There are some tastes that just transport you straight back to a simpler time, to a cozy table laden with comfort food. For many, that taste is synonymous with the heartwarming, stick-to-your-ribs goodness found at Cracker Barrel. Among their legendary offerings, one dish stands out for its humble origins and profoundly satisfying flavor: the iconic Cracker Barrel Sawmill Gravy. This isn’t just any gravy; it’s a creamy, savory masterpiece, often crowning golden biscuits or country-fried steaks. While the original recipe has its own charm, our rendition pays homage to its history, transforming it into a robust, beef-based delight that rivals the beloved classic.

Historically, “sawmill gravy” earned its name from the hearty meals served to lumberjacks, a quick and filling breakfast gravy from scratch designed to fuel a hard day’s work. These early versions were often made with pan drippings, flour, and milk – simple, yet deeply nourishing. Fast forward to today, and the modern interpretation, particularly Cracker Barrel’s, has become a benchmark for homemade country white gravy. This copycat recipe elevates that legacy, crafting a creamy beef gravy for biscuits that’s rich, flavorful, and incredibly satisfying, perfect for a grand southern style milk gravy feast at home.

What Makes Cracker Barrel Sawmill Gravy Special?

The magic of an authentic old fashioned sawmill gravy lies in its depth of flavor and its comforting texture. Cracker Barrel’s version, in particular, captures this essence through a few key elements. Firstly, it’s the generous hand with freshly ground black pepper, which adds a subtle warmth and a gentle bite that awakens the palate. Secondly, and perhaps most crucially, it’s the foundation of savory drippings left behind after cooking the meat. These caramelized bits and rendered fat are where the true soul of the gravy develops, infusing every spoonful with umami richness that you simply can’t achieve otherwise.

The texture profile is equally important: it’s not a thin, watery sauce. Instead, a truly great Cracker Barrel Sawmill Gravy is creamy, thick, and wonderfully luscious, clinging perfectly to whatever it adorns. In this particular beef sausage gravy recipe, we take that texture a step further. Our version is generously studded with tender, seasoned ground beef, ensuring that every bite offers a satisfying chew alongside the velvety gravy. This inclusion turns a simple accompaniment into a hearty main event, especially when served over fluffy biscuits and gravy copycat style.

Ingredient Spotlight: Why We Use Seasoned Ground Beef for This Version

For this specific rendition of homemade country white gravy, we’ve opted for seasoned ground beef as the star. This choice isn’t just about deliciousness; it’s about building layers of flavor from the very beginning. Ground beef, especially with a good fat content, renders out savory drippings that form the perfect base for our roux, providing an unparalleled richness. By seasoning the beef directly, we infuse it with classic country flavors that mimic the profile of a well-loved breakfast meat, ensuring a robust and unforgettable beef sausage gravy recipe.

Ingredients for the Perfect Beef Sawmill Gravy

Crafting a truly exceptional southern style milk gravy doesn’t require a long list of exotic ingredients, but it does demand quality and attention to detail. Here’s what you’ll need to make this glorious Cracker Barrel Sawmill Gravy at home:

The Meat: 1 pound 80/20 ground beef. The “80/20” ratio is crucial here. That 20% fat content is where much of the flavor comes from and provides the essential drippings needed to start our roux. Do not drain all of this precious fat!
The Spices: 1 teaspoon dried sage, 1/2 teaspoon dried thyme, 1 teaspoon freshly ground black pepper (or more, to taste), 1/2 teaspoon salt. These spices are key to creating that distinctive ‘country beef’ taste, giving our creamy beef gravy for biscuits an authentic, comforting aroma and flavor.
The Roux: 1/4 cup all-purpose flour, reserved rendered beef fat (approximately 1/4 cup). A proper roux is the backbone of any thick, creamy gravy, ensuring a smooth texture and rich consistency for our old fashioned sawmill gravy.
The Liquid: 3 cups whole milk. Whole milk offers the richest, creamiest texture and flavor. While you could use lower-fat milk, the richness of whole milk truly makes this breakfast gravy from scratch shine.
Optional (for serving): Extra salt and pepper to taste.

