Southern gravy is essential for buttermilk biscuits! I don't cook breakfast during the week,, we are all too rushed. But on the week-end,, gotta have fresh biscuits and gravy!

1/4 cup bacon or sausage grease
1/4 cup flour
Stir together in a heavy skillet and cook over low heat about 3 minutes, not to brown, but to eliminate the raw taste of the flour.
Then add, all at once, 2 to 3 cups of milk, stirring to prevent lumping.
Add salt and pepper to taste and just a pinch of sugar. No, it won't be sweet,, it just kicks up the flavor...
Simmer while stirring, until the gravy reaches the desired thickness and pour it into a bowl to serve.

Nutmeg,, never used that, but hummm, maybe I'll give it a try, I love fresh nutmeg. Thanks for the idea..

gee

I like my gravy with a kick. Country Creole if you will.

Brown a pound of fresh lean sausage - and that means BROWN, not gray. Sprinkle on the meat about 1/4 cup of flour and start with a tablespoon of Tony Chachere's Creole seasoning and mix well. Have your fire up on medium-high and pour in about 3 cups of milk. (guaranteed no LUMPS in this gravy) Stir occasionally so the mixture doesn't stick. Once it comes to a boil stir constantly until the desired thickness. Taste and add more Tony's if needed. You won't need salt or pepper. Wonderful over biscuits or fried potatoes. Oh heck, pour it over your scrambled eggs too.