I grew up eating this bacon-infused milk gravy. Sausage gravy is a common dish, but it’s nothing like this. Use the bacon drippings from your breakfast bacon to make authentic Kentucky biscuit gravy. Does it make you fat? You better believe it, but it’s worth it, I assure you! Pour it over the biscuits and serve it with fried or scrambled eggs and crispy bacon.
| Cook Time: | 25 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Ingredients
- ¼ cup bacon drippings
- ¼ cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 4 cups milk
Instructions
- Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn’t burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
- Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 0 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 469 mg |
| Sugars | 8 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is the easiest bacon gravy recipe with the best results in my opinion. Also, it gives you actual measurements on all ingredients. I grew up in Appalachia (southern WV) where my grandmother and mother made bacon gravy to go with homemade buttermilk biscuits. This was usually every Sunday. When my mother passed away, I had difficulty getting it right because I didn’t have her recipe, but not any longer! Ensure the “roux” gets browned without burning it, as well as stir it pretty constantly. This is my go-to recipe for bacon gravy.
This is how I make my bacon and sausage gravy. My father taught me that the secret to a great gravy is Browning the flour. Perfect recipe thank you!
It’s how my husband remembers. I also added half a chopped onion and 5 crispy strips of bacon cut into small pieces
I Think it was great. I loved how it came out, the right texture the right taste. A+ In my book
Delighted! Best gravy ever. Just made it. Been in my family for a long time
This gravy is fantastic! The only thing I did different is added a little white pepper along with the black pepper and cooked it in a heavy sauce pan. I served it for brunch with crisp bacon, fried eggs, toast and side dishes of cool home canned stewed tomatoes.
The green bean casserole will be a hit! Thanx!
Growing up we saved bacon grease just for recipes like this. My grandparents taught me a similar recipe. Any gravy recipe is a starter recipe, ready for tweeking things to taste and/or desired thickness. An Appalachian classic.
This is very good gravy! I always use this recipe. I do add in some cooked ground sausage. Tip: be patient when making this, the first time I made it, I didn’t feel like it was thickening up right, soooo I added more flour…big mistake, trust the process, it will thicken up. It takes a little time but man is it worth it. 🙂
My mammaw made this in a similar recipe and if they were flush they browned a pound of breakfast sausage crumbled drained on paper towels then Add into the bacon gravy before switching over biscuits. Not as greasy as sausage gravy made from sausage grease but with the wonderful flavor of sausage and the amazing notes of bacon. Nothing is better!!
I made this for breakfast this morning and the entire family couldn’t get enough! I think this recipe, along with drop biscuits and eggs will be our Sunday morning breakfast!
I made no changes and it’s absolutely delicious! Thank you ??
Fantastic every time!
I have found my new gravy for biscuits and gravy. Only thing I did differently was add the copped bacon I cooked up to make the grease. So yummy!!
Delicious. I dice up crisp bacon and add to it after gravy is ready.
Yes most definitely
I followed exactly except using half butter and half bacon grease as we were having mashed potatoes and prime rib roast and did not want too strong bacon flavor (if it had been for biscuits, I would have used all bacon grease) and this was just right. To those that said four cups of milk is too much, it is not — just be patient and cook, stirring most of the time and it will thicken to the point that you want – stop cooking and keep it thinner or keep cooking and it will thicken! It just takes a little time and patience.
Just made this for my family for Christmas morning. We have had bacon, eggs biscuits and gravy for Christmas breakfast for the past 40+ years, so this is a “tough audience”. Our usual gravy maker is no longer with us, so I was a bit nervous about meeting the “high bar” expected. This recipe met rave reviews: smooth, creamy and tasty. The only changes I made was I doubled the recipe (which made it take longer to cook) and added extra black pepper because that’s how my family likes it. I’ve saved it and will be using this recipe from now on.
It’s a very good base recipe, but I will probably tweak it heavily.
I changed nothing, except to say that bacon drippings depend on whether they come from homemade, a good butcher, or store bought. This recipe is absolutely the best recipe that I have tried. Don’t need to add to this…. because…. the best of all I have tried. Thank you for a truly amazing recipe…… I want to surprise the relatives for our Thanksgiving potluck supper this year ….. .one of them is an award winning butcher, so let’s see!!
Its one of the best I have ever made, the only thing I would say is you can use a little less milk by 1/2 a cup or something.. Clear the time out you need and sit and stir it