Betty's Fried Bacon and Sawmill Gravy

Bettyskitchen's picture

Apr. 15, 2016

Betty demonstrates how to make Fried Bacon and Sawmill Gravy. The bacon is fried until crisp, and then the gravy is made from the bacon drippings.


Sliced bacon 1 Pound
Flour 3/4 Cup (12 tbs) (more or less)
Milk 3 Cup (48 tbs)
Salt and pepper To Taste



Fry the bacon in a large skillet until crisp. 

Transfer crisp bacon to a platter lined with paper toweling to drain. 

Pour off half of the bacon drippings. 

Add ¾ cup flour to remaining bacon drippings and stir over medium heat until roux is thickened and light brown in color. Add additional flour, if needed for the right consistency and color. 

Add 3 cups of milk and bring to boil. Simmer gravy until it is thickened, adding more milk to thin, if needed. 

Salt and pepper to taste. 


Serve hot over biscuits.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1388Calories from Fat 686

 % Daily Value*

Total Fat 79 g121.5%

Saturated Fat 32 g160%

Trans Fat 0 g


Sodium 2832 mg118%

Total Carbohydrates 107 g35.7%

Dietary Fiber 2 g8%

Sugars 35 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet