White Country Gravy From Scratch


This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure policy for details.

Homemade white country gravy is a popular breakfast in the South, and is one of my favorite comfort food recipes. There’s a secret step to this white pepper gravy that makes all the difference!

White Country Gravy

Recipes that take me back to my Grandma’s kitchen have been my favorite ones to post lately. You all seem to be loving them as much as I do, so I’m really excited to share this easy white gravy recipe with all of you.

This simple recipe makes a super flavorful gravy without drippings. I love that because it means that I always have the ingredients I need to make this classic Southern meal.

How To Make Country Gravy

The magic in this gravy is in the preparation. Start by melting the butter, and then whisking the flour, salt, pepper, and garlic powder into the butter. Once it’s fully mixed, take the skillet off the stove for 10 minutes.

This rest time is where all the magic happens. It allows the flour to absorb the flavors, which means that you don’t end up with a gravy that tastes like flour. After that rest, bring the skillet back to the stove, whisk in the milk, and allow it to cook until it has thickened, stirring occasionally.

The labeled ingredients to make country gravy.

Gravy Ingredients

This vegetarian homestyle gravy is made with unsalted butter, all-purpose flour, fine sea salt, freshly cracked black pepper, garlic powder, and milk.

A process collage showing how to make the roux for white country gravy.

Flour To Milk Ratio

The milk to flour ratio for white gravy depends on how thick you like your gravy to be. This recipe is for a thick gravy, and uses 2 cups of milk and 1/4 cup of flour. That’s an 8:1 ratio of milk to flour.

How To Make White Gravy With Bacon Grease

If you were cooking bacon or sausage, and have leftover grease in the pan, you can definitely use that instead of the butter. If you only have a little bit of grease in the pan, use enough butter to get to 1/4 cup of fat total. Then just follow the rest of the instructions as they’re written.

White gravy in a bowl with the light glistening off the top.

What Is White Gravy In America?

White gravy is essentially the Southern version of béchamel sauce. The main differences are that this Southern comfort breakfast food is much thicker than béchamel sauce, it always has freshly cracked black pepper, and it omits the shallots and nutmeg.

What’s The Difference Between Country Gravy And Sausage Gravy?

Country gravy and sausage gravy are very similar, with the main difference being that country gravy is made without meat and sausage gravy is made with sausage. Our sausage gravy recipe is super popular, so be sure to check it out!

A close up image of white pepper gravy in a bowl.

What Is The Difference Between Brown And White Gravy?

The main difference is the liquid that’s used in the gravy. Brown gravy is normally made with meat fat and broth, while white gravy is made with milk.

What Goes With Country Gravy?

White pepper gravy is so versatile and pairs really well with so many things. Some of the most popular foods to enjoy it with are: biscuits, chicken fried steak, fried chicken, chicken and waffles, roasted potatoes, mashed potatoes, turkey, chicken tenders, toast, eggs, egg bakes, omelettes, breakfast pizzas, breakfast skillets, and breakfast casseroles.

Keep In Touch

I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime

Click here to pin this recipe for later!

A Pinterest pin image with a picture of country gravy and title text.

Breakfast Recipes

If you like this recipe, be sure to check out our entire breakfast recipes section! Some reader favorites are:

Yield: 6 servings

White Country Gravy From Scratch

The best white country gravy recipe being poured over fried chicken.

Homemade white country gravy is a popular breakfast in the South, and is one of my favorite comfort food recipes. There's a secret step to this white pepper gravy that makes all the difference!

Cook Time 10 minutes
Additional Time 10 minutes
Total Time 20 minutes


  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons freshly cracked black pepper (less if it's not a coarse grind or if you don't like spice - see note*)
  • 1/2 teaspoon fine sea salt (plus more to taste)
  • 1/4 teaspoon garlic powder
  • 2 cups milk


  1. Heat a large nonstick skillet over medium heat. Add the butter. Once the butter has melted, whisk continuously while you add in the flour, pepper, salt, and garlic powder. Once it has reached a smooth and uniform consistency, remove the skillet from the heat and let it rest for 10 minutes.
  2. Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).
  3. Taste and adjust seasonings.             


*When I freshly grind my pepper, it's a very coarse grind. If yours isn't coarse, or if you're sensitive to spice, start with much less pepper (1/2 teaspoon is a good place to start), and work your way up from there.

If you want a thinner consistency, add up to 1/2 cup cold water and whisk it in until it’s fully incorporated.

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 139Total Fat: 10.4gCarbohydrates: 8.3gNet Carbohydrates: 8gFiber: 0.3gSugar: 4.1gProtein: 3.3g

Nutrition information isn’t always accurate.


Tag @KeyToMyLime on Instagram so we can see your delicious meal!

The next time you’re craving a delicious Southern breakfast, make a batch of this white country gravy to pair with your biscuits or fried chicken.

The best white country gravy recipe being poured over fried chicken.

