Biscuits with Milk Gravy

Total Time:
45 min
15 min
30 min

8 to 10 servings

  • Milk Gravy:
  • 1/4 cup bacon grease
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk warm
  • 1/4 teaspoon salt
  • 1/4 teaspoons pepper
  • 2 tablespoons melted butter

Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

Loading review filters...

    79 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    People are too quick with those 1 stars. This is a basic Milk Gravy recipe. You can substitute and season to taste. I often use seasoned sausage grease so I don't need to add pepper, yet one guy rated 1 star because it wasn't enough pepper! When you add meat into the gravy, it becomes Milk Gravy with Sausage (aka Sawmill Gravy) or Milk Gravy with Bacon, ect. Add whatever meat you want to the gravy, this basic recipe was designed to be easy.
    the gravy IS a very good recipe. theres always room to add what u want. and if u watch paula cook ud know the butter is for flavor adding at the end.
    I guess it really just depends on your preference, some rated this recipe as horrible, I think it was delicious! my family loved it. I added a few finishing touches of my own (freshly ground black pepper, and a little extra milk Overall excellent!
    This is a really bad recipe for milk gravy. I don't know about the biscuits, because I used my own, but the gravy was horrible. I don't understand how people's palettes are so undernourished that they give this recipe 5 stars. And there's a step missing: It doesn't say when to add the butter to the gravy. Did you make the mistake of following this recipe? It's okay. Here's how to fix it: 
    You remember that bacon grease you used for the gravy? Well get the slices of bacon that you pulled the grease from and chop those dudes up into little bacon bits, then add them to the gravy. There is not nearly enough pepper; Add 2 or 3 tablespoons FRESH ground pepper. You should feel the bite from the pepper when you taste the gravy. If you don't, add some more. Presto! You've just turned a horribly bland gravy into one of the best you'll ever have.
    With that much pepper people would be gagging it up. I like pepper to taste but, I don't want to feel the bite of it in my gravy. The butter just adds a little extra flavor to it and you put it in at the end of cooking the gravy.
    2 or 3 TABLESPOONS!!???? Are you NUTS! a nicely peppered gravy, yes. Your palette must be dead to require that much pepper in order to be satisfied. 
    I added a little more bacon grease and milk when gravy was almost done 
    And I salt and peppered to taste with a few shots of tabasco. I also precooked 
    Sausage patties and diced a couple of them into the gravy. Yum-mer 
    Forget about the breakfast joint with the line out the door and the thirty dollar bill that's by my house. I told him it would be my next recipe challenge to make some better. My husband said these were better and I agree. Thank you once again ms Paula Dean
    This recipe is terrible. My husband usually loves what I make, and I could tell he felt horrible when he told me never to make this again. I agree with him. This gravy has no flavor.
    I road tested this on my two oldest teens today and they both loved it. I think I should have added more milk as it was very thick but still tasty. Also becareful when salting and taste as you add so not to make it too salty.
    I really love these bicuits. I have to increase the buttermilk, the recipe is to dry to roll. I make them and freeze them. they keep very well and then I have them for our big sunday breakfast. I will keep making these bicuits.
    The best biscuits are never rolled. Put as much buttermilk as the dough will take (Just to the point where it stops sticking to your hands). Flatten them out by hand, (The less you do to it the better) cut them out and bake. You'll have perfect biscuits everytime.
    The milk gravy recipe was good (didn't make the biscuits. FYI though melted butter is listed in the ingredient list but nowhere in the directions. What are you supposed to do with it?
    Need to find a way to keep gravy warm without it thickening up more. Perfect consistency. Still working on the best balance with the salt and pepper. Thanks for the recipe, will use again. C;
    I made this recipe exactly the biscuits were like eating a large cracker. Maybe because I live in a high altitude area won't be making this again!
    I made this recipe exactly as it is listed and they turned out beautiful. I prefer a lighter biscuit, so I may increase the baking powder a bit next time. I cooked them on a heavy sheet pan and they turned out nice. I may try the iron skillet next time, but I didn't want the bottom to burn the first time. Gravy was so wonderful and easy. I did have to incease the buttermilk to about 1 1/3 cups in order to get the mix to be wet enough to roll out.
