Old Time Kentucky Bacon Milk Gravy for Biscuits Recipe - Allrecipes.com
Old Time Kentucky Bacon Milk Gravy for Biscuits Recipe
  • READY IN 35 mins

Old Time Kentucky Bacon Milk Gravy for Biscuits

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2012

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 mom. My mom was a coal miners daughter living 2 coal camps down from Loretta Lynn.As a child I was always taught to keep the grease that came off the bacon back because we always used it for cooking. Green beans,biscuits,cornbread,greens,fried cabbage,ect....I don't cook with it as much now learning just how unhealthy it is for my family and myself,but now and then I do go with those yummy home cooked meals from way back. This is awesome and you will love it.

Most Helpful Critical Review
Jul 27, 2015

The gravy itself was good, but next time I'm sure as hell ain't adding no salt!

Mar 05, 2013

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. This gravy is for my once a month breakfast splurge or for the days I will be duing hard work and will burn it all off. The gravy will look very runny, I was taught to turn off the burner when it bubbles and by the time you have everything else out on the table the gravy will be thickened- it must cool a bit.

Feb 02, 2013

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 recipe again. Next time, I'll try about 2 cups of milk.

Aug 29, 2014

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 thinner. Also, I have never cooked a roux longer than 3-5 minutes. The reviewer who complained of burnt bacon taste should try greatly reducing roux cooking time, and stir constantly. As a general rule for nice, thick sauces made with a roux (fried flour) you should use a ratio of 2 tbsp. fat to 2 tbsp. flour per 1 cup of liquid. Stir constantly and have patience!

Dec 16, 2013

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

Nov 29, 2013

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.

Sep 19, 2013

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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  • Calories
  • 190 kcal
  • 10%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 469 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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