Quote:
Originally Posted by Patihum
I've never measured any of this so to give you an idea of how much bacon I use a 12 inch cast iron skillet.
Cook your bacon off until crispy and remove from pan.
Add enough flour to the bacon grease to absorb all of it. (This part is best done with the pan OFF of the heat.) I'm guessing I use 2-3 heaping tablespoons of flour.
Back on the heat and whisk in milk/cream. 2 cups for extra thick almost stands up on it's own gravy. 3 cups for thinner gravy. Bring the gravy up to a low boil stirring constantly. Cook for 2-3 minutes. This removes any flour taste.
Crumble the bacon up and stir into the gravy.
Best served over baking powder biscuits made from scratch or eaten straight from the pan with a spoon!
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Thank you for this Patihum... this looks like a weekend breakfast, as I am positive I will need to take a nap...
