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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.

Southern-Best Gravy

Jason Smith, FNS

Serves 4


¼-cup bacon grease or canola oil

½-cup flour

1 ½-cup milk

½-cup water

½-tsp ground black pepper

¼-tsp salt

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.


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