Category Archives: Breakfast Food

Simple White Gravy

I don’t know many people who don’t like gravy, and it’s probably a good thing, because I don’t know if I could be friends with those people.  Is it healthy?  Absolutely not.  Is it amazing?  Absolutely.

Gravy can intimidate some people, I know this because why else would they have pre-made gravy powders at the grocery store?  The thing is, it isn’t hard. Not one bit, and I have step by step pictures to help you out!

First you need to obtain grease.  If you are making bacon, that’s perfect.  Sausage grease works well, but you may have to add a bit of butter to make enough.  Chicken Fried Steak for dinner??  Perfect, use the grease.  Keep a jar of bacon grease handy for when you just want gravy.  This morning I was going to cook bacon, so I just used that.

I fried up six pieces of bacon and left in the pan was about 1/3-1/2 cup of grease.  I just went with this, if you fry up a bunch of bacon you will want to pour some out till you have around 1/2  a cup.  Please don’t try to do to much measuring…this is going to be very hot, don’t burn yourself, this isn’t a recipe that has to be exact.

Next add flour, and keep it moving with a whisk. Your oven should be on a medium heat, I added just under 1/2 a cup, but do it in slow increments.  The flour/milk mixture should become pasty, if you add to much flour and it becomes flour balls you can add some butter to thin it out.   Keep whisking on medium heat for 2-3 minutes, add salt and pepper to taste (1-2 teaspoons each) Also, I add about 1/2 teaspoon of cayenne for kick, completely optional.


When the Mixture resembles the picture SLOWLY add milk, while constantly stirring.  I usually start with adding enough to fill about 1/3 of the pan and then as that becomes thicker add more to reach desired consistency. This process will take 4-6 minutes.  Some people are more fond of a thinner gravy, and some want it so thick they can feel their arteries clog.  It’s up to you when you pull it from the stove, and how much milk to add.  Personally, I like it on the thicker side.

IMG_2281  If you think you added to much milk, just let it cook for a few more minutes, and it will also thicken as you remove it from the heat and it starts to cool.



Gravy is pretty forgiving, just don’t let it get to hot, simmering is fine, but don’t let it boil.  Also, remember to add the milk very slowly, to fast will cause lumps.

Pour on your favorite dish! IMG_2287

Comment if you have any questions! This also goes great on dinner dishes, not just for breakfast!

This gravy is also amazing if you add a pound of cooked breakfast sausage to it and then pour it over the biscuits.


Best Baking Powder Biscuits!


When my husband and I were at our last duty station, and both a bit younger we had a three bedroom house and tons of friends that liked to hang out in our garage and drink beer.  In an effort to keep them from driving home I always bribed them with a bed and breakfast the next morning.  I am convinced that there are some people who really didn’t drink all that much, but stayed over for breakfast….not that I minded, I love cooking for friends and family.

My biscuits and gravy was always a fan favorite,  I usually make sausage gravy, but today I made regular white gravy from bacon grease and it is more versatile.   We are going to start with the biscuits though!



Step One.  Put 1 and a half sticks of butter in the freezer, and preheat oven to 450 I promise this will make sense in a minute.

In a decent size bowl combine:

3 Cups of Flour

1 1/2 Tablespoons of baking powder

1 1/2 Tablespoons of Sugar

1 teaspoon Cream of Tartar

1 teaspoon of Salt

Pretty simple so farIMG_2239

At this point grab your cheese grater and grate the butter: 3/4 cup of butter (1.5 sticks)

IMG_2242 it sounds odd, but it’s easier and faster then using a pastry cutter. It has to be done quickly though, and the butter needs to be cold!


Add butter to flour mixture and gently toss, coating the butter. You do not want to be adding a bunch of pressure here, just make sure the flour and butter are evenly distributed throughout the bowl.  Now, slowly start to add your milk (1 Cup), while simultaneously mixing the dough, you may use a little less then a full cup of milk, you want the dough to be pulling away from the bowl, but not mushy.

When the mixture is starting to pull away from the bowl, it is time to flip it onto a lightly floured surface.  IMG_2247

IMG_2248Place dough onto the counter and fold onto itself around 10 times.  IMG_2249

IMG_2252  Now it’s time to roll!  Gently roll out till dough is about half of an inch.

IMG_2255Now, grab a small bowl of flour and a drinking glass, or a biscuit cutter if you’re fancy like that….Dip the rim of the glass in flour, and then place it in the dough like so….


IMG_2257  IMG_2258If you want more biscuits try to stay as close as possible to one another.  I was only going for a few here.  You can roll the dough back out for a second session of cutting, but I wouldn’t recommend doing that more then once.

I use a bench scrapper to get them off the counter top, and then place in pan.  I Put them close, but not quite touching.

Now pop in the oven for 11-13 minutes.  Pull out when golden brown! IMG_2285  MMMMMM.  If you want, just go ahead and rub some butter on top of those bad boys!

Serve with jam.  Or gravy.  Or just stuff them in your mouth.