Serve this creamy white Sawmill Gravy over warm biscuits for a hearty, comforting breakfast or brunch. This easy, budget-friendly recipe uses bacon or sausage drippings, cornmeal, flour, and milk for a rich, traditional Southern flavor.
Sawmill Gravy
Sawmill gravy is a simple, economical white gravy that’s delicious spooned over biscuits, chicken-fried steak, or mashed potatoes. It’s thick, creamy, and deeply savory thanks to the use of bacon or sausage drippings. Ready in about 30 minutes, it’s a classic Southern comfort food that’s perfect for breakfast, brunch, or even “brinner” — breakfast for dinner.
What is Sawmill Gravy
Sawmill gravy is a country-style white gravy related to béchamel but made with rendered bacon or sausage fat and thickened with both cornmeal and flour. Historically it was prepared in logging camps and sawmills, sometimes with only cornmeal, which gave it a coarser texture. This version combines cornmeal and flour for the authentic flavor but with a smooth, creamy finish.
What’s the Difference Between Sawmill and Sausage Gravy
The main difference is ingredients: sawmill gravy uses only the drippings from bacon or sausage and often includes cornmeal, while sausage gravy is made with crumbled sausage cooked into the gravy and is thickened with flour only. Both are delicious, but sawmill gravy offers a slightly different texture and a purer fat-forward flavor.
How to Serve Sawmill Gravy
Traditionally, serve sawmill gravy over split, warm biscuits for a classic Southern breakfast. It’s also excellent over chicken-fried steak, pork chops, roasted or pan-seared chicken, or mashed potatoes. Because it’s a simple white gravy, it pairs well with many savory dishes and can be dressed up by adding crumbled cooked sausage, bacon, or diced ham.
More Breakfast Recipes You’ll Love
- Biscuits and Gravy Casserole – a layered breakfast casserole built around that beloved gravy.
- Crockpot Breakfast Casserole – set-it-and-forget-it comfort made in the slow cooker.
- Strawberry Cream Cheese French Toast Bake – a sweet, fruity brunch bake that’s perfect for guests.
- Funfetti Pancake Poppers – fun pancake bites with rainbow sprinkles, great for kids.
- Perfect Blueberry Muffins – a classic recipe for moist, flavorful muffins.
Sawmill Gravy Video
Sawmill Gravy
Ingredients
- 2 tablespoons bacon or sausage drippings
- 2 tablespoons cornmeal
- 2 tablespoons flour
- 2 cups milk
- Salt, black pepper, and white pepper to taste
Instructions
- Heat the bacon or sausage drippings in a large skillet over medium heat.
- Add the cornmeal and flour, stirring to combine. Toast briefly for about 2 minutes to cook the raw flour taste.
- Slowly add the milk while whisking constantly to prevent lumps. Add about 1/4 cup at a time and whisk until smooth before adding more.
- Continue to cook and stir until the gravy reaches a light simmer and thickens to your desired consistency.
- Season with white pepper, salt, and black pepper to taste.
- Serve immediately over warm biscuits.
Notes
- For extra flavor, stir in cooked crumbled sausage, bacon, or diced ham.
- Serve with warm, fluffy buttermilk biscuits for a classic pairing.
- To ensure a smooth gravy, add the milk slowly while whisking. Small additions and steady whisking prevent lumps.
- Gravy will thicken as it cools, so remove from heat when it’s slightly looser than the final texture you want.
- If the gravy becomes too thick, thin it with additional milk, 1/4 cup at a time, until you reach the desired consistency.
- Store covered in the refrigerator for up to 3 days. Reheat gently on the stovetop, thinning with a little milk if needed.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat in a saucepan.
Nutrition
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