Enjoy this Classic Southern White Gravy, creamy and full of black pepper. The perfect topping for your breakfast or brunch buttermilk biscuits.
There are certain recipes that are hallmarks of Southern comfort food. To me, White Gravy is one of those Southern staples. My step mom is from Kentucky and she makes the absolute best white gravy around.
With just a few ingredients, you create the perfect peppery and creamy addition to a buttermilk biscuit. Check out our “How To” post on making a roux for more tips on making this recipe as perfectly as possible.
Yield: 2 1/2 cups of gravy
- 4 tablespoons butter
- 4 tablespoons flour
- 2 teaspoons fresh cracked ground pepper
- 1 teaspoon salt
- ½ teaspoon garlic salt
- 2 ½ cups milk
How to cook White Gravy
- To make the gravy-melt the butter in a medium sauce pan and then whisk in flour and pepper, and while continuously whisking stir in the salt and garlic salt.
- Slowly pour in the milk and turn heat to medium, whisk occasionally and it will thicken (about 5 minutes) then remove from heat and serve.
Other ways to serve white gravy is on top of chicken fried steak or grits, or even alongside rice with a dash of Tabasco.
To find more classic Southern dishes, be sure to check out our Southern Kitchen Bucket List.
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