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Step 1
PREP/PREPARE
Step 2
For this recipe you will need a good skillet, saucepan, or Dutch oven.
Step 3
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.
Step 4
Gather your ingredients (mise en place).
Step 5
Dice the bacon into small bits.
Step 6
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.
Step 7
Remove all but 4 tablespoons of the bacon grease, then add the flour.
Step 8
If your bacon did not produce enough fat, you can sub some butter, or non-flavored oil.
Step 9
Stir over medium-low heat, for about 3 – 4 minutes.
Step 10
Stirring the fat and the flour for a few minutes will help get rid of that flour taste.
Step 11
Add the buttermilk, a bit at a time, and keep stirring, as you are pouring.
Step 12
Slowly bring the mixture up to a simmer and stir to make sure you do not have any lumps.
Step 13
Continue stirring until the gravy thickens, about 3 – 4 minutes.
Step 14
While the gravy is thickening, add some salt and pepper, to taste.
Step 15
PLATE/PRESENT
Step 16
Biscuits, scrambled eggs, country-fried steak… It is gravy, go for it. Enjoy.
Step 17
Keep the faith, and keep cooking.