see how you respect the old iron and know how to care for it.🤗
My Appalachian Mima would sometimes make cream gravy too. The red eye gravy was spooned over biscuits first then came cream gravy. It was phenomenal. Thanks for the memory! Tipper, great video as usual! Always remember when cooking grits, to put them in a medium sauce pan. As pyroclastic chunks can fly out and cause severe burns from a small pan. Are Clifty Farm country hams available there? My favorite.🐕🐈🐱
Thank you! They are available here 😀
We love you all. Thank you for sharing this.
Some folks eat grits, others eat "Mush" and hash browns. I traveled all over the US and the world before I retired. Grits with butter, salt and pepper with eggs is what I want to eat with eggs (bacon, sausage, ham or country ham). I hope the folks that have never tried this kind of breakfast experience it before they die. I for one like "cat head biscuits" the best.
Such good breakfast things 😀
My Appalachian Mom's made small biscuits, maybe 3x3, baked Parker House style in an iron skillet. Everyone who ate them, raved about how good they were. Her pride was how they jumped back to full size, when bitten!
cathead biscuits over here too, all the time and ma would premix the honey and butter (butter-honey) in a bowl and set it at the table. We ate a fair amount of salted country ham. Most of the time it would get sliced off and dropped right into a skillet, but sometimes we would soak it in water and then use that water to cook the greens, really depended on the meal. I don't soak it, I just use a different cut, but things were different then. My mom told stories of trading biscuits for white bread with the city kids at school. She only went until around 5th grade though because she got old enough to find work.
That's the way I eat mine, love those grits, not everyone can cook grits, if not cooked right, they're nasty,lol.
@@kylerutherford7227 Try always cooking them an hour and notice the difference.
“On the weekends” ……..you said it all right there! Yes sir!!!!
My mom made red eye gravy when I was a kid 63 years ago. She never made grits though. She was raised in Ohio in Amish county. She was an excellent cook. We had an acre garden, 120 acres with cows, chickens, and pigs. We but butchered our own meats, made lye soap, and canned everything. We had the best food in the world. She milked 2 cows every day, and made butter for us. I loved our farm. Daddy had both legs amputated before I was born, and he died when I was 7. The farm was to much for mom to handle, as well as having to work a job in town, and so when I was 14 she sold the farm. Good memories of early childhood though. Thank God Matt is healthy, and able to care for all his girls! God bless you all.
I'm sorry he was sick. Thank you for watching!!
I used to cook a big meal on the weekends for my children and my ex husband. A good breakfast and healthy meals for all of us. I always included vegetables for lunch and dinner. When you mentioned that you do the same thing, it brought back many great memories of my family. Now their grown and moved away. There is one great thing that they love the most are their vegetables. They usually snack on them a lot. Your a great cook. I love watching your you tube videos.
One of the things I admire most about your cooking videos is how you always always allow for other people’s preferences not insisting that yours is the best. I cook every day and I think that is a rare and generous quality. Today’s breakfast was especially welcome as I viewed your husband and you enjoying the meal. Sure looked good! Do you ever make cheesie grits or is that not a legit thing?
Thank you Andrew! I love cheese grits but have only made them a few times over the years 😀
I add cream cheese to my grits sometimes. Yum
My family loves when I cook a big breakfast. The grits are usually the favorite of everyone. I don’t make them as directed on the bag. I start with a 3-1 ratio. One part grits to three part liquid. I use whole milk or half and half instead of water. I do keep about two cups of water close by to add as needed. I add a stick of butter. Bring bring it to a slow slow boil. Reduce to simmer. Stir without ceasing until it’s creamy. I usually pull up a chair to sit and stir. When they’re done I put them in a warm crockpot while I cook the rest of the breakfast. It’s quite an event.
We didn't have red-eye gravy often but we loved it. We used to mix honey or syrups with butter. We used biscuits or toast to sop it up and called it soppin' syrup.
Love that 😀
We would “sop”, & still do, Grandma’s Molasses & butter for our dessert. Now I have taught my grandchildren this wonderful delicacy.
