Ingredients

• 8 Tablespoons unsalted butter

• 3/4 cup all-purpose flour, sifted (not scooped)

• 4 cups whole milk (not 2% or skim)

• 2 teaspoons Kosher salt

• 1 1/2 teaspoons cracked black pepper

• 1/4 teaspoon cayenne pepper (optional, for a little kick)

Instructions

Biscuits

Buy biscuit mix or refer to Chef Ed’s Biscuits and Gravy: Biscuits and Sausage Gravy

Prepare the Roux

In a 2-quart saucepan or skillet, add the butter and melt over medium heat.

Once melted, add the flour and whisk to combine.

Cook the flour and butter mixture for three to four minutes. Do not brown the roux or develop any color; you are simply cooking the raw taste out of the flour.

Heat the Milk

While preparing the roux, heat the milk in a separate saucepan over medium heat for four to five minutes.

Build the Gravy

Slowly pour the warm milk into the roux, whisking constantly until all the milk has been incorporated and no lumps remain.

Bring to a vigorous simmer, whisking frequently. Do not walk away from the pot or stop whisking until the gravy has fully thickened.

Season with Kosher salt, cracked black pepper, and cayenne or hot sauce, if desired, for a little extra heat.

Adjust and Reheat

If the gravy becomes too thick, add a little milk to adjust the consistency.

If reheating later, add a small amount of milk during the reheating process to thin it as needed.