Biscuits and Gravy Kentucky Style Recipe
Biscuits and Gravy Kentucky Style
Buttermilk Biscuits with Bacon Country Gravy
Submitted By: Taz
Ingredients:
| Southern Buttermilk Biscuits: 2 Cups All Purpose Flour 4 tsp Baking Powder ¼ tsp Baking Soda ¾ tsp Kosher Salt 2 Tbs Unsalted Butter - chilled 2 Tbs Shortening - chilled 1 Cup Buttermilk - chilled |
Bacon Country Gravy: ½ lb Thick Cut Smoked Bacon - apx 6-8 slices 2 Tbs Unsalted Butter 6 Tbs All Purpose Flour ⅛ tsp Onion Powder ⅛ tsp Garlic Powder Fresh Ground Black Pepper to taste Kosher Salt to taste 3 Cups Whole Milk -OPTIONAL- Cayenne Pepper to taste |
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Preparation:
Biscuits:
- Preheat oven to 450°F
- In a large mixing bowl, combine the dry ingredients - Cut your chilled butter into small cubes (the smaller the better) and add to the dry mixture along with the shortening - Using your fingertips, QUICKLY (you don’t want the butter/shortening to melt) work the butter and shortening into the dry mixture until it has the appearance of crumbs about the size of small peas
- Make a well in the center and add the chilled buttermilk - Stir until the dough just comes together into a sticky mass
- Turn out the dough onto a floured surface and dust with more flour - Flour your hands and gently fold the dough over onto itself 8-9 times - Press out into a round ‘sheet’ about 1 inch thick and using a 2 inch cutter, cut out as many disks as possible and transfer each disk to a baking sheet with each just barely touching - Reform the ‘leftover’ dough and repeat until you have used it all
- Bake in the center of the oven until puffed up and lightly golden on top (apx 15-20 minutes) and serve hot
Gravy:
- Place bacon in a large, COLD skillet and place over medium-low heat - As the bacon begins to 'curl' flip and continue to cook - Flip regularly until crisp (apx 10-12 minutes) - Transfer cooked strips to absorbent paper and set aside until needed
- Drain off the bacon grease from the skillet into a heat proof container - Immediately return 5 Tbs of the bacon grease to the skillet and return to the heat - Add the butter and allow to melt and foam
- Whisk in the flour 1 Tbs at a time until thoroughly combined - Whisk in the onion and garlic powder - Allow to cook (whisking constantly) until the color of peanut butter (apx 3-4 minutes)
- Slowly whisk in the milk until fully incorporated - Bring to a simmer and allow to cook (whisking regularly) until smooth and thickened to your liking (apx 6-8 minutes)
- Crumble the cooked bacon and add it back to the gravy OR leave out to use as a garnish - Adjust seasoning with additional salt, pepper, and the cayenne pepper (if using) to your taste
- Serve immediately over your warm, fresh baked buttermilk biscuits, OR skip the biscuits and serve over toast, cornbread wedges, smashed potatoes. or even french fries or tater tots (OMG!)
