Bacon lovers, and gravy lovers, do I have great news for you! I have a simple and delicious Bacon Gravy Recipe that is the perfect topping for biscuits, chicken fried steak, or even mashed potatoes. Ready in under 20 minutes, it is perfect for breakfast, brunch, or those nights when you want comfort food that hits hard and fast.
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If you grew up in a biscuits and gravy family, this Bacon Gravy Recipe is going to really get you excited. It comes together fast, uses just a handful of ingredients, and brings that classic salty-savory flavor you want in a real Southern-style gravy. Whether you ladle it over homemade biscuits, pour it over chicken fried steak, or keep it simple with toast, this recipe has you covered.
Growing up, my Dad sometimes made what military folks politely called SOS (but is really called sh*t on a shingle), but with hamburger meat instead of chipped beef (google it 😖). On mornings when we were really lucky, he used bacon to make the gravy and that felt like the fanciest breakfast in the world. This recipe is my way of honoring those mornings, but with a little more finesse and a whole lot more bacon.
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Why you'll love this recipe
- Flavor - Smoky bacon and black pepper give this gravy a deep, rich flavor.
- Quick - You only need about 15 minutes from start to finish.
- Simple - Four basic ingredients and no special tools required.
- Versatile - Serve it with biscuits, toast, potatoes, or chicken fried steak.
- Comfort - Classic sawmill or country gravy style with a special Sunday morning feel thanks to bacon.
No complicated steps. Just a smooth, rich skillet gravy that tastes like something you would find on a Southern breakfast plate.
Ingredients & Substitutions
The photo below shows the four simple ingredients you need to make this recipe. Let's chat about how they can be substituted if necessary:
- Bacon - Any cut works, but thick cut gives the most flavor and fat. Turkey bacon will not produce enough fat, so add 2 tablespoons of butter if using it.
- Flour - Use all purpose flour for the roux, although self-rising flour will work in a pinch, as I found out in my quick biscuits and gravy recipe.
- Milk - Whole milk makes the best texture, but half and half gives you a richer gravy. You can use 2 percent milk if needed, but I would steer away from nonfat or skim.
- Salt - I didn't include salt in the above picture because whether you use it or not depends on how salty your bacon is. Taste and then season at the end.
See recipe card below for a full list of ingredients and measurements.
Variations
White country gravy is ready for you to make it whatever you want it to be. Here are a few easy ways to change up this recipe:
- Sausage Gravy - Replace the bacon with a half pound of breakfast sausage for old-school sausage gravy.
- Hamburger Gravy - You can swap the bacon for ground beef, just like my Dad's SOS. Sometimes he would use leftover taco meat and that is next level!
- Maple Bacon Gravy - Add 1 to 2 teaspoons of maple syrup for a sweet-salty twist.
- Black Pepper Gravy - Add extra coarse black pepper for a classic sawmill gravy flavor.
Cynthia's Recipe Review
This bacon gravy is everything I remember about my Dad and Sunday breakfasts. Simple, peppery, and full of bacon flavor. It absolutely longs to be ladled generously on a plate of hot biscuits.
Quick Recipe Video
Step-by-Step Instructions
This bacon gravy recipe comes together quickly, so read through the steps first and then follow along with the process photos to keep things as smooth as gravy.
Step 1: Dice the bacon and place it in a cold skillet.
Step 2: Turn the stove on to medium heat and cook until the fat has rendered and the bacon is almost crispy. Pull just before it is crispy or you risk burning it.
Step 3: Strain the bacon fat, set the bacon aside, and wipe out the skillet.
Step 4: Strain the bacon fat to remove and solids and return 2 tablespoons to the pan.
Step 5: Add the flour and whisk, cooking for 1 minute to remove the raw flour taste.
Step 6: Slowly pour in 1 cup of the milk while whisking constantly. The mixture will thicken right away.
Step 7: Add the remaining milk and continue whisking until smooth.
Step 8: Let the mixture simmer until it reaches your desired consistency.
Step 9: A properly thickened gravy will separate momentarily when you drag a spatula through the bottom of the pan.
Step 10: Finely chop most of the cooked bacon, reserving a small amount for garnish. Stir the chopped bacon into the gravy and season with salt and plenty of black pepper.
Finish: Serve warm over fluffy biscuits, buttery toast, chicken fried steak, or breakfast potatoes. Garnish with the reserved bacon on top.
Cynthia's Helpful Tips
- Heat control - Turn your heat to medium to avoid burning the bacon and the roux.
- Keep it clean - After cooking the bacon, strain the bacon grease and wipe out the skillet to remove any solids that may burn as you make the gravy.
- Slow and steady - Whisk the milk in slowly to avoid lumps.
- Season last - Bacon is salty, so taste before adding salt.
- Texture - If the gravy gets too thick, whisk in a splash of milk.
- Make ahead - Gravy thickens as it cools, so loosen it with milk on reheating.
Recipe FAQs
Add more milk to thin it out or let it simmer longer to thicken.
Yes. Store it in the fridge up to 3 days. Reheat gently and add a splash of milk to loosen.
Very close. Sawmill gravy is a white gravy with generous amounts of black pepper usually made with sausage fat, but adding bacon or sausage crumbles is a very common.
Biscuits, toast, chicken fried steak, mashed potatoes, eggs, hash browns, or anything that loves gravy!
Did you try this recipe?
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I appreciate it so much!
-Cynthia
📖 Recipe
Easy Bacon Gravy for Biscuits and More
Recommended Equipment
Ingredients
- 8 strips bacon diced
- 2 tablespoons all purpose flour
- 2 cups whole milk or half and half
- ½ teaspoon ground black pepper
- Salt to your preference
Instructions
- Add the diced bacon to a cold skillet and turn the heat to medium. Cook until the fat is rendered and the bacon is almost crispy.
- Strain the bacon fat and set the bacon aside. Wipe out the skillet and add 2 tablespoons of the bacon fat back to the pan.
- Add the flour and whisk for 1 minute to cook out the raw taste.
- Slowly whisk in 1 cup of the milk. The mixture will thicken immediately.
- Add the remaining milk and bring to a gentle simmer, whisking until smooth and thickened.
- Finely chop most of the cooked bacon and stir it into the gravy. Season with salt and plenty of black pepper.
- Serve warm over biscuits, toast, or chicken fried steak. Garnish with the reserved bacon pieces.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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