This Christmas morning we woke up and popped some bacon in the oven. Did you know you can make crispy amazing bacon in your oven?! The bacon is double giving in that you not only get yummy crisp bacon, but the juices make a gluten free and nut free bacon gravy to go with our Sour Cream Biscuits!
Christmas is so busy with all the parties, dinners, treats, crafts, and elves on shelves that I wanted a simple easy breakfast. Enter, Sour Cream Biscuits, to save the day! This recipe is super quick and easy. Whether you have one oven, or double ovens, it can be made in an hour or less. Most of the time, is the bacon cooking itself in the oven!
Oven Baked Bacon for the Win!
Even if you don’t make the biscuits & gravy, the oven baked bacon is a keeper! I like to make this bacon all year round. I can just wake up, pop it in the oven, and then bam – bacon! Try it, you might not only like it, you’ll love it!
Gluten Free & Nut Free
My husband is gluten free and my son is anaphylactic to peanuts, so this recipe is tailored for them with that in mind. You can make this free of all top 8 major allergens except dairy. If you have a dairy free sour cream that you love, let me know! I’d love to try it. If you do, this could be top 8 free by subbing your favorite egg replacer. For this recipe, you could sub the 1 egg in the biscuits, with 1/4 cup of unsweetened applesauce.
Team Bacon Gravy vs Team Sausage Gravy
Now, one final note. Are you Team Bacon Gravy or Team Sausage Gravy?! Here’s the funny thing, I prefer eating bacon to eating sausage. However, I love love love me some sausage gravy! My husband is team bacon-bacon. He loves bacon, and he loves bacon gravy! Chime in below in the comment section and weigh-in.
Sour Cream Biscuits & Bacon Gravy
Oven Baked Bacon
- 1 lb bacon
Sour Cream Biscuits
- 1 egg
- 1 cup sour cream
- 1/4 cup salted butter grated
- 2 cups all-purpose or gluten free measure for measure flour
- 2 T sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/4 cup bacon fat/juices
- 1/4 cup all-purpose or gluten free measure for measure flour
- 1 cup milk
- salt to taste
- pepper to taste
Oven Baked Bacon
Preheat your oven to 375 if you are baking gluten free, 400 if you are using traditional all-purpose flour. Grease a small 8×8 baking dish.
While you are prepping your biscuits, place a foil lined baking sheet in the oven with bacon covering it in a single layer. The bacon will take about 40 minutes to bake. Remove when it’s your desired level of crispiness. I like mine crispy so I sometimes leave it for 45-50 minutes. It also depends on how thick cut your bacon is. Less thick, less time, etc.
IMPORTANT: When you remove your bacon from the oven, immediately transfer it to a paper towel lined plate, or the juices will go back into the bacon and it will be overly greasy and heavy. Allow the bacon to drain on the plate, and then transfer 1/4 cup of the excess fat/juices from your lined baking sheet, to a pan on the stove for your bacon gravy. See instructions for gravy below.
Sour Cream Biscuits
Beat the egg into the sour cream. Mix all the dry ingredients in a separate bowl, and then mix them into the sour cream egg mixture. Stir until just mixed, over mixing will make a tough biscuit. Toss the dough out onto a lightly floured surface. With your hands shape the dough into a square roughly the size of your baking dish, and about 1 1/2″ high. Cut into 9 squares. Place dough pieces side-by-side int the baking dish. Bake for 15-20 minutes at 400, or til golden brown on top, if you are using traditional all-purpose flour. Alternately, bake for 20-25 minutes, or til golden brown on top, if you are using a gluten free measure for measure blend.
Once your bacon is done, and you have transferred the fats from the baking sheet, to your stovetop pan, you will now need to make a roux.
You only need a couple tablespoons of the fat from the bacon, to make a roux that yields about a cup of gravy. If you are making a larger portion, just up the ratio: 2 T fat, 2 T flour, to one cup milk. For this recipe I make a 2 cup yielding gravy, using 1/4 cup flour to 1/4 cup fats, to 2 cups milk.
To make a roux, using a whisk, fork or potato masher, whisk together the fats and flour until smooth, while heating on medium to medium low heat.
Next, add your milk, and again stir frequently to keep it smooth.
Add a pinch of salt and a pinch of pepper, stir and taste. Add more salt and/or pepper as needed, to taste.