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.
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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 (recipe coming soon) 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
- 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
- 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.
2. Love my recipe for Flaky Buttermilk Biscuits! Homemade is always best!!! https://selfproclaimedfoodie.com/flaky-buttermilk-biscuits/
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