Sunday, December 28, 2014

Bacon Gravy

Photo courtesy of the Cooking Corner.
     Biscuits and gravy is a staple breakfast item at my house. However the gravy doesn't have to be made with only sausage, bacon works, too. Actually any kind of meat that cooks down some fat will work, like ground beef. 
    I've made it using burger and sausage, however just recently I tried it with bacon. The trick to bacon gravy is using lots of bacon. Can you ever really have too much bacon? No, I don't think so.

Bacon Gravy
8 slices bacon, thick cut preferably
2-3 T. flour
1-1/2 to 2 cups milk

salt and pepper

Cook bacon in large skillet. Remove bacon to paper towel-lined plate. Drain all but 2-3 T. bacon grease from skillet.

Return skillet to medium heat and sprinkle flour into bacon grease and mix well with fork until crumbly. Slowly stir in milk, a little at a time, until well combined. Add salt and pepper.

Crumble bacon and add to gravy. Continue stirring until mixture thickens and begins to bubble. Reduce heat. Gravy will continue to thicken as it cools.

Serve over warm biscuits, toast or eggs. Serves about 4.


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