My grandparents were from Arkansas and Oklahoma. My grandma cooked all those foods for us when we were growing up. I liked my Arkansas grandmas cooking more than my moms mom from Oklahoma. I still love that food and have cooked it for my kids. Ham gravy was the best. We made it the same was as you did. Thank you for bring those good memories back.
I love red eye gravy so much I will make it with the fat from bacon and sausage also. We always ate savory grits like cheese grits or crumble up the ham or bacon and add it in with our grits. I always believed that red eye gravy and grits was a strictly a southern invention until I watched a video on Queen Victoria's Meals from the 1700's and they made "Polenta" (grits) and then added coffee to the fried bacon and maple syrup for seasoning up the bacon and used corn starch to thinken up the coffee, grease and maple syrup as a gravy or sauce for the meal also. Now I am left wondering if it is called poor mans gravy since we do not add the maple syrup and corn starch to it. My grandma always made sure I had my red eye gravy when we visited her. I was not allowed to "ask" or make request growing up bc my parents felt that was a child making demands and that was a huge no-no. I always had to wait for someone to ask me my preferences before I could voice them. And with all the "Karen's" in the world now days I am thinking that strictness was keeping me humble and made sure they did not raise one lol. I do remember my Grandma and aunts asking me often of things I liked to eat or do, they knew I was being raised like they were and bc they loved me they made sure to ask so that I got to enjoy my favorites also. Their labor of love was making our favorites and they loved to watch us enjoy them.
Such wonderful memories 😀
I'm in my late 40s, and my grandmother an em (her generation) wouldn't let children look grown folks in the eye. Grandma was born before 1920. Yeah, old school was NOT a game. One learned, or one was TAUGHT.
They don't make grandmas like they use to,lol. love mine.
LOVE!!!! ♥️💕💗❤️ Red eye gravy!,, thanks for helping me remember
The good old days and how good it is. Bless your heart❤️.
Using heavy cream to make the biscuits is genius. I'm 73 and one-half and I made my first decent biscuits this morning! Thanks to you, your Mom and Granny Gazzie.
Fantastic!
I'm 76 and finally made edible biscuits this week using that recipe....Yum. Try mixing in shredded cheddar and garlic, another of her recipes that is fantastic !!
I'm from Tennessee but grew up in Detroit. When we came home on vacation, we always had this same meal except we ate homemade molasses rather than honey. My grandpa called red eyed gravy, Frog Eyed gravy. Once the gravy sits for a minute the grease starts to separate from the coffee and floats like big old frog eyes.
My Dad taught me about country ham, red eye gravy and grits when I was little on a trip to Tennessee. I Iove country ham and I like it crispy and browned like you made it. My son makes cream biscuits. They are the best! What a delicious breakfast, and I especially liked the big glass of orange juice….in the Hamburgler glass! 😂👍🏻❤️
Your country ham / redeye gravy breakfast looked awesome ! I usually learn something from you each time I watch you , and I am a good country girl cook ! Thanks for sharing !
Hi Tipper! I absolutely love red-eye gravy.. what a simple tasty looking recipe.
Thank you so very much! I hope all is well with you and your family there in your neck of the woods.
It is so easy! We are well and I hope you and yours are too 😀
Another wonderful video! I really enjoy your hands on cooking style! My grandmother taught me to cook! I will always remember the day she let me make the biscuits! I was so proud of that honor! I noticed you are a true biscuit maker! So many people twist the cutter which causes the biscuits to not rise evenly. Love your family meal videos!
I love country ham! That looks delicious, but I no longer like sweet grits so I would put the red-eye gravy over my ham and grits and have honey on my biscuits.
I loved when my maw maw and mama made this exact breakfast only on weekends family breakfast yummy folks who don't know country ham redeye gravy and grits got biscuits best breakfast ever
My mom used to make this..we called it ham gravy. Too salty for me but my grandpa loved it. Born and raised in Northern Minnesota
Thank you and your family for sharing your breakfast with us. Wonderful meal.
