On Everything...........yep ...I'm hungry.

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Pace

I've never cared too much for it on donuts or ice cream...but just about everything else, yep.

Country gravy.......is that what my Dad used to call Milk Gravy?

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Regards, Ron
USASA 1965/69

Fried buttermilk biscuit dough covered in peppered gravy...pretty close to donuts...gotta cut the baking powder in 1/2 though.

Guess I have to agree about the ice cream

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Pace

Could be...always made mine with heavy cream.

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Pace

Great minds think alike!!


Pete

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Don't tread on me

That sounds like some darn good biscuits...

I have a lot of shirts with gravy stains on them...

Would this be similar to what makes up creamed chipped beef, or SOS? I stopped at my grandparents last Saturday and my grandmother had some waiting for me. Very creamy and peppered, and I don't think I've had that meal since the Boy Scouts...

If no one else will say it, I will.
RECIPE PLEASE!!!!!!!!!

Yeah need that recipe!

Uhhh....never really measured it. Always make in the same 10 in cast iron skillet so I know what its looks like.

Maybe...

dollup butter (guess a dollup's a little more than a tablespoon)
dollup bacon grease
2 dollups flour

melt grease and butter in skillet, wisk in flour until its pasty, add heavy cream to about 1/2" deep or a touch more( or 1/2 heavy cream and 1/2 buttermilk if your cholesterol's running low). Pinch or 2 of salt and lots of cracked pepper corn (I whack it with a mallet between paper towels, too small thru a pepper mill). Medium heat and wisk constantly until thick.

Good on everything (except maybe ice cream and chocolate cake) and yep, a staple for SOS.

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Pace

I have had some high priced meals in fancy restaurants but any kind of fried pork, biscuits, gravy and home grown tomatoes is as good as any meal I have ever had. Larry

We call it sawmill gravy,

WHITE GRAVY ALSO CALLED SAWMILL GRAVY

• Bacon drippins (this is the grease leftover after you fry bacon)
• flour
• white milk
• salt and pepper (LOTS of it)

In a skillet over medium heat, combine 5 or 6 tablespoons of bacon drippins with 5 or 6 tablespoons flour. Blend to make a smooth paste and cook until the paste is a light golden brown. Add 3 or 4 cups of white milk and stir until paste is dissolved in the milk. Season with salt and pepper to taste. Bring to a boil (stirring occasionally so the gravy won't stick to the pan) and cook until the gravy thickens, 10 to 15 minutes. Serve over biscuits, mashed potatoes or fried chicken.




If you notice, the recipe calls for white milk which is simply regular milk. I don't know why but the folks down South always call regular milk - white milk.

1. The reason you cook the flour and bacon drippins for a while is to get rid of that flour taste.
2. If the gravy gets too thick, just add milk to thin it down.
3. Crumbled cooked sausage can be added to the gravy (my personal favorite). Replace the bacon drippins with the sausage grease in the recipe.
4. Lastly, like a lot of Southern recipes, there just isn't exact amounts of this or that in the recipe directions. Don't worry this recipe is so forgiving that you just can't mess it up.

f.t.

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South Carolina-God's country

Holy Moley
Gonna make some in the morning. Yum, thanks for reminding me.

It has always been SWEET milk in my part of the south. As far as the gravy, leave out most of the pepper. If you want something different leave out some of the milk and add about a pint of 'MATERS!!!! or 'mater juice. Have had many meals of 'mater gravy and biscuits.
Larry

Hungry? This is the thread for you! Thread by TNDixieGirl------search for this thread!! OMG!!!!

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Go big or stay home

Dang'! .. I was hope'n to see a picture!!

~ Joe

Yes and its a dying art, even KFC is putty yucky brown gravy on their mashed potatoes? with fried chicken? Its a Yankee plot to overturn the old South. My wife however is the mashed potato queen, they really don't need milk gravy, but with its addition they nearly float off the plate into your mouth, actually pour the grease off the chicken fryer, or the chicken fried steak, the small pieces of breading in the gravy give it additional flavor and texture.

Now real Southerners also make red-eye gravy with the skillet leavens of a Tennessee Smoked Ham, not in the same league. I think I must be half yankee, cause thats way to SALTY and no where close to my wifeys mashed potatoes and gravy! Billy

To differentiate it from buttermilk. Buttermilk is wonderful to use when breading chicken or steak for frying, but it doesn't make good gravy, IMO.

We call regular milk sweet milk. That differentiates it from buttermilk which is soured milk. Larry

It's strange...I simply cannot stand to drink buttermilk, but when I use it to bread chicken, it makes the most wonderful tasting crust.

I thought sweet milk was condensed milk, must be a regional thing. Personally I like my country gravy poured over fried checken or pork chops then baked in the oven for a few minutes then served over rice.
bob

Don't ever remember a name for it as a kid. It was just gravy. Its all Ma used to make. If it was on chicken, it was chicken gravy. If it was on sausage, it was sausage gravy. If it was roast beef it was beef gravy. Never was a different gravy though, just poured on different stuff. I remember Dad once saying she should try to make different gravy. She told him if he wanted different gravy, he should hire a cook. He never did........

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Pace

Cook some sausage up in that gravy.


Sausage gravy, and biscuits!!!!

Well, y'all know the rules. No pics, it didn't happen.

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Wayne
Torn & Frayed

Back in Sep. I was suffering from "ulcerative colitus" and I had the craving for gravy with sausage crumbles in it, went to Braums and got some and ate it all. Meanwhile we were in Wal Mart and we found a package of gravy mix "Morrisons country style peppered gravy mix" just add water. Guys this is just like my mother used to make in the 40's and 50's. The package is white with red letters and was in I think the instution size isle. This is a 1 1/2 size bag and if you make up the whole package it makes a gallon of gravy. It seems like it was a little over two dollars, bacon or sausage would be great in it. Try it I think you will quit the fast food sausage gravy. I had to go to the hospital for 6 days but it was not from the gravy. Jeff