Biscuits and Bacon Gravy…a bacon lovers dream come true! We love biscuits and gravy here at the Morgan house. We Love bacon too but, for some odd reason, rarely buy bacon. On those occasions that we have bacon, let me tell you, it does not last long at all!.
We try to be fair and make enough for everyone to have, yet still have enough left over to the side to make our yummy biscuits and bacon gravy for breakfast. So we compromise by cooking the whole package up! This comes with the stern understanding that part of the bacon is reserved for bacon gravy!
There are many types and flavors and thickness of bacon so chose what works for you. We bought this hickory smoked thin sliced package of bacon the other day. Then, the next day, it begins!
The day we get to eat bacon makes for a happy day!
We get out all our supplies and get ready. We cut the bacon in half. It is easier to handle short strips of bacon. Hey, anything to make life easier! Plus, no one likes grease splashing up and trying to burn you, therefore, shorter strips cut down on the grease splash factor. Really, you almost need safety goggles just to cook the bacon up!
Yes, we know, there are different ways to cook bacon. Like being smart and sticking it in the oven to do its thing. Its not like the oven cares if it get hot grease on it! That said, there is a good reason why we cook the bacon in the skillet for our biscuits and bacon gravy recipe. And it is not for a healthy reason…we’ll get to that soon enough.
Food safety tips:
Whenever handling raw meat, make sure your work space is set up so there is no chance of cross-contamination. We have a separate area set up for the raw bacon and another area set up for the cooked bacon.
Always wash your hands after handling raw meat!
The cooking of the bacon for bacon gravy
Get a good sized skillet out and start layering the bacon in single layer. Cook on medium heat to prevent burning (and grease fires!) Turn the bacon often! Now, different people like their bacon cooked and we are no different.
We like our bacon to still be chewy but not oinking…it’s just wrong. Nor do we like eating bacon so burnt that it breaks teeth just to eat it. However, for the purpose of this recipe, the bacon needs to be crispy enough to crumble apart easily. How crisp is up to you!
We assembly line the bacon by adding pieces at one end of the frying pan then removing the cooked bacon at the other end. Place the cooked bacon on several layers of paper towels to help cool and drain excess grease off.
Single layer bacon into frying pan 
Turn bacon frequently 
Layer cooked bacon onto paper towel
Start to get your biscuits ready!
So here is your choice and something you need to think about before you get to this point. If you have more energy then us, feel free to make your biscuits by scratch. For the purpose of this recipe, we used our handy dandy box of Bisquik and simply followed the directions.
TIP: be sure to preheat your oven to the 450 degree mark
This is important because you need to be organized and watching the clock. At this stage of the game, you are finishing up with the bacon, and whipping up your batch of biscuits to go in the oven.
It all comes together, just breathe and smell that yummy bacon!
Your biscuits don’t have to be perfect shaped! In fact, we like the rustic look of ours and we just use a spoon to measure out and plop the dough down onto the cookie sheet. But do make sure that your biscuits are all about the same size.
At this point, your full package of bacon should be done and your biscuits are baking in the oven.
Making the bacon gravy
Warning!! Any healthy person, abandon ship and read no further!! We did warn you early on!
Use the same skillet for making the gravy. This is important because all that bacon grease and little tidbits at the bottom of the pan are what gives the gravy it’s yummy bacon flavor.
If your bacon is really fatty and you have a ton of grease left then do pour most of it out, but save 1/4 cup (give or take).
Now that the bacon has cooled to where you can handle it without being burnt, go ahead and crumble 1/2 of the cooked bacon back into the pan along with the bacon grease.
Har D Har Har!!! we hope you have better luck fending off family members from the bacon strips then we did. Pick your battles. And breathe in that yummy bacon smell.
Okay, back at it. Turn your pan down to medium low for now. This is because the next step is to add your milk and you don’t want to scald it. Stir in 3 cups of milk (your choice on percentage) and stir to combine the bacon bits and grease.
