Serve this creamy white Sawmill Gravy over biscuits for a hearty, filling, comfort food breakfast. It's a simple and easy recipe featuring bacon or sausage drippings, flour, cornmeal, and milk.
Course Breakfast
Cuisine American
Keyword Sawmill Gravy
Cook Time 30 minutesminutes
Servings 4servings
Calories 155kcal
Author Michelle
Ingredients
2tablespoonsbacon or sausage drippings
2tablespoonscornmeal
2tablespoonsflour
2cupsmilk
Salt, black pepper, and white pepper to taste
Instructions
In a large skillet, heat bacon or sausage drippings over medium heat.
Add cornmeal and flour and stir to combine. Allow to heat through for about 2 minutes.
Add milk slowly to prevent lumps, whisking the entire time.
Continue cooking and stirring until gravy comes to a light simmer and thickens.
Add white pepper, salt, and black pepper to taste.
Serve over warm biscuits.
Video
Notes
For a little extra flavor, add cooked and crumbled sausage, bacon, or ham.
What's the secret to perfectly smooth gravy? Add milk very slowly while whisking. I only add about ¼ cup at a time and whisk until it's completely combined before adding.
Gravy continues to thicken as it cools, so stop simmering when it's just a tiny bit on the runny side.
Add a little more milk if gravy is too thick (add ¼ cup at a time until it reaches desired consistency.
I like to cook gravy in a cast iron skillet, like this one.
Storage: Store covered in the refrigerator for up to 3 days.
Freezer Directions: Freeze in a freezer safe container for up to 3 months. Thaw in the refrigerator. Reheat in a medium saucepan.