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biscuits and bacon gravy

Biscuits and gravy a diner staple since forever, usually referring to breakfast sausage, in either a creamy roux based gravy over biscuits. I also make it with hamburger for diner, or bacon. Since we have bacon, we will do this one with bacon.

Bacon, flour, milk biscuit mix.
Add two Tablespoons to a biscuit mix pack.
Massage to mix.
Form two biscuits, and pop them in the oven.
Get a handful from the bag o’ bacon.
Get you bacon cooking and the fat rendering.
Pour excess bacon fat into your bacon fat jar. You will need a bit to make the roux.
Add a two teaspoons of flour to the pan and cook for a few seconds. Let the flour absorb the fat, and coat the bacon pieces.
The fat should be completely absorbed, and the flour should turn from white to blond.
Pour in about 1/2 cup of milk, stirring constantly. Don’t forget your biscuits in the oven!
Stir the gravy as it thickens, season with a bit of salt, and a good amount of fresh black pepper.
Once the gravy thickens remove from heat.
Biscuits! Golden brown and fluffy.
Slice one biscuit in half, break the other into small pieces.
Hearty, savory bacon gravy, sweet biscuits and jam, fresh orange. Perfect!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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