Prep 2 mins
Cook 15 mins
I've made biscuits and gravy for years in many different ways. Once I hit on the idea of using buttermilk I knew I had a keeper. Hope you enjoy it too.
- 2 cups milk
- 1 cup buttermilk
- 3 teaspoons salt (optional to taste)
- 2 teaspoons pepper (optional to taste)
- 1⁄2 cup flour
- 1⁄2 cup milk
- In med sauce pan heat milk, salt and pepper to a low boil on med to med high heat. (you need to stir frequently so milk does not scorch.).
- Whisk 1/2 cup flour and the 1/2 cup milk to a slurry and slowly stir into hot milk. (at this point you will want to stir constantly as the flour will have a tendency to collect on the bottom of the pan and burn.).
- Reduce to simmer stirring constantly for 10 minutes or so until gravy reaches desired thickness. (Simmering will cook the flour and remove the pasty flavor. Gravy will thicken a little more as it cools.).
- This is good by itself but you can also add your favorite meat for additional flavor. Serve over your favorite biscuit recipe.
This recipe was so salty and hot even with having the salt to 1 and 1/2 teaspoons and the pepper to 1 teaspoon in was inedible and had to be thrown out. I also has too much flour and tasted like paste. Not a good recipe even with the buttermilk. A waste of time and money.