Easy Bacon Gravy (3 Ingredients)

Bacon gravy served over top a biscuit on a taupe stoneware plate.

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My bacon gravy comes together with 3 ingredients plus salt and pepper. I whisk flour into the bacon drippings to make a roux, then add whole milk until it's smooth and pourable. It takes about 25 minutes, and I make it right in the same skillet as the bacon. Spoon it over biscuits for an easy breakfast.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast Ideas, Dinner Recipes, Sauces & Dips

Cuisine: American

Servings: servings

Calories: 287kcal

Author: Samantha Erb

Equipment

large skillet
Whisk
Fine mesh sieve

Ingredients

1 pound bacon you'll use about 1/4 cup of the grease
¼ cup all-purpose flour
2 cups whole milk plus more for thinning, if needed
salt and pepper to taste

Instructions

Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Move it to a paper-towel-lined plate to cool.
Pour the grease through a fine mesh sieve to catch any burnt bits, then return about 1/4 cup of it to the skillet.
Whisk the flour into the grease and cook 1 to 2 minutes, until it forms a golden paste.
Slowly whisk in 1/2 cup of milk. Once it starts to thicken, whisk in 1 more cup until smooth.
Lower the heat and stir in the last 1/2 cup of milk. Cook 3 to 4 minutes, until it reaches the consistency you want, adding more milk if it's too thick.
Crumble the bacon. Stir most of it into the gravy and save 2 tablespoons for the top. Take the pan off the heat and season with salt and pepper to taste.
Spoon the gravy over biscuits and top with the reserved bacon.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. I don't recommend freezing, since the texture turns gritty once it thaws.

Reheat gently on the stovetop over low heat. The gravy thickens in the fridge, so whisk in a tablespoon of milk at a time until it's pourable again.

Nutrition