Let’s be honest, gravy is one of those things that just makes life better. This is a quick and easy scratch cream gravy that we love on biscuits, mashed potatoes, and chicken fried anything. If you are making this for biscuits and gravy, throw in a 1/4 lb of cooked breakfast sausage for some killer biscuits and gravy, affectionately named B&G!

Ingredients

• 2 tbs. Butter
• 1/8 cup flour
• 1/2 tsp salt and pepper
• 1 1/2 cups whole milk

Directions

I highly recommend making gravy in a cast iron pan, it really adds that extra oomph. Also I really think whole milk is important when making gravy, anything less really doesn’t do it justice.

Your going to start by making a roux. Melt the butter over medium heat. Sprinkle the flour over the whole pan and whisk it together. Add the salt and pepper and continue whisking until the mix turns a light tan (it shouldn’t take much more than a minute).

Slowly add the milk while stirring until there are no clumps and the mixture is slow. Keep stirring occasionally until the gravy starts to boil. Once it starts to boil turn the heat off and continue stirring for about a minute. The gravy will continue to thicken as it cools.

Serve it while its hot and enjoy this classic favorite. If there are leftovers, the gravy will thicken quite a bit in the fridge. It should thin as you heat it in the microwave or on the stove, but if it isn’t the consistency you like, add milk a teaspoon at a time until it is.