41 thoughts on “White Country Gravy From Scratch”

    • Hi Michelle, Thanks so much for the feedback! When I freshly grind pepper in my pepper mill, it’s very coarse, so 1 1/2 teaspoons is perfect for me. Based off your feedback, I realized that some people might have a finer grind than I’m using and updated the recipe accordingly. Thanks again for leaving feedback – it’s so helpful and I really appreciate it! -Alexa

    • Just made this and it’s so delicious, but yes, way to much pepper for most people(my family) I love pepper and m y mash potatoes with this gravy was next level! Next time I’ll only add half the pepper. Yummy

  1. This was perfect for my family. I used bacon drippings and it turned out great. I used fresh cracked pepper and it was perfect. Thanks so much for this super easy and delicious recipe!

  2. What would be the best way to incorporate sausage into the mix? Does some pepper need to be eliminated or any other changes?

    • Literally no difference.. Cook the sausage and then cook this recipe like the sausage isn’t there. Or take out the sausage after you cook it and add it at the end… You lose some flavor if you don’t make the gravy with the sausage in the pan. Also, you can drain the fat out, but leave at least a tablespoon worth in the pan after cooking the sausage.

  3. I just made this and it was great! We LOVE pepper and really enjoyed it. We only have the regular pepper from the store but we still used just as much. Super peppery just how we like it.

    • Hi Ann, So happy to hear you and family loved this white country gravy! It’s definitely a favorite in our house. Thanks for sharing that the amount of pepper worked with ground black pepper, too. -Alexa

  4. I picked up some angel biscuits today, and they simply needed this gravy. My deep south born mother was the goddess of both biscuit and gravy, and I simply couldn’t remember the basics.
    This recipe is quite good and would serve as a base for any flavoring or meat additions such as ham, sausage, or bacon bits, just reduce the salt by half (you can always add more later).

    I did find the garlic a good touch, but just a smidge strong, so the only change I would incorporate would be reducing it by a pinch (1/8tsp).

    It went perfectly with my beautiful biscuits and slow scrambled eggs. A perfect breakfast.

    • Hi Calli, So happy to hear you enjoyed this white gravy! Thanks so much for the feedback about the adaptations you’ll make in the future and the additions you think would work. -Alexa

  5. Made this gravy for a biscuits and gravy recipe today for my Husband for Father’s day. I’m not the best chef and I have never made gravy from scratch. This turned out amazing and I love the amount of pepper and then some. I will make this again. Now I need to try a brown gravy sometime.

    • Hi Stacy, So happy to hear you enjoyed this white gravy recipe so much! Thanks for taking the time to leave feedback. -Alexa

  6. How much gravy does this recipe yield? Looking forward to making it! Just need to know if I need to make a double batch. Thank you!

  7. As I was cooking bacon I had the thought of making gravy from scratch. Haven’t ever done it before and thought why not give it a try. I had a little over a pound of bacon and a whole lotta grease. I used the same pan that I cooked the bacon in to make the gravy. Once the bacon was done I added 1/2 flour, black pepper, salt and garlic salt (didn’t have powder—- also just made it to where there the total was 3/4teaspoon). Whisked it all together allowed it to cool for the 10 minutes and then returned to medium heat, heating and adding in the two cups of milk. However ended up using probably 1-1.5 cups more. I think this is due to the fact I used 1/2 cup flour. 2 out of 3 kids loved it. We have extremely picky eaters and one child wouldn’t even try it. Ya know something new, it’s scary. My husband enjoyed it as well as I did. Went perfect with my scratch biscuits and of course bacon and eggs. Perfect breakfast for dinner. Thanks a bunch

    About to call the neighbors/in-laws and see if they want some!
    Thanks y’all!

  8. What a easy and delicious recipe. Thank you for posting it. I used almond milk and it took a little longer to thicken. I also added turkey sausage to it. My wife and kid loved it. This is going to be my go-to recipe for biscuits and gravy. Oh and the amount of pepper the recipe asked for was perfect for me. Again thanks for sharing this recipe

  9. I used almond (unsweetened) milk and dairy free smart balance butter. I used Bob Redmill 1 to 1 gluten free flour. It came out good 👍

    • Hi Galia, So happy to hear that it worked with those adaptations to make it gluten free and vegan. Thanks so much for sharing what worked for you! -Alexa

  10. I love a good southern breakfast with sausage (or bacon), eggs, biscuits and gravy. I’ve used this recipe several times and it’s great! I’ve written my own version now with much less pepper (I use fine ground), a little more salt and using either sausage or bacon grease instead of butter. Cook the sausage or bacon beforehand in the same skillet and use the drippings in the roux. Love it!

  11. every time i try to make gravy (i’ve tried multiple recipes) it comes out tasting floury. Am i not cooking the flour with the butter long enough? How can i fix this?

    • Hi Jamie, If it still tastes like flour, you need to simmer the gravy for longer until it no longer tastes like flour. You may need to add more liquid as you go because some liquid will evaporate as it cooks for longer. Hope that helps! -Alexa

  12. I’ve made this gravy multiple times. I guess we like pepper more than a lot of folks do. We actually add more pepper when it’s on our plate. I’m so happy I found this recipe. Thank You!! I was using a gravy mix that had bioengineered ingredients. This recipe is just as easy and I know what’s in it. Delicious

  13. I screwed it up. I used finely ground pepper despite the note about it in this recipe. Wow! My boyfriend bravely ate it anyway. His face was beat red and he was sweating. I should have used just half a teaspoon. And I used the bacon grease which made my roux brown immediately. Not the recipes fault. All mine.


Leave a Comment

Skip to Recipe