20 Creamy White Gravy Recipes for Comfort Food Lovers

You know that moment when only a rich, creamy white gravy will satisfy your comfort food craving? Whether you’re smothering biscuits, topping mashed potatoes, or creating the ultimate chicken fried steak, these 20 recipes deliver pure coziness in every spoonful. From quick weeknight fixes to slow-simmered classics, get ready to find your new favorite way to indulge. Let’s dive into these irresistible gravy creations!

Classic Southern White Gravy with Sausage

Nothing beats that moment when you spoon warm, creamy gravy over fresh biscuits on a lazy weekend morning. This classic Southern white gravy with sausage is the ultimate comfort food that feels like a hug in a bowl. You’ll be amazed how just a few simple ingredients come together to create something so deliciously satisfying.

Ingredients

– A pound of breakfast sausage
– A quarter cup of all-purpose flour
– Two cups of whole milk
– A couple of tablespoons of butter
– A good pinch of salt
– A generous amount of black pepper

Instructions

1. Crumble the sausage into a large skillet over medium heat.
2. Cook the sausage for 6-8 minutes, breaking it into small pieces with your spatula until it’s browned and no longer pink.
3. Tip: Don’t drain the sausage grease—that flavorful fat is what makes the gravy so rich!
4. Add the butter to the skillet with the cooked sausage and let it melt completely.
5. Sprinkle the flour over the sausage and butter mixture, stirring constantly for about 2 minutes until it forms a paste.
6. Tip: Keep stirring to prevent lumps and cook out that raw flour taste.
7. Gradually pour in the milk while continuously whisking to combine everything smoothly.
8. Bring the gravy to a gentle bubble, then reduce the heat to low.
9. Simmer for 5-7 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
10. Tip: If the gravy gets too thick, just whisk in another splash of milk until it reaches your preferred consistency.
11. Season with salt and a generous amount of black pepper, then give it one final stir.
12. Remove from heat and serve immediately.

Absolutely creamy and packed with savory sausage flavor, this gravy has that perfect velvety texture that clings to every bite. Pour it generously over fluffy buttermilk biscuits or try it spooned over crispy hash browns for the ultimate breakfast treat. The peppery kick balanced with the rich sausage makes it impossible to resist going back for seconds.

Creamy Mushroom White Gravy

Haven’t you had those mornings where you just want something warm and comforting? This creamy mushroom white gravy is exactly what you need. It’s rich, earthy, and comes together in minutes.

Ingredients

– a couple of tablespoons of butter
– about 8 ounces of sliced cremini mushrooms
– 2 minced garlic cloves
– 2 tablespoons of all-purpose flour
– 1 cup of whole milk
– a splash of heavy cream
– a pinch of salt and black pepper

Instructions

1. Melt the butter in a skillet over medium heat.
2. Add the sliced mushrooms and cook for 5-7 minutes until they release their liquid and turn golden brown.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the mushrooms and stir constantly for 2 minutes to cook out the raw flour taste.
5. Gradually pour in the milk while whisking to prevent lumps from forming.
6. Bring the mixture to a gentle simmer and cook for 3-4 minutes until thickened.
7. Stir in the heavy cream and season with salt and black pepper.
8. Simmer for another 2 minutes until the gravy coats the back of a spoon.

Using a wooden spoon to stir helps prevent scratching your pan. You’ll love how the creamy texture clings to biscuits or mashed potatoes. Try it over fried chicken for a cozy twist.

Garlic Parmesan White Gravy

Did you know the creamiest, most comforting gravy doesn’t need any meat drippings? Garlic Parmesan white gravy is your new secret weapon for turning simple meals into something special.

Ingredients

– 4 tablespoons of butter
– 3 minced garlic cloves
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– 1/2 cup of freshly grated Parmesan cheese
– A pinch of salt
– A few cracks of black pepper
– A dash of Worcestershire sauce

Instructions

1. Melt the 4 tablespoons of butter in a saucepan over medium heat.
2. Add the 3 minced garlic cloves and cook for 1 minute until fragrant (don’t let them brown!).
3. Sprinkle in the 1/4 cup of all-purpose flour and whisk constantly for 2 minutes to cook out the raw flour taste.
4. Gradually pour in the 2 cups of whole milk while whisking continuously to prevent lumps.
5. Bring the mixture to a gentle simmer, then reduce heat to low.
6. Cook for 5-7 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
7. Remove the saucepan from the heat entirely.
8. Stir in the 1/2 cup of freshly grated Parmesan cheese until completely melted and smooth.
9. Season with a pinch of salt, a few cracks of black pepper, and a dash of Worcestershire sauce.
10. Let the gravy rest for 2 minutes off the heat before serving to allow flavors to meld.

