It's Gravy, Baby
Lord Honey, biscuits and gravy are a Southern & Appalachian breakfast staple. We love 'em so much we eat it for supper ever' chance we get. No matter what y'all call it--sawmill gravy, white gravy, breakfast gravy, etc...there ain't nothin' better to spoon over a biscuit or ladle on country fried steak and mashed taters than a good ol' fashion gravy--like granny used to make.
Jason Smith, FNS
¼-cup bacon grease or canola oil
1 ½-cup milk
½-tsp ground black pepper
¼-tsp onion powder (optional)
· Place a medium skillet over medium-low heat, place the grease in skillet and heat for 3 mins.
· Add the flour and stir with a whisk until medium brown.
· Pour in the milk and stir with a whisk until starts to thicken, then add the water, and stir.
· Sprinkle in the pepper, salt and onion powder, taste to for seasoning level, adjust to your liking.
· Serve with warm biscuits, bacon, sausage, or fried chicken and cornbread.
Tip: This makes a great gravy for mashed taters.