Bacon Gravy for Biscuits

Bacon Gravy for Biscuits

Nikki Lakey 0

"Nothing makes biscuits better than being smothered in a southern-style bacon gravy. Delightful!"

Ingredients 20 m {{adjustedServings}} servings 127 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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  1. Cook the bacon in a deep skillet over medium heat until crisp, about 10 minutes. Remove bacon to a paper towel lined plate and keep the grease in the pan. Gradually stir in the flour so that no lumps form, then mix in the milk, continuing to cook and stir until thickened. Crumble the bacon into the gravy and season with salt and pepper before serving.
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Reviews 76

  1. 89 Ratings


I have not made this recipe, but I have made bacon gravy since I was big enough to stand at the stove. I gave this a 3 star (even though I haven't made it) because the recipe is PRETTY close...but if you follow Alisha's suggestions, you will get something much closer to a smooth, rich bacon gravy. Something my mother and grandmothers passed on to me was this (if I can word it properly!) "Keep the numbers the same, for whatever amount of gravy you want to make. If it's 2 Tbsp. of grease, use 2 Tbsp. of flour and 2 cups of milk." I have always made my gravy following this rule and have NEVER had gravy that was too thick or too thin. Also, do NOT add your milk all at once. Add about 1/3 cup at a time and stir until smooth...and let it get warm before adding more milk.


Good starter recipe. It's important to have enough bacon to yield the amount of grease needed. 4 slices is a bit on the low side. I usually buy an entire pack of thick bacon and make it all. After it's all cooked and crisp, I mix flour into the grease little by little until it becomes pasty but not clumpy. Last, add the milk little by little stirring between each addition until the gravy reaches it's desired consistency. You have to wait inbetween each addition because the consistency of the milk will change when it is heated. Remember to crumble the bacon into the gravy BEFORE seasoning with salt and pepper. If you have not made bacon gravy before, the best thing to do is to take a few teaspoons of it out, put it in a cup, and season those few teaspoons until you like the taste... then season the whole pot until you match that desired taste. This way, you won't ruin an entire pot of gravy by overseasoning it. The most important thing to realize about making gravy is that it's more intuitive than it is following a specific recipe.

Teresa Kibbe-Riddle

I grew up on this! Most people know of sausage gravy and biscuits, but I had not until I was married with children of my own and moved to North Carolina. In my house, we always ate bacon gravy and biscuits, sometimes as an evening meal! It is so simple and absolutely deliscious, but I would suggest that you buy lower sodium bacon, it does help cut down on the sodium count. If you use regular bacon, make sure to add it to the gravy before you test it to season it or you will make it taste briney. This is also deliscious served with scrambled eggs and fried potatoes. I would suggest upping the recipe by at least double, as the suggested amounts would make a very small amount which won't serve many. Enjoy!