Old Time Kentucky Bacon Milk Gravy For Biscuits Recipes
OLD TIME KENTUCKY BACON MILK GRAVY FOR BISCUITS
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.
Provided by Tess DeFevers Ehling
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
- Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
Nutrition Facts : Calories 190 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 13.1 g, Fiber 0.2 g, Protein 5.9 g, SaturatedFat 5.9 g, Sodium 469.4 mg, Sugar 7.6 g
KENTUCKY CHOCOLATE GRAVY
My Dad told me how my great-grandmother would make chocolate gravy and biscuits and my curiosity was piqued. This is the recipe we worked together to create. It is very simple and takes only a few minutes.
Provided by Rachel-Snachel
Categories Sauces
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, melt the butter over medium-high heat.
- Add cocoa powder and stir together.
- Add the sugar and 2 cups of milk to the pan---add the milk slowly, stirring constantly.
- Mix the cornstarch and remaining 1/4 cup of milk until smooth.
- Stir into pan.
- Allow the contents to boil, but stir constantly until the mixture thickens into a gravy-like consistency; it shouldn't take more than 1 or 2 minutes.
- Add more milk, if necessary.
- Serve over hot biscuits and butter.
Nutrition Facts : Calories 214.7, Fat 11.5, SaturatedFat 7.2, Cholesterol 34.5, Sodium 148.4, Carbohydrate 25.4, Fiber 1.8, Sugar 12.6, Protein 5.6
1960 ORIGINAL KENTUCKY BUTTERMILK BISCUIT
This is an old recipe--I will not tell where from--but it is 1960 original Kentucky biscuit scaled down from an original I have. It is absolutely to die for. You will never make another biscuit after this.
Provided by STARTERWIFE
Categories Breads
Time 30m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix flour, baking powder, baking soda, and salt.
- Cut in shortening.
- Add buttermilk; mix well.
- As told in recipe, look for a texture like "velvet". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface ½-inch thick and cut.
- Bake at 450°F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).
Nutrition Facts : Calories 366.4, Fat 14, SaturatedFat 3.6, Cholesterol 2.5, Sodium 907.1, Carbohydrate 51.2, Fiber 1.7, Sugar 3.1, Protein 8.5
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