Absolutely velvety with a punch of garlic and salty Parmesan, this gravy transforms biscuits into pure comfort. Try it over crispy chicken fried steak or drizzle it on mashed potatoes for the ultimate cozy meal.

Buttermilk Biscuits with White Gravy

Unbelievably comforting and perfect for any morning, these buttermilk biscuits with white gravy will make you feel like you’re at your favorite Southern diner. You’ll love how the flaky, tender biscuits soak up that creamy, peppery gravy.

Ingredients

For the biscuits: 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of salt, 1/2 cup of cold unsalted butter cut into small cubes, and 3/4 cup of cold buttermilk. For the gravy: 1/2 pound of breakfast sausage, 1/4 cup of all-purpose flour, 2 cups of whole milk, a good pinch of salt, and a generous amount of black pepper.

Instructions

1. Preheat your oven to 450°F. 2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. 3. Add 1/2 cup of cold, cubed unsalted butter to the flour mixture. 4. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining. Tip: Keeping the butter cold is key for flaky layers, so work quickly. 5. Pour in 3/4 cup of cold buttermilk. 6. Stir with a fork just until a shaggy dough forms—don’t overmix. 7. Turn the dough out onto a lightly floured surface. 8. Gently pat the dough into a 1-inch thick rectangle. 9. Fold the dough in half, then pat it back down to 1-inch thickness; repeat this folding process once more. Tip: Folding creates those beautiful, flaky layers in the biscuits. 10. Use a floured 2.5-inch round cutter to cut out biscuits, pressing straight down without twisting. 11. Place the biscuits on an ungreased baking sheet, arranging them so they’re just touching. 12. Bake at 450°F for 12–15 minutes, until the tops are golden brown. 13. While the biscuits bake, cook 1/2 pound of breakfast sausage in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through—about 5–7 minutes. 14. Sprinkle 1/4 cup of all-purpose flour over the cooked sausage in the skillet. 15. Cook, stirring constantly, for 1 minute to remove the raw flour taste. 16. Gradually pour in 2 cups of whole milk, stirring continuously to avoid lumps. 17. Bring the gravy to a simmer, then reduce heat to low. 18. Cook, stirring often, until the gravy thickens to a creamy consistency—about 3–5 minutes. Tip: If the gravy gets too thick, just stir in a splash more milk. 19. Season the gravy with a good pinch of salt and a generous amount of black pepper. 20. Split a warm biscuit in half and spoon the hot sausage gravy over the top. Flaky and tender, these biscuits practically melt under that rich, peppery gravy. For a fun twist, try topping them with a fried egg or serving them alongside some crispy bacon.

Spicy Cajun White Gravy

Brace yourself for a flavor explosion that’ll make your taste buds do a happy dance. This spicy Cajun white gravy is about to become your new go-to comfort food, perfect for pouring over biscuits, smothering chicken fried steak, or even jazzing up your morning eggs. You’re going to love how the creamy base gets a serious kick from that Cajun seasoning blend.

Ingredients

– 4 tablespoons of butter
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– 2 tablespoons of your favorite Cajun seasoning blend
– A good pinch of salt
– A couple of dashes of hot sauce

Instructions

1. Melt 4 tablespoons of butter in a medium saucepan over medium heat until it’s completely liquid and bubbling slightly.
2. Whisk in 1/4 cup of all-purpose flour and cook for exactly 2 minutes while stirring constantly to make a smooth roux. Tip: Don’t rush this step—cooking the flour properly eliminates that raw taste.
3. Gradually pour in 2 cups of whole milk while whisking continuously to prevent lumps from forming.
4. Bring the mixture to a gentle boil, then immediately reduce heat to low.
5. Simmer for 5-7 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
6. Stir in 2 tablespoons of Cajun seasoning until fully incorporated.
7. Add a good pinch of salt and a couple of dashes of hot sauce, then simmer for 2 more minutes to let the flavors meld. Tip: Taste it now and adjust seasoning if needed—the heat level should be noticeable but not overwhelming.
8. Remove from heat and let it rest for 1 minute before serving. Tip: The gravy will continue to thicken as it cools, so don’t worry if it seems a bit thin at first.

Velvety smooth with just the right amount of heat, this gravy has that perfect creamy texture that clings to everything it touches. The Cajun spices create this amazing warmth that builds gradually rather than hitting you all at once. Try it over crispy fried chicken or stir it into cheesy grits for an unexpected twist that’ll have everyone asking for your secret.

Herbed Chicken Fried Steak with White Gravy

Just when you think comfort food can’t get any better, this herbed chicken fried steak comes along and proves you wrong. Picture this: crispy, golden-brown steak smothered in creamy white gravy that’s bursting with fresh herb flavor. It’s the kind of meal that makes you want to cancel all your plans and just enjoy every single bite.

