Milk Gravy Recipe


Milk Gravy is a very easy-to-make gravy recipe that will drive most men crazy!  They love it because their mother used to make it.  

People from the South like to claim it as their gravy, but do not let them fool you.  I am a northern gal (from the Pacific Northwest) and this is also my guy’s favorite gravy!  This is the only gravy you want to use when making Biscuits and Gravy.  Just like Mom used to make!  Check out Mom’s Biscuits and Gravy recipe, Chicken Fried Steak recipe, and Country Fried Steak recipe.


Milk Gravy


Milk Gravy Recipe:
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Sauce
Cuisine: American
Keyword: Milk Gravy Recipe
  • 1/4 cup pan drippings )bacon drippings or sausage drippings)*
  • 1/4 cup all-purpose flour
  • 2 cups heavy cream or milk, room temperature
  • Salt and pepper to taste
  1. Remove the bacon or sausage once it is cooked and place on a paper towel lined plate to drain. See that brown stuff in the bottom of your pan? That's going to be your gravy!

  2. Using the same frying pan that you cooked your bacon or sausage in, over medium-high heat, combine bacon or sausage dripping and flour; brown flour, stirring constantly with a whisk or fork.

  3. Gradually add the milk or cream, stirring constantly until all is added, and cook until the gravy is smooth and thick. Season to taste with salt and pepper.

  4. Serve the milk gravy hot over biscuits. Check out Mom's Biscuits and Gravy recipe.

  5. Makes enough gravy for 10 to 12 homemade biscuits.

Recipe Notes

*  You can use the drippings/grease from any meat - but bacon and sausage are the traditional ones used and preferred.

Comments and Reviews

10 Responses to “Milk Gravy Recipe”

  1. Charlotte Beseke


    • Whats Cooking America

      Thank you for the catch! We had minor migration issues with the upgrade. This has now been fixed.

  2. mamaw1011

    The other day my family wanted homemade biscuits and gravy. I had canned some hamburger last year when it was on sale so i thought i would try that out. There was grease on top of the pint jars of meat so that was what I used. I put the four in as usual and salt and pepper, then cooked it just a little. when it was thick and the flour cooked and thick I added the meat. It looked like sausage and smelled delicious. Everyone came in when they smelled it. I then added a qt of milk and a qt of water. I made the biscuits with the grandkids and proceeded to cook the bread. Everyone sid they had never had hamburger gravy and it was all gone in a matter of minutes..

  3. Witchy

    My mother made it with Ham juice, flower and milk. Best ever.
    Nothing will compare.

  4. Beachmaster

    This is the best po’ folks food ever. My favorite breakfast as a child was my Momma’s (grandmother) Ida’s biscuits and milk gravy. Terrific made with pan drippin’s from fried chicken or chicken fried steak to!

  5. Fatguycooking

    I make this with the leanings from a pound of spicy sausage and a pound of regular breakfast sausage, then add the gravy back to the sausage. Usually needs some more flower to soak up the grease from thhe sausage… then serve over biscuits and/or egg bake…

  6. Joseph Luckhardt

    I love milk gravy over cooked or mashed potatoes

  7. Kim

    I don’t fry bacon or sausage very often, but I like to have biscuits and gravy. I use butter for the fat. Makes a beautiful white gravy. It’s good with lots of pepper!

  8. jerry lawrence

    can it ,the gravy, be put into the fridge after cooking for later use?

    • Bibbi Davis

      I like to save left-over gravy to make chicken pot pies! It can also be reheated for biscuits. I wouldn’t keep it refridgerated for more than a few day.


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