Bacon Gravy for Biscuits

I had to add a lot more oil/grease as the flour was too much and the paste was so thick, I could barely work with it. Once I added some shortening, then some butter, then a little more, I got it loosened up and workable. I browned the flour, then added milk, and had to add more milk as it was just too thick and wasn't even starting to bubble yet. I am very experienced in making bacon gravy, but I really like trying other peoples recipes and methods because I can always learn something new. I knew how to adjust to get it right, but if this had been my first time, I'd have been disappointed. The ratios are off. The oil and the flour should be equal amounts, and the milk needed to be almost doubled for that amount of flour. Then it needs to cook and bubble slowly for several minutes after it starts to thicken to let the flavors develop. You can't rush good gravy. Add a little pat of butter after it's finished and stir it in to make it creamier and add that little something extra. This has all the essentials, but it needs some tweaks. Oh, and LOT of pepper. Yes, I'm Southern. We love our peppered gravy.

Very creamy and delicious. Used my homemade country biscuit recipe and this complimented it nicely.

Way too much flour. I started out with less than 1/4 cup because it just seemed like too much with the amount of milk. Ended up having to add even more milk to make it right. Tastes great though once the adjusting is done!