Breakfast Essentials: Bacon, Buttermilk Gravy

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.