Gravy, Bacon, and Eggs
While the buttermilk biscuits are baking, we’re going to make gravy. We’re not having biscuits without gravy… no siree!
And the secret to making tasty gravy… bacon grease. Yup, I said it.
If you have never used bacon grease to make gravy, YOU NEED TO! It will change your life! I never liked cream gravy and thought I never would. One of my many quirks is that I don’t like white sauces, therefore, no gravy. The taste, the look, the texture… I just don’t like it. Maybe it’s all mental.
One day, my husband made breakfast and he made gravy. After a few years of convincing… I finally caved in. Ugh, I had it set in my mind that I wouldn’t like it. I even had my coffee on hand to wash it down.
I started by closing my eyes and holding my breath. In my mouth it went. Complete taste bud shocker! It was delicious and for the first time in my life, I had cream gravy with my eggs.
His secret ingredient: BACON GREASE.
I mean… it’s pure genius, right?! Anything bacon is awesome! The bacon grease added so much flavor and none of that milky taste.
So, let’s start off with cooking 4 slices of bacon… yup. You saw that right. I like to cut my bacon slices in half and then cook it in the pan. Don’t judge. It tastes the same.
Look at that! It’s starting to crisp. I’m definitely getting hungry.
Reserve the bacon grease and don’t you dare use a new pan. See all those burnt fat bits stuck to the pan? That’s what I call flavor! We’re going to use all that to make the gravy.
With the fire on med-low, add the flour. Whisk the grease and flour together to make a roux. Make sure you are using the whisk to scrape up those bacon grease bits from the pan.
The roux may start to look clumpy. That’s ok. Don’t freak out.
Turn the heat up to medium and gradually add in half the milk and start whisking. Again, be sure to scrape up the grease bits.
Keep whisking and scraping.
The gravy will start to thicken and look like this.
At this point, it’s a little lumpy and too thick for my taste. Feel free to gradually add the rest of the milk and whisk until your desired consistency.
Add salt and pepper to taste. I like a little kick, so I added a pinch of cayenne pepper. Keep whisking…..
Ooooohhhhhhh, ahhhhh! Doesn’t that gravy look good? After it comes to a soft boil, take it off the heat. IT’S DONE!
I also made 2 eggs over medium to complete our breakfast plate.
Now, place a biscuit on a plate, pour some gravy on top, slide in the eggs with the bacon and… Voilà! A hearty buttermilk biscuit and gravy breakfast.
For the printed recipe with ingredients, kitchen tools and short instructions, click on Page 4 or the 4 – Recipe: Buttermilk Biscuit and Gravy link below.
If you tried this recipe, let me know what you think about the buttermilk biscuits and bacon grease gravy in the comments area below. I would love to hear from you!