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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BACON GRAVY
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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
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!
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
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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.
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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.
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Serve over warm biscuits and top with chopped bacon pieces.
Recipe Notes
1. In order for me to get 1/4 cup bacon drippings, I had to cook an 18 ounce package. Since some people already have bacon drippings on hand, I didn't say that an 18 ounce package of bacon was necessary. Plus, depending on your bacon, you might need less to get that 1/4 cup of drippings (my bacon was pretty lean). I do, however, recommend reserving 4 pieces of cooked bacon to chop and add to the top of the bacon gravy.
2. Love my recipe for Flaky Buttermilk Biscuits! Homemade is always best!!! https://selfproclaimedfoodie.com/flaky-buttermilk-biscuits/
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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.
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