I've been under the weather the last few days or so, so Will ended up cooking for me. Because he didn't know how to make my cauliflower souffle and the turkey breast I had taken out was not defrosted yet, we decided to make biscuits with gravy and bacon. This is a super easy recipe; even better, use the leftover gravy to make SOS later.
First, start rendering your bacon on low to medium-low heat. This will take a long time, but it makes the bacon super crispy and renders the fat better than using a higher heat.
When about half of your bacon is rendered down and is nice and crispy, cook some packaged biscuits according to the package directions.
Once your bacon is done, make a roux by combining equal parts bacon fat and flour. Stir the roux until it's browned. Add about two cups of milk, cream, or water (we generally use water). Make sure that your water is not hot when you add it because otherwise it will flash boil and you will get burned. Stir this until it's just slightly thinner than you desire and season to taste with salt and pepper. The reason for taking it off the heat when it's slightly thinner is because it will thicken as it cools.
Usually we do a white gravy with our biscuits, but this time Will decided to use a brown gravy for experimentation's sake. If you don't like adding a lot of pepper or have someone who is sensitive to pepper, using brown is the way to go because you use about a quarter of the amount of pepper as you normally would with a white gravy. Overall, it turned out really well, and isn't bad for a quick dinner.
No comments:
Post a Comment