Keep stirring often! Add in your spices: paprika 1/4 tsp, parsley flakes 1/4 tsp, salt (to taste), and black pepper 1/4 tsp. Honestly, you can easily adjust the spices per your taste.
At this point, turn up the stove to medium. Start to add in the flour-milk mixture a little bit at a time. stir constantly.
Remember: you can use cornstarch in place of the 3 TBSP flour into the 8 oz glass of cold milk.
TIP: mixing your flour with cold milk before adding to the hot gravy will help keep the dreaded lumps away.
Add milk to bacon and grease 
Layer on the spices! 
Stir constantly and bring gravy to slow boil
Because we are cooking with flour, we want the gravy to come to a boil to ensure that the flour gets cooked. You will be able to tell that your bacon gravy is ready because it will stick to the sides of the pan.
Funny, the gravy mix at a boil looks a little like the moon. Except the moon isn’t steaming away.!
Tying it all together: it’s biscuits and bacon gravy time!
Remove the bacon gravy off the heat and set aside to let it finish thickening. This part is totally optional, but we like to add a splash of half & half to the gravy mix and a couple pats of butter for that extra rich and creamy bacon gravy.
Take your biscuits out of the oven and let them cool so that they will hold their shape and be easier to scoop off of the cookie sheet.
We like to plate up our biscuits and add butter to them, then pour a generous helping of the bacon gravy over the top.
If you are lucky and still have some bacon set aside, then you can crumble some bacon over the top of your biscuits and bacon gravy (there is no such thing as too much bacon!) Salt and pepper to taste and enjoy!
Biscuits and bacon gravy 
Close up of Biscuits and bacon gravy
For any of you that are not big bacon fans, check out our other recipes like our Four Cheese Zucchini Strata Recipe Review or Four Cheese Zucchini Strata Recipe Review.
As always, we could not do this food blog without your support. We would love to hear from you so drop us a line or two.
Love,
The Morgan sisters
Biscuits and Bacon Gravy
Notes
Always read instructions all the way through and make sure you have all supplies on hand
Plan ahead if you want to make your own biscuits from scratch.
This is a great recipe where both the biscuits and the bacon gravy can be made ahead of time.
The gravy holds well in the fridge but you might need to add some milk if too thick
Practice good hand washing and avoid cross contamination. Keep you and your loved ones healthy!
Ingredients
- ~1 16 oz package of your choice bacon, cut in half
- ~Biscuit mix-plan ahead of you want to make your own biscuits from scratch. We used Bisquick.
- ~3 cups milk (again, your choice on percentage)
- ~1/4 tsp parsley flakes
- ~1/4 tsp paprika
- ~salt to taste
- ~1/4 tsp black pepper
- ~3 TBSP flour (may substitute corn starch) mixed in an 8 oz glass cold milk
- ~dollop half&half (optional)
- ~butter (optional)
Instructions
- Cook the bacon in batches, until crispy. Take care not to overcook.
- Reserve 1/2 of bacon, if you can, and about 1/4 of bacon drippings.
- Preheat oven, and prepare biscuit dough. Bake the biscuits per directions.
- While the biscuits are baking, make the gravy!
- Add bacon drippings, crumbled bacon, milk on medium low heat, stirring well. Make sure to scrape all of those tasty bits from the bottom of the pan.
- Add in parsley flakes, paprika, salt, and pepper, stir to combine.
- Increase heat to medium high, bring mixture to a low boil. Add the flour/milk mixture, stirring constantly to prevent lumps. Reduce heat to medium low again, and continue cooking and stirring gravy for about 3-4 minutes. This allows the flour to cook, and gravy to thicken.
- At this point, add in the half&half (optional) and the pats of butter(optional)
- To Serve
- Place 2 biscuits on a plate, split and buttered. Top with a generous amount of Bacon gravy, garnish with extra crumbled bacon.
- Enjoy!!
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Tanya Morgan 
