Bacon Gravy

Are you ready to indulge in your breakfast? Are you ready to change the way you look at country gravy? Are you ready to be full until tomorrow afternoon? Well, look no further my friend, because today you will learn how to make the ultimate biscuit topping. Bacon Gravy.

I’d show you how to make biscuits but I do not quite have that down yet. Mine look like biscuits but don’t quite have the right texture. You know what? This post is not about biscuits. It’s all about the gravy. You can’t forget the gravy.

Ingredients

3 strips of thick cut bacon

2 cups of milk

2 tablespoons of all purpose flour

Sprig of fresh rosemary

Ten cranks of black pepper

Technique

I’ve been making gravy more and more from scratch when I serve chicken and beef so I thought I’d apply the same concepts here. Essentially, you want some nice fat combined with the flour to make a roux. Roux sounds complicated. It’s not!

  1. Chop your bacon into whatever size you like. You can see mine about are about a half inch. That ensures the bacon will not crisp up too much while cooking. You are free to do what you like, I prefer a medium cooked bacon. Also, don’t cheap out on your bacon!
  2. Throw your bacon onto a skillet and start cooking. Cook it to your desired doneness. Eat a little piece while cooking it. Bacon is good.
  3. By this time you should have a nice amount of grease. Guess what? Keep it in there. Add the flour to the skillet and begin to whisk it. You will notice it’s going to start clumping up. Keep stirring. You need to cook the flour for about two minutes. If you don’t cook it long enough your bacon will taste like raw flour. When it starts to spit and bubble you are ready for the next step.
  4. Slowly add your milk and keep whisking. Oh, yeah, you can throw in your rosemary and black pepper now too.
  5. Keep stirring and wait until the mixture come to a boil. It is actually more of a blobby bubbling like a tar pit. Lower it to a simmer.
  6. Taste it. Does it need salt? Probably not, bacon is quite salty. Add some if it doesn’t taste salty enough. How’s the pepper? Add more if you need it, adjust it to you taste. Does it taste like the most amazing country gravy ever? Bacony herby goodness.

Now you can enjoy this anyway you want. Put it on some eggs. Why not? I chose to put it on two delicious and amazing biscuits from the astounding Colossal Cafe in Saint Paul, Minnesota. I cheat and buy biscuits from them the mornings I make this recipe. I am a terrible baker.


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