Old Time Kentucky Bacon Milk Gravy for Biscuits: A Taste of Southern Comfort

There’s nothing quite like a plate of warm, fluffy biscuits smothered in creamy, savory gravy. And when that gravy is Old Time Kentucky Bacon Milk Gravy, you’re in for a truly special treat. This recipe, passed down through generations, is a staple of Southern comfort food. It’s simple, uses readily available ingredients, and delivers a flavor that’s both nostalgic and utterly delicious. Forget fancy sauces and complicated techniques – this gravy is all about honest, hearty goodness.

This blog post will guide you through the process of making authentic Old Time Kentucky Bacon Milk Gravy, step-by-step. We’ll explore the nuances of achieving the perfect consistency, the importance of quality bacon, and tips for serving it with the best biscuits imaginable. Get ready to experience a taste of Southern tradition that will warm your heart and soul.

## The Allure of Bacon Milk Gravy

Before we dive into the recipe, let’s take a moment to appreciate the magic of bacon milk gravy. What is it about this humble dish that makes it so irresistible?

* **Simplicity:** The beauty of bacon milk gravy lies in its simplicity. It requires only a handful of ingredients – bacon, flour, milk, salt, and pepper. This makes it an accessible and affordable meal for anyone.
* **Flavor:** The combination of smoky bacon, creamy milk, and a touch of seasoning creates a symphony of flavors that tantalizes the taste buds. The bacon fat infuses the gravy with a rich, savory depth that is simply unmatched.
* **Comfort:** Bacon milk gravy is the ultimate comfort food. It evokes feelings of warmth, nostalgia, and home. It’s the kind of dish that you crave on a cold day or when you need a little pick-me-up.
* **Versatility:** While traditionally served with biscuits, bacon milk gravy can also be enjoyed with other dishes. Try it over mashed potatoes, fried chicken, or even toast. The possibilities are endless!

## Choosing the Right Bacon

The quality of your bacon is crucial to the success of your bacon milk gravy. Opt for a thick-cut, hickory-smoked bacon for the best flavor. Avoid bacon that is too lean, as you need the rendered fat to create the roux, which is the base of the gravy.

* **Thickness:** Thick-cut bacon renders more fat and provides a more substantial bacon flavor to the gravy.
* **Smoked:** Hickory-smoked bacon adds a delicious smoky depth to the gravy.
* **Fat Content:** Bacon with a good amount of fat is essential for creating a flavorful and creamy gravy. The fat is used to create the roux, which thickens the gravy and gives it its rich flavor.

## The Perfect Biscuits: A Match Made in Heaven

No discussion of bacon milk gravy is complete without mentioning biscuits. The perfect biscuit should be light, fluffy, and slightly tangy. You can use store-bought biscuits for convenience, but homemade biscuits are always the best choice. I will include a simple biscuit recipe that pairs wonderfully with this gravy.

## Old Time Kentucky Bacon Milk Gravy Recipe

This recipe is a classic, straightforward rendition of Old Time Kentucky Bacon Milk Gravy. It focuses on delivering a creamy, flavorful gravy that perfectly complements warm, fluffy biscuits.

**Yields:** About 4 servings
**Prep time:** 5 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 6 slices thick-cut bacon
* 1/4 cup all-purpose flour
* 3 cups whole milk
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste

**Equipment:**

* Large skillet
* Whisk

**Instructions:**

1. **Cook the Bacon:** Place the bacon slices in a large skillet over medium heat. Cook until crispy, turning occasionally, about 8-10 minutes. Remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Reserve the bacon fat in the skillet.

2. **Make the Roux:** Leave about 1/4 cup of bacon fat in the skillet. If there’s more than 1/4 cup, remove the excess. Place the skillet back over medium heat. Sprinkle the flour evenly over the bacon fat. Whisk constantly for 1-2 minutes, or until the flour is incorporated and the mixture is a light golden brown. This is your roux, the base of the gravy.

3. **Add the Milk:** Gradually pour in the milk, whisking constantly to prevent lumps from forming. Continue whisking until the gravy begins to thicken.