Ingredients

You’ll need a couple of cube steaks (about 1/2 pound total), 1 cup of all-purpose flour, 2 eggs, 1/4 cup of milk, a generous pinch of salt, a good crack of black pepper, 1 tablespoon of fresh chopped parsley, 1 teaspoon of fresh chopped thyme, 1/2 teaspoon of garlic powder, about 1/2 cup of vegetable oil for frying, 2 tablespoons of butter, another 2 tablespoons of flour for the gravy, and 1 1/2 cups of whole milk for that creamy sauce.

Instructions

1. Pat your cube steaks completely dry with paper towels—this helps the coating stick better. 2. In one shallow bowl, whisk together 1 cup of flour, salt, pepper, garlic powder, parsley, and thyme. 3. In another bowl, beat the 2 eggs with 1/4 cup of milk until smooth. 4. Dredge each steak first in the flour mixture, shaking off any excess. 5. Dip the floured steak into the egg mixture, letting the extra drip off. 6. Coat the steak once more in the flour mixture, pressing gently to help the herbs adhere. 7. Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (test by sprinkling a pinch of flour—if it sizzles immediately, you’re good). 8. Carefully place the coated steaks in the hot oil and fry for 4-5 minutes per side until deeply golden brown and crispy. 9. Transfer the fried steaks to a wire rack set over a baking sheet—this keeps them crispy instead of getting soggy. 10. Pour out all but about 2 tablespoons of the hot oil from the skillet. 11. Melt 2 tablespoons of butter in the same skillet over medium heat. 12. Sprinkle in 2 tablespoons of flour and cook, whisking constantly, for 1 minute until it turns light golden brown. 13. Gradually whisk in 1 1/2 cups of whole milk, making sure to scrape up all those delicious browned bits from the bottom of the pan. 14. Cook the gravy, whisking frequently, for 3-4 minutes until it thickens enough to coat the back of a spoon. 15. Season the gravy with an extra pinch of salt and pepper. Now that crispy, herb-crusted steak gives way to tender meat underneath, while the creamy white gravy brings all those fresh herbal notes right to the forefront. Nothing beats serving this over a pile of fluffy mashed potatoes or with some buttery biscuits to soak up every last drop of that incredible gravy.

Bacon and Onion White Gravy

You know those mornings when only a hearty, comforting breakfast will do? This bacon and onion white gravy is exactly what you need—creamy, savory, and perfect for pouring over biscuits or toast. It comes together in just minutes but tastes like you spent hours in the kitchen.

Ingredients

– 4 slices of thick-cut bacon
– 1 medium yellow onion
– 3 tablespoons all-purpose flour
– 2 cups whole milk
– A couple of tablespoons of butter
– A pinch of salt and black pepper

Instructions

1. Chop 4 slices of thick-cut bacon into small pieces.
2. Dice 1 medium yellow onion into fine pieces.
3. Heat a large skillet over medium heat and add the bacon pieces.
4. Cook the bacon for 5-7 minutes until crispy and browned, stirring occasionally.
5. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
6. Pour off all but 2 tablespoons of the bacon grease from the skillet.
7. Add a couple of tablespoons of butter to the skillet and let it melt.
8. Add the diced onion to the skillet and cook for 4-5 minutes until soft and translucent.
9. Sprinkle 3 tablespoons of all-purpose flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
10. Gradually pour in 2 cups of whole milk while whisking continuously to prevent lumps.
11. Bring the mixture to a gentle bubble, then reduce heat to low.
12. Simmer for 3-4 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
13. Stir the cooked bacon back into the gravy.
14. Season with a pinch of salt and black pepper, tasting and adjusting as needed.

Buttery, rich gravy with crispy bacon bits and sweet onion flavor makes this dish unforgettable. Pour it over warm buttermilk biscuits for the ultimate comfort food experience, or try it with fried chicken for a Southern twist.

Cheesy White Gravy over Mashed Potatoes

Sometimes you just need that ultimate comfort food that feels like a warm hug. Seriously, imagine creamy mashed potatoes smothered in the cheesiest, most decadent white gravy—it’s pure cozy perfection.

