Best Kentucky Biscuits and Gravy

My most favorite breakfast food of all time is biscuits and gravy, hands down. Nothing can compare. We do biscuits and gravy a little bit different here in Kentucky, and these recipes were passed down to me by my grandmother, who cooked everything with either lard or bacon grease. Low-fat? No way! But it is incredibly delicious.

This is how my grandmother taught me to make biscuits – the best “Kentucky” way. They’re flatter than some varieties, but they taste every bit as good (or better). Serve with the bacon grease milk gravy for maximum Bluegrass State effect.

Best Kentucky Biscuits

Prep Time: 15 minutes; Cook Time 15 minutes

Makes 12 biscuits

Ingredients

  • 2 cups all-purpose flour
  • 2 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 dash salt
  • 1 tbspn white sugar
  • 1/2 cup butter
  • 3/4 cup milk

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Mix the flour, baking powder, baking soda, salt, and sugar in a large bowl.
  3. Cut in 1/2 cup butter with a fork until the mixture resembles coarse crumbs.
  4. Stir in the milk.
  5. Turn out onto a lightly floured surface, and knead for 2 minutes.
  6. Transfer to an ungreased baking sheet, roll out into a 6 X 6-inch square, and cut into 12 even sections. DO NOT separate.
  7. Bake about 15 minutes, until a knife inserted in the center of the square comes out clean.
  8. Separate the biscuits, and serve hot.

American_biscuits_and_gravy

Bacon Grease Milk Gravy

Prep Time: 10 minutes; Cook Time: 25 minutes

Makes about 6 servings

Ingredients

  • 1/4 cup bacon grease
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups evaporated milk

Instructions

  1. Heat bacon grease in a skillet over medium heat until liquid.
  2. Whisk flour into drippings until smooth.
  3. Reduce heat to low and cook the flour mixture until it turns a caramel brown color.
  4. Stir constantly for about 15 minutes to prevent burning.
  5. Stir in salt and black pepper.
  6. Whisk 1/2 cup milk into the roux until well blended.
  7. Continue whisking the milk into the gravy, 1/2 cup at a time.
  8. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
  9. Serve immediately.
  10. OPTIONAL (but totally recommended): Brown 1 pound of sausage, breaking it up into little pieces as you cook it. Drain most of the grease off, and then add the sausage to the bacon grease milk gravy before serving. Why not go “whole hog?” 🙂
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