Old Time Kentucky Bacon Milk Gravy for Biscuits

Old Time Kentucky Bacon Milk Gravy for Biscuits

12 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  tess

“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.”

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Adjust Servings

Original recipe yields 6 servings



  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 (12)

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Michael and Lori

Michael and Lori

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 mom. My mom was a coal miners daughter living 2 coal camps down from Loretta Lynn.As a child I was always taught to keep the grease that came off the bacon back because we always used it for cooking. Green beans,biscuits,cornbread,greens,fried cabbage,ect....I don't cook with it as much now learning just how unhealthy it is for my family and myself,but now and then I do go with those yummy home cooked meals from way back. This is awesome and you will love it.



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. This gravy is for my once a month breakfast splurge or for the days I will be duing hard work and will burn it all off. The gravy will look very runny, I was taught to turn off the burner when it bubbles and by the time you have everything else out on the table the gravy will be thickened- it must cool a bit.



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 recipe again. Next time, I'll try about 2 cups of milk.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Mom's Warm Milk


next recipe:

Old Fashioned Brown Gravy