Ingredients

• a couple of large russet potatoes, peeled and chopped
• a splash of whole milk, about 1/2 cup
• a generous pat of butter, around 4 tablespoons
• a pinch of salt and black pepper
• a couple tablespoons of all-purpose flour
• a cup or so of shredded sharp cheddar cheese

Instructions

1. Place the peeled and chopped potatoes in a large pot and cover them with cold water by about an inch.
2. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, or until the potatoes are fork-tender.
3. Drain the potatoes completely and return them to the warm pot.
4. Add 2 tablespoons of butter and 1/4 cup of milk to the potatoes.
5. Mash the potatoes with a potato masher or fork until smooth, adding more milk if needed for creaminess.
6. Season the mashed potatoes with salt and pepper to your liking, then set them aside covered to keep warm.
7. In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat.
8. Whisk in the flour and cook for 1 minute, stirring constantly, until it forms a smooth paste and smells slightly nutty—this is your roux.
9. Slowly pour in the remaining 1/4 cup of milk while whisking continuously to avoid lumps.
10. Cook the gravy, whisking often, for 3–5 minutes until it thickens enough to coat the back of a spoon.
11. Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
12. Season the cheese gravy with a pinch of black pepper.
13. Spoon the mashed potatoes into bowls and generously ladle the cheesy white gravy over the top.

Every bite delivers that dreamy combo of fluffy potatoes and rich, cheesy sauce. For a fun twist, try topping it with crispy fried onions or serving it alongside roasted veggies to balance the creaminess.

Smoked Sausage and White Gravy Breakfast Skillet

Let’s be real—some mornings call for a hearty breakfast that comes together fast but tastes like you spent hours. Lucky for you, this smoked sausage and white gravy skillet is exactly that kind of magic. It’s cozy, filling, and perfect for lazy weekends or busy weekdays when you need a serious flavor boost.

Ingredients

• 1 pound of smoked sausage, sliced into rounds
• 1 medium yellow onion, chopped
• 1 red bell pepper, diced
• 2 cloves of garlic, minced
• 3 tablespoons of all-purpose flour
• 2 cups of whole milk
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of salt
• 4 large eggs
• 1 tablespoon of butter
• A splash of olive oil

Instructions

1. Heat a large skillet over medium-high heat and add a splash of olive oil.
2. Add the sliced smoked sausage and cook for 5–7 minutes, stirring occasionally, until browned and slightly crispy.
3. Tip: Don’t overcrowd the pan—this helps the sausage get that nice sear instead of steaming.
4. Add the chopped onion and diced red bell pepper to the skillet and cook for 4–5 minutes, until softened.
5. Stir in the minced garlic and cook for 1 minute, just until fragrant.
6. Sprinkle the flour over the sausage and veggies, stirring constantly for 1–2 minutes to cook off the raw flour taste.
7. Gradually pour in the milk, whisking continuously to avoid lumps.
8. Bring the mixture to a simmer, then reduce heat to low and cook for 3–4 minutes, stirring often, until the gravy thickens.
9. Season with salt and black pepper, then taste and adjust if needed.
10. Tip: If the gravy gets too thick, add a splash more milk to thin it out.
11. Create 4 small wells in the skillet mixture and crack an egg into each one.
12. Cover the skillet and cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny.
13. Tip: For firmer yolks, cook for an additional 1–2 minutes.
14. Remove from heat and let it rest for 1 minute before serving.

This skillet delivers a creamy, savory gravy with juicy sausage and tender veggies, all topped with perfectly cooked eggs. The runny yolks mix into the gravy for an extra-rich bite. Try serving it straight from the pan with toasted crusty bread to soak up every last drop—it’s a crowd-pleaser that feels like a hug in a dish.

Vegetarian White Gravy with Fresh Herbs

Gosh, you know those mornings when you want something comforting but don’t want to spend hours in the kitchen? This vegetarian white gravy comes together in minutes and feels like a warm hug in a bowl. It’s perfect for biscuits, mashed potatoes, or even poured over breakfast potatoes.

Ingredients

– 4 tablespoons of butter
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– A generous pinch of salt
– A couple of cracks of black pepper
– A small handful of fresh parsley, chopped
– A few sprigs of fresh thyme leaves
– A splash of heavy cream (optional, for extra richness)

Instructions

1. Melt 4 tablespoons of butter in a medium saucepan over medium heat.
2. Whisk in 1/4 cup of all-purpose flour and cook for exactly 1 minute until it forms a smooth paste (this is called a roux).
3. Gradually pour in 2 cups of whole milk while continuously whisking to prevent lumps.
4. Bring the mixture to a gentle bubble, then reduce heat to low.
5. Simmer for 3-4 minutes, stirring constantly, until the gravy thickens enough to coat the back of a spoon.
6. Stir in a generous pinch of salt and a couple of cracks of black pepper.
7. Remove from heat and stir in the chopped fresh parsley and fresh thyme leaves.
8. For extra creaminess, stir in a splash of heavy cream until fully incorporated.

Creamy and herb-flecked, this gravy has a velvety texture that clings beautifully to biscuits. The fresh herbs give it a bright, garden-fresh flavor that elevates even the simplest meals. Try it over roasted vegetables or as a base for a vegetarian pot pie filling for something different.

