The Best White Country Gravy
Nothing says comfort food like a warm, creamy batch of white country gravy! This was a staple at the breakfast table when I was growing up, 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 for this 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 biscuit gravy seasoned with pepper. Some call it pepper gravy.
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 that has 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 make the gravy right after you cook the protein. The gravy may have a brown color, which also depends on how long you cook the flour. I will explain that below in the brown gravy recipe. It’s okay; 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 it 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
The Best White Country Gravy
Equipment
- 1 whisk
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
- 1 tsp Salt to taste
- 1 tsp Ground Pepper to taste about 1 teaspoon. I like peppery gravy.
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. I use 2 Tablespoons bacon grease.
- 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.
Notes
- If the 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.
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 “Back to the Basics with Laura,” is provided as a courtesy and should be considered an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.Affiliate Disclaimer:
This post may contain affiliate links. If you click on a link and make a purchase I may receive commission. Thank you for supporting this site.Nutrition
Time-Saver Tips
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 biscuits and gravy, sausage gravy, and even SOS (Hamburger Gravy). I have also used Pioneer Biscuit Gravy mix. The difference is the seasoning. Both are delicious and are as good as homemade.
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).
Notes
- If the 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.
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 or any time you crave a hearty down-home meal.
Comment below or send me a message to let me know if you’d like a printable version of this recipe or additional tips for preparing it.
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 “Back to the Basics with Laura,” is provided as a courtesy and should be considered an estimate rather than a guarantee. Ingredients can vary, and we cannot guarantee the accuracy of this information.
