Ingredients
- 6 slices thick-cut bacon
- 2 tablespoons all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/2 to 1 teaspoon freshly ground black pepper
Instructions
- Cook the bacon in a large skillet over medium heat until crispy and golden brown. Remove bacon from pan and set aside on paper towels.
- Pour out half of the bacon grease from the pan, leaving approximately 3 tablespoons in the skillet.
- Chop the cooked bacon into small bite-sized pieces and set aside.
- Return the skillet to medium heat and sprinkle the flour over the bacon grease.
- Whisk continuously until the flour mixture begins to bubble and turns a light golden brown color.
- Add salt and pepper, whisking for another 30-45 seconds to combine.
- Gradually pour in the milk while whisking constantly to prevent lumps from forming.
- Continue whisking and cooking until the mixture begins to simmer.
- Reduce heat to medium-low and continue whisking until the gravy thickens, approximately 5 minutes.
- Stir in the chopped bacon pieces and remove from heat.
- Allow gravy to rest for 3-4 minutes to thicken further before serving over warm biscuits.
There’s something deeply satisfying about making bacon gravy from scratch that takes me back to lazy Sunday mornings in my grandmother’s kitchen. The smell of bacon sizzling in the pan, followed by that rich, creamy gravy bubbling away – it’s pure comfort food at its finest. I’ve been perfecting this recipe for years, and I can honestly say it’s become one of my most requested breakfast dishes.
What I love most about this bacon gravy is how it transforms simple ingredients into something truly special. You start with just six slices of bacon – I always use thick-cut because it renders more fat and has better flavor – and before you know it, you’ve got this velvety, smoky gravy that’s good enough to eat with a spoon. The key is using that golden bacon grease as your base. Don’t you dare throw it away! That’s liquid gold right there.
The technique might seem intimidating at first, but it’s actually quite forgiving once you get the hang of it. I remember my first attempt was a disaster – lumpy, too thin, and frankly pretty unappetizing. But I kept at it because I knew how amazing it could be when done right. The secret is in the whisking and patience. You can’t rush good gravy.
Starting with the roux – that’s the fancy name for your flour and fat mixture – is crucial. I let it cook until it turns a beautiful light brown color, which takes about a minute or two. This cooking time removes that raw flour taste and gives the gravy a nutty depth. The color tells you everything you need to know. Too pale and you’ll taste flour; too dark and you risk burning it.
Adding the milk is where most people panic, but here’s what I’ve learned: go slow and keep that whisk moving. I pour the milk in a steady stream while whisking constantly. This prevents those dreaded lumps that can ruin an otherwise perfect gravy. If you do get a few lumps, don’t stress – a good whisk can usually work them out, and in a pinch, you can strain the gravy.
The consistency is really a matter of personal preference. I like mine thick enough to coat the back of a spoon but not so thick that it’s gluey. It should pour nicely over biscuits without being runny. Remember, it will continue to thicken as it cools, so I usually aim for slightly thinner than my final desired consistency.
Seasoning is where you can make this recipe your own. The basic salt and pepper combination is classic, but I’ve experimented with garlic powder, a pinch of cayenne for heat, and even a touch of dried sage. The bacon provides most of the flavor, so you don’t need much, but don’t be afraid to taste and adjust.
One thing I’ve discovered is that the quality of your bacon makes a huge difference. I’ve tried everything from budget grocery store bacon to fancy artisanal varieties, and while the expensive stuff is nice, you don’t need to break the bank. What you do need is bacon with good fat content – avoid the super lean varieties because you need that rendered fat for the gravy base.
The chopped bacon pieces stirred back into the gravy aren’t just for show – they add texture and little bursts of concentrated bacon flavor with every bite. I cut mine into fairly small pieces, about the size of a pea, so they distribute evenly and don’t overwhelm the smooth texture of the gravy.
Timing is everything when serving this gravy. It’s best enjoyed immediately while it’s still hot and at peak creaminess. I usually start my biscuits before I begin the gravy so everything comes together at the same time. Cold biscuits with hot gravy just isn’t the same experience as both being perfectly warm.
While this gravy is incredible over biscuits – and that’s definitely my favorite way to eat it – don’t limit yourself. I’ve served it over toast when I didn’t have time for biscuits, spooned it over mashed potatoes for dinner, and even used it as a base for a hearty breakfast casserole. It’s versatile in ways that might surprise you.
Storage is straightforward, though I rarely have leftovers. If you do, keep it in the refrigerator for up to three days in a sealed container. Reheating requires a gentle touch – use low heat and whisk frequently to prevent breaking. You might need to add a splash of milk to restore the original consistency.
Making this gravy has become more than just a cooking technique for me; it’s a way to create those cozy weekend morning memories for my own family. There’s something about gathering around the table with warm biscuits and this rich, comforting gravy that makes even the simplest breakfast feel special. It’s the kind of recipe that turns an ordinary morning into something worth savoring.
