Old Time Kentucky Bacon Milk Gravy for Biscuits

Old Time Kentucky Bacon Milk Gravy for Biscuits

20
Tess DeFevers Ehling 2

"I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style."

Ingredients

35 m {{adjustedServings}} servings 190 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
  2. Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
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Reviews

20
  1. 24 Ratings

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I grew up with this gravy as well. I and my mom and my mom's family came from the mountains of good 'ol KY. This recipe is the old original mountain milk gravy my mom was taught to make by her m...

This is the same recipe my mom taught me to make, best gravy for biscuits for sure. Great with some "runny" eggs, don't forget fried potatoes and grits if you really want to go over the top. Thi...

I made it this morning and it didn't need nearly the liquid that the recipe calls for. I wish I had trusted my instincts instead of continuing to add the milk. It tasted great and I'll use this...