Total Time
15mins
Prep 10 mins
Cook 5 mins

A dark gravy to eat over biscuits for breakfast. Serve with eggs, sliced tomatoes and cantaloupe--yum yum!!! This was a regular breakfast in my upstate S.C. home.

Ingredients Nutrition

Directions

  1. Fry the salt pork. Drain on paper towels. Reserve for eating with breakfast.
  2. Pour all but 3 tablespoons of the grease out of skillet. Add flour to make a roux.
  3. When browned to a caramel color, add the can milk and water and stir well over low heat until thick.

Reviews

(1)
Most Helpful

Love fatback gravy

dwfood August 01, 2013

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