Milk & Butter Gravy - Master Cookbook Recipe # 169

Name: Milk & Butter Gravy - Master Cookbook Recipe # 169
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1/2 cup Salted butter; 1/2 cup Self-rising flour; 1 tsp Salt; 1/2 tsp Black pepper; 3 cups Whole milk (or 2% milk)

This simple, velvety gravy is a Southern staple. Whether you are serving it over hot biscuits or fried potatoes, the rich butter flavor and creamy texture make it the ultimate comfort food

This is recipe #169 in Tammy’s Master Cookbook.

Prep time: 2 minCook time: 10 minTotal time: 12 min

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Ingredients

1/2 cup Salted butter
1/2 cup Self-rising flour
1 tsp Salt
1/2 tsp Black pepper
3 cups Whole milk (or 2% milk)

Instructions

Melt & Heat: Melt the butter in a large skillet over medium heat. Once melted, raise the heat to medium-high.
Make the Roux: Sift the self-rising flour into the melted butter. Whisk immediately until the mixture is smooth.
Season & Brown: Add the salt and pepper. Continue to whisk and cook for a minute or two until the mixture browns slightly (this develops the flavor).
Add Milk: Gradually pour in the milk while whisking constantly. This is the secret to avoiding lumps!
Thicken: Continue to cook and stir until the gravy reaches a boil and thickens to your liking.
Adjust: If the gravy becomes too thick, simply whisk in a little more milk until it reaches your desired consistency. Transfer to a serving dish immediately.

Notes

Pro Tips -

The Sweet & Savory Pairing: "Mama made biscuits and gravy with cantaloupe for supper during the summer. We loved this combo then, and it remains a favorite of ours to this day. If you have not tried this pairing, I recommend it. The sweetness of cantaloupe complements the savory gravy.", Tammy
Whisk Constantly: To ensure your gravy is perfectly smooth, never stop whisking while you are adding the milk.
Sift Your Flour: Sifting the flour directly into the butter helps it incorporate more quickly and prevents dry flour pockets.