This Bacon Gravy is rich, creamy, and perfect smothered over warm, flaky biscuits. A 6 ingredient family favorite recipe that comes together in 30 minutes!
Trevor is a HUGE fan of classic biscuits and sausage gravy, but once I had him taste this bacon gravy…I’m not sure which one he’s more in love with! It’s ultra creamy, rich, flavorful, and absolutely perfect poured over warm, flaky biscuits.
This rich, flavorful gravy is made up of just 6 ingredients!
- Bacon – you’ll need diced, thick-cut bacon for this recipe. Why thick cut? We’re dicing the bacon before cooking and it’s much easier to do so with thick cut bacon than “regular”. Use a bacon that you enjoy the taste of: hickory smoked, cherrywood smoked, etc. Don’t forget to reserve the grease after you cook it!
- All-Purpose Flour – whisked into the bacon grease to form a roux which helps to thicken the gravy. If you’re looking to make a gluten free gravy, an all-purpose cup-for-cup gluten free flour blend should work just fine.
- Half-and-Half – is a dairy product that’s made with half whole milk and half cream. It gives the gravy a rich flavor and ultra creamy texture. Half-and-half is the best of both worlds — rich, but not too heavy. If you’d like a richer gravy, try heavy cream. Want it lighter? Use whole milk. You might even be able to get away with skim milk, but it won’t be as thick and creamy.
- Garlic Powder, Black Pepper, and Salt – a simple trio of seasonings that rounds out the flavors in the gravy. Garlic powder adds a nutty flavor, black pepper adds a bit of spice to cut the richness of the half-and-half, and salt enhances each ingredient in the gravy.
How to make
This bacon gravy couldn’t be easier to make and is made in just one pan!
- Place diced bacon into a large sauté pan, then turn the stove to medium/medium-high heat. Cook until crispy, then remove and set aside onto a paper towel lined plate. Remove the grease, but reserve 1/4 cup.
- Pour the 1/4 cup reserved grease back into the hot pan, then whisk in flour. Cook, whisking constantly, for 1 minute, then add in half-and-half, garlic powder, pepper, and salt.
- Bring to a simmer, then whisk until the gravy has thickened to your liking.
- Stir in the bacon, then serve and enjoy!
How to thicken gravy
Gravy is thickened with a roux.
A roux is made with equal parts flour and fat — today’s recipe uses all-purpose flour and bacon grease. The flour is added to the warm bacon grease, whisked until smooth, then cooked to the desired level of brownness. We’re making a white roux, so it only needs to cook for about a minute to remove any raw flour taste.
The gravy will continue to thicken as it simmers and also as it sits.
How to thin gravy
If the gravy ended up too thick, simply add in half-and-half, milk, or heavy cream until the desired consistency is reached. With the additional liquid, the flavor may be diluted, so you might need to add additional seasonings. Taste and re-season with garlic powder, pepper, or salt, if necessary.
Is bacon gravy gluten-free?
Gravy can easily be made gluten free. Replace the all-purpose flour with equal parts gluten free flour. You’ll need to use a cup-for-cup all-purpose gluten free flour blend for the best results.
You can also use cornstarch but you’ll likely need much less. Start with half the amount called for, then add more as needed.
What to serve with bacon gravy
This bacon gravy can be served with a number of different things. Here are some ideas:
How to store
Leftover gravy can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 1 month.
To reheat, thaw in the fridge, if frozen, then microwave or warm on the stove.
Equipment for this recipe
- 1 (16 oz) package thick cut bacon diced
- 1/4 cup all purpose flour
- 3 cups half-and-half
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt plus more to taste (I used 1 teaspoon)
- Place diced bacon into a large sauté pan, then turn the stove to medium/medium-high heat.
- Cook until crispy, then remove and set aside onto a paper towel lined plate.
- Remove grease, but reserve 1/4 cup.
- Carefully pour reserved bacon grease back into the hot sauté pan.
- Whisk in the flour and cook, whisking continuously, for 1 minute.
- Slowly whisk in the half-and-half, then whisk in garlic powder, pepper, and salt.
- Bring to a simmer, then whisk until gravy has thickened to your liking, about 2-5 minutes.
- Stir in the crispy bacon, then taste and re-season if necessary.
- Serve with your favorite biscuits and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.