Bacon Gravy

This Southern Bacon Gravy is rich, creamy, and loaded with smoky bacon flavor. Made with crispy bacon, savory drippings, and milk, it's an old-fashioned favorite served over warm biscuits for breakfast or alongside mashed potatoes for supper.

Course Breakfast, Main Course

Cuisine American, Southern

Keyword bacon-gravy-recipe, easy-bacon-gravy

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 423kcal

Ingredients

1 lb bacon cut into 1/2 inch pieces
1/3 cup all purpose flour
5-6 cups whole milk
1 tsp salt
1 tsp black pepper
1 Tbsp chopped fresh chives for garnishing (optional)
Southern Buttermilk Biscuits for serving

Instructions

In a large skillet cook the bacon in over medium-high heat for 5-7 minutes or just until crisp. Remove using a slotted spoon to paper towels to drain.
Lower to medium heat. Reserve 1/3 cup rendered bacon drippings in the skillet. To the bacon grease add the all purpose flour. Whisk constantly until all of the flour has been absorbed.
*For a deeper color and richer flavor, allow the flour to cook for a few minutes, whisking constantly, until it develops a light golden-brown color before adding the milk.
Gradually whisk 5 cups of milk into the flour mixture, adding about 1 cup at a time and whisking until smooth (no lumps!) after each addition, reserve 1 cup. Add the remaining milk as needed to reach your desired consistency. Season with salt and black pepper, stirring to combine.
Bring to a gentle boil over medium-high heat stirring constantly, then reduce to low heat. Simmer uncovered for 5 minutes to reduce slightly and thicken.
Just before serving stir half of the bacon back into the gravy.
Serve immediately drizzled over biscuits topped with remaining bacon and chives, if desired.

Notes

Bacon - I prefer a savory classic smoked bacon for bacon gravy and not the maple flavored bacon
Chop the Bacon - Cutting the bacon strips into ½-inch pieces helps it cook more quickly and evenly. If you prefer cooking whole slices, that's fine, too! Simply chop or crumble the bacon after cooking before adding it to the gravy.
Milk - You can use evaporated milk, half and half or light cream for a rich flavor.
Browning Sauce - Bacon gravy has a naturally light, creamy color compared to sausage gravy. If you'd like a little deeper color and added richness, you can stir in a few drops of Kitchen Bouquet Browning Sauce, if desired.
Seasonings - The amount of salt and black pepper can both be adjusted to your personal taste.
Serving - Serve this cream gravy drizzled over a batch of Fluffy Southern Buttermilk Biscuits.

Nutrition