Country Bacon Gravy is a simple milk gravy recipe made with bacon grease.
If you love biscuits and gravy for breakfast, you’ll love this bacon gravy! Take this recipe over the top by using a high quality, applewood smoked, uncured bacon and make your own Flaky Buttermilk Biscuits.
Country Bacon Gravy is equally delicious as it is easy to make. We are a biscuits and gravy loving family. Typically, I make my Country Sausage Gravy to go with my homemade biscuits. In that recipe, I say for you to cook up breakfast sausage for the gravy, but I always make my own Sage Breakfast Sausage from ground pork.
Homemade biscuits and gravy is so much better.
Whether you make sausage gravy, bacon gravy, or vegetarian mushroom gravy to top your biscuits, homemade is always best. When it’s this easy to make, it is just a sin to make breakfast gravy from a packet!
The difference in taste and quality between homemade and instant is unreal. When you use bacon grease, especially from really good quality bacon, to make this gravy, you’ll really notice the difference.
And don’t get me started on the biscuits. I really don’t like biscuits from a can anymore. Yeah, yeah. I know my monkey bread is made with canned biscuits, but what can you do? That’s how granny always makes it! But when it comes to biscuits and gravy, making everything from scratch just can’t compare.
Why bacon grease gravy is so good:
The basic formula to any gravy recipe is fat and flour combined and cooked to make a roux. Then liquid is added. The roux thickens the gravy.
The fat can be butter, oil, or in the case of this recipe, fat. One of my favorite fats to cook with is bacon grease. It has so much flavor.
The trick to a good roux is to cook it hot enough to develop a rich flavor and darker color, but not so hot that you burn it.
Typical gravy is made with either broth or milk. When making biscuits and gravy, you’ll almost always be making a milk gravy. This bacon grease gravy recipe really is so incredibly fast and simple to make. You might be confused as to why I have salt in the recipe, especially considering how salty bacon typically is. For whatever reason, bacon grease really isn’t that salty, so I felt the salt was necessary.
How to make gravy with bacon grease:
First step is to accummulate a quarter cup of bacon grease. To do this, I cooked 18 ounces of bacon in a dutch oven on the stove. The bacon was pretty lean, so the total amount of grease that I got was 1/4 cup. If you have pretty fatty bacon, you could probably get away with less. I always like to have cooked bacon available in the refrigerator, so cooking an 18 ounce package is a regular thing in our house.
Once the bacon grease is all measured out, add the flour. You’ll want to whish the grease and the flour together regularly over medium heat. It takes about 5 minutes for the roux to develop.
Then all you need to do is add the milk. I like to add about a cup at a time and whisk it together until it’s nice and smooth. It might not seem like it will thicken at first, but if you continue to whisk the mixture over heat, it will thicken.
Finally, add your salt and pepper and give it a good taste.
Country Bacon Gravy
RECIPE VIDEO
Ingredients
- 1/4 cup bacon grease see note 1
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
- 4 slices bacon chopped
- flaky buttermilk biscuits see note 2
Instructions
- In a heavy bottom stock pot or skillet, whisk together bacon drippings and flour over medium heat. Continue to cook until the mixture browns slightly, about 5 minutes, but be careful not to let it burn.
- Add milk, 1 cup at a time, whisking thoroughly with each addition. Continue to whisk over medium heat until gravy is smooth and begins to thicken. Add salt and pepper.
- Serve over warm biscuits and top with chopped bacon pieces.
Notes
2. Love my recipe for Flaky Buttermilk Biscuits! Homemade is always best!!! https://selfproclaimedfoodie.com/flaky-buttermilk-biscuits/
Oh yum! I am one of those bacon grease fans! Every time I cook bacon I save the grease in a jar in the freezer to take out whenever I need it. So it would seem I have plenty to give this a try tomorrow morning. And I really want to try your breakfast sausage recipe too – sounds divine!
This is the best Sunday morning comfort food. Gravy. Gravy. Gravy. Delicious and thank you!
I’m still trying to get my head around American biscuits. In the UK they are cookies. Yours look more like what we would call scone though but we serve them with butter and jam for afternoon tea. Such a cultural divide.
scones are hard unlike biscuits they’re soft.
uum scones and bacon gravy good Idea.
Oh my! Oh my! That gravy! And with bacon? And on those biscuits? Absolutely amazing! Yum!
What an intriguing recipe. They are like no biscuits I’ve ever seen – as Jac says they look like a savoury scone to me. Also gravy is brown that’s more like an onion sauce. Whatever they are the flavours sounds delicious! Would love to give this a try.
I learned how to do biscuits and gravy in the south about a billion years ago 🙂 but never did see bacon gravy. Great idea.
You have me craving biscuits and gravy now… This recipe looks over the top tasty! I love how you incorporate bacon grease in it, something that’s generally tossed down the drain at my house.
I absoloutely LOVE this..I am so intrigued by this recipe..in my country biscuits are something we dip in tea lol
I made this for breakfast and my partner said it was just like our favorite restaurant in the smokey mountains! I couldn’t believe I made it.
This is one of the best Garvey I’ve had for me making
It I haven’t done it too many times because after a while it got so thick like jello not this time it was perfect
And so easy
Thank You for making me a better graveyard
I grew up with this gravy being on the breakfast table every Sunday,and I had done the same with my kids, if i make bacon through the week, I always save the grease in a mason jar…so whenever you open my refrigerator youll see my Mason jar of bacon grease, but my label on it states LIQUID GOLD
Great recipe! It turned out perfectly. I added a little more milk to make it stretch. It worked!
This was the first time I made country gravy. I use to buy it in a can, but for now on this is my go to recipe. My husband said this was the best country gravy he tasted.
Thank you for sharing.
Learned as a kid in south Louisiana how to make the sausage version (as is every child in the south, girl or boy). Started making the bacon version back 30 years ago. Great for brunch before the Sunday New Orleans Saints game!!!
I followed the directions exactly, and it tasted like hot milk. I’d recommend to use half the milk for the gravy or double the bacon fat and flour.
Hi Joy, I’m sorry it didn’t turn out for you. I’m wondering if there was also a difference because of the type of bacon that was used? I’m a total bacon snob and go for the thick cut, uncured, uber delicious stuff.
Doesn’t work. Tried to create roux and after 5 mins still had waster. Added milk an twenty minutes later still had water. So as for thick gravy I don’t know what I’m doing wrong but all I have now is bacon milk.
Hi Luke, Sorry to hear this didn’t work for you. I’m not sure I understand what you’re saying about having water?