Bacon And Buttermilk Gravy Food

BACON AND BUTTERMILK GRAVY

Steps:

• In a frying pan over moderate heat, mix the bacon and the grease. Add the flour, stirring constantly until the flour is entirely blended with the grease and appears smooth. Add the cream and buttermilk and stir until the mixture thickens, approximately 5 minutes. Add pepper to taste and serve over biscuits.

OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

BACON GRAVY

Steps:

• Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
• Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
• Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
• Add milk; whisk together.
• Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
• Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
• Serve over biscuits.

BREAKFAST ESSENTIALS: BACON, BUTTERMILK GRAVY

Steps:

• PREP/PREPARE
• For this recipe you will need a good skillet, saucepan, or Dutch oven.
• Do not have any buttermilk. No worries. You can substitute whole, or 2% milk. Just add 1 tablespoon of lemon juice or white vinegar per cup of milk and let sit for 5 - 10 minutes at room temperature. Then, use it as you would regular buttermilk.
• Gather your ingredients (mise en place).
• Dice the bacon into small bits.
• Add to a medium-sized pan, or Dutch oven over medium heat, and cook until the fat is rendered, and the bacon crisps, about 8 - 10 minutes.
• Remove all but 4 tablespoons of the bacon grease, then add the flour.
• If your bacon did not produce enough fat, you can sub some butter, or non-flavored oil.
• Stir over medium-low heat, for about 3 - 4 minutes.
• Stirring the fat and the flour for a few minutes will help get rid of that flour taste.
• Add the buttermilk, a bit at a time, and keep stirring, as you are pouring.
• Slowly bring the mixture up to a simmer and stir to make sure you do not have any lumps.
• Continue stirring until the gravy thickens, about 3 - 4 minutes.
• While the gravy is thickening, add some salt and pepper, to taste.
• PLATE/PRESENT
• Biscuits, scrambled eggs, country-fried steak... It is gravy, go for it. Enjoy.
• Keep the faith, and keep cooking.

BACON 'N' EGG GRAVY

Steps:

• In a skillet, cook bacon over medium heat until crisp; remove to paper towels. Stir flour into the drippings until blended; cook over medium heat until browned, stirring constantly. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add bacon, eggs, salt and pepper. Serve over toast.

BACON AND BEEF GRAVY

Steps:

• Prepare gravy by cooking bacon in a sauce pan until partially done.
• Add onions and saute for 5 miuntes.
• Pour in the Beef Consumne'.
• Bring to a boil.
• Mix water and corn starch together.
• Add corn starch mixture to sauce pan.
• Cook till mixture has thicken.
• Lower heat.
• Add mustard, salt and pepper to taste; stir in catsup.
• Serve over mashed potatoes, or noodles.