4. **Simmer and Season:** Reduce the heat to low and simmer the gravy for 5-7 minutes, or until it reaches your desired consistency. Stir occasionally to prevent sticking. Season with salt and pepper to taste.

5. **Crumble the Bacon:** While the gravy is simmering, crumble the cooked bacon into small pieces. You can either add the bacon to the gravy or sprinkle it on top of the biscuits when serving.

6. **Serve:** Serve the bacon milk gravy hot over warm biscuits. Garnish with crumbled bacon and a sprinkle of black pepper, if desired.

## Simple Homemade Biscuits Recipe

These biscuits are quick, easy, and create the perfect foundation for your bacon milk gravy.

**Yields:** About 8 biscuits
**Prep time:** 10 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1/2 cup (1 stick) cold unsalted butter, cut into cubes
* 3/4 cup milk

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.

2. **Combine Dry Ingredients:** In a large bowl, whisk together the flour, baking powder, and salt.

3. **Cut in Butter:** Add the cold butter cubes to the flour mixture. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. The butter should be in small, pea-sized pieces.

4. **Add Milk:** Gradually add the milk, stirring until just combined. Do not overmix. The dough will be slightly shaggy.

5. **Turn Out and Shape:** Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Use a biscuit cutter or a sharp knife to cut out biscuits. Avoid twisting the cutter, as this can prevent the biscuits from rising properly.

6. **Bake:** Place the biscuits on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.

7. **Serve:** Serve the biscuits warm with Old Time Kentucky Bacon Milk Gravy.

## Tips for the Perfect Bacon Milk Gravy

* **Use Cold Milk:** Using cold milk helps to prevent lumps from forming in the gravy.
* **Whisk Constantly:** Whisking constantly while adding the milk is crucial for a smooth and creamy gravy. Don’t stop whisking until the gravy begins to thicken.
* **Adjust the Consistency:** If the gravy is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Don’t Burn the Roux:** Be careful not to burn the roux. Burnt flour will give the gravy a bitter taste. Keep the heat at medium and whisk constantly.
* **Season to Taste:** Taste the gravy and adjust the seasoning as needed. You may need to add more salt and pepper depending on your preference.
* **Add a Pinch of Red Pepper Flakes:** For a touch of heat, add a pinch of red pepper flakes to the gravy.
* **Experiment with Herbs:** Try adding a pinch of dried thyme or rosemary to the gravy for a more complex flavor.
* **Make it Ahead:** Bacon milk gravy can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, until warmed through. You may need to add a little milk to thin it out.

## Variations on the Classic Recipe

While the classic Old Time Kentucky Bacon Milk Gravy recipe is delicious on its own, there are many ways to customize it to your liking. Here are a few variations to try:

* **Sausage Gravy:** Substitute the bacon with ground sausage for a different flavor profile. Brown the sausage in the skillet, drain off the excess grease, and then proceed with the recipe as directed.
* **Ham Gravy:** Use diced ham instead of bacon for a salty and savory gravy. This is a great way to use up leftover ham from the holidays.
* **Chicken Gravy:** Cook small pieces of chicken in butter until lightly browned, remove and set aside. Add flour and make roux with the leftover butter and chicken fat. Then slowly add milk and simmer until thickened. Add the chicken back in during the last few minutes of simmering.
* **Mushroom Gravy:** Sauté sliced mushrooms in the bacon fat before adding the flour. This adds a delicious earthy flavor to the gravy.
* **Spicy Gravy:** Add a pinch of cayenne pepper or a dash of hot sauce to the gravy for a kick of heat.

