Jim has a soft spot for biscuits and gravy, and it is usually one of his go-to choices when we go out for breakfast. This homemade black pepper gravy is the one I learned from my Nana, made with the drippings left in the skillet after frying bacon or breakfast sausage. She kept it simple, added plenty of pepper, and served it with her old-fashioned buttermilk biscuits. It is a Southern staple that still feels right at home in our kitchen.
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
If this pepper gravy hits the spot, try my bacon, egg, and cheese biscuit or my chicken fried steak sandwich. Both are great with a side of homemade gravy.
Key Ingredients and Substitutions
This recipe is a breeze, using just three simple ingredients -five if you count salt and pepper! Don’t worry about complicated techniques or hard-to-find ingredients.
In the printable recipe below, you can find a complete list of ingredients and measurements.
- Unsalted Butter: We prefer unsalted butter to provide a rich base for the roux. For extra flavor, you can substitute bacon grease.
- All-Purpose Flour: We used all-purpose flour to thicken the gravy. For a gluten-free option, use a gluten-free flour blend.
- Milk: We use traditional whole milk for a creamy texture, but you can use 2%, 1%, or fat-free milk. For an even richer consistency, try using heavy cream.
- Black Pepper: This is what gives the gravy its signature peppery kick. Freshly cracked or ground black peppercorns provide the best flavor, so feel free to adjust the amount to your taste preference. You can substitute black pepper with white pepper to create a white pepper gravy.
How to Make Black Pepper Cream Gravy
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: This is black pepper gravy, so use fresh cracked black pepper to get the best pepper flavor.
1. Make the Roux: Start by melting butter (or bacon grease, if you prefer) in a medium skillet over medium heat. As the butter melts, get your whisk ready to ensure the flour incorporates smoothly. Sprinkle the flour into the melted butter and whisk continuously. This helps to cook out the raw flour taste and develop a nice, golden roux. Whisk for about 1-2 minutes until you see it bubble and the flour is golden brown.
2. Add the Milk: Next, it’s time to add the milk. Slowly pour it in, a little at a time, while constantly whisking. This gradual addition helps prevent lumps from forming.
3. Whisk the Milk & Flour: Keep whisking as the mixture heats up. You’ll notice it starting to thicken and come to a boil. Be careful not to let it scald and keep the heat steady and continue whisking to keep the gravy smooth.
4. Add the Black Pepper: Remove the skillet from the heat once the gravy has reached a thick, creamy consistency. Season it to taste with salt and a generous amount of fresh black pepper, giving it that classic peppery kick. Stir well to combine the salt and pepper. As the gravy cools, it will thicken more.
What to Serve with Black Pepper Gravy
Black pepper cream gravy is not just for breakfast. It’s a simple sauce that fits into more meals than you’d think. Spoon it over freshly baked buttermilk biscuits, ladle it on a chicken fried steak or a chicken fried steak sandwich, serve it as a dip for chicken tenders. It also works with mashed potatoes, pork chops, country-style fried chicken, or even a breakfast sandwich made with leftover biscuits. The possibilities are endless!
Make-Ahead and Storage
Make-Ahead: You can make the black pepper gravy ahead of time and store it in the refrigerator. Prepare the gravy per the recipe, then let it cool to room temperature before refrigerating.
How to Store: Transfer the cooled gravy to an airtight container. It can be refrigerated for 3-4 days.
How to Reheat: Reheat the gravy on the stovetop over low heat, stirring occasionally until warm. If the sauce is too thick, add a splash of milk or cream to achieve the right consistency. Alternatively, you can reheat the gravy in the microwave. Place it in a microwave-safe bowl, cover it, and heat it in short intervals, stirring in between until it is thoroughly heated.
Recipe Tips and Notes
- Use freshly cracked black pepper. Fresh pepper gives the gravy a stronger aroma and a cleaner bite.
- Watch the texture as it cooks. Add a splash of milk or cream if it thickens too much. If it runs thin, let it simmer for a minute or whisk in a small slurry of flour and milk.
- Serve while warm. Gravy thickens as it cools, and the texture is best right off the stove.
- Choose a fat that fits the meal. Bacon grease adds a smoky note, sausage drippings bring savory depth, and butter keeps things simple.
- Whisk often. This keeps the roux smooth and helps prevent lumps as you add the milk.
Frequently Asked Questions
More Breakfast Recipes to Try
Looking for more inspired, satisfying breakfast recipes? Try these other favorites:
- Puff Pastry Breakfast Tart with Bacon and Eggs – This breakfast is made with buttery, flaky puff pastry, a cheesy shallot mushroom spread, crispy bacon, and sunny-side-up eggs.
- Hash Brown Breakfast Casserole – This is perfect for the holidays or for a weekend brunch. Crispy hash browns are covered with bacon, an egg, and shredded cheese. It can be made ahead of time and is easily customizable.
- Spinach, Egg, and Bacon Quesadillas – These quesadillas are Stuffed with scrambled eggs, melted cheese, crispy bacon, and fresh spinach.
Let’s Connect! If you make this recipe or any other recipe on Casual Epicure, please don’t forget to rate the recipe and leave a comment below. It helps others who are considering making our recipes and we love hearing about your cooking experiences. And if you snapped some shots, share them on Instagram, and be sure to tag @casual.epicure so we can feature them in our stories.
Black Pepper Cream Gravy
Want To Save This Recipe For Later?
Enter your email to have this recipe sent to your inbox.
Equipment
- Medium Skillet (8 inches)
- Whisk
Ingredients
- ⅛ cup unsalted butter, or bacon grease
- 2 ½ tablespoons all-purpose flour
- 1 cup milk
- ½ teaspoon kosher salt
- 1 tablespoon cracked black pepper
Instructions
- In a medium skillet, melt butter (or bacon grease) over medium heat.
- Using a whisk, incorporate the flour and cook for 1-2 minutes until it begins to bubble and the flour is slightly dark in color.
- Slowly drizzle in the milk continuously whisking until the mixture begins to boil and thicken being careful not to scald the bottom.
- Once the gravy has thickened, remove it from the heat and add salt and pepper.
- Serve alongside your favorite breakfast items like buttermilk biscuits.
