Oh wow. This was my first attempt at cream gravy and only my third attempt at gravy. Period. It was SO good. I made only half the recipe and did as follows: Warmed 2 tbsp Hormel real bacon pieces (much healthier than actually cooking bacon). In the same cast iron skillet that I used to warm the bacon, I melted 1/4 c butter and stirred in 1/4 cup flour (slightly less than the recipe called for), dash salt, dash pepper, and a dash garlic salt (didn't have garlic powder). I let this brown into a nice roux. I didn't mind if the gravy was a little on the brown side rather than white. I definitely didn't brown the roux for a full 10 minutes, much less than that actually. I just kind of used sight and smell to know when it smelled like the flour had cooked. I turned off the heat then stirred in roughly 1.75 c skim milk about 1/2 cup at a time. I turned the heat back on and let that thicken for roughly 10 minutes at most stirring almost constantly (I did this while I let my biscuits bake). I then incorporated the bacon pieces. I don't like tooting my own horn, but it was amazing. Great recipe! Very easy and VERY yummy (albeit not so healthy).
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Oh wow. This was my first attempt at cream gravy and only my third attempt at gravy. Period. ...