One of my favorite breakfasts is biscuits and gravy. I rarely find one that I like at restaurants though. They usually serve rubbery, dry biscuits, or they don’t give you enough gravy, or it’s cold and lumpy. I just prefer making it at home.
I’m obsessed with biscuit. Anytime I see a cooking show and I hear the word biscuit, I am all there! I have so many recipes and I recently noticed that I scribbled “my favorite biscuit” on almost every recipe. Haahahah. The recipe I have posted here, seems to be the recipe I use the most. By the way, you can make the best gravy in the world, but if you have a crappy biscuit, what’s the point??!! Am I right? Oh!! and can you believe there are actually people that don’t like biscuits?? I have a few friends that don’t like them. Seriously? I don’t understand that at all. Hahahah. If you are a biscuit hater, you can always serve this on English muffins. But whyyyyyyyyy????
We are all familiar with the basic sausage gravy, right? I love it, but bacon gravy is so good too. I remember my dad always making creamed eggs. He said it was served in the chow line when he was in the Marines. Basically, it’s country gravy with slices of boiled eggs in it. I love it so much. One time I made it and just crumbled up some fried bacon and stirred it right in. That’s good too. Or, you can make the egg gravy and serve it with the crumbled bacon on top. But I like to make the bacon gravy and go from there.
Oh, you can also make sausage and egg gravy. But I prefer the bacon. Either way, if you like biscuits and gravy, you will like this!
Bacon and Egg Biscuits and Gravy
4 or 5 slices of bacon (chopped up) you need about 2 Tblsp of the bacon grease. If there isnt enough bacon grease, add 1 Tblsp of butter
2 Tblsp flour
2 cups milk
salt and pepper to taste
2 boiled eggs, sliced
Fry the bacon in a large skillet. You should have about 2 Tblsp of bacon grease. If you dont, just add some butter.
Sprinkle the flour into the bacon grease and whisk, making sure you have no lumps. Slowly add in the milk, whisking constantly until you have a smooth mixture. Stir until thickened. Gently fold in the sliced eggs. Serve immediately over fresh, hot biscuits.
makes 5 big biscuits
2 cups all purpose flour
1 Tblsp baking powder
1 tsp salt
1/2 Tblsp sugar
1/3 cup shortening or butter (for these biscuits, I prefer the shortening)
1 cup buttermilk (or regular milk)
Heat oven to 425.
In a bowl, whisk together the flour, baking powder, salt and sugar. Cut the shortening into the dry mixture until its nice and course and crumbly. Gradually stir in the milk, but don’t OVER MIX. Dump it all out onto a floured surface even though it’s still crumbly. Gently bring it all together into a 1″ thickness. Cut into 5 big biscuits or 8 regular sized biscuits. Place them on an ungreased baking sheet.
Bake for 11-12 minutes for regular sized……12-14 minutes for big biscuits. Don’t let them get too brown. They should be light in color.
Split a biscuit open and top with gravy.