In a cast iron skillet over low heat, add 2 tablespoons unsalted butter with onions, celery and garlic and sauté until browned. Add additional butter if needed. Once sautéed, place aromatics in a blender and puree with chicken broth.

Crumble scrapple into skillet with remaining butter and cook until edges are crispy. Continuously scrape the skillet with a wooden spoon to prevent the scrapple from sticking. Remove scrapple and drain. Reserve.

Turn the heat to medium, add bacon fat and flour. Stir until roux has taken on a golden-brown color.

In a small bowl, combine cream and milk. Add cream mixture slowly to the roux, stirring continuously. Add the remaining seasonings and a dash of hot sauce to taste. Stir until the gravy starts to thicken. Add aromatics and broth from the blender and one half of the scrapple. Continue cooking until gravy has completely thickened. Adjust seasonings if necessary and add the rest of the crumbled scrapple.

Serve hot gravy over warm biscuits, English muffins, or French toast.