This is the gravy recipe that I like to throw on homemade biscuits. It is NOT lowfat. It will stick to yer ribs. It will hold you over until lunch
grease (butter, shortening, lard, sausage or bacon grease, cooking oil, etc.)
salt to taste
pepper to taste
Add a dab of grease to a skillet (I prefer cast iron). I’ll guess for full 10″ skillet, I probably add 2 tbsp. Let it melt as your pan heats up on medium heat. When the grease is melted, add flour (whatever kind works) stirring it into the melted grease until if makes a roux about as thick as toothpaste, or a tad thicker than pudding. Let the flour brown a little in the skillet, stirring frequently… I add salt and pepper at this stage, but you can add it at any time. Add 1 cup water and 2 cups milk (watch out, it will steam unless you let the roux cool first). Mix/cut the roux into the liquid as it heats. Cook on medium heat, stirring frequently, until it thickens a bit. It will thicken more as it cools.
Serve on the biscuit of your choice! Enjoy!
Variation: Tomato gravy…. This is a gravy that my Gran made, using ‘maters from her garden, either fresh or canned. It is a family favorite. Love ya, Gran. Make the gravy above, I prefer bacon grease for tomato gravy, and add 1 cup fresh or canned diced tomatoes after you stir the liquid into the roux. Let thicken as above, then enjoy .