The mixture may sound unusual but all the ingredients in this redeye gravy combine into something delicious!
For the biscuits:
Preheat the oven to 425°F. Line a baking sheet with parchment.
Cook the bacon in a large skillet over medium heat until it’s crisp and brown, about 5 minutes. Transfer the bacon to paper towels to absorb the excess oil, then crumble.
Combine the flour, baking powder, baking soda, and salt in a food processor and blend for 5 seconds. Add the cubed butter. Blend until the mixture begins to resemble coarse meal, about 30 seconds (You can also do this by hand).
Transfer the flour mixture into a large bowl. Add the grated cheddar cheese, blue cheese, chopped chives, and bacon. Toss to blend. Gradually add the buttermilk, stirring until the liquid is fully incorporated into the batter.
Lightly sprinkle flour on your hands and grab about a ½ cup of dough and pat it into a rough round. Put the biscuit on the baking sheet. Continue with the remaining dough, placing the biscuits 2 inches apart on the baking sheet. Bake the biscuits until they are golden and a knife inserted into center comes out clean, about 18 to 20 minutes.
Combine the melted butter and maple syrup and lightly brush the biscuits with the mixture.
For the gravy:
In a pot, over medium heat, cook sausage, chili, cumin, chorizo, corn and onions until sizzling, about 8 minutes.
- To create the gravy stir in flour and cook until light brown, about 5 minutes, then add chicken stock, soy sauce, bay leaf and coffee and bring to a simmer for 10 minutes.
Stir in molasses, nutmeg and allspice. Continue stirring to combine ingredients and let cook for 5 minutes. Then slowly add in cream.
Leave the gravy simmering until reduced by half, consistency should be thick.
- Add in peas, marjoram and season with salt and pepper.