The Appalachian classic makes something great out of almost nothing.
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A beloved Appalachian recipe, bulldog gravy is rich, slightly smoky, but also super comforting. The consistency of the gravy is important—it is thick but still pourable, and it doesn’t have any of the bits of a traditional sausage or sawmill gravy. The final gravy is stick-to-your-ribs good, and when served over biscuits, it is one of the most comforting breakfasts you can have, a Southern classic for good reason!
Bulldog Gravy
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Ingredients
Directions
Gather all ingredients.
Heat bacon grease or lard in a medium saucepan over medium.
Add flour and cook, whisking constantly, until fragrant and slightly darkened in color, 2 to 3 minutes.
Reduce heat to medium-low, and gradually add milk while whisking constantly.
Bring to a simmer over medium, whisking often, until thickened enough to coat the back of a spoon, about 5 minutes.
Whisk in salt and pepper. Serve over Buttermilk Biscuits.
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