breakfast essentials: bacon, buttermilk gravy

How To Make breakfast essentials: bacon, buttermilk gravy

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  PREP/PREPARE
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  For this recipe you will need a good skillet, saucepan, or Dutch oven.
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  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.
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  Gather your ingredients (mise en place).
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  Dice the bacon into small bits.
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  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.
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  Remove all but 4 tablespoons of the bacon grease, then add the flour.
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  If your bacon did not produce enough fat, you can sub some butter, or non-flavored oil.
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  Stir over medium-low heat, for about 3 – 4 minutes.
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  Stirring the fat and the flour for a few minutes will help get rid of that flour taste.
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  Add the buttermilk, a bit at a time, and keep stirring, as you are pouring.
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  Slowly bring the mixture up to a simmer and stir to make sure you do not have any lumps.
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  Continue stirring until the gravy thickens, about 3 – 4 minutes.
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  While the gravy is thickening, add some salt and pepper, to taste.
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  PLATE/PRESENT
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  Biscuits, scrambled eggs, country-fried steak… It is gravy, go for it. Enjoy.
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  Keep the faith, and keep cooking.
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