Black Pepper White Gravy for Biscuits and Gravy

Very few things beat waking up to the smell of freshly baked biscuits smothered in rich, peppery gravy. You know that cozy weekend breakfast feeling? This black pepper white gravy delivers exactly that—creamy, comforting, and packed with just the right kick to get your morning started right. It’s simpler to make than you might think, and once you try it, you’ll want it on repeat.

Ingredients

– 4 tablespoons of salted butter
– ¼ cup of all-purpose flour
– 2 cups of whole milk
– 1 teaspoon of freshly cracked black pepper
– A pinch of salt

Instructions

1. Melt 4 tablespoons of salted butter in a medium saucepan over medium heat.
2. Whisk in ¼ cup of all-purpose flour and cook for 1 minute until it forms a smooth, bubbly paste (this is your roux).
3. Gradually pour in 2 cups of whole milk while whisking constantly to prevent lumps.
4. Bring the mixture to a gentle simmer, then reduce the heat to low.
5. Stir in 1 teaspoon of freshly cracked black pepper and a pinch of salt.
6. Cook for 5–7 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
7. Remove from heat and let it sit for 2 minutes to allow the flavors to meld.

Now you’ve got a velvety gravy with a bold peppery bite that clings perfectly to fluffy biscuits. Try it over buttermilk biscuits or even crispy hash browns for a savory twist—it’s so good, you might just skip the syrup.

Slow-Cooked Pork Chops with White Gravy

Aren’t you tired of dry, tough pork chops? These slow-cooked beauties with creamy white gravy will change everything you thought about this humble cut. You’ll get fork-tender meat that practically falls apart with the gentlest nudge.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A good sprinkle of kosher salt and black pepper
– A couple tablespoons of olive oil
– 1 medium yellow onion, thinly sliced
– 2 cloves of garlic, minced
– A quarter cup of all-purpose flour
– 2 cups of chicken broth
– A half cup of heavy cream
– A splash of Worcestershire sauce
– A teaspoon of dried thyme

Instructions

1. Pat your pork chops completely dry with paper towels—this helps them get a nice sear instead of steaming.
2. Season both sides of each pork chop generously with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork chops for 3-4 minutes per side until they develop a deep golden-brown crust.
5. Transfer the seared pork chops to your slow cooker.
6. Add the sliced onion and minced garlic to the same skillet, cooking for 3 minutes until softened and fragrant.
7. Sprinkle the quarter cup of flour over the onions and garlic, stirring constantly for 1 minute to cook out the raw flour taste.
8. Gradually whisk in the 2 cups of chicken broth until the mixture is smooth and thickened.
9. Stir in the half cup of heavy cream, splash of Worcestershire sauce, and teaspoon of dried thyme.
10. Pour the gravy mixture over the pork chops in the slow cooker, making sure they’re fully covered.
11. Cover and cook on LOW for 6 hours until the pork is fall-apart tender.
12. Carefully remove the pork chops from the slow cooker using tongs—they’ll be very fragile.
13. Whisk the gravy in the slow cooker until smooth and creamy before serving.

When you take that first bite, you’ll notice how the pork practically melts in your mouth while the creamy gravy coats every tender strand. The slow cooking transforms what could be tough into something incredibly luxurious. Try serving these over fluffy mashed potatoes or buttery egg noodles to soak up every last drop of that delicious gravy.

Turkey White Gravy with Sage

Kind of magical how a simple pan sauce transforms into the most comforting gravy, isn’t it? You’re about to make the silkiest, most flavorful turkey white gravy with sage, perfect for drowning your mashed potatoes or smothering a roast. It’s easier than you think and so much better than the jarred stuff.

Ingredients

– 4 tablespoons of butter
– 1/4 cup of all-purpose flour
– 2 cups of turkey or chicken broth
– 1/2 cup of heavy cream
– A small handful of fresh sage leaves, chopped
– A good pinch of salt
– A few cracks of black pepper

Instructions

1. Melt the 4 tablespoons of butter in a saucepan over medium heat until it’s bubbling and foamy.
2. Sprinkle in the 1/4 cup of all-purpose flour and whisk constantly for 2 minutes to cook out the raw flour taste—this is your roux.
3. Slowly pour in the 2 cups of turkey broth while whisking continuously to prevent any lumps from forming.
4. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally, until it thickens slightly.
5. Stir in the 1/2 cup of heavy cream and the chopped fresh sage leaves.
6. Let the gravy simmer for another 3 minutes on low heat, stirring often, to let the sage infuse its flavor.
7. Season with a good pinch of salt and a few cracks of black pepper, then taste and adjust if needed.
8. Remove the gravy from the heat and serve immediately.

Unbelievably smooth and creamy, this gravy has a subtle earthy note from the sage that pairs perfectly with roasted turkey or mashed potatoes. Try drizzling it over biscuits for a cozy breakfast twist, or use it as a base for a hearty pot pie filling—it’s versatile enough for any comfort food craving.

