I need directions for biscuits and gravy using bacon grease instead of sausage grease. I try to make it like my grandma use to but mine always taste too floury. She only used about 1 teaspoon of grease then added a flour and water mixture to thicken. I do all of that but all you can taste in mine is the flour!
I taught my son to make "bacon grease" gravy years ago and now he tells me his friends love to come to his house for biscuits and gravy. Most of us don't measure and you won't either once you get it down. I had to make myself measure in order to tell him how much of "everything" to use. Just start with a small batch until you get comfortable.
Use 2 rounded Tablespoons of bacon grease and start melting it in the frying pan, medium heat. Then add 2 rounded Tablespoons of all purpose flour and start stirring and you'll have a sort of paste. Add some salt and pepper at this point, not too much because you can always add more when serving). If you like your gravy brown, then allow the flour to get brown before adding the 2 cups of milk (just brown, not burnt). If you like the lighter gravy, then just allow it to get a bit of a beige color.
Now, start adding 2 cups of milk and stir the gravy until it starts to bubble, keep stirring. This should thicken up nicely. If it's too thick, just add a tiny bit of milk at a time but don't get it too thin. If you'll notice, everything is in sort of equal parts. 1 Tbsp. of each bacon grease and flour to 1 cup of milk. You can increase your amounts accordingly if 2 cups is not enough.
Your gravy tasted floury because you didn't allow it to cook long enough :) We all did that when we were learning! God bless you, hope this helps.
You can make gravy from sausage OR BACON the same way. The way I do mine is I use 2 T grease from either one, 2 T flour. Add the flour to the grease & let it get bubbly for about a minute. Don't let it burn or get to brown, just light brown. Then I slowly add 2 cups of milk while stirring. Bring this mixture to a gentle boil until thickened. Add salt & pepper to taste. The final touch is to add some crumbled up sausage or bacon at the very end. hope this helps!
A kindred spirit! I love bacon gravy, it's what Mom used to make. I prefer it made with half water and half milk, and not too thick. She's right you need to let it boil down to get rid of the floury taste. I even use skim milk, that's all I buy.
I also don't measure, but use about two rounded tablespoons of grease and flour for two cups of liquid.
I keep the bacon grease in the frig and make it for breakfast, even for dinner sometimes with scrambled eggs and Bisquick biscuits.
Luvyabe is right - you have to cook your roux (the flour and bacon grease mixture) for awhile to cook off the flour taste before adding any liquids. Just keep stirring it and don't leave it at all or it will burn!
Put a spoonful of bacon grease on skillet. Let it melt, then add flour and make a paste. Then add a little milk at a time, and stir until you have the amount of gravy you want. Add salt and pepper to your taste.
All you need to do is cook it a little longer. You need to "cook" the flour taste out.
Years ago on a camping trip I forgot to take flour and was unable to make gravy for DH. He went to a little store and although they didn't have flour they had bisquick. I used that instead of flour to make the gravy. It was awesome, and I have been making it with bisquick instead of flour since.
@Debbie - You need to cook the mixture longer to remove the flour taste. When making a Roux (pronounced Rue) cook it till it has a light nutty smell and the flour turns from white to a light blond color. At this point add your liquid and stir constantly (it scorches easily) Add liquid to get desired thickness.
@Kerly87 - Bisquick works well as it is basically nothing more than lard (oil), flour, baking powder and salt premixed for you. Matter in fact why not just make your own clone of "Bisquick" and save money over the store bought variety?
@MaxBright - Actually Lard will give you a much better tasting biscuit that the same made with veg. oil. The thing to remember is that you must refrigerate products made with lard.
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