Bacon Gravy is fun to make, but some people have a hard time making it. The secret is in the heat!
- 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
- Fry bacon in a cast iron skillet over medium heat.
- Remove bacon and turn heat down.
- Add a couple of tablespoons of flour to the leftover grease in skillet.
- Stir well until the flour is absorbed completely.
- Turn up the heat.
- Add a cup of milk to the mix and stir until all lumps are gone. Add water or milk as needed to thicken the gravy.
- Once everything is incorporated, turn down heat again and add cream.
- Stir until creamy.
- Add more milk if gravy gets too thick. Continue to cook if gravy is thin.
- Add salt, pepper, garlic powder and herbs.
- Stir well.
- Crumble a few bacon strips into gravy if you wish.
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