Cracker Barrel sawmill gravy is an easy quick breakfast sauce made with bacon grease, flour, milk and black pepper, ready in just 10 minutes. That makes this Cracker Barrel sawmill gravy a simple make ahead option for weeknight dinners, potluck brunch or holiday mornings with only five ingredients.
Cooking the flour in bacon grease for a full minute before adding milk is the step that prevents a raw pasty taste. Pour the milk in slowly while whisking, because adding it all at once creates lumps that are hard to smooth out later.
Most copycat versions use butter, but this recipe builds the roux on bacon grease, which gives the gravy a smoky depth that butter cannot match. The short ingredient list also means the pepper comes through clearly, and that peppery bite is what defines the restaurant original.
Cracker Barrel Sawmill Gravy
Course: BreakfastCuisine: AmericanDifficulty: Easy4
servings5
minutes5
minutes219
kcalBacon drippings whisked with flour into a golden roux, then thinned with whole milk and seasoned with salt and black pepper until thick and creamy. A classic Southern white gravy ready in 10 minutes for biscuits or fried steak.
Ingredients
4 tablespoons bacon grease
1/4 cup all purpose flour
1 3/4 cups whole milk
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground black pepper
Directions
- Heat the fat:Melt the bacon grease in a cast iron skillet over medium heat until it shimmers.
- Build the roux:Sprinkle in the flour and stir with a wooden spoon for about one minute, until the mixture smells like toasted pie crust and turns a pale tan color.
- Add the milk:Pour the milk in a slow steady stream while whisking constantly. Continue whisking until the gravy thickens and coats the back of a spoon.
- Season and serve: Stir in the salt and black pepper. Serve immediately over warm biscuits or chicken fried steak.
FAQs
Why does my sawmill gravy taste like raw flour?
The flour needs one minute of cooking in the hot fat before any liquid goes in, because raw starch leaves a gritty chalky taste. Stir it constantly and wait until it smells like toasted pie crust, which means the starch granules have cooked through. Skipping this step is the most common reason homemade gravy tastes off.
How do you fix lumpy sawmill gravy?
Push the gravy through a fine mesh strainer into a clean pan, pressing lumps with the back of a spoon. You can also blend it with an immersion blender if the lumps are stubborn and the strainer is not working. Next time, pour the milk in a thin stream while whisking fast so lumps never form in the first place.
Can you double this recipe for a larger crowd?
Double all five ingredients and use a larger skillet so the roux has room to cook evenly without crowding the pan. The gravy may take an extra minute to thicken since there is more liquid, so keep whisking until it coats the spoon. Let it rest briefly off the heat before serving, because it continues to thicken as it cools.
What is the difference between sawmill gravy and country gravy?
Both names describe a white flour based gravy made with fat, milk and black pepper, and in most kitchens they are the same thing. Sawmill gravy traditionally uses pork drippings from bacon or sausage, while country gravy sometimes starts with butter instead. The difference is small, and Cracker Barrel’s version leans toward the bacon dripping style.
Can you freeze sawmill gravy?
Pour cooled gravy into a freezer safe container, leaving space at the top since it expands as it freezes. It keeps well for up to two months, and you can thaw it overnight in the refrigerator before reheating on the stovetop. Whisk in a splash of milk while warming it, because freezing can make the texture slightly thicker.
