Recipe by Tess DeFevers Ehling
"I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style."
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salt, or to taste
ground black pepper, or to taste
I grew up with this gravy as well. I and my mom and my mom's family came from the mountains of good 'ol KY. This recipe is the old original mountain milk gravy my mom was taught to make by her mom. My mom was a coal miners daughter living 2 coal camps down from Loretta Lynn.As a child I was always taught to keep the grease that came off the bacon back because we always used it for cooking. Green beans,biscuits,cornbread,greens,fried cabbage,ect....I don't cook with it as much now learning just how unhealthy it is for my family and myself,but now and then I do go with those yummy home cooked meals from way back. This is awesome and you will love it.
The gravy itself was good, but next time I'm sure as hell ain't adding no salt!
This is the same recipe my mom taught me to make, best gravy for biscuits for sure. Great with some "runny" eggs, don't forget fried potatoes and grits if you really want to go over the top. This gravy is for my once a month breakfast splurge or for the days I will be duing hard work and will burn it all off. The gravy will look very runny, I was taught to turn off the burner when it bubbles and by the time you have everything else out on the table the gravy will be thickened- it must cool a bit.
I made it this morning and it didn't need nearly the liquid that the recipe calls for. I wish I had trusted my instincts instead of continuing to add the milk. It tasted great and I'll use this recipe again. Next time, I'll try about 2 cups of milk.
Great gravy, but this recipe has errors so I couldn't give it a 5. First, it calls for twice the milk needed and would be very runny made as stated. 2 cups is plenty, 2-1/2 if you like it thinner. Also, I have never cooked a roux longer than 3-5 minutes. The reviewer who complained of burnt bacon taste should try greatly reducing roux cooking time, and stir constantly. As a general rule for nice, thick sauces made with a roux (fried flour) you should use a ratio of 2 tbsp. fat to 2 tbsp. flour per 1 cup of liquid. Stir constantly and have patience!
Same recipe I've used all my life. Crumble the bacon and add it back to the gravy. Really Good.
Yes good ole southern gravy been making this as long as can remember , but it does only require 2 cups of milk unless you have a large pan of drippings and more flour needed for the extra milk.
This was a taste of my mother's home-made gravy....Thank you we really enjoyed it and will use this recipie again and again!I did use a littlee less milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Old Time Kentucky Bacon Milk Gravy for Biscuits
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 118
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