Print: Buttermilk Gravy

This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.

Prep

15 min

Cook

45 min

Servings

Difficulty

Medium

Ingredients

3 tablespoons bacon drippings
0.25 cups all-purpose flour
1.67 cups buttermilk , or more as needed
0.5 teaspoons chicken bouillon granules
0.25 teaspoons salt
0.25 teaspoons ground black pepper

Instructions

1 Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
2 Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

Nutrition per serving

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