How to Make Bacon Gravy | Rich Southern-Style Breakfast Gravy Recipe
Creamy Southern-style bacon gravy made from crispy bacon drippings, a simple roux, and warm milk for silky, peppery flavor. Perfect over biscuits, eggs, or grits and ready in about 20 minutes.
Ingredients
Ingredients
- 8 ounces thick-cut bacon chopped
- 3 tablespoons all-purpose flour
- 2 to 2 ½ cups whole milk warmed
- 1 tablespoon unsalted butter optional
- ½ to ¾ teaspoon freshly ground black pepper
- ½ teaspoon kosher salt plus more to taste
- Pinch of crushed red pepper flakes or cayenne optional
Instructions
Instructions
- Add chopped bacon to a large skillet and cook over medium heat, stirring often, until crisp and fat is rendered, 8 to 10 minutes.
- Transfer bacon to a plate with a slotted spoon and leave about 3 tablespoons drippings in the pan, pouring off any excess.
- Reduce heat to medium-low, whisk in the flour, and cook 2 to 3 minutes until light golden and toasty; whisk in butter if using.
- Warm the milk until steamy, then slowly whisk in about 1 cup, scraping up browned bits as it thickens.
- Gradually whisk in another 1 cup milk until smooth, adding up to 1/2 cup more for a thinner consistency.
- Season with black pepper, salt, and optional red pepper flakes or cayenne, then simmer on low 3 to 5 minutes, whisking occasionally, until it coats a spoon.
- Stir in half of the crispy bacon, taste, and adjust seasoning.
- Serve over warm biscuits, eggs, or grits, topping with remaining bacon and extra pepper; whisk in a splash of milk if it thickens upon standing.
Notes
Yield about 2 1/2 cups gravy; serves 4–6. Refrigerate up to 4 days or freeze up to 2 months. Reheat gently, whisking in milk to loosen. For variations, add sautéed onion and garlic, fresh herbs, cheddar, hot sauce, or a touch of maple. Use a gluten-free flour blend if needed. Warm milk and gradual whisking prevent lumps; simmer longer to thicken or add warm milk to thin.