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This Country Bacon Gravy is a simple milk gravy recipe made with bacon drippings. It is perfect for homemade biscuits and gravy.
If you love homemade flaky biscuits and gravy with traditional sausage gravy for breakfast, you’ll love this bacon country gravy version. Whether you’re a star in the kitchen or this is your first time making homemade white gravy, the simple instructions will walk you through every step.
Table of Contents
Why I love this recipe
- Homemade gravy with complex flavor
- Hearty breakfast when served over warm biscuits
- Super easy to make
Ingredients needed
The exact quantities are listed in the printable recipe card below, but here are the simple ingredients you will need:
- bacon grease along with crisp bacon bits
- all-purpose flour
- whole milk
- salt and black pepper
How to make creamy bacon gravy
Combine the bacon grease and flour
You’ll need about a quarter cup of bacon grease. If you already have rendered bacon fat available, simply measure out the amount needed. If not, you’ll need to cook some bacon and reserve the drippings. See my bacon cooking tips below.
Add the bacon grease to a large skillet over medium-low heat and add the flour.
Develop the roux
Whisk the grease and the flour together regularly. It takes about 5 minutes for the roux to develop to a deep golden brown color.
Make the savory bacon gravy
Add one cup of milk at a time and whisk the mixture 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 the heat, it will thicken.
Once all the milk has been added and it is heated through, it will be the right consistency.
Add seasonings
Finally, add salt and pepper and give it a good taste. Adjust the seasonings as desired.
Serve and enjoy
Spoon the gravy over warm biscuits. For additional flavor and crunch, crumble bacon and sprinkle on top.
Storage and reheating
Any leftover gravy can be stored in an airtight container and refrigerated. It’s best consumed within a few days.
This easy bacon gravy recipe is best reheated in a pan over very low heat. You can, however, reheat it in the microwave in one-minute increments at 50% power.
Recipe tips for best results
- Thick gravy – If you find your gravy is too thick, there are several ways to thin it. You could add additional milk, but I also recommend thinning any kind of gravy with chicken stock or chicken broth. Simply whisk in small amounts until you’ve reached the desired consistency.
- Always save the bacon grease – Any time you have cooked bacon, you’ll have excess grease. Not only can you use it to make a bacon grease gravy recipe, but you can use the rendered fat to make eggs in the morning. Simply store it in a glass mason jar for future use.
- Extra flavor – This recipe is fantastic as-is, but there are a few things you can add to change up the flavor. A dusting of cayenne pepper can make them extra spicy. A drizzle of maple syrup can add a sweetness that compliments the salty rich flavor.
How to cook bacon properly
In order to use the reserved bacon drippings, you must either cook the bacon on the stove or in the oven, not in the microwave.
The amount of bacon needed to get the needed amount of grease will vary depending on the quality and fat content of the bacon, as well as whether you’re using thick cut bacon.
Cooking bacon on the stove
My favorite way to cook bacon pieces or chopped bacon is to use a heavy bottom Dutch oven. Simply start over high heat and when the bacon pieces start to bubble and brown, consistency lower the temperature.
When the bacon is done, use a slotted spoon to transfer the bacon to a paper towel lined plate and you should have a significant amount of the reserved grease.
Cooking bacon in the oven
If you like to cook bacon slices in the oven for easy cleanup, you can still use the leftover grease. Just be sure to line the baking sheet with parchment paper and when the bacon is done cooking, the residual grease can easily be transferred to a measuring cup to make the gravy.
Other serving ideas
Although I would argue that a country-style gravy like this is perfect over fluffy biscuits, I’ve also found it delicious with:
- Pork chops
- French fries
- Breakfast casseroles
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Video
Equipment
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 cooked 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!!!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in August 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
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 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.
I absoloutely LOVE this..I am so intrigued by this recipe..in my country biscuits are something we dip in tea lol
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.
Hi, I agree that this looks amazing and a great twist on tradition! But your comment about the bacon grease and your drain hitched me. As the wife of a plumber, I mus5 encourage you to never dump a quantity of fat down a drain, unless you WANT to replace you drainpipes or sewer line. When cool weather comes along, all that grease can firm up and it can’t be augered clear. Hope this saves you and others from needing to call my hubs some weekend! 😉
I learned how to do biscuits and gravy in the south about a billion years ago 🙂 but never did see bacon gravy. Great idea.
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.
It’s country gravy which is always lighter. Brown gravy is for turkey and beff
It is funny, the culture divide.
I live in Dallas Texas, and on the norm. We generally, make a Sausage Gravy with our biscuits. It is very good. And I can tell you unequivocally that they’re not COOKIES. I am not yelling at ya, just clarifying. it’s also a milky cream gravy, for the brown gravy comment. So, Blokes, Mates and Friends alike, happy tasting. Ya’ll have a nice day. Cheers.
Oh my! Oh my! That gravy! And with bacon? And on those biscuits? Absolutely amazing! Yum!
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.
American biscuits aren’t scones. Try googling for example, Buttermilk Biscuits recipes.
This is the best Sunday morning comfort food. Gravy. Gravy. Gravy. Delicious and thank you!
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!