Creamy Bacon Gravy Recipe

Two biscuits with two strips of bacon topped with bacon gravy in a pink bowl.

5 from 1 vote

This delicious bacon gravy recipe combines flour, bacon grease, lots of black pepper, and whole milk. Poured over biscuits, it is the best comfort food breakfast.

Cook Time20

Total Time20

Servings:

Calories: 352kcal

Author: Kari

Ingredients

½ - 1 pounds bacon
3 tablespoons flour
2½ - 3 cups milk
¾ teaspoon seasoning salt
1 - 1 ½ teaspoons black pepper
¼ teaspoon paprika or smoked paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 pinch cayenne pepper optional

Serving

4-6 biscuits
poached eggs
green onions thinly sliced

Instructions

Prepare biscuits as directed - they should take about the same time to bake as the gravy takes to cook, so put them in the oven as you start cooking.
4-6 biscuits
Cook the bacon in a cast iron or other large, heavy-bottomed skillet.
½ - 1 pounds bacon
Once the bacon is cooked, set it off to the side on a paper towel-lined plate, but leave about two tablespoons of bacon grease in the pan. If there is excess, spoon it out into a jar.
Keeping your pan over medium heat, make a roux by sprinkling three tablespoons of flour into the bacon grease and stirring until the flour absorbs all of the bacon fat. Allow the flour to cook for a few minutes, scraping the crispy bacon bits off of the bottom of the pan as you go. (If you can't get all of it up, the milk will help in the next step.)
3 tablespoons flour
Add about half of the milk and stir until the clumps of flour dissolve into the milk - you can also scrape any remaining bacon bits off the bottom as the milk thickens.
2½ - 3 cups milk
Pour in the rest of the milk, continuously stirring. It might separate a little at first, but it will combine again as it cooks.
Allow the milk to heat up and start to bubble, then reduce the heat just a little. Cook down the milk for a few minutes - stirring as needed.
After a few minutes, add the seasoning salt, paprika, pepper, garlic powder, onion powder, and cayenne if desired. Cook for another few minutes, stirring as needed, allowing the milk to continue thickening.
¾ teaspoon seasoning salt, 1 - 1 ½ teaspoons black pepper, ¼ teaspoon paprika, ¼ teaspoon onion powder, ¼ teaspoon garlic powder, 1 pinch cayenne pepper
Remove the gravy from the hot burner and serve right away. The second you take the gravy off the heat, it will start to thicken and it won't stop thickening, so remove it before it is as thick as you want - it can end up with the texture of mashed potatoes if you aren't careful.
Serve gravy over hot biscuits with slices of bacon and a poached egg if desired. I also top them with sliced green onions.
poached eggs, green onions, 4-6 biscuits

Notes

The gravy will turn mashed potato-like when refrigerated. It will thin back out when reheated.

Nutrition