Pappy’s Sawmill Gravy
Gravy is very easy to make, just add more milk if it’s too thick, or cook a bit longer if it’s too thin. Anyway, this recipe will make about 2½ cups.
Good gravy can maintain spiritual harmony in your family because it turns every meal into a religious experience. (I once heard a preacher say that Sawmill gravy on biscuits is served at 6am daily on the other side of the Pearly Gates.) I even have a cousin that swears up and down that the word ‘manna’ really means ‘gravy.’
To read more about what I think about good gravy, click HERE.
Ingredients
About 1/4 cup flour (you can either kind, I usually use self-rising)
Salt and pepper to taste
Milk (about 2 cups)
Heat the bacon grease in a large skillet over medium-low heat. Whisk the flour into grease and cook until the flour is golden brown – about 5 minutes. If you undercook this, it will taste like flour and grease, yuck.
Reduce the heat to low and slowly add milk, a little at a time. Whisk constantly, if you don’t, you will have lumpy gravy and your family will never let you live it down (like the time you left the guts in the turkey, right Sherri?).
Bring this to a simmer, and it should start thickening immediately. If it firms up too fast, remove from heat and whisk in a little more milk or water to thin. If it doesn’t thicken, just keep simmering it – the liquid will reduce, I promise.
Season with salt and pepper, and pour over Mommaw’s Biscuits.