Bacon Milk Gravy for Biscuits Recipe

Bacon: Provides a smoky, savory flavor and crispy texture to the gravy.

All-purpose flour: Used to thicken the gravy, creating a smooth and creamy consistency.

Milk: Adds richness and creaminess to the gravy, balancing the savory bacon.

Salt: Enhances the overall flavor of the gravy.

Freshly ground black pepper: Adds a touch of heat and depth to the gravy.

When cooking the bacon, make sure to do so over medium heat to render out the fat properly without burning it. This will ensure you have enough drippings to create a rich and flavorful gravy. Additionally, when adding the flour to the drippings, whisk continuously to avoid lumps and achieve a smooth consistency. Gradually incorporating the milk while stirring constantly will help the gravy thicken evenly.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner alternative that still provides a smoky flavor similar to traditional bacon.

• bacon - Substitute with vegetarian bacon: Vegetarian bacon, often made from soy or tempeh, offers a plant-based option while maintaining a similar texture and flavor.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is essential for those with gluten intolerance or celiac disease and can be used to achieve a similar consistency.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well for those who are lactose intolerant or prefer a plant-based option.

• milk - Substitute with oat milk: Oat milk provides a creamy texture similar to cow's milk and is suitable for those avoiding dairy.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and often has a more complex flavor profile.

• salt - Substitute with kosher salt: Kosher salt is less dense than table salt and can be used to achieve a similar level of seasoning.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice, offering a different but complementary flavor profile.

• Allow the bacon milk gravy to cool to room temperature before storing. This prevents condensation from forming inside the container, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. Glass containers with tight-fitting lids are ideal as they prevent any odors from seeping in or out.

• For short-term storage, place the container in the refrigerator. The gravy will keep well for up to 3-4 days.

• If you plan to store the gravy for a longer period, consider freezing it. Pour the gravy into a freezer-safe container, leaving some space at the top to allow for expansion.

• Label the container with the date to keep track of its freshness. Frozen bacon milk gravy can last up to 2-3 months.

• When ready to use, thaw the gravy in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the gravy gently on the stovetop over low heat, stirring frequently to maintain a smooth consistency. If the gravy is too thick, add a splash of milk to thin it out.

• For an extra burst of flavor, consider adding a touch of freshly ground black pepper or a pinch of salt while reheating.

• Serve the reheated bacon milk gravy hot over freshly baked biscuits for a comforting and delicious meal.

• Stovetop Method:

  1. Pour the bacon milk gravy into a skillet or saucepan.
  2. Heat over medium-low heat, stirring frequently to prevent sticking and ensure even heating.
  3. If the gravy becomes too thick, add a splash of milk to reach the desired consistency.
  4. Continue to stir until the gravy is heated through and smooth.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on medium power in 30-second intervals, stirring after each interval.
  4. If the gravy is too thick, add a little milk and stir well.
  5. Continue heating until the gravy is hot and smooth.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the gravy in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the gravy from drying out.
  4. Heat in the oven for about 15-20 minutes, stirring halfway through.
  5. If the gravy is too thick, stir in a bit of milk to achieve the desired consistency.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the gravy in the top pot of the double boiler.
  3. Stir occasionally to ensure even heating and prevent the gravy from sticking.
  4. Heat until the gravy is hot and smooth, adding a splash of milk if it becomes too thick.

• Skillet: A flat-bottomed pan used for cooking bacon and making the gravy.

• Whisk: A tool used to mix the flour into the bacon drippings and to blend the milk smoothly into the mixture.

• Tongs: Used to remove the cooked bacon from the skillet.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the flour and seasonings.

• Spatula: Useful for stirring the gravy and scraping the sides of the skillet.

• Cutting board: A surface for chopping the bacon.

• Knife: Used to chop the bacon into pieces.

• Serving spoon: Used to ladle the gravy over the biscuits.

• Plate: For setting aside the cooked bacon.

• Biscuits: The base over which the gravy will be served.

Pre-cook the bacon: Cook the bacon in advance and store it in the fridge. This way, you can quickly add it to the gravy when needed.

Use a whisk: Using a whisk ensures the flour and milk blend smoothly, saving time on stirring.

Measure ingredients beforehand: Have all your ingredients measured and ready to go before you start cooking.

Make a roux in bulk: Prepare a larger batch of flour and bacon drippings mixture and store it. Use it as a base for future gravies.

Use pre-made biscuits: Save time by using store-bought biscuits instead of making them from scratch.