    Very tasty! A heavy, good southern style buttermilk biscuit. I made as recipe directed but had only salted butter and used it with no problem. I accidentally rolled out too thin so I doubled up my cut biscuits and they turned out great! 15 minutes is perfect cook time. Thank you Paula for another yummy recipe. Try em ya'll...very easy to make. Husband stated "very good, honey!"
    I made the biscuits with out buttermilk, but with fat free milk a bit of cream and lemon juice. I topped them with honey-butter. That we're tender, but a little dry.
    Going old school by substituting out the buttermilk. It works if you don't have any but I personally don't think it is as good as the real thing.
    I only use this for the biscuits, since my husband is vegetarian, and these are the best ever! It might just be my oven, but it takes a good 20 minutes to get these golden brown and delicious. I love Paula!
    I found this recipe to be extremely easy. I have done biscuits before and these seem to top them. The only thing I did different was to put my shortening in the freezer for about an hour before mixing all my ingredients. Delicious
    Why did you put your shortening in the freezer. Its supposed to blend in good with the flour. Seems like it would be hard to mash in if its cold and hard.
    Delish as always Paula! Easy to make and tastes even better warmed the next day.
    I had never had biscuits and gravy before. The biscuits were good. If I do make the gravy again, I my add sausage.
    I've tried many homemade biscuits and this is by far the best I've ever made. These were really good will be making again.
    I give the biscuits 5 stars! The only change I made was that I used lard instead of the shortening. So flaky!!! I did not make the milk gravy but imagine it's just as yummy.
    Years ago, we had milk gravy. We loved it. I have tried to re-create what I made as a young girl. I was watching your show when you were showing the young lady the secret to milk gravy. BACON GREASE. That was my missing ingredient. My mother used bacon grease for everything. I could have hugged you. I made some for myself this morning. I had to go buy some bacon know about arteries. I don't even keep it in the house. I treated myself. I savored every bite.
    born and raised in the south. We had biscuits at every meal when growing up. Even for 
    breakfast. I make biscuits at least 4 times a week. My adult children are asking to be 
    taught how to make my biscuits. They will come by and if I have leftover ones they will 
    eat them cold. I use Crisco as I don't have a use for lard that much. We have gravy 
    often also. This is a very good recipe Paula. I always put a pinch of sugar in my gravy 
    because my mother always did. Thanks Paula for this good old fashioned food. 
    I made the gravy for my grandfather ( who is dying of stage 4 cancer he has not had much of a will to eat lately... He went back for seconds... Thank you Paula for this recipe it felt good to see him eat...
    I made these biscuits tonight and I like them for the most part. They were easy to make which was my #1 criteria when searching for a recipe. I think next time I'll try using butter instead of shortening and see how that changes the flavor. I think the shortening gives it a good texture, but not so much in the flavor department. I think this is a great base for many different types of biscuits and will definitely use it again.
    made the biscuits and i added about a cup of chedder cheese to them before the milk went in and HOLY MOLY! awesomeness! thank you paula for the recipe! i didnt change a thing except for adding the cheese in. the tops will look like they arent done for those of you who burn have to peek at the bottoms, if they are golden brown, they are done! i chunked some butter and put it on top of the biscuits before they went into the oven! heaveningly sweet!
    Excellent biscuits - light and fluffy! Can use as savory or sweet, just omit the gravy for sweet. Works great as a short cake with sliced strawberries, just sprinkle little sugar on top.
    Well, I am from Alabama originally and I thought these looked great on the show. However, now I live in Denver and high altitude can have quite an affect on baking. My biscuits came out dry and crumbly and the gravy came out very thick. I will have to play around with this recipe and add more wet ingredients to compensate for the dry air out here. Maybe next time!
    Just like my Granny used to make! Good old fashioned and southern.. :
    Best Ever! Easy to make ! My family Loved this dish! I can make the best biscuits in town now!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Breakfast for Dinner