Ingredients
4 thick slices bacon
1 cup milk, or as needed
1/4 cup all-purpose flour
salt and pepper to taste
1 (10 ounce) can refrigerated biscuit dough
Method
Sources
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dataset
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Gathered
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Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Graduated round cutters — biscuits, donuts, scones, cookies
Professional-grade blender — silky purees, hot soups, nut butters
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Bake biscuits according to package directions. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving. Split biscuits in half, top with gravy, and enjoy!