There is nothing more indulgent and Southern than biscuits and gravy for breakfast! Make a spin on the classic - made from reserved bacon grease, whole milk, cream, crispy bacon bits, and simple spices. This bacon gravy is smothered over reader-favorite buttermilk drop biscuits for the ultimate down-home country breakfast. Recipe yields enough for 4.

a biscuit open on a black plate with bacon gravy spooned over top and a spoon next to it.

My husband's obsession with biscuits and gravy

If you know my husband then you know he can be a bottomless pit when it comes to some foods. Monkey bread and classic beef chili are some of his favorites that he demolishes anytime they are around.

But he goes to a whole different level when it comes to biscuits and gravy. He always says a way you can tell if gravy is really good or not is if you can eat it cold out of the container with a spoon the next day. lol. Bless him.

While he can eat his body weight in sausage gravy and buttermilk biscuits - he wasn't at all upset when his Southern cook wife made bacon gravy recently.

It's all the staples of the classic recipe but using reserved bacon grease from cooking the bacon instead of sausage. It all comes together in the same skillet in under 30 minutes and is so irresistibly good. The perfect stick to your bones and warm your belly kinda Kentucky country breakfast!

Welcome to my kitchen this morning, let us make breakfast!

Frying up bacon bits in a large skillet on a stove. — Taking some kitchen shears, cut bacon into small bits over a large skillet. Heat to medium and cook until brown and crispy.

Cooked crispy bacon bits cooling a plate lined with paper towels. — Using a slotted spoon, scoop out the cooked bacon and place on a paper towel lined plate to cool until needed.

Bacon grease and flour inside a large skillet on the stove. — You will only need about ¼ cup of the bacon grease, so if there is more than that you can store it in your bacon grease reserve. Turn the heat to medium-low and add in the flour. Whisk together until no lumps remain and cook for a couple of minutes. This helps cook out the flour taste and is the base for the roux that will thicken the gravy.

A hand whisking cream and milk in a skillet on the stove to thicken a gravy base. — Add in your cream and milk. Whisk continually until it starts to thicken. Don't turn the heat up any during this process. You want to do it on low and slow the whole time so as not to scorch the bacon fat gravy.

A wooden spoon with gravy on it showing how thick gravy should be. — You will know when it is thick enough when it coats the back of the spoon and stays put. Here I have swiped my finger through the thick base and it stays put. This is the perfect consistency. If it ever becomes too thick, just as a touch more milk to loosen it up.

Adding spices to gravy in a large skillet on the stove. — Add in the spices...

Crispy bacon bits added on top of gravy in a large skillet on a stove with a wooden spoon inside. — ...and chopped bacon bits...

A wooden spoon stirring bacon gravy in a large skillet on the stove. — ...and give it one more good stir.

A large skillet with bacon gravy inside of with with a wooden spoon stirring. — Remove from the heat and serve over warm homemade fluffy buttermilk biscuits immediately!

Honestly, this is what I like to call a no-recipe recipe. Meaning, that you can make this biscuit with bacon gravy without a recipe and just by taste alone once you have made it once. It's simple ingredients made hearty and flavorful. If you've made sausage gravy before then this will be a breeze.

And remember, just like Justin, eat it with a spoon cold the next day to see just how good it really is.... 😉

Recipe

Classic Southern Bacon Gravy for Biscuits

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Author: Heather Bilyeu
Total Time: 25 minutes
Yield: 4 1x

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Description

There is nothing more indulgent than biscuits and gravy for breakfast! Make a spin on the classic - made from reserved bacon grease, whole milk, cream, crispy bacon bits, and simple spices. This bacon gravy is smothered over homemade fluffy buttermilk biscuits for the ultimate down-home country breakfast.

Ingredients

Scale

1 Pound Bacon
¼ Cup Reserved Grease
¼ Cup Flour
1 Cup Heavy Cream
1 ½ Cups Whole Milk
¼ Teaspoon Freshly Cracked Black Pepper
¼ Teaspoon Salt
⅛ Teaspoon White Pepper
1 recipe for Buttermilk Biscuits

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Instructions

In a large skillet over medium heat, fry the bacon until crispy. Remove the bacon and place on a paper towel to drain. Once cooled, crumble into small pieces. Reserve ¼ cup of the bacon grease from the skillet.
Reduce the heat to low and add the flour to the bacon grease in the skillet. Whisk continuously to combine the grease and flour, cooking for about 2-3 minutes until the mixture becomes golden and smooth
Slowly whisk in the whole milk and heavy cream, ensuring no lumps. Continue whisking for about 5 minutes as the gravy thickens.
Stir in the salt, pepper, and white pepper.
Once the gravy reaches your desired thickness, remove it from heat. Stir in the crumbled bacon. Taste and add a pinch more salt and pepper if desired.
Spoon over freshly baked warm biscuits, and enjoy!

Notes

If you're gravy ever gets too thick, just add a splash more milk and stir until desired consistency.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 scoop
Calories: 767
Sugar: 6.7 g
Sodium: 972 mg
Fat: 69.5 g
Carbohydrates: 15.4 g
Fiber: 0.5 g
Protein: 19.1 g
Cholesterol: 120.9 mg

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Southern Bacon Gravy for Biscuits