Southern White Gravy

Southern White Gravy is made with bacon drippings, milk and flour to create the most delicious country gravy you've ever tasted!

Slather it on homemade biscuits, fried chicken, cube steak or mashed potatoes, and you've got a southern classic. It's smooth, creamy and delicious!

Jump To

• Why You'll Love It
• What is White Gravy?
• Other Types of Southern Gravy
• Where Did Biscuits and Gravy Originate?
• Ingredients
• How to Make Southern White Gravy
• How Do I Fix Lumpy Gravy?
• Variations
• Recipe FAQs
• Tips and Tricks
• Storage and Freezing
• What to Serve with Southern White Gravy?
• Southern Brunch Recipes
• Recipe Card
• Reviews

What is White Gravy?

White gravy is a classic southern recipe made with milk and heavy cream that has been cooked with bacon grease and flour. It's completely different from brown gravy which is usually made with beef stock.

This easy recipe also has a heavy dose of black pepper, so it's sometimes called White Pepper Gravy, which tastes great over pork chops or chicken fried steak.

Other Types of Southern Gravy

There are as many types of southern gravy as there are stars in the sky! Have you ever heard of Tomato Gravy? It sounds a little different, but tastes amazing when served over hot biscuits and breakfast sausage. Chocolate gravy is also a thing down south if you're looking for something sweet.

White Sausage Gravy is one of the most widely known southern recipes. It's made from cooked sausage, pan drippings and a simple roux.

Sawmill gravy is believed to have acquired its name from the lumber yards in Appalachia. Since there were many hungry sawmill workers at that time, biscuits and gravy filled them up and gave them energy to do hard labor.

Other types include redeye (made with coffee), milk gravy and cream gravy (which are both types of white gravy to be honest). We like to eat bacon for breakfast around these parts, so I make my homemade white gravy recipe with bacon grease and plenty of pepper.

In my opinion, if you're gonna eat Cat Head Biscuits, you gotta top 'em with Southern White Pepper Gravy! Some folks have a hard time making it without lumps, but I'll give you some tips that will nip that problem in the bud.

Where Did Biscuits and Gravy Originate?

Biscuits and Gravy appeared in the south sometime after the Revolutionary War, according to The Washington Post. Many folks believe this dish was born out of necessity in southern Appalachia in the 1800's. It was inexpensive, hearty, and easy to make over a wood fire or pot belly stove.

Appalachia is where my family originated, which explains why biscuits and white gravy were always a staple on Granny Mac's table. This type of homemade country gravy is a family favorite, and part of our traditional southern breakfast on Sunday mornings.

How to Make Southern White Gravy

1 - Start by frying several strips of bacon in a cast iron skillet over medium heat. Reserve 4 tablespoons of grease in the skillet.

2 - After removing the bacon, turn the heat down and add 4 tablespoons of all-purpose flour to the grease. Whisk the flour mixture, or use a wooden spoon to stir until the flour is completely absorbed by the bacon fat.

3 - Simmer for about 3 minutes over medium-low heat, stirring constantly. This is an important step that avoids lumps and eliminates the raw flour taste. Take care not to burn the flour.

4 - Gradually add 2 cups of milk (a little at a time) to flour mixture and stir or whisk constantly while turning up the heat to medium.

5 - Once everything is mixed together and no lumps have formed, turn down the heat and add cream. Stir until smooth. Add seasonings at this point.

6 - Continue to cook until it is the desired thickness and drips from a wooden spoon without clumping. If desired, crumble a slice of bacon into the skillet for added flavor.

Variations

This section is for all of those sassy folks who like to branch out and try new things. If you want to stay true and authentic, skip any variations.

I like to add salt, lots of pepper, garlic powder and herbs to the flour and grease in the skillet. Sometimes I use fresh herbs, and other times I add whatever I have in my spice cabinet. But trust me, most southerners would never do such a thing! Salt and pepper is the authentic seasoning.

However, I've been know to add dried oregano, rosemary and thyme because it's truly delicious. Lots of fancy restaurants make it this way. You can go hog wild and create your own special concoction with fresh or dried herbs. If you do, add it slowly because the flavor can get intense in a hurry.

Tips and Tricks

• Never stop stirring. Whisking or stirring constantly is the secret to success.
• Use milk or water before adding cream. Adding cream first will cause it to curdle.
• Add a slice of crumbled bacon to the final product to enhance the flavor.
• Use a cast iron skillet (the authentic skillet of choice).
• Make sure you use equal parts of grease and flour to avoid creating lumps.

Storage and Freezing

• Store leftovers in the refrigerator in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop in a pot over medium heat.
• Unfortunately, gravy does not freeze well because the cream will curdle. 

 

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