Country gravy — also called sawmill gravy in Southern kitchens — is creamy, peppery white gravy made from a flour-and-fat roux thinned with milk. This dry mix version stores the flavor base in a mason jar so you can pull it out any morning and have gravy on the table in under ten minutes.
One batch makes 18 servings. Three tablespoons of mix, two tablespoons of fat, and one cup of liquid is all you need each time.
What is sawmill gravy?
Sawmill gravy is the original name for what most people now call country gravy or white gravy. The name comes from the lumber camps of the American South, where cooks fed large crews on inexpensive, filling food. Gravy made from bacon drippings, flour, and milk was a staple — cheap, calorie-dense, and ready fast.
The name stuck in Southern cooking while the rest of the country came to know it as country gravy or white gravy. They are all the same thing — a creamy, pepper-forward white sauce built on a fat-and-flour roux. What changes is the fat you use and whether you add meat, which is what gives each version its personality.
What makes this mix different from the chicken and brown gravy mixes
This mix includes dry milk powder built right in — which means it makes a genuinely white, creamy gravy rather than a clear brown sauce. The chicken and brown gravy mixes rely on bouillon for their flavor and use water or broth as the liquid. This one uses the milk powder as part of the flavor base and can be finished with water, milk, or a combination.
The pepper-to-salt ratio is also higher here than in the other gravy mixes. Country gravy is supposed to have a noticeable black pepper flavor — that peppery bite is what makes it taste authentically Southern rather than like a generic white sauce.
How to make country gravy from the mix
Melt two tablespoons of fat in a skillet or saucepan over medium-low heat. The fat you choose changes the flavor significantly — see the fat options section below. Add three tablespoons of the dry mix and stir constantly for about three minutes to form a roux. The mixture will look thick and paste-like. This step cooks the raw flour taste out of the mix.
Whisk in one cup of liquid — water, milk, or a combination — gradually, whisking constantly to prevent lumps. Bring to a gentle boil over medium heat, then reduce heat and cook for two minutes until thickened to your preferred consistency. Taste and adjust salt and pepper before serving.
For a thicker gravy, use three quarters of a cup of liquid. For a thinner, pourable gravy, use one and a quarter cups.
Fat options and the flavor they create
The fat is where country gravy gets its character. Jan from the comments made the excellent point that using the drippings from whatever you just cooked gives the gravy a built-in flavor connection to the meal — fried chicken drippings for chicken gravy, sausage fat for sausage gravy, bacon grease for sawmill gravy. That is the most traditional approach.
| Fat | Flavor result | Best for |
| Butter | Rich, neutral, clean | All-purpose; biscuits and gravy, mashed potatoes |
| Sausage drippings | Savory, meaty, slightly spiced | Sausage gravy — use the fat from the pan after browning |
| Bacon grease | Smoky, rich, salty | Classic sawmill gravy over biscuits |
| Chicken skillet drippings | Light, poultry-forward | Chicken-fried steak, fried chicken, chicken tenders |
| Shortening | Neutral, very consistent | When you want predictable results without a strong fat flavor |
| Olive oil | Lighter, slightly fruity | Dairy-free or lighter versions; not traditional |
The five ways to use this mix
Sausage gravy is the most popular use by far — Ann’s husband orders it every time they go out for breakfast, and this mix is what finally brought it home. Brown one pound of ground breakfast sausage in a skillet, breaking it into crumbles. Drain most of the fat but leave about two tablespoons in the pan. Add three tablespoons of the dry mix directly to the sausage and fat, stir for two minutes, then whisk in one cup of milk. Simmer until thick. The sausage stays in the gravy. Spoon generously over split biscuits.
Classic white gravy is the blank-slate version. Make it with butter and milk for a neutral, creamy sauce that goes on anything — mashed potatoes, fried chicken, pork chops, chicken-fried steak, or toast.
Cheese sauce is a variation that comes directly from the recipe card notes. Make the standard gravy and stir in half a cup of shredded cheddar, pepper jack, or a combination while the gravy is still hot. Stir until fully melted and smooth. Use it anywhere you would use a jarred cheese sauce — over nachos, broccoli, baked potatoes, or pasta.
Broccoli cheese soup starts exactly the same way. Make the gravy using three tablespoons of mix and two cups of broth instead of one cup of liquid for a thinner base. Add one cup of shredded cheddar and two cups of steamed or frozen broccoli florets. Simmer until the broccoli is tender. The mix handles all the thickening and seasoning.
Potato soup follows the same method. Make the gravy base with broth, add two cups of diced cooked potatoes, and simmer until everything is combined and thick. Top with shredded cheddar, bacon bits, and sour cream for a loaded potato soup that comes together in about twenty minutes.
Making it gluten-free
Substitute a certified gluten-free 1-to-1 all-purpose flour blend in equal amounts. Look for blends that already contain xanthan gum — Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, and Cup4Cup all work well. You may need to add an extra tablespoon of cornstarch to the batch for proper thickening since gluten-free flours vary in starch content.
