Friday, March 26, 2010

Biscuits and Bacon Gravy

This post was of course originally going to be about both the biscuits and the bacon gravy, but I botched my biscuits.  Bacon gravy, on the other hand.... mmm... bacon...

This is from my sister's college roommate, a native South Carolinian... this breakfast makes up for the entire existence of grits. 

Serves 4.

1 lb. bacon, thickly sliced
3 c. milk
3 T all-purpose flour
salt and pepper to taste

1.  In medium saucepan, fry bacon.  You will need to work in batches.  Let drain on paper towel-lined plate and set aside.  Crumble.

2.  Pour off bacon grease into clean cup; put 3 T of it back into the pan.  Whisk in 3 T flour, scraping all the browned bits off the bottom of the pan.  Cook over med-low heat until bubbly and golden. 

3.  Stir in milk; bring to just barely a simmer, stirring constantly.  Add salt and pepper to taste.  When thick, stir in bacon. 

Serve over biscuits immediately.  (Seriously, this is AMAZING right away, but really icky if leftover.) 

Someday, I'll do a post on biscuits, but not when they turn out like this: 

They were mediocre at best... apparently the distinction between baking soda and powder remains very important.  I realized what I'd done AFTER mixing the dough, and so just stirred in a bunch of cream of tartar.  They were not supposed to be drop biscuits and were tasty only when covered in bacon gravy. 

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