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
Preparation:

Biscuits:
  1. Preheat oven to 450°F
  2. 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
  3. Make a well in the center and add the chilled buttermilk - Stir until the dough just comes together into a sticky mass
  4. 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
  5. Bake in the center of the oven until puffed up and lightly golden on top (apx 15-20 minutes) and serve hot
Gravy:
  1. 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
  2. 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
  3. 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)
  4. 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)
  5. 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
  6. 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!)