Skip to main content New<> this month
Get the Allrecipes magazine

Old Time Kentucky Bacon Milk Gravy for Biscuits

Rated as 4.57 out of 5 Stars
7

"I grew up with this gravy! Everyone has heard of sausage gravy. Well, it don't compare to this! After frying your bacon for breakfast, use the bacon dripping to make true Kentucky biscuit gravy. Fattening? Oh yeah, you better believe it! Worth it? Yes! Pour over biscuits and serve with crispy bacon and eggs in any style."
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 190
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
  2. Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Nutrition Facts


Per Serving: 190 calories; 13.1 11.8 5.9 22 469 Full nutrition

Explore more

Reviews

Read all reviews 43
  1. 56 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I grew up with this gravy as well. I and my mom and my mom's family came from the mountains of good 'ol KY. This recipe is the old original mountain milk gravy my mom was taught to make by her m...

Most helpful critical review

This is a basic gravy recipe to which you can add to. I gave it a 3 because if you cook it the way it is recommended, it will come out way too thin. The thing you have to keep track of is your ...

Most helpful
Most positive
Least positive
Newest

I grew up with this gravy as well. I and my mom and my mom's family came from the mountains of good 'ol KY. This recipe is the old original mountain milk gravy my mom was taught to make by her m...

This is the same recipe my mom taught me to make, best gravy for biscuits for sure. Great with some "runny" eggs, don't forget fried potatoes and grits if you really want to go over the top. Thi...

Great gravy, but this recipe has errors so I couldn't give it a 5. First, it calls for twice the milk needed and would be very runny made as stated. 2 cups is plenty, 2-1/2 if you like it thinne...

I made it this morning and it didn't need nearly the liquid that the recipe calls for. I wish I had trusted my instincts instead of continuing to add the milk. It tasted great and I'll use this...

This is a basic gravy recipe to which you can add to. I gave it a 3 because if you cook it the way it is recommended, it will come out way too thin. The thing you have to keep track of is your ...

This is the way I was taught to make it from a Southern grandmother. We always use whole milk but when she was poor she cut it with water but it is much richer with whole. I have even added a...

Same recipe I've used all my life. Crumble the bacon and add it back to the gravy. Really Good.

This is thoroughly delicious. Loved it. I do agree with the reviewer who said the ratio of flour:fat:liquid is off, it is. Takes too long to cook it down thick enough. But it does eventually thi...

Yes good ole southern gravy been making this as long as can remember , but it does only require 2 cups of milk unless you have a large pan of drippings and more flour needed for the extra milk.