Country Fried Chicken with White Gravy

Hearty, crispy, and downright comforting—this country fried chicken with white gravy is the kind of meal that feels like a warm hug on a plate. You get that satisfying crunch from the chicken, then a creamy, peppery gravy that ties it all together. It’s perfect for a cozy weekend dinner when you want something a little extra special.

Ingredients

For the chicken: a couple of boneless, skinless chicken breasts, about 1 cup of all-purpose flour, 2 large eggs, a splash of milk, a good sprinkle of salt, a good sprinkle of black pepper, and enough vegetable oil to fill your skillet about 1 inch deep.

For the gravy: 2 tablespoons of the leftover pan drippings from frying, 2 tablespoons of all-purpose flour, 1 cup of milk, and another good sprinkle of salt and black pepper.

Instructions

1. Place each chicken breast between two sheets of plastic wrap and pound them to an even ½-inch thickness using a rolling pin or meat mallet.
2. Season both sides of the chicken generously with salt and pepper.
3. Set up three shallow dishes: one with the flour, one with the eggs whisked with the milk, and one empty for the coated chicken.
4. Dredge each chicken breast in the flour, shaking off any excess.
5. Dip the floured chicken into the egg mixture, letting any extra drip off.
6. Dredge the chicken in the flour again, pressing lightly to help the coating adhere.
7. Heat the vegetable oil in a large, heavy skillet over medium heat until it reaches 350°F.
8. Carefully place the chicken in the hot oil and fry for 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F.
9. Transfer the fried chicken to a wire rack set over a baking sheet to keep it crispy.
10. Pour off all but 2 tablespoons of the hot oil from the skillet, leaving the browned bits in the pan.
11. Whisk the 2 tablespoons of flour into the hot drippings and cook for 1 minute, until bubbly and lightly golden.
12. Gradually whisk in the milk until the mixture is smooth.
13. Bring the gravy to a simmer, stirring constantly, and cook for 3–4 minutes until thickened.
14. Season the gravy with salt and a generous amount of black pepper.

Buttery, flaky biscuits are the perfect partner for sopping up that creamy gravy. The chicken stays juicy inside with a shatteringly crisp crust, while the peppery gravy adds a smooth, savory finish. Try serving it over mashed potatoes or with a side of collard greens for a true Southern-style feast.

Roasted Garlic and Thyme White Gravy

Remember that holiday dinner when you wished for a gravy that could stand on its own? Roasted garlic and fresh thyme transform basic white gravy into something truly special. You’ll want to pour this over everything from mashed potatoes to roasted chicken.

Ingredients

– 1 whole head of garlic
– 2 tablespoons of olive oil
– 4 tablespoons of butter
– 1/4 cup of all-purpose flour
– 2 cups of whole milk
– 2 sprigs of fresh thyme
– A generous pinch of salt
– A few cracks of black pepper

Instructions

1. Preheat your oven to 400°F.
2. Slice the top off the garlic head to expose the cloves.
3. Drizzle the garlic with olive oil and wrap it tightly in aluminum foil.
4. Roast the garlic for 40 minutes until the cloves are soft and golden brown.
5. Let the garlic cool until you can handle it comfortably.
6. Squeeze the roasted garlic cloves out of their skins into a small bowl.
7. Mash the roasted garlic with a fork until it forms a smooth paste.
8. Melt the butter in a saucepan over medium heat.
9. Whisk in the flour and cook for 2 minutes until the mixture turns light golden brown.
10. Gradually pour in the milk while whisking constantly to prevent lumps.
11. Add the roasted garlic paste and fresh thyme sprigs to the saucepan.
12. Bring the gravy to a gentle simmer, then reduce heat to low.
13. Cook for 8-10 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
14. Remove the thyme sprigs and discard them.
15. Season with salt and pepper, stirring to combine thoroughly.

Keep this gravy warm until serving—it thickens as it sits, but you can thin it with a splash of milk if needed. The roasted garlic adds incredible depth while the thyme brings earthy freshness that makes this far from ordinary. Try it over biscuits for breakfast or as a base for pot pie filling—it’s that versatile.

White Gravy and Egg Breakfast Burrito

Grab your skillet because this white gravy and egg breakfast burrito is about to become your new weekend favorite. It’s that perfect comfort food mashup that feels indulgent but comes together in minutes. You’ll love how the creamy gravy wraps around fluffy eggs in a warm tortilla blanket.

