There’s something about a rich, creamy country gravy that feels like a warm hug on a plate. Whether poured generously over homemade buttermilk biscuits, ladled onto crispy chicken fried steak, or spooned over mashed potatoes, this homemade gravy brings hearty, old-fashioned comfort to every meal.
With just a few simple pantry staples, you can whip up this classic Southern-style country gravy in under 15 minutes. No seasoning packets or complicated steps — just real, homemade goodness!
Tips for Success
- Whisk constantly: This prevents lumps and ensures a silky smooth texture.
- Don’t rush the roux: Cooking the flour for a minute or two removes the raw flour taste and deepens the flavor.
- Use whole milk: For the creamiest, richest gravy.
- Customize it: For a peppered gravy, add extra black pepper. For a sausage gravy, cook crumbled breakfast sausage first and use the drippings!
Storage and Reheating
- Storage: Store leftover gravy in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently in a saucepan over low heat, whisking in a splash of milk to bring it back to its creamy consistency.
FAQs
Can I use 2% milk instead of whole milk?
Yes, but whole milk gives the richest flavor and texture. You can substitute with 2% or even a non-dairy milk, but expect a slightly thinner gravy.
Why is my gravy lumpy?
Lumps happen when the roux and milk aren’t whisked together quickly enough. Always whisk constantly when adding the milk.
Can I make it ahead of time?
Yes! Country gravy can be made ahead and refrigerated. It thickens as it cools, so just add a little milk when reheating to loosen it back up.
Homemade Country Gravy – Easy and Creamy Southern Gravy Recipe
Ingredients
- 4 tablespoons unsalted butter or bacon grease for extra flavor
- ¼ cup all-purpose flour
- 2 cups whole milk plus more as needed
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder optional
- ¼ teaspoon onion powder optional
Instructions
Step 1: Melt the Butter
- In a large skillet over medium heat, melt the butter (or bacon grease) until bubbling but not browned.
Step 2: Make the Roux
- Whisk in the flour, stirring constantly. Cook for 1–2 minutes, until the mixture is golden and smells slightly nutty. This is your roux, and it thickens the gravy.
Step 3: Add the Milk
- Gradually pour in the milk, about ½ cup at a time, whisking continuously to avoid lumps. The gravy will thicken as it cooks.
Step 4: Season
- Once the gravy begins to thicken, stir in the salt, pepper, and optional garlic and onion powders. Taste and adjust seasoning as needed.
Step 5: Adjust Consistency
- If the gravy gets too thick, add a little more milk (1 tablespoon at a time) until you reach your desired consistency — smooth and pourable but still rich.
Step 6: Serve
- Serve the gravy hot over biscuits, chicken fried steak, fried chicken, mashed potatoes, or anything your heart desires!
Notes
- Whisk constantly: This prevents lumps and ensures a silky smooth texture.
- Don’t rush the roux: Cooking the flour for a minute or two removes the raw flour taste and deepens the flavor.
- Use whole milk: For the creamiest, richest gravy.
- Customize it: For a peppered gravy, add extra black pepper. For a sausage gravy, cook crumbled breakfast sausage first and use the drippings!
