Recipe courtesy of Chef Suzanne Vizethann from Buttermilk Kitchen
Ingredients
- 4-5 pieces raw biscuit dough
Red-eye gravy Ingredients
- 4 ounces speck
- 1 tablespoon unsalted butter, plus more for ham if necessary
- ½ cup strong black coffee
- ½ teaspoon sugar
- ½ cup bone broth
Sandwich Build Ingredients
- Country ham in gravy
- 1-2 oz of sharp sliced cheddar
- Roasted tomatoes/pickled greens
- 1 tbsp Dijon
- Cooked biscuits
Smoked Apple Butter Old Fashioned Ingredients
- 1 farm apple (young Fuji), diced ½” thick
- 1-2 tbsp water
- 1 tbsp brown sugar
- 1 to 2 dashes orange bitters
- 1-2 tbsp prepared apple butter
- 2 ounces good quality bourbon or whiskey
- 1½ ounces club soda
- Apple slices and cinnamon stick for garnish
Instructions
Set the EGG for indirect cooking with a convEGGtor at 350°F/177°C. Add a baking stone dusted with cornmeal to preheat.
Place the biscuits directly on stone about 1 inch apart from each other. Cook for 15-20 minutes. Let biscuits stand and cool.