biscuits and gravy

Herbed Bacon Gravy

If you’re gonna eat Cat Head Biscuits, ya gotta top ’em with Herbed Bacon Gravy! It’s fun to make, but some people have a hard time making it without lumps. The secret is in the heat.

Start out by frying several strips of bacon in a cast iron skillet. After removing the bacon, turn the heat down and add a couple of tablespoons of flour to the grease. Stir it well until the flour is absorbed completely. This is an important step that avoids lumpy gravy.

Making Herbed Bacon Gravy

It’s time to turn up the heat! Add a cup of milk to the mix and stir like crazy while the heat rises. Once everything is incorporated, turn down the heat again and add cream. Stir until smooth.

Add more milk if gravy gets too thick. Continue to cook if gravy is too thin.

At this point, you’re ready to make the gravy your own. I like to add salt, pepper, garlic powder and herbs to my gravy. Sometimes I use fresh herbs, and other times, I add whatever I have in my spice cabinet. Dried oregano is one of my favorites, but I have tried everything from rosemary to basil. You can leave it plain, or go for it and create your own special gravy.

Pile a big scoop of herbed gravy on a southern biscuit and all your cares will fade away. It’s a southern thang. 🙂

More Brunch Recipes

Check out my recipe for southern Cat Head Biscuits so you’ll have something to sop up all that gravy. You might also try my Pimento Cheese Grits and Spinach Dip Frittata to complete your brunch menu. Be sure to leave me a message below and tell me what you think! 🙂

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biscuits and gravy

Herbed Bacon Gravy


  • Author: Debi~QuicheMyGrits
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Bacon Gravy is fun to make, but some people have a hard time making it.  The secret is in the heat!


Scale

Ingredients

  • 1 lb. bacon
  • 2 Tbsp. flour
  • 1 cup milk
  • 1/3 cup half & half
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. garlic powder
  • 1/2 tsp. dried oregano (or your choice of herbs)
  • extra milk if needed

Instructions

  1. Fry bacon in a cast iron skillet over medium heat.
  2. Remove bacon and turn heat down.
  3. Add a couple of tablespoons of flour to the leftover grease in skillet.
  4. Stir well until the flour is absorbed completely.
  5. Turn up the heat.
  6. Add a cup of milk to the mix and stir until all lumps are gone.  Add water or milk as needed to think the gravy.
  7. Once everything is incorporated, turn down heat again and add cream.
  8. Stir until creamy.
  9. Add more milk if gravy gets too thick. Continue to cook if gravy is thin.
  10. Add salt, pepper, garlic powder and herbs.
  11. Stir well.
  12. Crumble a few bacon strips into gravy if you wish.

Notes

When adding flour to the grease, stir until completely incorporated to avoid lumpy gravy.

  • Category: Side Dishes
  • Method: Skillet
  • Cuisine: Southern

Keywords: biscuits and gravy, herbed gravy, southern gravy, gravy

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8 Comments

  1. I love the pictures!!

  2. Pam Salyers

    My biggest issue is knowing how much grease I need to make 3 or 4 cups of gravy. Also, how much flour to add to that. My mother-in-law made the best gravy in the universe and I used to stand beside her at her stove to learn. I seemed to have forgotten everything she taught me😢

    • It definitely takes some practice, that’s for sure. But, this recipe always works for me! You can probably double this recipe and get 3 cups of gravy.

  3. Sandy Hunter

    Sounds yummy!

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