This white buttermilk gravy is the perfect compliment to delicious, fresh country style biscuits. Using the fat from cooking bacon, this recipe is not the healthiest but is full of flavour. So if you are cooking up some bacon for breakfast, reserve the fat in the pan and make some delicious white gravy. Serve it up with fried chicken tenders or biscuits.
- ¼ cup bacon drippings
- ¼ cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 4 cups milk, divided
- Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
- Whisk ½ cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, ½ cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.