Drop Biscuits and Bacon Gravy

Breakfast is the most important meal of the day and if you’re gonna do it, do it right. The biscuits for this recipe are some of my favorite. They are pretty close to perfect. Moist, fluffy and delicious. They also STAY this way. Most biscuits dry out if left out. I forgot to put them away one day and left them on the stove for 8 hours. When I got home they were as fluffy as when I made them. They’re like Twinkies that won’t kill you! The gravy while tasty is not, I repeat, is not sausage gravy. It’s a velvety, crunchy and smoky alternative that offers a different flavor profile.Drop Biscuits and Bacon Gravy Recipe

Ingredients –

2 cups flour
2 tsp baking powder
2 tsp sugar
1/4 tsp salt
1 cup Buttermilk
6 tbsp unsalted butter, melted
1 tbsp bacon fat, melted

Bacon Gravy
1/2 lb bacon, thick cut
1 1/2 cups buttermilk
3 tbsp flour
1 tbsp unsalted butter
Salt and pepper

Directions –
Preheat you oven to 400.

In one bowl mix sift your dry ingredients until well mixed, making sure that it’s evenly distributed. Set it to the side. In a skillet on medium low slowly melt your butter and bacon fat, making sure that it doesn’t burn. Turn of the heat when done. In a second bowl add your buttermilk and then pour in your melted mixture. Whisk together until blended.

Now slowly pour your wet mix into the dry mix. Don’t over work the mix, just enough to blend it together.


Line a cookie sheet with parchment paper and ‘drop’ your biscuits on to them. This recipe will yield about 9 regular sized biscuits. You can make the smaller of course, but to go with the gravy, it’s easier to sop up goodness with a bigger biscuit. Cook for 9-11 minutes. You want to remove when the bottoms have a slight browning on the bottom.

While your biscuits are baking, cut up your bacon into small pieces. Cook them in a pan, slowly, over medium heat. You want to crisp the bacon and get as much of the fat out as you can. When done, lower heat to low and add butter and stir until melted. Then, a tablespoon at a time, slowly stir in the flour and make sure well incorporated. Watch the temp as you don’t want to burn the flour (once burned, it’s no good and will taste burned). Now add in your buttermilk and stir for another 2 minutes. Again, watch the heat to keep from burning. Remove from heat and stir in salt and pepper to taste.

Now take two biscuits and tear them open. Ladle the some of the gravy over your biscuits and let the love flow. The biscuits are fluffy and buttery and the perfect vessel for scooping crunchy, creamy gravy in to your mouth.