Bacon Gravy only requires 5 ingredients and is super easy to make.
We don’t eat bacon all that often, but Bacon Gravy is one of my most favorite ways to eat it. When I first got married I wasn’t sure if you could make country gravy with bacon instead of sausage.
So I called my mother-in-law and asked her, she told me she liked it better than sausage gravy. I like them both!
This is classic, stick-to-your-ribs, comfort food. It makes such a great weekend breakfast, brunch or even dinner.
I usually serve it over Buttermilk Biscuits. But, this gravy would be great in one of those breakfast casseroles, or over hash browns or fried potatoes.
Another great thing about this dish is that it is very affordable. It would be very easy to make more gravy using the same amount of bacon, too.
Just remember that for every tablespoon of bacon grease you need one tablespoon of flour, and for every two tablespoons of grease and flour you need 1 cup of milk. This makes it super easy to make more gravy.
Plus, there is so much bacon in my version that you don’t have to add any more. There is also way more than 4 tablespoons of grease rendered when you cook 1 pound of bacon.
This makes it super easy to make more, stretching your food dollar even further.
Bacon Gravy could also be served with many different dishes that have bacon. You could even use some of the cooked bacon for the dish and just use the bacon grease to make this gravy.
Yummy!
I also have a recipe for Sausage Gravy that is yummy, too.
Bacon Gravy (Country Gravy)
Ingredients
- 1 pound bacon
- 4 tablespoons bacon fat
- 4 tablespoons flour
- 2 cups milk
- 1/2 teaspoon pepper
- salt to taste
Instructions
- Cut bacon into 1/2 inch pieces.
- Brown bacon in a large skillet over medium heat, about 15 minutes, remove with a slotted spoon and set aside.
- Measure the grease leftover from the bacon and then add 4 tablespoons back into the skillet. (See note below)
- Over medium-high heat whisk in the flour and let it cook until bubbly, about one minute. Add the milk and let the mixture thicken, whisking constantly, about 5 minutes. Lower the heat to medium-low and add the bacon back in, add pepper and salt to taste. Serve immediately.
Notes
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
How do you avoid clumps when you add the flour to the bacon fat?
I use a whisk, a coated one if I am using a nonstick pan and a wire one if I am using a regular steel pan. And occasionally I still get lumps, it still tastes great though!
Hi! We loved this recipe. It was delicious. I’m wondering how I can make it more creamy? It was very thick and didn’t flow over the biscuits like we wanted. Any suggestions?
This is an easy fix, just add more milk. You can do this gradually so you get the consistency you like. You can either make the recipe as shown and then add additional milk until you have the creaminess you like or you could start out adding say, 1/2 to 1 cup additional milk and evaluate after it thickens to see if you want to add more. Once you figure out how much milk it takes to get the consistency you are looking for then you will know next time and can just add that amount of milk the first time.
Bacon gravy has to be wonderful!
We think it is! Thanks for stopping by.
In the UK, this is white sauce but made with bacon fat and bacon instead of butter. I think this would be very tasty with pasta (and cheese for macaroni cheese) and lasagne. I don’t know what biscuits are. In the UK biscuits are what you call cookies.
That is very similar to a bechamel sauce, but the bechamel is made with butter. Both are very tasty!
I have not tasted Country Bacon Gravy like my grandmother would make until I tried your team ipe! What a delicious bacon gravy! My husband absolutely loved it. I will continue to use this recipe when I make this meal for breakfast in the future. It was as close to grandma’s recipe that I believe I will ever get close to. Thank you for sharing such a wonderful recipe such as this. I look forward to testing more of your recipes in the future.
You’re welcome! Thanks for sharing.
My grandma use to make this.
My mother-in-law could not believe I had never eaten bacon gravy over biscuits. I had never heard of it. She served it as a side with her fried chicken dinner. She also nudged me to try it on sliced tomatoes. Delicious! One night when she didn’t make biscuits, she just tore white bread into pieces on the plate, and poured the gravy over it. She told me that because she had 8 kids, she always had this econimical dish that would stick to their ribs. I was curious about your recipe to see how it matched to hers. I believe it’s as close as it can be. The only difference is if i cook the bacon, it’s usually on the side. Because of this, I usually add a tablespoon more of grease, or to taste I always save my bacon grease, in the fridge, and use it for gravy, green beans, etc. I would venture to say if everyone follows your recipe, they will be in for a treat!
So how about a couple of hot, fluffy and light biscuits smothered in a rich and creamy homemade sausage gravy?
I made this tonight for dinner. It was delicious. I did alter the recipe after talking to a friend who makes this regularly. She said the ratio she uses is 3,3,3 . So I did 3 tablespoons bacon fat, 3 tablespoons flour and 3 cups milk. It worked out perfectly. The bacon flavor is awesome too.
I’m sure that is a great method, too. We prefer it to be a little thicker. Thanks!
Try browning the roux until very dark then add milk…..tastes much more flavorful.
Thanks for the tip.
Priya @asmallbite
Love the recipe and clicks as well.
Thanks!
Bacon is my favorite Mindy, never had bacon gravy before but I know that I would love this.
It is a little different than traditional sausage gravy, but yummy as well. Thanks!
o gosh..my mouth is watering…I would lick the bowl clean, Mindy.
Me too, thanks!