Old Time Kentucky Bacon Milk Gravy for Biscuits

Old Time Kentucky Bacon Milk Gravy for Biscuits

Tess DeFevers Ehling

"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."
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35 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


Read all reviews 32
  1. 41 Ratings

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 ...

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Least positive

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...

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...

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...

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

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...

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.

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...

This was a taste of my mother's home-made gravy....Thank you we really enjoyed it and will use this recipie again and again!I did use a littlee less milk.

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