I don't know why, but just hearing "Well gitchu' some more" put a little tear in my eye, makes me miss my grandmother a ton (I had to move off for work) thanks for this little slice of home to listen to!
Love this ,I was raised on biscuits and gravy my mother made them a lot but my grandmother made them almost everyday. Biscuits and gravy some fried eggs and usually some kind of meat sausage,fried jowl meat,bacon,ham ect. for breakfast, what ever biscuits weren’t eaten for breakfast were left on a plate covered with a checkered tablecloth for lunch or supper . Those meals always had some kind of beans ,navy,brown,green ect. and potatoes boiled,fried ect. God I miss those wonderful women who brought so much love to simple meals .🙏
I love grits, but because they took so long to make we only ever made them when we went on vacation to myrtle beach. My mama would make them with cheese, left over shrimp from the low country boil, and old bay so because I grew up eating them that way I always eat them savory rather than sweet!
You can get quick grits, that's what I usually make.
I am from Missouri. My grandparents where from the Ozarks. I didn't know they were cooking Appalachian food. Mam you are cooking my grandma s recipes. Thank you so much! We do red eye 1st then white gravy. Side of fried ham. Fried apples. Fried potatoes and onions. Bacon n eggs, that's Christmas breakfast.
You are so welcome 😀 Sound like good eating!!
I’m 69 yrs old and my grandmother made flat biscuits and I loved them
It's awesome to see traditional Southern mountain cooking shared with the world in this way. This is the kind of breakfast my grandparents used to make all the time, and now I cook like this too. We never had red eye gravy, of course, but everything else is pretty much the same
Hi from Kentucky. Tip for cracking eggs. Always hit a flat surface to avoid shells. Avoid pointy or angled surface. Flat countertop works well. Thank you for the post
I am from New Zealand and wanted to say thank you for the video, this is a taste of a different culture at a time when traveling is difficult. Very informative and well demonstrated with a nice personal touch.
Glad you enjoyed it!
Three cast iron skillets! Wow
Grew up in Ducktown Tennessee, always loved red eye gravy and sorgum and butter mixed on my biscuits.
This is my husband’s very most favorite breakfast. Whenever I ask him what he’d like for breakfast, you can bet he will ALWAYS say, “Country ham & biscuits 😬”.
And I could absolutely founder myself on grits…
It is a good breakfast 😀
The wonderful memories that raced through my head when I saw your profile pic! Thank you
@@CelebratingAppalachia - Better than good… it’s amazingly delicious. That’s the honest truth. 💯🇺🇸❣️
@@daviddavis3134 - Well, I appreciate your sentiment, Mr. Davis.
Esther is my spirit animal… whenever she walloped Fred with her Zayer’s pocketbook, it did my heart good. 😆 God bless and I hope you have a wonderful evening, sir. 👍🏻🇺🇸
Haaa! "Founder myself." 😂 I loooove country ham.
Howdy:
Wen I was a kid (back in the 50's) I grew up eating Coffee bread for breakfast. I just wondered if y'all ever ate that?
I LOVE grits and fried Country Ham. WOW..I am SOOO hungry right now! :~)))
Coffee bread is a thick slice of home made bread in a plate bowl covered in hot Black Coffee with sugar, Molasses, or honey on it. It kept a body full. Keep the videos coming. I'm watching every one as I can. All y'all life is a dream come true for me.
God bless:
Dave
I've never had that Dave but I've heard about people pouring coffee over biscuits and calling it soakey 😀 Thank you for watching our videos-we really appreciate it 😀
I’m learning how to cook, and I’m totally going to try this country ham and the red eye gravy! What I like about these episodes is you make cooking so approachable. Its real and instills confidence in folks learning. Overall, this is an amazing channel! I’m looking forward to the gardening tips next! Thank you! 👍🏼
Thank you so much! If I can cook and garden anyone can 😀
Thank you. What a lucky family! You brought back some memories.
