Country gravy, also called sawmill gravy or white gravy, white gravy for biscuits a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time.
After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency.
A country-style gravy—sometimes called a white gravy—is really just a pan sauce made from the drippings in a skillet after cooking meat. It’s most often made with milk that’s thickened by making a roux—cooking flour into the remaining fat in the pan. Be sure to taste for salt once the gravy is as thick as you’d like, then add some freshly ground pepper for a little warm spiciness. The trick to smooth, creamy gravy is to use a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour to avoid lumps. Percent Daily Values are based on a 2,000 calorie diet.