Ingredients

– 2 large flour tortillas (the burrito-sized ones)
– 4 large eggs
– 1/2 cup breakfast sausage (the crumbly kind)
– 2 tablespoons all-purpose flour
– 1 cup whole milk
– A good pinch of salt and black pepper
– A splash of vegetable oil for cooking
– A couple of tablespoons of butter

Instructions

1. Heat a large skillet over medium heat and add your breakfast sausage.
2. Cook the sausage for 5-7 minutes, breaking it up with a spatula until it’s browned and crumbly.
3. Push the sausage to one side of the skillet and melt 2 tablespoons of butter in the empty space.
4. Sprinkle 2 tablespoons of flour over the melted butter and whisk continuously for 1 minute to make a roux.
5. Gradually pour in 1 cup of whole milk while whisking to prevent lumps from forming.
6. Cook the gravy for 3-4 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
7. Season the gravy with a generous pinch of salt and black pepper, then mix it with the sausage and remove from heat.
8. In a separate bowl, crack 4 eggs and whisk them until the yolks and whites are fully combined.
9. Heat another skillet over medium-low heat with a splash of vegetable oil.
10. Pour the beaten eggs into the skillet and let them set for 30 seconds before gently pushing them toward the center with a spatula.
11. Continue gently folding the eggs for 2-3 minutes until they’re softly set but still moist.
12. Warm 2 flour tortillas in a dry skillet for about 20 seconds per side until they’re pliable.
13. Divide the scrambled eggs evenly between the two tortillas, placing them in the center.
14. Spoon the sausage gravy over the eggs, leaving about 1 inch of space around the edges.
15. Fold the bottom edge of each tortilla up over the filling, then fold in the sides and roll tightly away from you.

You’ll notice the creamy gravy seeps into every bite while the fluffy eggs keep things light. Try drizzling a little hot sauce over the top or serving it with crispy hash browns for the ultimate breakfast experience.

Southern-Style White Gravy with Fried Catfish

Gosh, there’s nothing quite like that perfect Southern comfort meal to make you feel right at home. You know the one—crispy fried catfish smothered in creamy white gravy that just melts in your mouth. Let’s get cooking and bring that classic diner flavor right to your kitchen.

Ingredients

For the catfish: a couple of catfish fillets (about 1 pound total), 1 cup of all-purpose flour, 1 teaspoon of paprika, a good pinch of salt and black pepper, 1 large egg, a splash of milk, and enough vegetable oil to fill your skillet about 1/2 inch deep. For the gravy: 2 tablespoons of the leftover frying oil, 2 tablespoons of all-purpose flour, 1 cup of whole milk, and another pinch of salt and pepper.

Instructions

1. Pat the catfish fillets completely dry with paper towels. 2. In a shallow dish, whisk together 1 cup of flour, 1 teaspoon of paprika, and a generous pinch of salt and pepper. 3. In another dish, beat 1 large egg with a splash of milk until smooth. 4. Dip each catfish fillet first in the egg mixture, letting excess drip off. 5. Then coat thoroughly in the seasoned flour mixture, pressing gently to help it stick. 6. Pour enough vegetable oil into a large skillet to reach 1/2 inch deep and heat over medium-high heat until it reaches 350°F. 7. Carefully place the coated catfish fillets in the hot oil, cooking for about 4-5 minutes per side until golden brown and crispy. 8. Remove the fried catfish and drain on a paper towel-lined plate. 9. Pour off all but 2 tablespoons of the hot oil from the skillet, keeping those flavorful browned bits. 10. Sprinkle 2 tablespoons of flour into the skillet and whisk constantly for 1 minute until it turns light golden. 11. Slowly pour in 1 cup of milk while whisking continuously to prevent lumps. 12. Cook the gravy, stirring constantly, for 3-4 minutes until it thickens enough to coat the back of a spoon. 13. Season the gravy with another pinch of salt and pepper. 14. Pour the hot white gravy over the fried catfish fillets. You’ll love how the creamy gravy clings to that super-crispy coating. The rich, peppery sauce balances perfectly with the tender, flaky fish inside. Try serving it over a pile of mashed potatoes or with a side of collard greens for the ultimate Southern plate.

White Gravy Poutine with Cheese Curds

Wondering how to take poutine to the next level? You’ve got to try this white gravy version. It’s creamy, cheesy, and totally comforting—perfect for when you want something indulgent but easy.

Ingredients

– A couple of cups of frozen French fries
– A handful of cheese curds
– A couple of tablespoons of butter
– A couple of tablespoons of all-purpose flour
– About 2 cups of whole milk
– A pinch of salt
– A pinch of black pepper

Instructions

1. Preheat your oven to 425°F.
2. Spread the frozen French fries in a single layer on a baking sheet.
3. Bake the fries for 20–25 minutes, flipping them halfway through, until they’re golden brown and crispy.
4. While the fries bake, melt the butter in a saucepan over medium heat.
5. Whisk in the all-purpose flour and cook for 1 minute until it’s bubbly and lightly golden.
6. Gradually pour in the whole milk, whisking constantly to prevent lumps.
7. Bring the gravy to a simmer, stirring often, and cook for 3–5 minutes until it thickens enough to coat the back of a spoon.
8. Stir in the salt and black pepper until well combined.
9. Remove the baked fries from the oven and transfer them to a serving dish.
10. Scatter the cheese curds evenly over the hot fries.
11. Pour the warm white gravy generously over the fries and cheese curds.
12. Let it sit for 1 minute so the cheese softens slightly.

