This Smoky Kitchen Staple Gives Biscuits And Gravy A Savory Upgrade

There are other comfort food pretenders to the throne, but we all know biscuits and gravy wear the crown. This Southern staple made of flaky, warm biscuits blanketed in creamy sausage gravy, is unfailingly hearty and soothing. There's no need to mess with perfection, but one ingredient addition boosts the decadent savoriness of this classic dish: bacon fat.

While thick, white sausage gravy is the natural accompaniment to a fresh pile of steaming biscuits, and incorporating bacon fat gives it a deeper, smokier flavor. You'll want to save some of the rich, silky fat every time you cook bacon. That way, when it comes time to prep your gravy — or whip up this genius idea for using leftover bacon fat — you can simply sub some in for butter.

Bacon gravy comes together simply and uses just five ingredients. Make sure you have some milk on hand — 1 or 2% whole milk can help achieve that thick, creamy texture — some ground black pepper, all-purpose flour, salt, and the all-important bacon drippings. Begin by warming up your drippings in a pan and making a roux. This means whisking in your flour until it's clump-free and toasted brown in color. At this point you can season the roux and add your milk. It's best to do this slowly to achieve a silky blend.

There are some variations you can play around with when it comes to this basic recipe. One route would be doubling down with a meaty sausage and bacon gravy — simply fry your bacon in the same pan used for browning your sausage and then use the grease for your gravy. Others elevate their bacon gravy with the addition of finely diced shallots at the grease-warming stage. And there's always the indulgent option of incorporating chopped up bacon bits into the gravy, which add some texture and those moreish saline pops.

Storing your leftover bacon fat is easy, but there's a few common pitfalls to avoid. Firstly, you'll want to strain out any small bacon pieces to stop your grease from going bad over the coming days and weeks. Use a fine mesh sieve or a cheesecloth for this — even your coffee strainer will work in a pinch. Next be sure to transfer the rendered fat to the fridge and use it within three months (you can freeze it as well). Bonus points for using a cute mason jar.

If you find you've gone overboard with your quantities, you can keep the finished gravy in the fridge and reach for it to maximize flavor in other, non-biscuit and gravy dishes. Some Facebook home cooks suggest getting creative and adding it to roast meat dishes, leftover veggies, and even soups.