Biscuits and Gravy Y'all!

It's rare that Greg actually REQUESTS something new so when he asked if I could make him Biscuits and Gravy for breakfast, I was like "HELL YEA!" Making gravy from scratch might sound like a lotta work but it's actually pretty easy. Flour, Butter, Milk and BACON and that's it! I made Greg open the biscuit tube cuz the popping sound used to scare me as a kid. But you know what? It wasn't even bad at all! I guess everything's scarier when you're a kid huh? The biscuits came out flakey and buttery and SO good! I used 2 and froze the rest for another day. They will be AWESOME for Eggs Benedict too! :)

Ingredients:

2 Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
2 Tbsp butter
3 Tbsp all-purpose flour
3 slices bacon, chopped
½ tsp salt
¼ tsp coarse ground black pepper
1 c chicken broth
1 c milk

Preparations:

1. Heat oven to 350°F. Bake biscuits as directed on can.
2. Meanwhile, in a medium skillet, fry the bacon over medium heat until crisp, about 4 minutes. Break up the bacon with a spoon.
3. Stir in the butter until melted, then whisk in the flour until incorporated. Whisk in the chicken broth, milk, ½ tsp salt and pepper and simmer over medium-low heat until thickened, 3 to 4 minutes.
4. Pour the gravy over the biscuits.
5. Scramble 2 eggs in the same skillet as the gravy.