Step-by-Step Instructions

Follow these steps closely to create a luscious, flavorful Cracker Barrel Sawmill Gravy that will impress everyone at your breakfast or dinner table.

1. Seasoning and Browning the Beef

In a large, heavy-bottomed skillet or cast-iron pan, add the ground beef. Break it up with a spoon.
Sprinkle the dried sage, dried thyme, black pepper, and salt directly over the beef. Mix the spices thoroughly into the raw beef using your hands or a spoon. This step ensures the seasoning is evenly distributed throughout the meat, infusing every bite with flavor.
Cook the seasoned beef over medium-high heat, stirring occasionally to break up any large clumps. Allow the beef to brown deeply; this is where the Maillard reaction works its magic, creating those wonderful caramelized bits and rich flavor.
Once the beef is fully browned and cooked through, use a slotted spoon to transfer the cooked beef to a plate, leaving behind all the rendered drippings in the skillet. This is a crucial step: those savory drippings are the foundation of your incredible Cracker Barrel Sawmill Gravy. If you have more than 1/4 cup of drippings, you can carefully spoon out and discard the excess, but aim for approximately 1/4 cup.

2. Mastering the Roux

With the skillet still on medium heat and the 1/4 cup of beef drippings in it, sprinkle the 1/4 cup of all-purpose flour evenly over the fat.
Immediately begin whisking vigorously. The fat and flour will combine to form a thick paste, known as a roux.
Continue whisking and cooking the roux for 2-3 minutes. It will start to smell toasty and turn a very light golden color. This step is essential for cooking out the raw flour taste, ensuring your southern style milk gravy is smooth and palatable, not pasty.

3. Whisking to Perfection

Once the roux has cooked for a few minutes, gradually begin adding the cold whole milk to the skillet, a little at a time (about 1/2 cup at first).
Whisk continuously and vigorously as you add the milk. This gradual addition and constant whisking are key to preventing lumps and ensuring a perfectly smooth creamy beef gravy for biscuits. The mixture will initially be very thick, but as you add more milk, it will loosen.
Continue adding the remaining milk in small increments, whisking constantly until all the milk is incorporated and the gravy base is smooth.
Bring the mixture to a gentle simmer over medium heat, continuing to whisk occasionally. As it simmers, the gravy will begin to thicken.
Cook for 5-7 minutes, or until the gravy reaches your desired consistency – thick enough to coat the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed.
Finally, return the cooked, seasoned ground beef to the skillet and stir to combine. Heat through for another minute or two. Your ultimate Cracker Barrel Sawmill Gravy is ready!

Common Mistakes to Avoid

Even seasoned home cooks can sometimes trip up when making homemade country white gravy. Here are a few pitfalls to sidestep for a flawless old fashioned sawmill gravy every time:

Draining Too Much Fat: Resist the urge to drain off all the beef drippings. That rendered fat is pure flavor and the essential component for building your roux. Draining too much results in a dry, flavorless gravy base.
Adding Milk Too Fast: Pouring in all the milk at once is a surefire way to end up with a lumpy gravy. Gradual addition and continuous whisking are your best friends here.
Undercooking the Flour: If your gravy tastes like raw flour, you haven’t cooked the roux long enough. A properly cooked roux should smell slightly nutty and lose its pasty raw flour aroma.

“The secret to a truly great sawmill gravy isn’t just about the ingredients; it’s about respecting the process. Each step builds on the last, creating a symphony of flavor and texture.”

Variations and Customizations

While this beef sausage gravy recipe is perfect as is, feel free to put your own spin on this breakfast gravy from scratch:

Spicy Kick: For those who love a bit of heat, try adding a pinch of cayenne pepper or a dash of red pepper flakes along with the other spices when seasoning the beef.
Smoky Depth: A tiny drop (and we mean a tiny drop, start with 1/8 teaspoon) of liquid smoke can add an incredible depth and a ‘secret copycat trick’ to your Cracker Barrel Sawmill Gravy, mimicking the slow-cooked flavors often found in country cooking.
Herb Infusion: For a fresh touch and a pop of color, stir in a tablespoon of freshly chopped parsley or chives just before serving.

