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Everyone needs a delicious country gravy recipe in their back pocket! It’s the unsung hero of breakfast and comfort food!
This is a hearty, creamy, and utterly delicious gravy that’s pure Southern charm. Ours is made with lard, flour, broth, and milk, transforming ordinary biscuits, fried chicken, or even mashed potatoes into something truly extraordinary. Our favorite way to sop up this gravy is smothered on our Chicken Fried Steaks!
It’s the kind of sauce that makes you want to lick the plate clean, and it’s surprisingly easy to whip up – it’s ready in only 10 minutes!
This gravy is a classic pairing and a finger-licking comfort food.
Why we think you’ll love it:
- Made in minutes. This easy recipe is ready in only 10 minutes with three simple steps!
- On various recipes. It’s most often served poured over Homemade Biscuits, mashed potatoes, fried chicken tenders, or other savory breakfast or comfort food options.
- Smooth and creamy. The tips and tricks ensure that the gravy turns out perfectly smooth and flavorful every time.
Country Gravy Ingredients and Substitutions
- 3 tablespoons lard fat – or use unsalted butter or vegetable shortening to keep the gravy lighter in color. You can also use bacon grease or pan drippings, but it will produce a darker gravy.
- 3 tablespoons all-purpose flour
- ¾ cup chicken broth – or beef broth or vegetable broth
- 1 cup whole milk – We use whole milk to create a creamy texture, but you can use lower-fat milk.
- salt
- black pepper – generously season to taste
- garlic powder
How to Make Country Gravy
- ROUX. Add lard to a large skillet. Make a roux by adding flour to the fat and cooking over medium heat for 1-2 minutes.
- THICKEN. Gradually, pour in ¾ cup broth and 1 cup milk. Whisk until the gravy is thickened and lumps are removed (about 3-4 minutes).
- SEASON with a little salt, pepper, and garlic powder. Remove gravy from skillet and pour over Country Fried Steak, Buttermilk Biscuits, breakfast sausage, and more.
Kristyn’s Recipe Tips
- We thicken the gravy with a roux base. See How to Make a Roux for tips and tricks.
- For lump-free gravy, pour in the broth and milk gradually while whisking constantly and quickly.
- Our favorite tips for the perfect texture: If the gravy is too thick, whisk in a little more broth or milk. If it’s too thin, continue to gently simmer, whisking occasionally, until it thickens further.
- Taste the gravy as it thickens and adjust the seasoning as needed.
Gravy Recipe
Equipment
Ingredients
- 3 tablespoons lard fat, or unsalted butter
- 3 tablespoons all-purpose flour
- ¾ cup chicken broth
- 1 cup whole milk
- salt
- pepper
- garlic powder
Instructions
- Add lard to a skillet. Add flour into the fat and cook over medium heat for 1-2 minutes.
- Gradually, pour in broth and milk, whisking until gravy is thickened and there are no more lumps (about 3-4 minutes).
- Season with a little salt, pepper, and garlic powder. Remove gravy from skillet and pour over warm steaks, biscuits, etc.
Notes
- This gravy is thickened using a roux base; see How to Make a Roux for tips and tricks.
- For lump-free gravy, pour in the broth and milk gradually while whisking constantly and quickly.
- If the gravy is too thick, whisk in a little more broth or milk. If it’s too thin, continue to gently simmer, whisking occasionally, until it thickens further.
- Taste the gravy as it thickens and adjust the seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store leftover country gravy recipe in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
Reheat in a saucepan on the stove over medium-low heat, or in the microwave in 30-second intervals.
Complete The Meal
Serve Over
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This recipe was originally published July 2024.