Dig into this right away for the best experience. The fries stay crispy under that creamy gravy, and the cheese curds get wonderfully soft without melting completely. Try topping it with a fried egg for a brunch twist—it’s a game-changer!

Green Chile White Gravy for Breakfast Tacos

Oh, you know those mornings when you want something special but don’t have hours to spend in the kitchen? This green chile white gravy is about to become your breakfast taco’s best friend—creamy with just the right kick to wake up your taste buds.

Ingredients

– 2 tablespoons of butter
– A couple of tablespoons of all-purpose flour
– About a cup of whole milk
– A 4-ounce can of diced green chiles
– A good pinch of salt
– A little sprinkle of black pepper

Instructions

1. Melt the 2 tablespoons of butter in a medium saucepan over medium heat.
2. Whisk in the 2 tablespoons of all-purpose flour and cook for exactly 1 minute until it smells nutty and turns light golden—this cooks out the raw flour taste.
3. Slowly pour in the 1 cup of whole milk while whisking constantly to prevent lumps from forming.
4. Keep whisking until the mixture thickens and bubbles gently, which should take about 3-4 minutes.
5. Stir in the entire 4-ounce can of diced green chiles, including their liquid.
6. Add the pinch of salt and sprinkle of black pepper, then reduce heat to low.
7. Simmer for 5 more minutes, stirring occasionally, until the gravy coats the back of a spoon—if it gets too thick, add another splash of milk.
8. Remove from heat and let it sit for 2 minutes to allow flavors to meld together. Don’t skip this resting time—it helps the chile flavor distribute evenly.
Drizzle this creamy, slightly spicy gravy over scrambled egg tacos, or get creative by spooning it over breakfast potatoes for a comforting twist. The texture stays velvety while the green chiles add just enough heat to complement without overwhelming your morning meal.

White Gravy and Sausage Stuffed Bell Peppers

These white gravy and sausage stuffed bell peppers are the ultimate comfort food upgrade. They’re perfect for busy weeknights when you want something hearty and satisfying without a ton of fuss. You’ll love how the creamy gravy soaks into the peppers as they bake.

Ingredients

• 4 large bell peppers, any color you like
• 1 pound of ground breakfast sausage
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 3 tablespoons of all-purpose flour
• 2 cups of whole milk
• A generous pinch of salt and black pepper
• 1 cup of shredded cheddar cheese
• A splash of olive oil for sautéing

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish that fits your peppers snugly.
2. Slice the bell peppers in half lengthwise and remove all the seeds and white membranes.
3. Place the pepper halves cut-side up in your prepared baking dish.
4. Heat a splash of olive oil in a large skillet over medium heat.
5. Add the ground sausage and cook for 6-8 minutes, breaking it up with a spoon until it’s browned and no longer pink.
6. Add the chopped onion and cook for another 4-5 minutes until the onion turns translucent.
7. Stir in the minced garlic and cook for just 30 seconds until fragrant.
8. Sprinkle the flour over the sausage mixture and stir constantly for 1 minute to cook out the raw flour taste.
9. Slowly pour in the milk while continuously stirring to prevent lumps from forming.
10. Bring the gravy to a gentle bubble, then reduce heat to low and simmer for 3-4 minutes until thickened.
11. Season the sausage gravy with a generous pinch of salt and black pepper.
12. Remove the skillet from heat and stir in half of the shredded cheddar cheese until melted.
13. Spoon the sausage gravy mixture evenly into each pepper half, packing it in firmly.
14. Top each stuffed pepper with the remaining cheddar cheese.
15. Cover the baking dish with foil and bake for 25 minutes.
16. Remove the foil and bake for another 10-15 minutes until the peppers are tender and the cheese is golden and bubbly.

Just out of the oven, these peppers have the perfect balance of tender-crisp bell pepper and creamy, savory filling. The white gravy keeps everything moist while the cheese forms that beautiful golden crust on top. Try serving them over mashed potatoes or with a simple green salad for a complete meal that everyone will rave about.

Summary

Perfectly creamy and comforting, these white gravy recipes offer endless possibilities to elevate your meals. Whether you’re craving classic biscuits and gravy or something with a twist, there’s a recipe here for every occasion. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share these delicious ideas on Pinterest for fellow comfort food lovers!