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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.

biscuits and bacon gravy.

If you love 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.

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.

bacon grease and flour in skillet.

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.

making a roux with bacon grease.

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.

adding milk to a bacon grease roux.

Add seasonings

Finally, add salt and pepper and give it a good taste. Adjust the seasonings as desired.

adding seasonings to bacon gravy.

Serve and enjoy

Spoon the gravy over warm biscuits. For additional flavor and crunch, crumble bacon and sprinkle on top.

bacon gravy getting spooned onto biscuits.

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.
close up of a biscuit with bacon gravy and bacon bits.

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
biscuits and bacon gravy.

If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!

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Country Bacon Gravy

Prep10 minutes
Cook15 minutes
Total25 minutes
Servings 6 servings
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!




  • 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.
    making a roux with bacon grease.
  • 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.
    adding milk to a bacon grease roux.
  • Serve over warm biscuits and top with chopped bacon pieces.
    bacon gravy getting spooned onto biscuits.


1. In order for me to get 1/4 cup of 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!!! 


Calories: 242kcal, Carbohydrates: 10g, Protein: 6g, Fat: 19g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 552mg, Potassium: 190mg, Sugar: 6g, Vitamin A: 200IU, Calcium: 138mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

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!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you’re in the right place! Stick around… I have hundreds of recipes for you to make.

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  1. 5 stars
    I’ve been making “country / breakfast” gravy for a long while (I’m 60) so just followed your suggestions and wow .. what a great turnout … good job

  2. 5 stars
    Great recipe! I had to slightly alter it though, I used gluten free flour instead of regular and added crumbles of bacon while reducing my milk. We served over loaded twice baked potatoes and a fried egg. It was perfect.

    1. yes you can use water as direct replacement of the milk but it will not taste the same. it will still thicken, be a different colour, taste a little different, but will be fine. i remember growing up and my mom using water when we couldn’t afford to have the spare milk for gravy. it might take a couple attempts , but adjust the seasoning to how you like it

  3. I enjoy sausage gravy but IMO bacon gravy is the Cadillac of gravy! When I was a young feller my Grandmother fixed this heavenly treat and believe me, she knew what she was doing.
    My Momma followed in her footsteps and could accomplish the same results. I was infatuated with this stuff, I paid attention to the work that went into this and now I can whip-up the same delicious gravy.
    If you are new to making bacon gravy I think that the most important factor in making delicious bacon gravy, and one that many folks fail to do is not allowing the bacon grease and flour (rue) to brown enough, you want to attain a deep golden brown color, you will also notice a wonderful aroma once the rue is browned enough. You must also never let the rue stay idle, keep whisking it so there’s minimal lumping and heaven forbid scorching. I use cream and whole milk but you don’t have to, it is much creamier with the milk fat, higher in calories yes but oh boy ….. the wonderful taste is worth it! Good luck and enjoy!!

  4. Very very thin. Didn’t work, didn’t thicken. Ratios must be wrong. 1/4 cup of flour was too little for even 2 cups milk

    1. You have to cook it over a low flame, about 5 minutes, to reduce the milk. This is common in gravy recipes. You always start with much more liquid so as not to end up with lumps. Reduction will result in more milk solids, creating a richer, creamy gravy without having to use cream.

  5. 5 stars
    Made this morning for breakfast. It was great! Thanks for the recipe, my 9 year old son loved the gravy with our bacon and homemade biscuits.

  6. 5 stars
    I just made this for breakfast and WOW this was delicious! I love biscuits and gravy but have only had it with sausage, never bacon. I think I will only be doing this version from now on! I didn’t have enough regular milk so I used Oatley oat milk instead – it was still super tasty with this alternative. I topped with a sprinkle of cheddar cheese. I’m full but want to go for another helping. I would recommend this recipe to everyone. Thank you for sharing!!

    (I somehow accidentally added this review to the mushroom gravy recipe)

  7. 5 stars
    Thus gravy was perfect. I do use evaporated milk which makes it richer. My old boyfriends mom taught me that.