In this article, we’re making rich, savory homemade bacon gravy for biscuits—completely from scratch. Don’t have bacon fat ready? No problem! Check out my guide on how to cook perfect bacon to get crispy strips and that golden cooking fat. And if you want the full comfort food experience, pair it with my homemade biscuits for a true Southern-style breakfast.

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Bacon Gravy Ingredients

• Bacon Fat – 1/2c
• Flour – 1/2c
• Whole Milk – 3c
• Salt – to taste
• MSG – to taste
• Pepper – to taste
• Bacon Crumble – optional topping

I’ll be honest, these ingredients are never measured in my kitchen. Just keep in mind: fat to flour should be 1:1. Add milk, mix it in, it should look like a soup.

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Let’s Cook Some Bacon Gravy

Step 1. Bacon Gravy Roux

Pour your saved bacon fat into a small pot over medium or medium-low heat, then add an equal amount of flour. Stir continuously to create a smooth, flavorful roux—the golden foundation of your bacon gravy. Once it’s bubbling and thickened slightly, toss in your seasonings: salt, pepper, MSG, poultry seasoning—whatever your heart (or tastebuds) desire. The goal is a creamy, golden base packed with flavor:

Step 2. Whole Milk For a Bacon Gravy

Pour in about 2 cups of whole milk to start and mix well. The texture should be on the soupy side at first—don’t panic. I usually go for 3 cups total, but this recipe is super forgiving. You’re in control here.

Keep stirring gently until it thickens into that classic, cozy gravy texture. You can make it thin enough to soak into a fluffy homemade biscuit or thick enough to spread like butter on toast. Totally up to you—here’s how I like mine:

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Conclusion

Homemade bacon gravy is one of those timeless recipes that turns simple ingredients into pure comfort food. Whether you’re pouring it over fresh homemade biscuits, drizzling it on toast, or spooning it alongside a big breakfast spread, this bacon gravy brings rich, smoky flavor to the table. If you’re just getting started, don’t forget to check out my guide on how to cook perfect bacon—because great gravy starts with great bacon.

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