Arkansas Bacon Gravy

Arkansas Bacon Gravy

Alright, let’s talk gravy. I grew up in Arkansas and had biscuits and gravy just about every Sunday morning, or at least as often as I could. I absolutely love the stuff. Although, we have it much, much less frequently nowadays.

Given that I consider myself to be a bit of a gravy connoisseur, I am now going to get picky. I do not like gravy that tastes like paste, is overly thick or watery thin. I also do not like gravy that is bland. Sometimes, I will suffer a sausage gravy (mostly because of my husband), but I almost always prefer it made with bacon.

Here is my family’s recipe for what I call “Arkansas Bacon Gravy.” I call it this because it seems like that’s the only place I can go to get it made this way. The secret isn’t just using bacon, but also letting the flour cook a bit as you would a roux.

I made this recipe for most of my life without measuring. I have tried my best to give you the correct amounts. You know how it is when recipes get handed down. Everyone just seems to know how to make it – no measurements needed!

Arkansas Bacon Gravy

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Keyword: breakfast, Comfort, Heirloom
Servings: 4


  • 1 lb applewood smoked bacon
  • 3 tbsp all purpose flour
  • 1 tsp salt
  • 1 tsp pepper
  • 6 cups milk


  • Fry bacon in a cast iron skillet until crisp. Place on paper towels to drain and set aside.
  • After skillet cools a few minutes, remove excess bacon grease leaving about 3 tbsp.
  • Over medium heat warm the grease and whisk in the flour. The mixture should form a runny paste. Continue to whisk the flour as if you were making a roux. It should start to darken and turn a light, nutty brown color.
  • Add milk all at once and whisk vigorously. Keep whisking until gravy starts to thicken. This can take a few minutes. Add salt, pepper and taste. Adjust the seasoning if necessary.
  • Serve immediately over a hot fluffy biscuit!

Leave a Comment