Bacon Gravy

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. Bacon gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.

Course Breakfast

Cuisine American

Keyword bacon gravy

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 256kcal

Author Tanya

Equipment

Large Skillet
whisk (I suggest a heat safe whisk that won’t scratch your pan)
Wooden spoon

Ingredients

4 slices of thick-cut bacon
¼ cup all-purpose flour
1 teaspoon light brown sugar
2 cups milk
Salt and pepper to taste

Instructions

In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
4 slices of thick-cut bacon
Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
¼ cup all-purpose flour, 1 teaspoon light brown sugar
Gradually whisk in the milk, whisking constantly to avoid any lumps.
2 cups milk
Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
Salt and pepper to taste
Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Notes

Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
If the gravy becomes too thick, you can thin it with a little extra milk.
I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.

Nutrition