## Serving Suggestions

Bacon milk gravy is traditionally served over warm biscuits, but it can also be enjoyed with other dishes. Here are a few serving suggestions:

* **Mashed Potatoes:** Pour bacon milk gravy over mashed potatoes for a hearty and comforting meal.
* **Fried Chicken:** Serve bacon milk gravy alongside fried chicken for a classic Southern combination.
* **Toast:** Spread bacon milk gravy on toast for a quick and easy breakfast.
* **Eggs:** Drizzle bacon milk gravy over scrambled or fried eggs for a flavorful and satisfying breakfast.
* **Hash Browns:** Top hash browns with bacon milk gravy for a delicious and filling brunch.
* **Chicken Fried Steak:** This is another Southern classic! Chicken fried steak with bacon gravy is a decadent and delicious meal.

## The History of Bacon Milk Gravy

Bacon milk gravy, like many Southern staples, has humble beginnings. It originated as a way for resourceful cooks to make a filling and flavorful meal using readily available ingredients. Bacon was a common staple in Southern households, and milk was often readily available from family farms. By combining these two ingredients with flour and seasonings, cooks could create a hearty gravy that stretched their resources and provided a satisfying meal.

Bacon milk gravy was particularly popular during the Great Depression, when food was scarce and families needed to be creative with their meals. It was a simple, affordable, and nutritious way to feed a family, and it quickly became a beloved comfort food.

Over time, bacon milk gravy has evolved and adapted, with different regions and families adding their own unique twists to the recipe. However, the basic principles remain the same: use simple ingredients, cook with love, and create a meal that nourishes both the body and the soul.

## Why This Recipe Works

This recipe works because it respects the traditions of Old Time Kentucky Bacon Milk Gravy while providing clear and concise instructions. Here’s a breakdown of why each step is important:

* **Rendering the Bacon:** Cooking the bacon slowly and allowing it to render its fat is crucial. The bacon fat is the foundation of the roux and provides the rich, savory flavor of the gravy.
* **Making the Roux:** A proper roux is essential for thickening the gravy. Cooking the flour in the bacon fat for a short amount of time removes the raw flour taste and creates a smooth, velvety texture.
* **Adding the Milk Gradually:** Adding the milk gradually and whisking constantly prevents lumps from forming. This ensures a smooth and creamy gravy.
* **Simmering the Gravy:** Simmering the gravy allows the flavors to meld together and the gravy to thicken to the desired consistency.
* **Seasoning to Taste:** Seasoning the gravy with salt and pepper enhances the flavors and balances the richness of the bacon and milk.

## Troubleshooting Common Issues

Even with the best instructions, sometimes things can go wrong. Here are some common issues you might encounter when making bacon milk gravy and how to fix them:

* **Lumpy Gravy:** If your gravy is lumpy, it’s likely that the milk was not added gradually enough or that you didn’t whisk constantly. To fix this, you can try straining the gravy through a fine-mesh sieve to remove the lumps. Alternatively, you can use an immersion blender to smooth out the gravy. Be careful not to over-blend, as this can make the gravy too thin.
* **Thin Gravy:** If your gravy is too thin, it may be that you didn’t cook the roux long enough or that you added too much milk. To fix this, simmer the gravy for a few more minutes to allow it to thicken. You can also whisk in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to help thicken the gravy. Add the slurry slowly, whisking constantly, until the gravy reaches the desired consistency.
* **Thick Gravy:** If your gravy is too thick, add a little more milk until it reaches the desired consistency.
* **Bland Gravy:** If your gravy tastes bland, it may be that you didn’t use enough bacon or that you didn’t season it properly. Add more crumbled bacon or salt and pepper to taste. You can also add a pinch of red pepper flakes or a dash of hot sauce for a kick of heat.
* **Burnt Gravy:** If your gravy tastes burnt, it’s likely that the roux was burnt. Unfortunately, there’s no way to fix burnt gravy. You’ll have to start over with a fresh batch.

## The Last Bite

Old Time Kentucky Bacon Milk Gravy is more than just a recipe; it’s a culinary tradition. It’s a taste of Southern comfort that has been enjoyed by generations. By following this recipe and these tips, you can create a creamy, flavorful gravy that will transport you back to simpler times. So gather your ingredients, put on some music, and get ready to experience the magic of bacon milk gravy. Don’t forget the warm, fluffy biscuits!
Enjoy!