Buttermilk Gravy - Ree Drummond, The Pioneer Woman

pkfloyd

SAH mom, dear husband, dear daughter, dear twin sons, floppy eared fur-baby. Love to teach, garden, cook, sew and craft, occasional computer geek for children!!

This recipe if from her online recipe for Chicken Fried Steak Sliders. Use leftover Bacon Grease or Pork Sausage Grease rather than the "Chicken Slider" Grease called for. Could probably halve this recipe for a smaller crowd.

Servings: 8 to 10

Servings: 8-10

1 cup leftover grease (bacon or pork sausage)

1 cup all-purpose flour

3 quarts (12 cups) milk, plus more if needed

2 cups buttermilk

2 teaspoons kosher salt

4 teaspoons freshly ground black pepper

subheading: For the gravy:

Into a glass measuring cup, pour off all the grease from the skillet (where the bacon or pork were cooked (IF USING).

Add 1 cup of the grease back into the skillet over medium-high heat. Sprinkle on the all-purpose flour in 3 batches. Whisk the mixture until it becomes a paste. Whisking constantly, gradually pour in the milk and buttermilk. Add the salt, pepper and more milk if it seems too thick. Allow the gravy to cook and thicken. Serve while still very warm.

Servings: 8 to 10

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