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.
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