Buttermilk Gravy Recipes

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BUTTERMILK GRAVY



Buttermilk Gravy image

This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.

Provided by lutzflcat

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 6

3 tablespoons bacon drippings
¼ cup all-purpose flour
1 ⅔ cups buttermilk, or more as needed
½ teaspoon chicken bouillon granules
¼ teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 11 g, Cholesterol 14.7 mg, Fat 12.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 315.9 mg, Sugar 5 g

BUTTERMILK SAUSAGE GRAVY



Buttermilk Sausage Gravy image

This is my husband's recipe that was handed down to him by his grandmother. His grandmother stated that you must use Farmer John® sausage and bacon drippings or it would not taste as delicious as hers. It was never written down, just a pinch of this and a handful of that. I finally got him to measure everything and this is the result.

Provided by Yoly

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 15m

Yield 4

Number Of Ingredients 5

1 (8 ounce) package pork link sausages (such as Farmer John(R))
¼ cup bacon drippings
¼ cup all-purpose flour
2 ½ cups buttermilk
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 14 g, Cholesterol 65.1 mg, Fat 25 g, Fiber 0.2 g, Protein 19.7 g, SaturatedFat 9.9 g, Sodium 569.7 mg, Sugar 8.1 g

BUTTERMILK FRIED CHICKEN WITH GRAVY



Buttermilk Fried Chicken with Gravy image

Provided by Wanna Make This?

Categories     main-dish

Time 5h25m

Yield 4 servings

Number Of Ingredients 12

8 large bone-in, skin-on chicken thighs (about 3 pounds total)
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups low-sodium chicken broth, plus more if needed
1 cup whole milk
2 large sprigs thyme
1 tablespoon olive oil
1 medium yellow onion, finely chopped (about 1 1/2 cups)
1 1/2 cups plus 3 tablespoons all-purpose flour
Vegetable oil, for frying
3/4 cup cornstarch
1/4 cup Cajun seasoning

Steps:

  • Use kitchen shears to cut off any excess skin from the chicken thighs. Finely chop the skin and refrigerate. Use a sharp paring knife to cut around the bone in each of the thighs and remove.
  • Whisk together the buttermilk, a pinch salt and pepper in a large bowl. Add the boneless chicken thighs and marinate in the refrigerator for at least 1 hour and up to 4 hours.
  • Once the chicken has marinated, make the gravy. Combine the chicken broth, whole milk and thyme in a small saucepan and bring to a simmer over medium heat. Turn off the heat and cover with a lid.
  • Meanwhile, put the olive oil and chicken skin in a large high-sided skillet. Turn the heat to medium and cook until the fat from the skin has rendered and the is skin is browned in spots, about 10 minutes, stirring occasionally. Add the onions, 1 teaspoon salt and a couple grinds of pepper and cook until tender, stirring frequently, about 10 minutes. Stir in 3 tablespoons of the flour and cook for 2 minutes, stirring constantly. Whisk in the milk mixture and bring the liquid up to a strong simmer, increasing the heat if needed. Cook until thickened to the consistency of gravy, about 5 minutes, stirring frequently. Season with salt and pepper if needed. Remove and discard the thyme. Cover with a lid to keep warm while you fry the chicken.
  • Fill a large Dutch oven a little less than halfway with vegetable oil and heat to 350 degrees F. Fit a baking sheet with a wire cooling rack.
  • Whisk together the remaining 1 1/2 cups flour, the cornstarch and Cajun seasoning in a medium bowl. One by one, remove the chicken thighs from the buttermilk marinade, allowing any excess to drip away, then dredge in the seasoned flour until completely coated.
  • When the oil is hot, fry the chicken in batches of 2 to 3 pieces until golden brown and the internal temperature is 165 degrees, 5 to 7 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to the cooling rack. Allow the oil to return to 350 degrees F in between each batch.
  • Serve immediately with the gravy. If the gravy thickens too much as it sits, whisk in additional chicken broth to thin the gravy out to your liking.

PAN FRIED BUTTERMILK CHICKEN WITH GRAVY



Pan Fried Buttermilk Chicken with Gravy image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 19

1 frying chicken, about 4 1/2 pounds
1 quart buttermilk
2 cups flour
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon dried ground oregano
1 tablespoon dried ground thyme
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoon salt
1 teaspoon ground black pepper
Oil for pan frying
1 cup hot milk
1 large bunch collard greens, about 2 pounds
3 tablespoons olive oil
2 tablespoons chopped garlic
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

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 FRIED STEAK WITH BUTTERMILK GRAVY



Country Fried Steak with Buttermilk Gravy image

This is real Southern comfort food. The buttermilk is an unsual ingredient in gravy but it tenderizes the steak and tastes wonderful. It took me a while before I would first try this recipe because of the buttermilk, but once I did, I was hooked. The gravy doesn't "look" good until the cheese is added but don't let this fool you. This is really a delicious dish and is one that after you have it started, can be left to cook on low with minimal attention.

Provided by TPubmgjbd

Categories     Steak

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs round steaks, cut into serving-size pieces (pound it to get it as thin as possible)
salt and pepper
flour, to dredge steak pieces
1 tablespoon oil
1 large onion, chopped
1 cup water
1 cup buttermilk
1 cup shredded sharp cheddar cheese

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.

Nutrition Facts : Calories 322.4, Fat 14.8, SaturatedFat 6.5, Cholesterol 107.6, Sodium 240, Carbohydrate 4.7, Fiber 0.3, Sugar 3.1, Protein 40.7

BACON AND BUTTERMILK GRAVY



BACON AND BUTTERMILK GRAVY image

Categories     Condiment/Spread     Sauce     Breakfast     Sauté     Quick & Easy     Bacon

Yield 2 fluid cups

Number Of Ingredients 6

1/4 cup + 1tbsp bacon grease
1/2 cup freshly cooked bacon cut into small pieces
4 tbsp all purpose flour
1/4 cup cream
1 3/4 cup buttermilk
Freshly ground pepper to taste

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.

BUTTERMILK FRIED CHICKEN WITH GRAVY



Buttermilk Fried Chicken with Gravy image

We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. - Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1 cup buttermilk
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
Oil for frying
GRAVY:
3 tablespoons all-purpose flour
1 cup milk
1-1/2 to 2 cups water
Salt and pepper to taste

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.

Nutrition Facts :

MEATBALLS WITH BUTTERMILK GRAVY



Meatballs With Buttermilk Gravy image

Posted for ZWT II - Germany This can be served over cooked noodles or Spaetzle. Found in Avons International Cookbook.

Provided by Chabear01

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 12

1 egg, beaten
1/4 cup milk
1/4 cup fine dry breadcrumb
3/4 cup onion, finely chopped
1 1/2 teaspoons prepared mustard
1 1/4 teaspoons salt
1 dash pepper
1 1/2 lbs ground beef
1 tablespoon cooking oil
1 medium onion, sliced
1/4 cup all-purpose flour
2 cups buttermilk

Steps:

  • Combine egg and milk; stir in bread crumbs, chopped onion, mustard, salt, and pepper. Add meat; mix well. Shape into 30 1 1/2 inch meatballs (I make my meatballs smaller).
  • In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done. Remove Meatballs,reserving 2 tbls dripping.
  • Add to drippings sliced onion; cook till tender. Stir together flour, 1/4 tsp salt, and buttermilk; add to skillet. Cook and stir till thickened and bubbly.
  • Reduce heat. Return meatballs to skillet. Cook 2 minutes.
  • Serve over hot cooked noodles or spaetzle.

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