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Biscuits and Gravy

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We love bacon, but we don’t eat it often.  Anything that is over three dollars a pound is generally considered a delicacy at our house.  Everyone gets excited when there is bacon at breakfast.

First thing make a good sized batch of your favorite biscuits.  We use the one out of this cookbook, but I would love to find a good recipe using only whole grains with no added starches.  Any recommendations?

Next heat a cast iron skillet over medium heat.  When it is hot, cook the bacon left over from last night to your desired crispness.  Drain the bacon on paper towels, and reserve the grease in the pan.  Use the bacon grease to make cream gravy.

Biscuits and Gravy

Cream Gravy

Reserved bacon grease from above, still hot
1/2 cup garbanzo or millet flour
1/2 tsp salt, to taste
2-3 cups of your favorite milk (I use almond or coconut)

With the burner still on, Whisk the flour and salt into the hot oil for about one minute.  It should turn a lovely golden brown color.

Continue whisking as you add the milk.  Bring to a low boil and add more milk to get the gravy to your desired consistency.  Adjust salt to taste.  Add pepper if your family can partake.

Spoon over biscuits and serve with cooked bacon, eggs, and fruit as desired.

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