Country Breakfast Gravy

Country Breakfast Gravy

This is the absolute best gravy that there is. This recipe is a down-home favorite just like your grandparents used to make. It's got the best flavor and perfect texture. Its so quick, easy and yummy that you'll want it every weekend.

Jan 17, 2025

Ingredients:

  • 1/4 cup fat (bacon grease, sausage grease, Crisco, etc.)
  • 1/3 cup all purpose flour
  • 2 1/2- 3 cups whole milk
  • 1/4- 1/2 teaspoon salt
  • 1/2- 1 1/2 teaspoons coarse ground black pepper
  • 3/4- 1 pound ground breakfast sausage (optional)

Directions:

  1. If using fat from bacon or sausage, fry them up in a large and somewhat deep skillet. Remove them from the pan and set them aside. Save 1/4 cup of the grease. If the meat didn't make enough grease you can melt some Crisco in the pan to make up the difference.
  2. Turn heat to medium-low and sprinkle in the flour. Use a rubber spatula to smooth out the lumps. Cook this mixture, stirring frequently, until it reaches a nice caramel brown color with a smooth consistency.
  3. Whisk in the milk very slowly until fully incorporated. You will also want to whisk away any lumps that adding the milk may have created. Whisk in the salt and pepper to taste.
  4. Continue to whisk gradually until the gravy has reached your desired thickness. Remove just before its at your desired thickness. As it cools and sets, it will continue to thicken.  If the gravy is thickening too quickly, gradually add a little more milk to keep it from becoming a solid. If you'd like to add in the sausage, be sure to pat it dry of any excess grease and stir it in.
  5. Serve warm with biscuits (cathead, traditional, drop biscuits) , over some fried chicken or pork chops or any other way you like it!

*If you're making biscuits from scratch, you'll want to go ahead and add them to the oven right after step one, right before you add the flour to the fat. This will keep everything on the same schedule so that it's all getting done right about the same time.

*Be sure to brown the flour mixture well. If not, your gravy will taste like wet raw flour.

Serves 4-6