What do you get when you combine light, fluffy, melt-in-your-mouth garlic biscuits with rich and flavorful turkey bacon gravy? This biscuits and bacon gravy recipe, an appetizer fit for the best of game days.
I’m thrilled to be teaming up with Formula 409 to bring you this recipe today. It’s sure to make your Big Game Party the most fun yet! We’ve got garlic biscuits topped with both crispy bacon strips and bacon gravy. Sounds like a winning Southern appetizer, am I right?
Fortunately, they’re super quick and easy to make with minimal ingredients. We start with our garlic biscuits, which are made with flour, heavy cream, and granulated garlic. All you have to do is mix the dough, knead the dough, cut the dough, and bake the dough. They take about 15 minutes to bake and the end results are SO good, y’all. We’re talking melt-in-your-mouth Southern biscuits with a light and fluffy texture and the perfect touch of garlic flavoring. I could eat these all day, every day!
The next step is to make rich and flavorful bacon gravy. For this, you’ll need good ol’ bacon grease, flour, milk, salt, and pepper. To make it, you just need to slowly combine the flour, bacon grease, and milk until it’s thick and no lumps remain. Then we top our biscuits with some freshly cooked crispy bacon strips and a big dollop of bacon gravy. How good does that sound?
These are great appetizers but I’ve included other serving suggestions below too. Now, who’s ready to make my Southern biscuits and bacon gravy? I know I am!
- Self-rising flour
- Heavy cream
- Granulated garlic
- Bacon grease
- All-purpose flour
- Whole milk
- Salt and black pepper
How to Make Garlic Biscuits and Bacon Gravy
In a medium bowl, stir together the flour and garlic. Add in cream and stir until it forms a stiff dough.
Pour the dough out onto a floured surface and press it into a ball with your hands.
Press the dough out flat and then bring it into a ball again. Repeat this four times to knead.
Using a rolling pin, roll out to 1/2-inch thickness.
Using a biscuit cutter or a juice glass dipped in flour, cut out the biscuits.
Place on a greased baking sheet and bake at 450 for 12-15 minutes or until golden brown on top.
Remove from the oven and brush the tops with melted butter if desired.
Place the bacon grease in a small skillet and add the flour. Stir over medium heat until the flour is browned.
Reduce the heat to low and whisk in milk. Stir constantly until gravy thickens and no lumps remain (about 7-8 minutes).
Season with salt and pepper to taste.
To assemble the biscuits, cut each biscuit in half and top it with freshly cooked bacon strips and a smear of thick bacon gravy.
- You can store leftover drop biscuits in an airtight container in the fridge or at room temperature for up to 3 days. I like to reheat them in the oven or air fryer.
- As for the bacon gravy, you can store leftovers in an airtight container or a mason jar in the fridge for up to 4 days. I recommend reheating them on low heat on the stovetop. You might need to add a touch more milk if it’s too thick, but see how ya go!
- This gravy is meant to be a little thicker than usual in order to be able to smear the biscuits with it.
- To make your own self-rising flour, simply add 1.5 teaspoons of baking powder and half a teaspoon of salt for EACH cup of all-purpose flour.
- Feel free to substitute the granulated garlic for garlic powder.
- If you don’t have any bacon grease handy, just cook your bacon strips first in the skillet and place them on a paper towel-lined plate. Then reserve 2 tablespoons, rinse the skillet, and continue with the recipe as instructed. Voila!
- Instead of serving the bacon strips separately, another option is to crumble the bacon into little bits and mix them into the gravy before smearing it onto the biscuits.
What nationality is biscuits and gravy?
Biscuits and gravy are American. More specifically, its birthplace is said to be in Southern Appalachia (or the Southern United States) in the late 1800s.
What is American biscuits and gravy?
American biscuits and gravy is a popular breakfast dish in the United States (specifically the Southern United States). It includes soft biscuits covered in homemade gravy. This is usually made with flour, milk, and the drippings from some form of meat. In this instance, bacon grease, but you can also use sausage drippings.
Should you brush butter on biscuits before baking?
You can brush biscuits with melted butter before or after baking.
How do you make garlic cheddar biscuits?
For garlic cheddar biscuits, add 1/3 cup of shredded parmesan cheese or cheddar cheese and 1 tablespoon of chopped fresh chives to the biscuit dough.
How do you serve biscuits and bacon gravy?
