- Back at home, Allan fries up some ham and stirs up his signature red eye gravy, while Sharon bakes her famous buttermilk biscuits.

And we get to watch it all come together into an unforgettable breakfast feast.

So I know y'all are good friends.

When not only did you give me a tour of the ham house, you have brought me home with you to show me your famous biscuits in your famous ham and red eye gravy.

I'm thinking we're gonna start with ham and then we're gonna make some biscuits.

Do y'all think that sounds good?

- Absolutely.

- All right.

I see here a bag of the most gorgeous white ham fat I've ever seen.

Tell me about this.

- That fat is, you saw the 24 month hams that we have out there Sheri.

- You want me, hold that.

Or You gonna hold it.

- [Alan] If you can hold it, I'll put the fat in.

- You got it.

- This is the secret to making good red eye gravy.

You can't make red eye gravy unless you have plenty of country ham fat.

Often old timers will come in and they're trying to make red eye gravy.

And they'll tell me they can't find a ham, that really makes good red eye gravy anymore.

Well this is the secret, you've got to have this ham fat.

You also have to have grease in your frying pan to fry good country ham.

- So you're basically just covering the bottom of the pan with this beautiful pieces of fat and I can smell, I mean it smells good.

And you've got it on a lowish heat and you're just gonna do what?

How will you know when this is right?

- We're just gonna render the fat, that's all.

- Render, got it.

- we can overcook this fat because we're not trying to eat it.

We're gonna overcook it, we want to get the grease.

Once I have hot grease, then I'll lay the country ham slices in there.

About 12 seconds on one side, 12 seconds on the other side.

And that hot grease is all- - But you know what we're starting with hot grease, You know it's gonna be good.

while you're tending that, we're gonna go over here and make some biscuits.

We'll just be right over here if you need us.

- That sounds like a plan.

- I can't believe I'm making biscuit for you with you.

Because you're, you're high on my list Sheri.

- Well that's, that's high praise from you.

But you're famous for these 'cause it's your two ingredient biscuits.

And if there's only two, that means they've gotta count.

- That's right.

- What are we gonna do first?

- So you can't just, I mean you might could use any kind of flour but I don't.

I really love this "Our Best" and it comes from kinda of your neck of the woods.

- But for those not blessed enough for this, they can use a self rising flour.

But it has to be self rising 'cause that's got our leavening in it.

Everything's good to go.

- Absolutely.

Then I'm gonna use Cruze buttermilk.

It's a local dairy in Knoxville, and I don't know how much I need.

It doesn't really matter because if I get too much milk, then I just put a little more flour.

- And you can do that with your two ingredient biscuits because you've not cut in fat that would do that.

- You know, you make biscuits so, you know, but it's beginning to follow my spoon, but it's too dry.

I've still got too much dry flour.

- [Sheri] But I love that fall of the spoon, that's a good tip.

- All right, you see how it's following my spoon?

I've probably stirred it way too much, more than I normally would just because... - All right, now I'm gonna move this out of our way and can I move the buttermilk?

Cause we don't need that anymore.

- I like to put my pastry cloth in my baggie.

It's already got flour on.

I'm gonna put a little more flour on there - This is just a cloth you use for baking, that has over time- - For biscuits - It's absorbed flour, And this is gonna be part of the secret of you rolling and padding, right?

- It is.

So I use this and I just... See this gray lil bowl?

You just hold onto it.

- Ooh I love that.

Yeah, I don't see a rolling pin.

So it must be a patter, like I am.

- It's gonna be a hand patted.

- That's what I do too' cause I want... - I'm just trying to keep it from being sticky, I guess.

- Right, until your hands don't stick in it anymore.

- Yeah, and see I'm about there.

- Yeah, and I love how you're not really using your fingers.

You're not kneading, we're not not developing gluten.

We're trying to do the opposite of that.

- We don't wanna knead it.

We just barely, I'm just kind of barely.

- And you don't grease your pan.

- I do not grease my pan and that tears people up.

I just get a little flower on, on my hand and you don't, you're not like pushing the dough.

I'm starting from the middle.

I put a little flower on my cutter and you don't twist.

I just go straight down.

- I love that.

- Now that one stuck a little, that's okay.

My mother has never watched me make this two ingredient biscuits.

- All right, one more dip and then into the oven while the oven's hot.

It's a hot oven?

- It is a hot oven.

- Yep.

- [Sheri] And so while we were doing that, look what you've accomplished here.

You've got what, quarter inch of fat in here or something?

- [Allan] I've got enough grease there to fry country ham and make red eye gravy.

- [Sheri] Okay, so these are just the slices like you were showing me at the ham shop.

This is your sliced ham.

- [Allan] This is the sliced ham.

- Okay, so you're just laying them in in a single layer.

- I am indeed.

- Okay and you can hear that noise, That's how you know you got your fat hot enough.

- I tell people you want the grease sizzling.

And most people dramatically overcook.

We don't wanna overcook this.

- Right, so you're just getting the least little bit of brown on the edge.

But we're also getting even a little more flavor in that delicious grease.

So this is just leftover coffee from this morning.

Just a good dark black roasted coffee.

And now there's your brown sugar.

- I'm just gonna do a pinch cause it will kind burn on the bottom of the frying pan.

- Ooh so its just a pinch kinda like a teaspoon or two.

- Look at it, it sizzles like you're making caramel.

No wonder that's good.

- Just enough in there to add some color now.

And I'm gonna turn this up Sheri.

I'm a little bit higher and I want to reduce this.

- So I'm watching what you're doing here.

You're continuing to stir slowly to get all of that brown part loosened up.

- And we're almost there Sherri.

It's got the color I'm looking for.

- I'm glad its not ready cause I got some- - Oh, look at your biscuit, they're out, that's perfect.

Oh, those are beautiful.

Oh, I love that its getting that good bubble.

- I think we're there Sheri.

- It looks delicious.

So you can see kind of that red.

- It really does have that red look with those little eyes in it.

- Stand back.

- It must be a special occasion if we're gonna serve it instead out of the frying pan.

I feel very honored here.

May I hand you one sir?

- Please, please.

- Oh, these are as light as feathers.

Oh my goodness, oh my goodness how light.

- See my oven is so old that you have to play when you take 'em out.

- You drizzle, I'm watching for my lesson here.

So you've got, I mean just a couple of teaspoons just to lightly moisten that biscuit.

All right, I'm going in.

You know what you do fork.

I'm gonna act like I was raised in a barn.

- I started doing mine without the fork.

- Oh my land.

It's salty but it's not punishingly salty.

You get that age from the ham, that meatiness, that intensity.

- [Alan] On there, so you can try it on a biscuit.

Want me to just laying on your biscuit?

- Just lay it on the biscuit.

I'll take it from there.

I'm gonna put a lid on it.

My dad said it needs a lid.

You know, I think you've got a future in this.

I think you might just make a go of this ham thing.