I grew up eating this milk gravy made with bacon grease. Everyone has heard of sausage gravy, but it doesn't compare to this. After frying your bacon for breakfast, use the bacon drippings to make true Kentucky biscuit gravy. Is it fattening? Oh yeah, you better believe it — but it's worth it! Pour it over biscuits and serve with crispy bacon and scrambled or fried eggs.
Ingredients
- bacon drippings: 0.25 cup
- all-purpose flour: 0.25 cup
- salt: 1 tsp (to taste)
- ground black pepper: 1 tsp (to taste)
- milk: 4 cups
Metric Conversion
Stages of cooking
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Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
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Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.
