I was wondering if anyone had a recipe for Country Gravy. Being from the South, Biscuits and Gravy are a staple around out house, and everyone seems to enjoy the Pioneer Country Gravy mix that you can buy from the store. My wife and I however are trying to get away from pre-packaged foods as much as possible. The problem I am having is most gravy recipe's require the use of some sort of drippings as a base for the roux, but when only making Biscuits and Gravy there are no drippings from sausage or bacon. Even when we do use a sausage or bacon based roux, the taste is just not the same. Can anyone help me out with suggestions of alternatives to use as the base of the roux, and how I can get close to that diner style country gravy taste without using a mix?
Bill Hatcher