Best Breakfast Essentials Bacon Buttermilk Gravy Recipes
COUNTRY GRAVY
It's not breakfast at our house unless sausage gravy is on the table.
Provided by The Southern Lady
Categories Breakfast
Number Of Ingredients 4
Steps:
- Cook sausage or bacon reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan.
- Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don't continue stirring. Add salt and pepper to taste. Can crumble sausage or bacon into gravy if desired.
CREAMY BACON GRAVY
Steps:
- Brown bacon in a large skillet until crisp.
- Remove bacon and leave 2 tablespoons bacon fat in the skillet.
- Whisk flour into the bacon fat and cook 1 minute.
- Add milk a little bit at a time, stirring after each addition.
- Bring to a boil, reduce heat, and simmer until thick and bubbly.
- Crumble bacon and stir into the gravy. Season with salt and pepper to taste.
- Spoon over biscuits for serving.
Nutrition Facts : Calories 272 kcal, Carbohydrate 9 g, Protein 10 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 344 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 12 g, ServingSize 1 serving
BREAKFAST ESSENTIALS: BACON, BUTTERMILK GRAVY
Made this awesome gravy for the morning's breakfast. It is easy to assemble, and in in less than 30 minutes you will be tucking into a yummy breakfast. Pour it over some freshly baked buttermilk biscuits, or drizzle over a country-fried steak. Mm mm. You are going to love it. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Gravies
Number Of Ingredients 10
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.
DOWN-HOME COUNTRY BREAKFAST GRAVY
My father's aunt used to make this gravy for breakfast every time we came to visit. It has been a staple in our family for as long as I can remember. I have tweaked it a little to suit my husband's taste but for me it's still the brown breakfast gravy I grew up with. Serve over warm biscuits.
Provided by Angela Welch
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 21.9 g, Cholesterol 60.2 mg, Fat 19.4 g, Fiber 0.3 g, Protein 13.6 g, SaturatedFat 10.3 g, Sodium 471.5 mg, Sugar 14.1 g
OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS
I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style.
Provided by Tess DeFevers Ehling
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 35m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 190 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 469.4 mg, Sugar 7.6 g
BREAKFAST ESSENTIALS: OLD SAWMILL GRAVY
This is not the kind of item that you're going to serve up every morning; however, spoon it over a couple of homemade biscuits, and you will be in heaven. I've kicked it up with a bit of apple-cider vinegar, cayenne pepper, and the use of white; as opposed to black pepper. To be honest, the only resemblance to my recipe and...
Provided by Andy Anderson !
Categories Meat Breakfast
Time 30m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: Per one story, the origins of "sawmill" gravy comes from the fact that it was served to the lumberjacks working at the sawmills in the timber-rich mountains of the East. It was a simple dish using bacon drippings, and ground cornmeal; however, it was nutritious enough to keep the men on their feet until lunch. Sometimes, if the gravy was too thick, the men complained that the cooks must have put sawdust into the gravy.
- 3. Chef's Note: If you are curious, here is an original recipe for sawmill gravy from an 1867 cookbook: Sawmill Gravy • 1 tablespoon bacon drippings • 3 heaping tablespoons white cornmeal • 1/2 teaspoon salt • 2 cups milk • dash of pepper I have been told that this original recipe is still being served to lumberjacks up in the Pacific Northwest.
- 4. Gather your ingredients (mise en place).
- 5. Add the chopped bacon to a saucepan, over medium heat.
- 6. Cook until the bacon fat melts into the saucepan, about 3 - 5 minutes.
- 7. Add the crumbled sausage.
- 8. Continue to cook until the sausage begins to brown.
- 9. Chef's Tip: Keep the saucepan active by stirring regularly.
- 10. Add the flour.
- 11. Stir until completely incorporated into the sausage/bacon mixture, about 2 - 4 minutes.
- 12. Chef's Note: Cooking the flour for a couple of minutes, will help to eliminate that "flour" taste.
- 13. Add the milk and cream.
- 14. Bring the mixture to a simmer, and cook until it thickens, about 5 - 7 minutes.
- 15. Add the vinegar, and then season with the cayenne, salt, and pepper, to taste.
- 16. PLATE/PRESENT
- 17. Serve over a couple of freshly-made buttermilk biscuits, with a bottle of hot sauce on the side. Enjoy.
- 18. Keep the faith, and keep cooking.
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