Heat a large skillet over medium-high heat and add the diced bacon. Cook for 8–10 minutes, stirring occasionally, until the bacon becomes crispy and the fat is fully rendered.

Remove most of the bacon grease from the skillet, leaving about 2 tbsp behind along with the cooked bacon. Sprinkle the flour evenly over the bacon and stir continuously for 1–2 minutes until the flour is fully absorbed and no white spots remain.

Reduce the heat to medium and slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue stirring as the gravy begins to heat and thicken.

Cook the gravy for 10–12 minutes, stirring frequently, until it reaches a thick and creamy consistency. The gravy should coat the back of a spoon without becoming overly thick.

Stir in the seasoning salt and black pepper, mixing thoroughly so the seasoning is evenly distributed throughout the gravy. Taste and adjust seasoning if needed.

Split warm biscuits in half and spoon the hot bacon gravy generously over the top. Serve immediately while hot and creamy.