Bacon Gravy

This Southern Bacon Gravy is rich, creamy, and loaded with smoky bacon flavor. A beloved Southern comfort food classic, it’s delicious spooned over warm homemade biscuits for breakfast or brunch, or served alongside mashed potatoes and fried chicken for a hearty supper. Made from simple ingredients, this old-fashioned gravy brings a little taste of Southern hospitality to any meal.

Easy Bacon Gravy Recipe

Bacon Gravy is an old-fashioned Southern staple also known as country gravy, milk gravy, or cream gravy. Made with simple ingredients like bacon drippings, flour, and milk, it has a rich, creamy texture and savory bacon flavor. Traditionally seasoned with salt and black pepper, this hearty gravy is a delicious addition to breakfast, brunch, or supper. While it’s a natural pairing for warm biscuits at breakfast, it’s equally delicious spooned over mashed potatoes, white rice, fried chicken, or pork chops.

Key ingredients you’ll need to make Bacon Gravy: (Scroll down for full recipe card and quantities.)

• Bacon – One pound smoky bacon cut into 1/2- inch pieces. This is bacon gravy afterall.
• Flour – All purpose flour thickens the gravy.
• Liquid – Whole milk to thin the roux.
• Spices – Salt and black pepper balance the flavor.
• Garnish – I like to garnish with fresh chives but this is optional, of course.
• Serving – Southern Buttermilk Biscuits or toast for serving.

How to Make Bacon Gravy Recipe

• Cook the Bacon – Cook bacon in a skillet until crisp. Remove and drain on paper towels, leaving the rendered drippings in the skillet.
• Make the Roux – Whisk flour into the reserved bacon grease until fully incorporated and smooth.
• Add the Milk – Gradually whisk in the milk until combined. Season with salt and black pepper.
• Simmer Until Thickened – Bring the gravy to a gentle boil, then reduce the heat and simmer until creamy and thickened to your liking.
• Serve – Stir in some of the cooked bacon and spoon the warm gravy over biscuits. Garnish with the remaining bacon and chopped chives, if desired.

Kitchen Equipment to Make Southern Bacon Gravy

• Large 12-inch skillet.
• Balloon whisk.
• Measuring cups and measuring spoons.
• Slotted spoon and paper towel lined plate or platter.
• Chef’s knife and chopping board.

Recipe Variations, Tips and Substituions

• 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.

How to Adjust the Consistency of Gravy

• Thicken – Thicken the gravy further by adding 1-2 Tbsp all purpose flour dissolved in cold milk. Whisk into the gravy to thicken to your taste.Don’t be tempted to thicken the gravy too much. You can remove it from the heat and as it cools, the consistency will continue to thicken.
• Thin the Gravy – Likewise, you can thin the gravy further adding more milk. The gravy will thicken as it cools.

Storage and Leftovers

• Leftovers – Store leftover Bacon Gravy in an airtight container in the refrigerator for up to 3 days.
• Reheating – When gravy is chilled it will naturally solidify. This is normal. To reheat, place it into a skillet or heavy bottomed saucepan and reheat over medium low, adding more milk to thin.
• Freezer – You can also freeze gravy for up to 2 months. Thaw in the fridge and reheat adding more liquid to thin the consistency as needed.

More Easy Breakfast Recipes to Make

• These Breakfast Sliders are stuffed with scrambled eggs, sausage and cheese.
• This Sheet Pan Frittata is a fabulous option for meal prep.
• Add these Homemade Hash Browns to your brunch side dish menu.
• Cream Cheese Sausage Balls are a holiday must-make.
• Mini Pancakes a.k.a. silver dollar pancakes are so fun to make.
• These Cream Cheese Danish are a cinch to make using frozen puff pastry.
• Breakfast Egg Muffins made in a muffin pan.
• Air Fryer French Toast from Dizzy, Busy and Hungry.

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Helpful Kitchen Items:

• Saucepan
• Measuring Set
• Whisks
• Chopping Board

Print

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 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 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

Serving: 1serving | Calories: 423kcal | Carbohydrates: 16g | Protein: 17g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 966mg | Potassium: 467mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 359IU | Calcium: 257mg | Iron: 1mg

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