Nothing says comfort food like a warm, creamy batch of white country gravy! This Southern staple was a breakfast essential in my childhood, and I still remember waking up to the smell of homemade biscuits and gravy in my Momma’s kitchen. She never measured a thing—just a little flour, some bacon drippings, and a splash of milk, stirring with love. In this post, I’ll share Momma’s simple, foolproof recipe that turns pantry staples into a rich, velvety gravy perfect for biscuits, fried chicken, mashed potatoes, and more. Plus, I’ll include tips to get that smooth, lump-free texture every time. Get ready for a taste of nostalgia and down-home goodness!
What is White Country Gravy?
This recipe is a white gravy seasoned with pepper. Some call it pepper gravy.
What to eat with White Country Gravy?
I like white country gravy because it’s versatile. You can serve it over biscuits, rice, or mashed potatoes. Use it in a recipe for S.O.S. (if you are military, you know the acronym, lol ). I also like to make white country gravy when I make steak fingers (check out this recipe).
White country gravy typically means milk (cream) gravy. An easy white gravy recipe starts with a simple roux (the drippings collected in a pan from cooking a protein). If you’re making the gravy by itself, it’s easier to keep that white color when you use butter.
I will use the roux from the bacon or sausage when I’m cooking SOS or biscuits and serving bacon or sausage on the side. You may have to drain some grease from the pan collected while cooking. You want to start with a small amount of roux (e.g., bacon grease and dripping).
The flavor can vary depending on what “fat” or type of meat drippings (roux) you choose for your gravy. I always cook with a well-seasoned cast iron skillet, so flavors are everything. However, you can still make delicious gravy without the “well-seasoned” cast iron skillet–use what you have.
Suppose you are making the gravy right after you cook the protein. The gravy may have a brown color. This brown color also depends on how long you cook the flour. I will explain that below in the brown gravy recipe. It’s ok; the gravy will still be delicious. Using butter will keep this gravy the white color it’s most known for.
What do you need to make this recipe?
- Fat – I use the grease (roux) pan drippings collected from cooking a protein or bacon grease. You can use butter or other fat options like sausage grease or vegetable oil. You want to start with a small amount of roux (Ie. bacon grease and dripping). If there is excessive grease/oil in the pan, drain it off until you have about 3 to 4 Tablespoons left in the pan. Don’t scrap out the pan; you will want all the little yummies left in the skillet. ?
Note: You can use olive oil, but I do like the taste of the gravy when using olive oil. If you do, I would love to hear from you in the comments below.
- Flour – I use all-purpose flour, whatever brand I have on hand. There is no difference between using all-purpose flour and self-rising flour.
- Skillet – Use a hot skillet. I like to use a cast iron skillet, but any skillet will do.
- Whisk – Use a whisk to mix the ingredients. Using a whisk
- Milk, or Half & Half
How to Make White Country Gravy
See the recipe card below.
The Best White Country Gravy
Nothing says comfort food like a rich, creamy white country gravy! This is a quick and easy white country gravy recipe with black pepper. It’s delicious for breakfast, lunch, and dinner. You can pair it with homemade biscuits, steak fingers, country-fried steak, pork chops, or fried chicken.
Ingredients
- 3 to 4 Tablespoons of a fat (butter, bacon grease, etc)
- 1/2 cup All Purpose Flour
- 2 cups of milk (half and half makes this gravy silky smooth)
- Salt to taste
- Ground Pepper to taste (about 1 teaspoon). I like peppery gravy.
- That’s it!
Instructions
- You will want to start by warming a skillet or saucepan over medium heat.
- Melt your fat (butter, bacon grease, etc) into the hot pan.
- Add the flour to the hot grease. You must watch the pan because the fat and flour can burn.
- Using a whisk, mix the flour and fat in the pan. You can use a whisk or a wooden spoon to press out the flour clumps. This helps to have a clump-free and smooth gravy. Allow the flour to cook for about 3 minutes. This will help cook the “flour” taste from your gravy.
Here is where the color of your gravy can change the most. The longer you cook the flour, the darker the gravy becomes. So, for the white country gravy, mix the flour and fat until the flour has soaked up the fat. - Add milk (whole milk or half & half) slowly to the flour mixture. As you add the milk use the whisk to mix ingredients. Whisking (stirring) slowly until the gravy thickens.
Time-Saver
I’m not going to lie. There is no shame in using store products to save on time. When I don’t make homemade gravies, I use gravy mix packs. For example, I will use Pioneer, Pepper Garvy mix for biscuists and gravy, sausage gravy, even SOS. I have also used Pioneer Biscuit Gravy mix. The difference are the seasoning. Both are delicious and are as good as homemade.
Notes
- If gravy is too thick add more milk. I like to use half and half for a creamy texture.
- Use a separate tasting spoon to adjust the seasonings.
- Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
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Nutrition Information:
Yield:
8Serving Size:
1/4 cupAmount Per Serving: Calories: 45
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline. Any nutritional information provided by Reefer’s Blend is a courtesy and should be construed. as an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
Start your morning with the ultimate comfort food–flaky buttery biscuits smothered in rich creamy white gravy. This easy recipe will bring all the warmth of a southern kitchen right to your table. Passed down from my parents, this made-from-scratch gravy is perfect for weekends, of any time you crave a hearty down home meal.
4 responses to “The Best White Country Gravy”
[…] typically make the steak fingers and gravy in the same cast-iron skillet. I cook just about everything in it, and it’s the same skillet […]
Using a cast-iron skillet gives you a different level of flavors.
[…] about SOS or Hamburger gravy. This quick and easy dish is filling and delicious using toast and white country gravy with hamburger. This was my Air-force Dad’s specialty and my Army husband. Any branch of the […]
Delicious and simple to make