Cracker Barrel gravy is an easy quick breakfast topping made with crispy bacon, butter, flour, milk and black pepper, ready in 30 minutes flat. That makes this Cracker Barrel gravy a great make ahead side for potluck brunch, weeknight dinners or holiday mornings, since it needs only six ingredients.
Cooking the flour on low heat for three full minutes after draining the bacon grease is the step that gives this gravy its smooth body. Rushing the roux leaves raw flour taste in the finished sauce, so keep stirring until the mixture turns pale and smells toasted.
Most copycat gravies use only bacon grease, but this recipe adds a tablespoon of butter for extra richness and a smoother finish. Stirring the crumbled bacon back in at the end also sets it apart, since every spoonful carries real pieces of crispy pork.
Cracker Barrel Gravy
Course: BreakfastCuisine: AmericanDifficulty: Easy6
servings10
minutes20
minutes195
kcalCrispy bacon cooked until golden, then combined with butter and flour into a roux, whisked with milk and seasoned with salt and pepper until thick. Crumbled bacon stirred back in before serving over warm biscuits or fried steak.
Ingredients
5 slices bacon
1 tablespoon salted butter
4 tablespoons all purpose flour
2 1/2 cups milk
3/4 teaspoon black pepper
1/2 teaspoon salt
Directions
- Cook the bacon:Brown the bacon slices in a medium skillet over medium heat until crisp. Remove, crumble and set aside.
- Build the roux:Drain part of the bacon grease, then add the butter and let it melt. Sprinkle in the flour, reduce heat to low and stir constantly for 3 minutes until the mixture is pale and fragrant.
- Add milk and thicken:Whisk in the milk in a slow steady stream. Keep whisking over low heat until the gravy thickens and coats the back of a spoon.
- Season and serve: Stir in the salt and black pepper. Add the crumbled bacon and serve over warm biscuits or chicken fried steak.
FAQs
Can you use turkey bacon instead of regular bacon?
Turkey bacon works but releases less fat than pork, so add an extra tablespoon of butter to build the roux properly. The flavor will be lighter and less smoky, which some prefer for a milder gravy over biscuits. Cook it until very crisp so the crumbled pieces hold their texture in the sauce.
Why does this recipe call for both bacon grease and butter?
Bacon grease alone can taste heavy, and butter rounds out the flavor with a mild creaminess that balances the smoky fat. Together they create a roux richer than either fat alone, which is closer to the restaurant version. Skip the butter if you prefer a stronger bacon flavor, but the gravy will be slightly greasier.
How do you keep this gravy from getting too thick?
Whisk in a splash of milk until the gravy reaches the consistency you want, since it thickens fast once it leaves the heat. Reheated leftovers also set up firmer overnight, so thin them with warm milk while stirring on the stovetop. Cooking on low rather than medium gives you more control and keeps the gravy from reducing too quickly.
Can you make this gravy without gluten?
Swap the flour for rice flour or a gluten free blend, and whisk it into the fat the same way to build the roux. The gravy may take slightly longer to thicken, but the texture will be close once it simmers a few minutes. A cornstarch slurry mixed with cold milk also works when stirred in at the end.
How long does leftover gravy last in the fridge?
Store cooled gravy in an airtight container in the refrigerator for up to three days, and reheat on the stovetop over low heat. Add a splash of milk while stirring to restore the smooth texture, since it thickens as it sits. Freezing works for up to two months, though the texture may need extra whisking after thawing.
