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Bacon Gravy for Biscuits
August 07, 2008

Good starter recipe. It's important to have enough bacon to yield the amount of grease needed. 4 slices is a bit on the low side. I usually buy an entire pack of thick bacon and make it all. After it's all cooked and crisp, I mix flour into the grease little by little until it becomes pasty but not clumpy. Last, add the milk little by little stirring between each addition until the gravy reaches it's desired consistency. You have to wait inbetween each addition because the consistency of the milk will change when it is heated. Remember to crumble the bacon into the gravy BEFORE seasoning with salt and pepper. If you have not made bacon gravy before, the best thing to do is to take a few teaspoons of it out, put it in a cup, and season those few teaspoons until you like the taste... then season the whole pot until you match that desired taste. This way, you won't ruin an entire pot of gravy by overseasoning it. The most important thing to realize about making gravy is that it's more intuitive than it is following a specific recipe.

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