Print: Old-Time Kentucky Bacon Milk Gravy for Biscuits

I grew up eating this milk gravy made with bacon grease. Everyone has heard of sausage gravy, but it doesn't compare to this. After frying your bacon for breakfast, use the bacon drippings to make true Kentucky biscuit gravy. Is it fattening? Oh yeah, you better believe it — but it's worth it! Pour it over biscuits and serve with crispy bacon and scrambled or fried eggs.

Prep

12 min

Cook

50 min

Servings

Difficulty

Medium

Ingredients

0.25 cups bacon drippings
0.25 cups all-purpose flour
1 teaspoon salt , or to taste
1 teaspoon ground black pepper , or to taste
4 cups milk

Instructions

1 Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce the heat to low and cook, stirring constantly so it doesn't burn, until roux is caramel brown in color, about 15 minutes. Stir in salt and black pepper.
2 Add milk, 1/2 cup at a time, whisking until thoroughly blended after each addition. Bring gravy to a simmer, then whisk constantly until thick, smooth, and bubbling.

Nutrition per serving

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