Bacon Milk Gravy for Biscuits Recipe

Bacon: Provides the savory base and crispy texture for the gravy.

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

Milk: Adds creaminess and helps achieve the desired consistency.

Salt: Enhances the overall flavor of the gravy.

Black pepper: Adds a touch of heat and depth to the gravy.

When making the roux, ensure you cook the flour in the bacon drippings for at least 1-2 minutes to eliminate any raw flour taste. Gradually whisk in the milk to avoid lumps and achieve a smooth, creamy gravy.

• bacon - Substitute with turkey bacon: Turkey bacon is a leaner option and provides a similar smoky flavor and crispy texture.

• bacon - Substitute with vegetarian bacon: Vegetarian bacon, made from soy or tempeh, offers a plant-based alternative with a smoky taste.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber to the gravy.

• all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend ensures the gravy is suitable for those with gluten intolerance.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a dairy-free option that maintains a creamy consistency.

• milk - Substitute with oat milk: Oat milk is another dairy-free alternative that provides a rich and creamy texture.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and reduce the need for additional salt.

• salt - Substitute with sea salt: Sea salt can be used as a more natural and less processed alternative to table salt.

• black pepper - Substitute with white pepper: White pepper offers a milder, slightly different flavor profile while still providing a peppery kick.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice for those who prefer a spicier 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 gravy to an airtight container. For best results, use a container that minimizes air space to reduce the risk of freezer burn.

• If you plan to use the gravy within a few days, store it in the refrigerator. It will keep well for up to 3-4 days.

• For longer storage, freeze the gravy. It can be frozen for up to 2-3 months. Label the container with the date to keep track of its freshness.

• When you're ready to use the frozen gravy, thaw it 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 its creamy texture. You may need to add a splash of milk to restore its consistency.

• If the gravy appears too thick after reheating, gradually whisk in small amounts of milk until you reach the desired consistency.

• Taste the reheated gravy and adjust the seasoning with salt and black pepper if necessary, as flavors can sometimes mellow during storage.

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

• Stovetop Method:

  1. Pour the leftover bacon milk gravy into a skillet or saucepan.
  2. Heat over medium-low, stirring occasionally to prevent sticking and ensure even heating.
  3. If the gravy is too thick, add a splash of milk to reach the desired consistency.
  4. Once heated through, serve immediately over fresh biscuits.

• Microwave Method:

  1. Transfer the bacon milk gravy to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on medium power in 30-second intervals, stirring in between each interval.
  4. Continue until the gravy is hot and smooth, adding a bit of milk if needed to adjust thickness.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the bacon milk gravy in an oven-safe dish and cover with foil.
  3. Heat in the oven for about 15-20 minutes, stirring halfway through.
  4. If the gravy appears too thick, stir in a small amount of milk to reach the desired consistency before serving.

• Double Boiler Method:

  1. Fill the bottom of a double boiler with water and bring to a simmer.
  2. Place the bacon milk gravy in the top part of the double boiler.
  3. Stir occasionally, allowing the gentle heat to warm the gravy evenly.
  4. Add a splash of milk if the gravy becomes too thick, and serve once heated through.

• 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 stir the milk into the roux, ensuring a smooth gravy.

• Tongs: Useful for turning and removing the bacon from the skillet.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the flour accurately.

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

• Knife: Used to crumble the cooked bacon into smaller pieces.

• Cutting board: A surface to crumble the bacon on.

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

• Biscuits: The base on which the bacon milk gravy will be served.

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

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

Measure ingredients ahead: Measure out the flour and milk before you start cooking to streamline the process.

Keep whisk handy: Have your whisk ready to avoid lumps when adding milk to the roux.

Season smartly: Pre-mix your salt and pepper to quickly season the gravy to taste.