Bacon Gravy over Biscuits
12 slices bacon (1 LB bacon), cooked crispy, grease reserved, bacon crumbled into gravy
4 tablespoons reserved bacon grease for this recipe, remainder stored in fridge for later use.
4 tablespoons all purpose flour
4 cups milk
salt and pepper to taste
To me, this has a richer flavor than sausage gravy (which I also like).
Preheat a large skillet to medium-hi. Place 12 slices of bacon in the skillet and cook until just crispy. Remove bacon from skillet and drain; set aside.
Reserve 4 tablespoons of the bacon grease for this recipe and store the remainder of the bacon grease in a covered container in the fridge for later use in another recipe.
Add the 4 tablespoons of bacon grease back to the skillet and heat to medium high heat. Add flour to bacon grease, and whisk together, stirring out dry lumps until it is smooth. Cook for a couple of minutes to brown the flour without burning it, stirring constantly.
Add milk, whisk together, stir well to remove any lumps. Heat until bubbling. Simmer for 5-10 minutes, until gravy thickens.
Meanwhile, crumble bacon. Add salt and pepper (to taste), and crumbled bacon to gravy. Allow to simmer until desired consistency. Serve over biscuits, toast or mashed potatoes.
Optional: Sometimes I use seasoning salt instead of regular salt. Sometimes I add a tablespoon of butter, stirred into the finished gravy, as a finishing touch.
Makes about 6 cups of bacon gravy.