Sawmill Gravy – Easy Cracker Barrel Copycat

This Cracker Barrel Sawmill Gravy is thick, creamy, and built on real bacon drippings for deep, smoky flavor. It’s fast, budget-friendly, and makes a tired morning (or biscuit) feel a little more complete.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: Smoky, creamy, peppery
• Great for: Biscuits, lazy brunch, food therapy

Why I Like This Recipe

Honestly? I didn’t need a meal. Just a reason to be in the kitchen. This one delivers without asking much — a little stirring, a few pantry things, and boom. Comfort in a pan. It goes on everything. Or nothing. I’ve eaten it with a spoon. No regrets.

Ingredients

• 4 tbsp bacon grease
• ¼ cup all-purpose flour
• 1¾ cups whole milk (or cream, or both)
• ½ tsp salt
• ½–1 tsp black pepper

How To Make Sawmill Gravy

1. Melt the fat: Heat a skillet and drop in that bacon grease. Let it melt ‘til shiny and fragrant.
2. Add the flour: Sprinkle in the flour and stir. Keep stirring. Let it toast for about a minute until it smells nutty.
3. Pour the milk: Go slow here. Pour in the milk while whisking constantly. This is where the gravy gets silky.
4. Thicken it: Let it bubble and stir ‘til it coats a spoon. It’ll thicken fast — don’t walk away.
5. Season: Add salt, then plenty of black pepper. Taste. Adjust. Done.

Tips for Success

• Fresh bacon grease = better flavor
• Don’t brown the flour too much — you want golden, not burnt
• Cream makes it richer, but milk works fine too
• Stir the whole time when adding milk to avoid clumps
• Start light on salt — bacon fat already brings a lot

Storage and Reheating

• Fridge: Cool it down. Store in an airtight jar or container. Lasts 3 days.
• Freezer: Yep. Let it cool, then freeze in a bag or small container. Just leave some room for it to expand.
• Reheat: Warm it gently in a pan. Stir in a splash of milk or cream if it’s too thick. Don’t microwave too hot or it’ll split.

Frequently Asked Questions

• What’s the difference between sawmill gravy and sausage gravy?
  Sawmill’s usually made with bacon drippings, not sausage. But yeah, they’re cousins.
• Can I use butter instead of bacon grease?
  Sure, but you’ll miss that smoky depth. If you’re out of bacon, use butter and a bit of smoked paprika.
• How thick should it be?
  Like, spoon-coating thick. Not gluey. If it’s too thick, whisk in more milk a bit at a time.
• Is this just for biscuits?
  Nope. Pour it on chicken, eggs, fried potatoes… anything needing a hug.
• Can I double it?
  Absolutely. Just keep the flour-to-fat ratio and go slow with the milk.

Common Mistakes and How to Dodge Them

• Lumpy gravy: Usually means you added the milk too fast or didn’t whisk enough. Next time, add it sloooow.
• Too salty: That bacon fat is already seasoned. Taste before adding more salt.
• Burning the roux: Don’t crank the heat. Medium is plenty. Stir constantly while cooking the flour.
• Too thin or too thick: Gravy thickens as it sits. If it’s too thick, add milk. Too thin? Simmer it longer.
• Old grease: Yeah, no. Use freshly rendered fat — it makes a huge difference. Funky fridge grease ruins the whole thing.

Nutrition Facts (Per Serving)

• Calories: 219 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 29mg
• Sodium: 410mg
• Potassium: 102mg
• Total Carbohydrate: 9g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 4g

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