Bacon Gravy

  • 2 to 4 ounces bacon, cut into small pieces OR 1/4 cup bacon grease (see note below)
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/8 to 1/4 teaspoon black pepper (to taste)
  • 1 teaspoon sugar
  • 3 cups milk (1 cup dry milk powder dissolved in 3 cups water)

This recipe is pretty easy and it is good too. Great over biscuits for breakfast or lunch. First cut the bacon into small pieces. Put it into a large skillet and fry it over medium heat. The bacon will release it’s fat. When the bits of bacon are well browned stir in the flour. Continue stirring until the flour absorbs all of the fat. Add the salt, sugar and black pepper. Start out with the smaller amount of pepper and add more later if desired. Slowly stir in the milk. Use a whisk or a fork to prevent lumps. Continue stirring until the gravy boils. Allow it to boil gently for about 5 minutes. It will thicken nicely. Serve over toast or biscuits or mashed potatoes.

NOTE: If you don’t have bacon, but you do have bacon grease, then use 1/4 cup of bacon grease instead of the bacon. Heat it in the skillet until it is bubbly. Stir in the flour and proceed as directed.

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  1. delicious!! thank you!

    • I never knew that the name of gravy made with bacon grease was “hillbilly/country” gravy. It took me forever to find this recipe that tastes exactly like what I had for a breakfast at a friends house years ago! I could never figure out how to get my sausage gravy to “taste” like theirs and then I realized it had been made out of bacon grease. After several failed attempts to emulate it on my own followed by many internet searches and recipe trials, I FINALLY came upon this recipe and it tastes exactly like the gravy I had been looking for!

  2. This gravy is a fabulous find! Never made gravy like this. It is wonderful!!!!

  3. Lisa Anderson says:

    My family is from Eastern Kentucky, not sure if that makes a difference. But we do one thing differently when we make gravy, we brown the flour/bacon grease mixture just until it changes to a chestnut color and smells toasty. The end result is more brown than white and so good!

    I have never used sugar, though, and I’m dying to try this recipe out!

    • My family was from the mountains of Virginia (Walton land) and we browned the flour in the drippings before adding liquid, too. Also, no sugar. And us “po folk” used water instead of milk. Sooo good over fried potatoes! Milk was for making butter and Sunday light bread.

  4. Can it be refrigerated / reheated?

  5. Michael Gimlin says:

    This is the only kind of breakfast gravy I have ever had. We have always used my great-grand mother’s recipe. when I was a very young boy, this is what she would fix.

  6. Caroline Kimzey says:

    I’m not a huge fan of gravy but was making a ham dinner for family. Since the family including my in-laws like gravy I knew I had to make something. Chicken and beef gravy just don’t sound good with ham. I did a little research and found this recipe. Who doesn’t love bacon?!? The bacon gravy was a huge hit with everyone, myself included!

  7. Instead of the powdered milk, try using a can of PET milk, it makes the gravy more flavorful and creamy. Mom always made biscuits and bacon gravy, love it!

  8. Jennifer says:

    Simple and Perfect. Best bacon gravy recipe I’ve ever found!

  9. Been looking for a bacon gravy recipe for years, my Mom use to make it long ago when I was younger. I haven’t tried it out yet, but it does look like the one I wanted. She use either the powder or the evaporated milk, depended on which one we had. Wish me luck.

  10. Sounds good. I love sausage gravy and I have tried hamburger gravy which I also like. This will have to be on my “try” list.

  11. Alessia says:

    WOW! This is a quick easy and delicious recipe! Thank you!

  12. Thank you so much for this recipe! My family and I loved it this morning! This is will definitely be our go to recipe when we want gravy from now on.

  13. Great Authentic Recipe. Born and Raised in the South, I know my Gravy. I followed the recipe except doubled the black pepper.

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