Biscuits made with brisket drippings served with a traditional coffee-based Southern red eye gravy.
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Preheat your oven to 450°F (230°C) and place a cast-iron skillet inside to heat.
Whisk together flour, baking powder, baking soda, and salt in a large chilled bowl.
Cut the chilled brisket fat and cold butter into the flour mixture using a pastry cutter until it resembles coarse crumbs with pea-sized lumps.
Gently fold in the cold buttermilk until a shaggy dough forms; turn onto a floured surface and perform four 'letter folds' to create laminated layers.
Pat the dough to 1-inch thickness and cut with a 2.5-inch floured biscuit cutter, pressing straight down without twisting.
Place biscuits in the hot skillet and bake for 12-15 minutes until the tops are golden brown and the bottoms are crisp from the rendered fat.
While biscuits bake, sear the country ham in a separate skillet over medium-high heat until browned, then remove the ham and set aside.
Deglaze the ham skillet with the coffee and brown sugar, scraping the browned bits (fond), and simmer until reduced by half to create the red eye gravy.
