Peppered Country Gravy....
- Thread starter pace40
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I've never cared too much for it on donuts or ice cream...but just about everything else, yep.
Could be...always made mine with heavy cream.
That sounds like some darn good biscuits...
I have a lot of shirts with gravy stains on them...
rge1066
Member
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...
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.
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.
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
fat tom
Absent Comrade
We call it sawmill gravy,
WHITE GRAVY ALSO CALLED SAWMILL GRAVY
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.
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)
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.
- The reason you cook the flour and bacon drippins for a while is to get rid of that flour taste.
- If the gravy gets too thick, just add milk to thin it down.
- Crumbled cooked sausage can be added to the gravy (my personal favorite). Replace the bacon drippins with the sausage grease in the recipe.
- 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.
DoubleAdobe
Member
Holy Moley
Gonna make some in the morning. Yum, thanks for reminding me.
Gonna make some in the morning. Yum, thanks for reminding me.
Oldiron
US Veteran
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
Larry
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QuickDrawMcGraw
Member
Dang'! .. I was hope'n to see a picture!!
~ Joe
~ Joe
BillyMagg
Member
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
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
