Southern Cream Gravy

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 11/22/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 11/22/19

Biscuits and cream gravy
Su-Lin Lee / Getty Images
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 3 cups (8 servings)

This cream gravy is an excellent recipe to make for fried chicken. Use sausage or bacon drippings and decrease the milk to about 1 1/2 cups for a thicker sawmill gravy for biscuits.

Ingredients

  • 3 tablespoons drippings
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 cup heavy cream
  • Dash salt (or to taste)
  • Dash pepper (or to taste)

Steps to Make It

  1. Gather the ingredients.

  2. Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons.

  3. Stir in flour until well blended; cook over medium heat for 2 to 3 minutes, until bubbly.

  4. Gradually add milk and cream; boil until thick and smooth, stirring constantly.

  5. Season with salt and pepper to taste.

  6. Serve in a hot gravy boat or bowl.

  7. Enjoy!

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