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Best Southern Cream Gravy

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    Best Southern Cream Gravy

    58limited posted some fantastic pics of biscuits, pulled pork and southern cream gravy. Googling for Southern Cream Gravy, you get a lot of recipes from a lot of sources.

    What is your go-to cream gravy recipe?
    Last edited by jlazar; February 18, 2019, 08:47 AM.

    When I moved from VA to San Diego in my mid 20’s, my mom wrote out some of her recipes for me. Her cream gravy is the bomb, so I was comforted knowing she included that one. Then one day I woke up with a hankering for biscuits and gravy and found it... (yes, I’ve kept it!)

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    • 58limited
      58limited commented
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    • Mr. Bones
      Mr. Bones commented
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      Best Cream Gravy ever, easily!

    • Skip
      Skip commented
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      That's wonderful! You'll have to keep that one in your recipe file forever!

    I don't measure anything: I typically use bacon grease and flour - make a thick slurry and cook a couple of minutes but don't brown - just trying to get the flour taste and smell out. Add whole milk while stirring then let simmer until thickened. Add more milk to desired consistency. I usually add some chicken broth - about 1/3 of the liquid (milk) volume - to add some flavor and depth. Season with S&P

    Watch these vids to learn how: https://www.youtube.com/watch?v=_e4CoeGXvjw and https://www.youtube.com/watch?v=TGkt9HRSvm0

    Last edited by 58limited; February 17, 2019, 08:20 PM.


      1 lb Owens hot breakfast sausage
      1 Quart whole milk
      3 TBS Oil
      6 TBS Flour

      Brown the sausage, then add oil and flour and cook for a few minutes until the flour blends. Then add the milk, and bring to a simmer. Simmer until it thickens. Add more milk if needed, but it usually comes out FAB!


        I don't measure either. I use sausage grease, add flour and cook until I see the first bit of color in the flour, then add milk. It doesn't hurt to add a bit of crumbled sausage too. You may have to add a little more milk or flour to get it to your preferred thickness.

        I add the flour to the grease until there is no more grease visible, but stop there - you want it to remain liquid.


        • jharner
          jharner commented
          Editing a comment
          Same here but I really love using bacon grease. Grama could it sawmill gravy

        First time I made biscuits and gravy my head almost exploded, it was so easy. Ditto on all the comments - I guess it wasn’t really cream gravy it was sausage gravy. Browned the sausage and broke it up in CI skillet, added flour and a little more bacon grease, let the flour cook out, added milk until I got the consistency I wanted. I didn’t measure anything, just did it by taste and eye. Give it a try, it will be better than any restaurant offering.



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