Want a yummy and comforting food treat for breakfast? Try my mother in laws Milk Gravy the next time you are craving biscuits and gravy. It is so delicious! I never knew milk gravy existed during my pre-mom-in-law days long ago. Boy, was I missing out on a whole lot of yummy goodness
Nothing wrong with a food treat, cheat meal, right? All in moderation, that’s key.
Here’s just about all you need, but don’t forget the pepper.
Start your roux (roux = a fancy culinary term for your thickening agent here)
Cook your bacon and set aside the fat (drippings). I made 6 thick cut slices and it rendered about 1/2 cup fat.
After adding in the milk bring the mixture to a soft boil
All thickened up
I made it easy on myself, store bought definitely works.
I used the same cookie sheet that I cooked the bacon on (after the bacon fat is drained off) to cook the biscuits. This gives the biscuits a slight and oh so nice bacon flavor.
Top your biscuits with this goodness, the bacon I mean.
- 2 tablespoons rendered bacon fat
- 2 tablespoons flour
- 1 1/3 cup milk
- 1/4 tsp salt
- 1/8 tsp pepper
- In a sauce pan heat bacon fat
- Add in the flour
- Whisk the roux until smooth, cook on medium heat for 5 minutes or so. Make sure not to brown this, it should stay a nice light color/white
- Over medium heat slowly add in the milk
- Add in the salt and pepper
- Whisk the mixture
- Heat gravy to a soft boil and continue whisking until it has thickened
- Lower heat, keep warm until service
This gravy will thicken even more when left standing, but on the reheat you could add a bit more milk. Not too much though, you don’t want to lose any good flavor.
To Serve… place a warm biscuit or two on a plate, top the biscuit(s) with a bit of warm gravy. I used about a 1/4 cup of gravy per my biscuit. Now, you are ready to top this goodness with crisp cooked bacon.
You can certainly make homemade biscuits here. For me, this time, it was all about the good gravy.