Ingredients
Equipment
Method
- Heat a 10-inch cast iron skillet over medium heat.
- Melt the butter and let the moisture sizzle off.
- Add the flour and stir slowly for 4 minutes to cook the roux.
- Remove from heat.
- Add all of the milk at once and whisk quickly to dissolve the roux into the milk with no lumps.
- Add salt and pepper.
- Return to medium heat.
- Continue stirring until the gravy starts to bubble and simmer.
- Let it simmer for 5 minutes, stirring occasionally, until thickened.
- Remove from heat.
- Serve over biscuits, country fried chicken, or country fried steak.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to smooth, lump-free gravy is controlling your heat—always use medium and never rush the process or you'll scorch the milk. Cook the roux for a full 4 minutes to eliminate any raw flour taste before adding the milk all at once. If your gravy gets too thick as it cools, thin it with a splash of warm milk and stir until smooth. This gravy is best served immediately while hot, but it will thicken considerably as it sits. Cast iron retains heat well and helps keep the gravy warm at the table. Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop with additional milk to restore the proper consistency.
