Country-Style Peppered Bacon Milk Gravy
As if peppered milk gravy isn't good all on its own, today I added bacon! Bacon not only adds extra delicious flavor, but it also makes the gravy a lot more filling, and when you have a hungry crowd waiting for breakfast, that truly matters!
- 1 1/2 cups (12 ounces) of bacon, cooked and coarsely chopped
- 4 tablespoons of bacon grease or canola oil
- 1/4 cup of self-rising flour
- 1/2 teaspoon of seasoning salt
- 2 teaspoons of freshly ground black pepper
- 4 cups of evaporated milk
In a skillet, cook 12 ounces of bacon for about 10 to 12 minutes, depending on how crispy you like yours to be. Turn the slices of bacon midway through cooking. Drain the cooked pieces of bacon on a paper towel-lined plate.
Using the same skillet, heat the bacon grease or canola oil over medium heat. Add 4 tablespoons (1/4 cup) of self-rising flour to the hot grease and whisk until the mixture becomes smooth. Reduce the heat to a simmer.
Add in 1/2 teaspoon of seasoning salt and 2 teaspoons of freshly ground black pepper. Cook the flour mixture for a few minutes. Stir continuously.
Now, add one cup of evaporated milk slowly at a time. Stir constantly as you pour the milk in. If needed, remove the pan from the burner while you're adding the milk and stirring. This will help prevent your gravy from getting clumpy. Stir until the gravy is smooth.
Simmer and stir continuously just until the peppered milk gravy has thickened to your preference.
Next, coarsely chop the bacon into bite-sized pieces. Then add it to your pan of gravy and stir.
Serve over crumbled-up biscuits and enjoy!