If gravy made with bacon grease is wrong, I don't want to be right.

I learned this recipe from my Mammaw. We would have biscuit's and gravy most Sunday mornings. Love it.

Next time I make this I will dice the peppers smaller.

Only recipe I know from heart. A Sunday breakfast favorite. The measurements are approx. Sometimes you need a little bit more flour or milk depending #GlobalApron week 5 Self-rising flour

White gravy is not just for biscuits in my world. You also dip your chicken and fries in it. You smother country fried chicken in it or country fried steak. I put peas in it for creamed peas. In old cookbooks, they called it white sauce. Whatever, I can’t live without this stuff.This gravy changes flavor depending on what fat you use. Bacon fat is always a lovely choice. Also, be sure you mix your roux in the correct ratio. It’s 1 to 1. 1 tbsp fat to 1 tbsp flour. I used butter in this one.

Easy n taste great!! :chef

I was raised on this stuff and so we’re my kids. Now my grandkids are. It’s so easy, very satisfying, and budget friendly. I think every culture in the world has their version of steak and gravy. Sometimes I make mashed potatoes and sometimes I make rice, a little veg and bread and you’re golden.

An easy adaptation of Shepard's pie that's been passed down for 3 generations in my family.

I was stuck in the routine of packaged powder gravy and canned biscuits… . a horror story now that I look back. I decided if I was going to be a good old fashioned cook, I better master this. I did! EASILY! This gravy is virtually no-fail… unless you scorch it of course,then you may as well dump it out, worsh your pan and start over. (; team this awesome gravy up with that amazing biscuit recipe I posted, and you're sure to win everyone over!This recipe is also MORE Amazing if you cook sausage first THEN use your grease from it to make your rue! (That may not be quite enough grease, so adding oil would probably be necessary). When your gravy is finished, add the sausage into it! YUMMO!

Yum!