Buttermilk Gravy Recipes

BUTTERMILK GRAVY

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

BUTTERMILK SAUSAGE GRAVY

Steps:

• Place sausages and bacon drippings in a skillet and cook over medium heat, breaking up sausage into bite-sized pieces, until golden brown, 4 to 6 minutes. Add flour, stirring constantly. Slowly add buttermilk and cook and stir until gravy has thickened, 3 to 5 minutes.

OVEN FRIED BUTTERMILK CHICKEN & GRAVY

Steps:

• Combine flour, Lawry's seasoning salt, and black pepper.
• Dip chicken into 1/2 cup of buttermilk then dredge in flour mixture.
• Melt the butter in a 13x9 glass baking dish then put chicken in the pan.
• Bake at 400 degrees uncovered for 30 minutes.
• Turn chicken over and bake for 15 more minutes.
• Combine 1 1/2 cup of buttermilk with the family sized cream of mushroom soup.
• Remove chicken from the oven and pour cream of mushroom/buttermilk mixture over chicken and bake for 15 more minutes for a total cooking time of 1 hour.
• Buttermilk Chicken & Gravy is DELICIOUS served over biscuits Enjoy!

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY

Steps:

• Cut chicken into quarters or eighths. Soak chicken, refrigerated, in buttermilk for several hours or overnight. In a large brown paper bag combine 1 cup of the flour with paprika, cayenne pepper, oregano, thyme, cumin, coriander, salt, and pepper. Toss the chicken in remaining cup of unseasoned flour, dip again in buttermilk, and then toss in the bag with the seasoned flour. Reserve 2 tablespoons of seasoned flour.
• In a large cast iron skillet over medium heat, heat 1/2-inch oil to 245 degrees on a fryer thermometer. In batches, carefully add several pieces chicken and fry until golden brown on both sides, about 20 minutes. Cover chicken after turning. Check for doneness with a fork. Place cooked chicken in 325 degree oven to keep warm while finishing remaining chicken.
• After all the chicken has been cooked, pour off all of the oil except 2 tablespoons to make the gravy. Add reserved 2 tablespoons seasoned flour to cooking oil and cook for 3 minutes until medium brown. Whisk hot milk into flour and cook for 2 minutes. Serve finished gravy with chicken. Serve with collard greens (see recipe below) and cornbread.
• Clean collards by removing coarse, wilted outer leaves. Wash and drain. Chop collards into 2 inch pieces, removing bottom of stems first. In a large skillet over medium heat, heat oil. Add garlic and cook for 2 minutes. Add collards and saute for 2 to 3 minutes. Add water, salt, and pepper and cover. Cook until tender, about 6 minutes.
• Yield: 6 to 8 portions

COUNTRY GRAVY

Steps:

• Cook sausage or bacon reserving drippings. Add drippings to frying pan along with flour and mix well with spoon. Cook this until well blended and begins to boil in pan.
• Add milk all at once and cook until boils. Boil for about five minutes until reaches thickness desired. Watch closely because gravy will boil over on stove if you don't continue stirring. Add salt and pepper to taste. Can crumble sausage or bacon into gravy if desired.

BUTTERMILK FRIED CHICKEN WITH GRAVY

Steps:

• Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour. , Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying. , Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm. , Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.

COUNTRY FRIED STEAK WITH BUTTERMILK GRAVY

Steps:

• After pounding steak, season with salt and pepper then dredge in flour.
• Place oil in a large skillet and heat on medium-high.
• Brown steak in oil.
• Add onion and cook until tender.
• Add water and buttermilk and stir.
• Lower heat to medium-low and cook steak, covered, until tender, about 1 hour.
• Stir occasionally.
• The"gravy" will look as if the buttermilk and water are separating at this point.
• Do not be concerned.
• When the cheese is added, everything blends together to make a delicious gravy.
• Just before serving, add cheese and stir to melt.

CHICKEN-FRIED STEAK WITH BUTTERMILK GRAVY

Steps:

• In a small bowl, whisk together buttermilk, eggs, 1 teaspoon salt, and ½ teaspoon pepper. Place in a large resealable plastic bag; add steaks. Refrigerate for at least 4 hours or overnight.
• In a shallow baking dish, whisk together flour, onion powder, remaining 1 teaspoon salt, and remaining ½ teaspoon pepper. Transfer steaks and buttermilk marinade to another shallow baking dish. Remove steaks from marinade; dredge in flour mixture, shaking off excess. Dip in buttermilk mixture again, letting excess drip off. Dredge in flour mixture again, gently pressing to adhere. Place steaks on a baking sheet topped with a wire rack or paper towels. Refrigerate for 30 minutes.
• In a deep 12-inch cast-iron skillet, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
• Working in batches, fry breaded steaks until golden brown, 3 to 4 minutes per side. Place steaks on a paper towel or wire rack to let drain. Serve warm with Buttermilk Gravy.
• In an 8-inch cast-iron skillet, heat oil over medium-high heat. Add garlic; cook until fragrant. Whisk in flour; cook until browned and bubbly, about 3 minutes. Whisk in milk and buttermilk; cook until thickened, about 3 minutes. Whisk in pepper. Serve immediately.

BACON AND BUTTERMILK GRAVY

Steps:

• In a frying pan over moderate heat, mix the bacon and the grease. Add the flour, stirring constantly until the flour is entirely blended with the grease and appears smooth. Add the cream and buttermilk and stir until the mixture thickens, approximately 5 minutes. Add pepper to taste and serve over biscuits.