Making Homemade Biscuits and Bacon Gravy




Today, I'm going to give out my best biscuit recipe, and share a video on how to get the perfect gravy to pair with it. I've had so many people tell me that gravy is such a struggle for them. 

"It's too clumpy." 
"It's way too thick."
"It's always too runny."

I've never had too much of an issue, because I've learned a couple little tips along the way. They've led me to perfect gravy every time. 


Before we get into the video, let's talk about these biscuits!

Prep time only 15 minutes.

2 3/4 cup unbleached flour
3 tbsp raw sugar
2 tbsp baking powder
1/2 tsp salt
1 tsp cream of tartar
1 cup almond milk
3/4 cup COLD butter
1 egg

Mix the dry ingredients. 
Add the butter into the mixture by cutting; use a pastry blender or butter knife to cut in. 
(You want pea size lumps throughout your batter.)
Add the milk and the egg and stir only until combined. 




Flour your surface and put on your sticky dough. 
Add some flour to the dough as you roll out into 1 inch thickness. 






I use a glass cup to cut out my biscuits. 
You can get 12, but I usually end up with 10.

I stack one “cut” on top of another, before putting in the oven. This gives me that rustic look I want. 
(Also helps when separating for jams, eggs and bacon, etc.)





Bake on 450 for 10-12 minutes. 
Don’t over bake!

This is key- check your biscuits after 8 minutes; and begin checking every 2 minutes. A biscuit can overbake so quickly. To get them fully cooked, and perfectly soft every time, follow this tip. 
They should just barely be golden... no brown! Pull them out and let them finish "baking" on the counter. This will keep them soft and flaky, without crisp edges and dry centers. 




Aren't they just lovely? 

Wait until you try one of them! They're absolutely delicious. 

Takes you back to a 1901 farm breakfast kinda' nostalgia. Seriously- grandmas everywhere would be proud of these beauties!
Ok, now let's move on to the country bacon gravy -- with oat milk. Dairy doesn't treat Aaron too well, so we substitute wherever we can. You don't have to, though. 
If you prefer cow milk, you can still rock this recipe out, along with all techniques followed. 

Just don't overthink it. It's very simple. Go by what feels right, one step at a time. You'll be a gravy expert in no time!





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