Serving Suggestions

This creamy beef gravy for biscuits is incredibly versatile and pairs beautifully with a range of comfort foods. Here are some classic ways to enjoy your homemade country white gravy:

Classic Buttermilk Biscuits: The quintessential pairing! Nothing beats fluffy, tender buttermilk biscuits smothered in warm Cracker Barrel Sawmill Gravy. This is the ultimate biscuits and gravy copycat experience.
Country Fried Steak: Elevate your country fried steak by drenching it in this rich, savory gravy.
Hashbrown Casserole Pairing: Spoon a generous amount over a crispy hashbrown casserole for an unforgettable breakfast or brunch.
On Toast or Home Fries: Simple yet satisfying, perfect for a quick breakfast.

Storage and Reheating Tips

While best enjoyed fresh, you can certainly store and reheat leftover Cracker Barrel Sawmill Gravy to savor its goodness later.

Storage in the Fridge: Store any leftover gravy in an airtight container in the refrigerator for up to 3-4 days.
Reheating with a Splash of Milk: Gravy tends to thicken considerably and can become quite stiff once chilled. To reheat, gently warm it in a saucepan over low heat, whisking constantly. Add a splash of milk (1-2 tablespoons at a time) until it returns to its original creamy consistency. Do not boil it rapidly, as this can cause it to separate.
Freezing Guidelines: While possible, freezing milk-based gravies can sometimes alter their texture upon thawing, making them a bit grainy. If you do choose to freeze, store in an airtight, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator and reheat with milk as described above. Whisking vigorously during reheating can help restore its smoothness.

Conclusion

There’s a profound satisfaction in recreating a beloved comfort food classic in your own kitchen, especially one as iconic as Cracker Barrel Sawmill Gravy. This beef sausage gravy recipe delivers all the savory depth, creamy texture, and hearty goodness you crave, making it the perfect homemade country white gravy for any meal. So, gather your ingredients, follow these steps, and prepare to indulge in a breakfast gravy from scratch that’s sure to become a new family favorite. Don’t forget to share your culinary adventures with us!

For more delicious recipes and cooking inspiration, be sure to follow our page on Facebook! You can find us at: https://www.facebook.com

Cracker Barrel Style Beef Sawmill Gravy

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings 6

Ingredients

1 lb Ground Beef Preferably 80/20 for adequate drippings.
1 tsp Dried Sage Essential for the 'sausage' flavor profile.
1/2 tsp Dried Thyme Adds herbal depth.
1/2 tsp Red Pepper Flakes Adjust for desired heat.
1/4 cup All-Purpose Flour The thickening agent.
3 cups Whole Milk Warmed slightly to prevent seizing.
2 tbsp Butter Optional, add only if beef is too lean.
1 tbsp Black Pepper Coarsely ground, adjust to taste.
1 tsp Salt Or to taste.

Instructions

In a small bowl, mix the dried sage, thyme, red pepper flakes, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Place a large skillet (cast iron preferred) over medium-high heat. Add the ground beef and sprinkle the spice mixture over it evenly.
Cook the beef, breaking it into small crumbles with a wooden spoon, until fully browned (about 8-10 minutes). Do not drain the fat. If the pan looks dry, add the optional butter to ensure there is about 1/4 cup of fat/oil in the pan.
Lower the heat to medium. Sprinkle the all-purpose flour over the meat and fat. Stir constantly for 1-2 minutes to cook the flour and remove the raw taste. The beef should be well-coated.
Slowly pour in the milk, about 1/2 cup at a time, whisking or stirring constantly to prevent lumps from forming.
Bring the mixture to a gentle simmer. Continue to cook, stirring frequently, until the gravy thickens to your desired consistency (about 5-7 minutes). It will thicken more as it cools.
Taste and adjust seasoning with additional salt and plenty of coarse black pepper to achieve that signature Cracker Barrel flavor.
Serve immediately over warm biscuits, mashed potatoes, or fried steak.

For more daily recipes and tips, follow us on Facebook!
Click here to join our community!

Cracker Barrel Sawmill Gravy Recipe (Beef Copycat)