Heat bacon grease in a medium-sized frying pan over medium-high heat.

Slowly whisk in flour to avoid lumps.

Cook the flour and bacon grease mixture for 1-2 minutes to create a roux.

Gradually whisk in milk, about 1/2 cup at a time, ensuring each addition is incorporated before adding more.

Allow the milk to get hot before adding more milk.

Once all the milk is added, heat and whisk continuously until the gravy reaches your desired thickness.

Season with salt and pepper to taste.

If the gravy is too thin, slowly whisk in a small amount of additional flour.

If the gravy is too thick, slowly whisk in a small amount of additional milk.

Continue to simmer and whisk until the gravy reaches the desired consistency.