Glad you enjoyed it 😀
What an awesome looking breakfast. I love country ham but my wife thinks it’s too salty. But, we do both enjoy the Honey Baked Ham for the holidays. We buy it spiral cut and I love frying the extra slices in a pan for breakfast the following mornings. I also like to fry it fairly hard and it is almost like a soft bacon. I think I need to pick some up for Sunday breakfast this weekend.
I like those hams too 😀
I am from the Appalachia area and we never over cook our country ham like that. The rest is great thanks for sharing.
Oh my. Had not heard about this gravy for years!! My mom used to make it when we were kids. Thanks so much.
We only put butter s&p on grits.
Getting ready to try those biscuits
Me and my 7 siblings grew up eating this food. Your food looks delicious 😋. Thank you for sharing.
I just love watching your videos! And I love that in the end your daughter is just going about her business getting herself a plate and pouring a glass of milk. Real life in the kitchen and I just love that.
This triggered a memory I had forgotten. When I was growing up, I loved country ham and red-eye gravy grits for breakfast. It was my absolute favorite! Of course, we just had the instant grits in the packet. I can see and smell them now. I'm going to have to get in the kitchen and make some soon! Thank you for bringing back those long-lost memories!
I grew up on red eye, gravy! My dad called it frog eye gravy when I was little, said it looks like frog eyes on a pond at night. I think he just like to say them things so the others wouldn’t eat any and it would be more for us. Thank you for sharing you videos with us!
Love that Brian 😀
“Baby Biscuit” is such a cute name. . .Aunt Dorie would make us redeye gravy. She was a terrific cook!
My friend sent us some country ham, bacon, stone ground grits and pancake mix for Christmas. I can't wait to make drop biscuits and red eye gravy. We will have it for dinner when it is so cold this week
Thank you so much for sharing the red eye gravy recipe. I've always wanted to try it myself but didn't have a clue how easy it was to cook. And I love the way you tell us your memories while cooking. Lord continue to bless you and your family! Y'all are all so caring and friendly. Thank you 🙏💞🤤 I've already had supper but now you got me hungry again!!!
My grandparents lived in Elizabethton, TN and I ate all these foods -- so many grits! I never tried red eye gravy and now I want to.
I've heard family members talk about red eye gravy when I was growing up but Mama never made it. It wasn't until 52 years ago when I was a new bride and my husband made some for me that I first tasted it. I loved the saltiness.
Grits and red eye is hard to top. Mom typically made ham biscuits sometimes bologna biscuits for school school days. She would brush a layer of red eye on the inside of the biscuit top. I was in quite a few different things that made me get to school about an hour early most days. So after marching band (generally between 2nd and 3rd period) I would have a good fill up to get me to lunch.
She also called her method of making biscuits (by kneading with the fingers cat's paw biscuits as opposed to drop biscuits, layer biscuits, etc.)
Been a long time since we've had country ham, I like the saltiness of it. Watching this made me want to go buy a slab and fry it up real crisp like you did. We like grits, especially the white ones, with lots and lots of butter. What a great meal!! I know Matt thought so too 🍳
My mother-in-law called it black sop - gosh I loved it. She used to just add water when they didn’t have money for coffee.
I haven't had country ham and red eye gravy in about 20 years. This episode made me drool. All my family is in Kentucky, and I grew up eating this. It was a treat to get a country ham. I grew up an Air Force brat, and had it every time we went "home" to Kentucky every summer. I love grits but with butter salt and pepper. I treat myself to grits and eggs on Sunday mornings before church. Love your podcasts, Tipper. Thank you!
You sir...have excellent taste in how you eat your grits...butter, salt, pepper...perfect. Cheers
Love your videos and my people are from TN then TX to NM and finally San Diego, where we ate red eye gravy, grits and country ham so the Appalachian way is Coast to Coast! Your cast iron is so shiny. TY, Ma’am.
I love red eye gravy and eggs and grits . It sure looks yummy :) thanks so much for sharing this with us .