Also verify that your dry milk powder and poultry seasoning are certified gluten-free. Some commercial seasonings contain wheat-based anti-caking agents. Building the mix from individually verified gluten-free ingredients gives you complete confidence.
Making it dairy-free
Substitute soy milk powder, coconut milk powder, or oat milk powder in equal amounts for the dry milk powder. Deb asked in the comments whether soy milk powder works — it does, same measurements. To get the best result with soy milk powder, add half a teaspoon of butter powder to the batch to mimic the creaminess of regular milk powder. A tiny pinch of white pepper and a quarter teaspoon of sugar help balance the soy flavor.
Use olive oil or a plant-based butter as your fat when making the gravy. Finish with oat milk or plant-based milk instead of dairy milk for a fully dairy-free white gravy that still has good body.
Storage
Store in an airtight container at room temperature away from moisture and heat. A quart mason jar holds one full batch comfortably. The mix keeps well for up to six months. The dry milk powder can absorb humidity over time — keep the lid tightly sealed. If the mix clumps slightly, break it up before measuring and the gravy will still come together fine.
Frequently asked questions
What is the difference between country gravy and sawmill gravy?
They are the same gravy. Sawmill gravy is the original Southern name, dating back to lumber camp cooking in the American South where flour, fat, and milk made an inexpensive, filling sauce. Country gravy and white gravy are the same recipe called by different names in different parts of the country. The only consistent difference is that sawmill gravy is traditionally made with bacon drippings, while country gravy is a broader term that includes any fat.
What is the difference between this and the chicken or brown gravy mix?
Country gravy mix includes dry milk powder, which gives it a creamy white color and flavor. It is made with milk or water as the liquid rather than broth, and the pepper-to-salt ratio is higher for that characteristic peppery Southern flavor. The chicken and brown gravy mixes use bouillon as the flavor base and produce a darker, more savory sauce. Country gravy is the right choice for biscuits, sausage gravy, and anything where you want a white, creamy sauce.
How do I make sausage gravy with this mix?
Brown one pound of ground breakfast sausage in a skillet, breaking it into crumbles. Leave about two tablespoons of the drippings in the pan and drain the rest. Add three tablespoons of the dry mix directly to the sausage and stir for two minutes. Whisk in one cup of milk gradually, bring to a simmer, and cook until thickened. The sausage stays in the gravy. Spoon over split biscuits.
Can I make cheese sauce with this mix?
Yes. Make the standard gravy and stir in half a cup of shredded cheddar or pepper jack while the gravy is still hot. Stir until fully melted. This works as a cheese sauce for nachos, broccoli, baked potatoes, or pasta. For a thicker nacho-style cheese sauce, reduce the liquid to three quarters of a cup.
Can I make soup with this mix?
Yes — broccoli cheese soup and potato soup both start with this mix. For broccoli cheese soup, make the gravy using two cups of broth instead of one cup of liquid, stir in one cup of shredded cheddar, and add two cups of steamed broccoli. For potato soup, use the same method and substitute two cups of diced cooked potatoes for the broccoli.
Can I use soy milk powder instead of regular dry milk powder?
Yes, same measurements. For the best result with soy milk powder, add half a teaspoon of butter powder to the batch to mimic the creaminess of regular milk powder. A small pinch of white pepper and a quarter teaspoon of sugar help balance the soy flavor. Finish the gravy with oat milk or plant-based milk as your liquid for a fully dairy-free version.
How do I make this gluten-free?
Substitute a certified gluten-free 1-to-1 flour blend in equal amounts. Blends with xanthan gum already included work best — Bob’s Red Mill 1-to-1, King Arthur Measure for Measure, and Cup4Cup are reliable options. You may need to add an extra tablespoon of cornstarch to the dry batch. Also verify that your dry milk powder and poultry seasoning are certified gluten-free.
Can I use drippings from the pan instead of butter?
Yes — and this is actually the most traditional approach. Using the drippings from whatever you just cooked ties the gravy to the meal. Sausage drippings for sausage gravy, bacon grease for sawmill gravy, chicken skillet drippings for gravy over fried chicken. Use two tablespoons of drippings in place of butter and proceed exactly the same way.
More gravy and sauce mixes in this collection
- Homemade Brown Gravy Mix
- Homemade Chicken Gravy Mix
- Homemade Au Jus Mix
- Homemade Alfredo Sauce Mix
- Homemade Cheese Sauce Mix
Country Gravy Mix
Ingredients
- 2 cups all purpose flour
- 1 cup dry milk powder
- 1/4 cup cornstarch
- 1 tbsp fresh ground black pepper
- 1 tbsp salt
- 2 tsp onion powder
- 1 tsp ground poultry seasoning
Instructions
- Whisk all ingredients together until well incorporated.
- Store in an airtight jar for up to 6 months.
- To use: Melt 2 tablespoons of fat (butter, shortening, sausage fat, bacon fat) in a sauce pan, add 3 tablespoons of gravy mix, cook on medium-low heat for 3 minutes (making a roux), then pour in 1 cup water or milk. Whisk and cook until thickened.
- This equals 18 store bought packets
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