You can serve the biscuits just with bacon gravy as an appetizer or for breakfast. Or, add a fried egg and a slice of cheese to go along with the bacon for the ultimate breakfast sandwich.
You can also just make the biscuits as a side dish with one of these main dish suggestions:
- Creamy Vegetable Soup (Low-Carb Version)
- Easy Chicken Stew Recipe
- Traditional Beef Stew Recipe
- Crock Pot Chili Recipe
- Slow Cooker Chicken and Dumplings
- Chicken Fried Steak Recipe With Gravy
- Southern Cubed Steak and Gravy
- Crispy Breaded Pork Chops with Milk Gravy
- Chicken with Sour Cream Gravy
On the other hand, the bacon gravy tastes delicious poured over waffles, toast, fried potatoes, or mashed potatoes. Don’t knock it til you try it!
Check out these other Southern biscuit recipes:
2-Ingredient Biscuits With Ice Cream
Chocolate Chip Biscuits, Southern-Style
Sausage Biscuits With Cheese & Chiles
- 2 cups self-rising flour
- 1.5 cups heavy cream
- 1 teaspoon granulated garlic
- 2 tablespoons bacon grease
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- salt and black pepper to taste
To Make Garlic Biscuits
- In a medium bowl, stir together the flour and garlic. Add in cream and stir until it forms a stiff dough.2 cups self-rising flour, 1.5 cups heavy cream, 1 teaspoon granulated garlic
- Pour the dough out onto a floured surface and press it into a ball with your hands.
- Press the dough out flat and then bring it into a ball again. Repeat this four times to knead.
- Using a rolling pin, roll out to 1/2-inch thickness.
- Using a biscuit cutter or a juice glass dipped in flour, cut out the biscuits.
- Place on a greased baking sheet and bake at 450 for 12-15 minutes or until golden brown on top.
- Remove from the oven and brush the tops with melted butter if desired.
To Make Bacon Gravy
- Place the bacon grease in a small skillet and add the flour. Stir over medium heat until the flour is browned.2 tablespoons bacon grease, 2 tablespoons all-purpose flour
- Reduce the heat to low and whisk in milk. Stir constantly until gravy thickens and no lumps remain (about 7-8 minutes).1 cup whole milk
- Season with salt and pepper to taste.salt and black pepper to taste
- To assemble the biscuits, cut each biscuit in half and top it with freshly cooked bacon strips and a smear of thick bacon gravy. Serve warm.
“The problem with winter sports is that – follow me closely here – they generally take place in winter.”
*This is a sponsored post by Formula 409. All opinions expressed are my own and I sure do appreciate their support of my work!
To read the Big Game Bacon Bash Guide for more delicious game day appetizers, click here.
Mmmmmmmmmm I love bacon, biscuits and gravy. This gravy sounds a bit different than I have had but I will have to try this!! I know my mom made biscuits and gravy a lot when we were growing up. She had to stretch the groceries to fill up 6 kids.
After reading your recipe for bacon gravy I may have the information to make what my husband has always asked me to make for him. His mother made something called egg gravy and it contained grease from fried meat, such as bacon, and finely chopped scrambled eggs. He says it was so so good. I must try this recipe and he should be a happy guy. Thank you so much for all your recipes. With much appreciation, another Southern gal.
Oh please report back because I know exactly what he is talking about! I’ve always seen the recipe with finely chopped boiled eggs though, and served over thick slices of toast. I keep wanting to post it, its a dear favorite of mine, but I haven’t figured out how to make it look “pretty”!
I think these need to be my supper this evening!!! YUM!
This was just gravy at home, we only named the gravy if it was made with anything other than bacon grease. Mom made it in two styles, brown gravy which was thinner, she used water, or white, which was thick and sometimes had milk, thst was usually what she made for biscuits and gravy.
It snowed here yesterday, not a lot, but it is cold, my car door quit closing, wzs not happy, took ghe car in for fixing, held the door shut by using a load binder, (what would I do without those) through the windows, but it was not warm driving with both windows open. Then to see this recipe and remember years ago, it was like getting a warm hug.
My honey loves biscuits and this looks like a wonderful Valentine breakfast for him. He will be impressed cause I never make biscuits before. Please keep your fingers crossed for me. I hope I can wait until then to try this out.
This sounds WONDERFUL!
I hope you get the chance to try them soon Deb!!