Bacon Milk Gravy for Biscuits Recipe

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

All-purpose flour: Used to create a roux, which thickens the gravy.

Milk: Adds creaminess and helps achieve the desired consistency of the gravy.

Salt: Enhances the overall flavor of the gravy.

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

When making gravy, it's crucial to whisk the flour into the bacon drippings thoroughly to form a smooth roux. This step ensures that the gravy will thicken evenly without any lumps. Gradually adding the milk while continuously whisking helps to incorporate it smoothly, resulting in a creamy and rich texture.

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

• bacon - Substitute with vegetarian bacon: Vegetarian bacon offers a plant-based option with a similar texture and taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients while maintaining a similar consistency.

• all-purpose flour - Substitute with gluten-free flour: Gluten-free flour is essential for those with gluten intolerance or celiac disease.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in gravy recipes.

• milk - Substitute with soy milk: Soy milk provides a similar creamy texture and is suitable for those avoiding dairy.

• salt - Substitute with sea salt: Sea salt offers a more natural flavor and can be used in the same quantity.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and a purer taste, making it a good alternative.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a milder flavor and a different visual appeal.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile to the gravy.

• Allow the bacon milk gravy to cool to room temperature before storing. This helps prevent condensation, which can make the gravy watery.

• Transfer the cooled gravy into an airtight container. If you have a lot of gravy, consider dividing it into smaller portions for easier reheating.

• Label the container with the date to keep track of its freshness. The gravy can be stored in the refrigerator for up to 3-4 days.

• For longer storage, place the gravy in a freezer-safe container or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the gravy freezes.

• When ready to use, thaw the frozen gravy in the refrigerator overnight. This gradual thawing helps maintain the gravy's texture.

• Reheat the gravy in a saucepan over low heat, stirring frequently to prevent it from sticking to the bottom of the pan. If the gravy is too thick, add a splash of milk or chicken broth to reach the desired consistency.

• Avoid reheating the gravy in the microwave, as it can cause uneven heating and may result in a lumpy texture. If you must use the microwave, do so in short intervals, stirring in between to ensure even heating.

• If the gravy separates during storage, whisk it vigorously while reheating to bring it back together. Adding a small amount of butter can also help to smooth out the texture.

• Always check the gravy for any off smells or changes in texture before consuming, especially if it has been stored for an extended period. If in doubt, it's best to discard it and make a fresh batch.

• Stovetop Method:

  1. Pour the bacon milk gravy into a saucepan.
  2. Heat over medium-low, stirring frequently to prevent sticking and ensure even heating.
  3. Add a splash of milk or cream if the gravy is too thick, stirring until it reaches the desired consistency.
  4. Once heated through, serve immediately over freshly baked biscuits.

• Microwave Method:

  1. Transfer the gravy to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap to prevent splatters.
  3. Heat on medium power for 1-2 minutes, stirring halfway through.
  4. If the gravy is too thick, stir in a bit of milk or cream and continue heating in 30-second intervals until hot.
  5. Serve over biscuits.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the gravy into an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, stirring halfway through.
  5. If the gravy thickens too much, stir in a bit of milk or cream before serving over biscuits.

• Slow Cooker Method:

  1. Transfer the gravy to a slow cooker.
  2. Set to low heat and cover.
  3. Stir occasionally, adding a splash of milk or cream if needed to adjust the consistency.
  4. Heat for 1-2 hours until warmed through.
  5. Serve hot over biscuits.

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

• Whisk: A tool used to mix the flour into the bacon drippings and to gradually incorporate the milk, ensuring a smooth gravy.

• Tongs: Useful for removing the cooked bacon from the skillet.

• Measuring cups: Used to measure the milk and flour accurately.

• Measuring spoons: Used to measure the salt and freshly ground black pepper.

• Spatula: Handy for stirring the gravy as it thickens and for scraping the sides of the skillet.

• Cutting board: A surface for chopping the bacon before cooking.

• Knife: Used to chop the bacon into pieces.

• Serving spoon: For ladling the gravy over the biscuits.

• Plate: To set aside the cooked bacon pieces before adding them back into the gravy.

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 pre-measured ingredients: Measure out the flour, milk, salt, and pepper ahead of time to streamline the cooking process.

Make a roux ahead: Prepare the roux and store it in the fridge. When ready to cook, simply reheat and add the milk.

Use a whisk: A whisk helps to quickly blend the flour and milk, preventing lumps and saving time.