Southern country gravy is a classic white gravy made from bacon grease, flour, milk, salt, and black pepper. This quick homemade gravy is ready in under 10 minutes and pairs perfectly with biscuits, fried chicken, pork chops, or chicken-fried steak.
If you’ve never made country gravy at home, you’ll be pleasantly surprised by how simple and satisfying it is. With a few pantry staples you can make a rich, creamy gravy that tastes like it came from a Southern diner.
Why You’ll Love This Country Gravy
- Easy: Ready in about 10 minutes using basic ingredients.
- Flexible: Use bacon grease, sausage drippings, poultry drippings, or butter depending on what you have.
- Comforting: A classic Southern staple for breakfast, brunch, or dinner.
What Is Country Gravy?
Country gravy—also called white gravy, pepper gravy, or sawmill gravy—is a milk-based sauce thickened with flour and flavored with pan fat, salt, and lots of black pepper. Unlike brown gravies that rely on stock or drippings cooked down to brown, country gravy uses milk for a smooth, creamy base that complements biscuits and fried dishes exceptionally well.
Country Gravy vs. Sausage Gravy
Both gravies share the same basic components—flour, milk, salt, and pepper—but sausage gravy includes browned breakfast sausage mixed into the sauce. Traditional country gravy skips the sausage and is commonly made with bacon grease, butter, or other pan drippings. Either style is delicious served over hot biscuits.
Ingredients
- bacon grease – or unsalted butter (see variations below)
- flour – all-purpose
- milk – whole or 2%
- salt – to taste
- black pepper – coarse ground for texture and flavor
See the recipe card for exact quantities.
Bacon Grease Tips
This recipe uses about 1/4 cup bacon grease. You can render that much by frying 5–8 slices of bacon, depending on the cut and fat content. For maximum flavor, make the gravy in the skillet you used to cook the bacon; the browned bits add depth.
If you save bacon grease, strain it through a fine mesh strainer or coffee filter to remove solids and store it in an airtight container in the refrigerator for up to three months. Refrigeration is the safest storage method.
Instructions
Heat the bacon grease in a medium saucepan over medium-low heat.
Whisk in the flour one tablespoon at a time, stirring constantly to avoid lumps. Cook the roux for 1–2 minutes to remove the raw flour taste.
Tip: Cooking the flour for a couple minutes improves the flavor and texture of the finished gravy.
Slowly pour in the milk while whisking vigorously until the mixture is smooth.
Stir in salt and pepper, or season at the end if you prefer. Increase heat to medium and stir constantly until the gravy reaches a low simmer and thickens, about 5 minutes.
Remove from heat when the gravy coats a spoon and drizzles off in a thick, steady stream with no lumps. The gravy will continue to thicken as it cools; if it becomes too thick, whisk in a splash of milk to loosen it. Taste and adjust seasoning before serving.
What to Serve with White Gravy
Southern country gravy is versatile—serve it with:
- Crispy fried chicken or chicken tenders
- Chicken-fried steak
- Fresh buttermilk biscuits
- Breakfast casseroles or scrambled eggs
- Fried pork chops or turkey
- Breakfast potatoes or potato hash
Substitutions
- Other drippings: Use sausage or poultry drippings 1:1 in place of bacon grease.
- Butter: Substitute unsalted butter 1:1 for bacon grease. Start with 1/4 cup unsalted butter so you can control salt levels.
- Milk: Whole or 2% milk gives the creamiest result; low-fat or unsweetened plant milks can be used in a pinch but may yield a thinner gravy.
FAQ
Store gravy in an airtight container in the refrigerator for 4–5 days or freeze for up to 3 months. Thaw fully before reheating.
Southern gravy is typically made with pan drippings or butter, flour, milk, salt, and black pepper to create a creamy white gravy.
📖 Recipe
Southern Country Gravy
Ingredients
- ¼ cup bacon grease (or unsalted butter)
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon kosher salt
- ½ teaspoon coarse black pepper
Instructions
- Heat the bacon grease in a saucepan over medium-low heat.
- Whisk in the flour a tablespoon at a time, stirring constantly. Cook 1–2 minutes.
- Slowly add the milk while whisking until smooth.
- Stir in salt and pepper. Increase heat to medium and cook, stirring constantly, until the gravy simmers and thickens, about 5 minutes.
- Remove from heat, adjust seasoning, and serve warm.
Notes
- Cooking the flour for 2 minutes removes any raw flour flavor.
- The gravy is ready when it coats a spoon and drips in a thick, steady stream with no lumps.
- Substitute bacon grease with other drippings or unsalted butter 1:1.
Storage
Refrigerate leftovers in an airtight container for 4–5 days or freeze for up to 3 months. Thaw completely before reheating.
Nutrition
Carbohydrates: 12 g
Protein: 5 g
Fat: 19 g
Rate it to let me know how it turned out!
Food safety
- Use raw bacon within 7 days of opening or freeze it.
- Cook bacon until crisp; fully rendered and crisp bacon is considered safe.
- Store leftover bacon grease refrigerated in a sealed container for safety.
Follow USDA guidance for safe food handling and temperatures.