Biscuits and Milk Gravy

My weekday breakfast routine consists of either a bagel or fiber bar and a coffee on the go. Weekend breakfast? One word: Bacon. Actually, bacon AND bacon fat.

I love the weekends.

Here is Paula Deen's recipe for biscuits. I used White Lily flour instead of AP and placed them in the oven at 425 degrees for 20 minutes.

Note: Paula omitted the temperature information for the oven. Michael must have interrupted her when writing the recipe.

I also decided to not roll them out and save time by making them drop biscuits.



While those are baking, I make milk gravy.

- 2 strips of bacon, cut into small pieces
- 1/2 tbs of butter
- 1 tsp of olive oil
- 2 tbs of flour
- 1 cup of warm milk

Cook the bacon in a frying pan until crisp; set aside.

Keep about 1 tbs of bacon fat in the pan. Add the butter and olive oil and melt. Spoon the flour into the frying pan and cook until golden brown. Add the warm milk and keep stirring until mixture turns into a thin gravy.

When the biscuits are cooked, put the bacon pieces back into the gravy.