The Easiest Breakfast Gravy with Fresh Milled Flour
This super easy breakfast gravy is made with fresh milled flour and wholesome ingredients for the perfect compliment to your breakfast table!
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One of my favorite meals is biscuits and gravy. As you all know by now, I use fresh milled flour in my kitchen and breakfast gravy is no exception!
Whole grain flour gives this breakfast gravy a ton of flavor and adds beneficial nutrients and fiber to the dish.
White gravy is one of my absolute favorites to serve for breakfast and pairs perfectly with flaky biscuits! And, when made with whole grains, it’s the perfect way to sneak in some added nutrition to your families breakfast.
Why I love this recipe
Easy to make – This is a quick and easy recipe to make with a side of biscuits and eggs for a very filling meal. The whole family will absolutely love this recipe!
Healthy – You may not think “healthy” when you hear breakfast gravy, but with high quality simple ingredients and fresh milled flour, this dish is actually quite healthy!
Delicious – With added sage and whole grain flour, the flavor in this gravy is on point! I mean isn’t gravy the ultimate comfort food??
Ingredients you will need to make this country gravy
- Fresh Milled Flour – I use fresh milled soft white wheat. If you are new to milling your own flour, I use the Nutrimill Grain Mill to mill my wheat berries. Of course, you can make this with all purpose flour as well.
- Oil – I prefer avocado oil due to its neutral flavor and high smoke point, but I have made this gravy with olive oil and it is still quite delicious!
- Milk – I use whole milk for this gravy for a full flavor, however you can use low fat milk or a milk substitute.
- Salt
- Black Pepper
- Sage – You can use dried sage or fresh sage for this recipe.
Full ingredient amounts can be found in the printable recipe card below
Looking for a sourdough breakfast gravy recipe? Click here!
How to make the easiest breakfast gravy with fresh milled flour
Preheat a 10 inch cast iron skillet over medium heat.
*You can double this recipe and use a large skillet*
Add the oil and flour and whisk continuously until there are no lumps of flour.
I use equal parts of flour and oil. You need enough fat to absorb the flour.
Let this flour mixture cook until brown whisking every minute or two. This step is very important to cook the flour. If you under cook it, you will have a raw flour taste.
Once the mixture is brown lightly, while whisking slowly pour the milk in and continue to whisk until the gravy is smooth.
Add the salt, pepper, and sage at this point.
Whisk the mixture and bring to a boil.
Let the gravy boil until it reaches the consistency you prefer. Aim to have the gravy coat the back of a wooden spoon for the perfect gravy.
For reference, I let mine cook for 3-5 minutes.
Serve over my mile high fresh milled biscuits and eggs.
Looking for a sourdough biscuit recipe? Click here!
Storage
Store leftover gravy in an airtight container in the fridge for 2-3 days.
Variations
For breakfast sausage gravy, instead of adding the oil to the skillet, brown a pound of breakfast sausage and add the flour to the sausage. You can omit the sage as well. All other aspects remain the same.
For gravy made with bacon grease, just use the grease in place of the oil.
For a spicy option, add 1/4 tsp of cayenne pepper to the recipe. Also, you could substitute with a small amount of red pepper flakes. YUM!
Yes! The great thing about making milk gravy is that the flour choice is up to you and it’s a very forgiving recipe. Any flour you have on hand should work just fine.
Yes, you can use dairy free milk to make this gravy recipe. The main difference will be the consistency as whole milk gives the gravy a silky, full body taste.
The Easiest Breakfast Gravy with Fresh Milled Flour
Equipment
- 10 inch cast iron skillet
Ingredients
- 1/4 cup Avocado Oil
- 1/4 cup Fresh Milled Flour I use soft white wheat
- 1 cup Milk
- 1 tsp Salt Add salt to taste
- 1/2 tsp Black Pepper
- 1 tsp Dried Sage May use 5-6 fresh sage leaves finely chopped
Instructions
- Preheat a cast iron skillet over medium heat.
- Add the oil and flour and whisk until no dry flour bits remain.
- Let cook for 2-3 minutes or until the mixture is lightly browned whisking every minute.
- While whisking, pour in the milk. Continue whisking until the mixture is smooth.
- Add the salt, pepper, and sage.
- Whisk until combined.
- Let this mixture boil over medium heat for 3-4 minutes whisking occasionally.
- Cook until the gravy coats the back of a wooden spoon.
- Serve over fresh biscuits and eggs.
