Chloie’s White Milk Gravy

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My granddaughter helped me make her first fully southern dinner tonight.  Fried chicken, mashed potatoes, fried corn, buttermilk biscuits and of course gravy for the biscuits and potatoes.  Amazingly she did all but fry the chicken.  I’m still not real secure in letting her near that hot oil.  Better safe than sorry in my opinion.

She was so proud of her accomplishment tonight.  Believe me, I was probably more proud of her.  She has been helping me and my mom make things since she was 3 years old.  The first thing she says when she comes in the door is “what are we cooking for dinner pa-paw”? 

So here we go.  This may be a simple recipe, but it is so good.  I can’t remember many dinners that grandma didn’t have this on the table for our taters or biscuits.

Ingredients:

8 T. hot bacon drippings (or butter)
4 heaping T. flour
1 t. salt (more or less to taste)
2 t. black pepper
3 c. milk

Heat the bacon drippings in a skillet. Add flour and cook over medium heat until very lightly browned.  Stir the milk, salt and pepper in slowly and stir constantly until smooth and slightly thick. Taste and add more salt and pepper to taste. Serve immediately because the gravy will continue to thicken as it sits.