Biscuits and gravy... what can I say? They are just so good. I have always slaved over gravy, stirring the fat and flour and trying to get it just perfect, and just when I thought it was going to turn out great those little lumps appeared everywhere! My husband makes biscuits and gravy and whips the gravy up in no time and it's always perfect. After much convincing, he finally told me his secret to making his foolproof gravy! No roux required!
You just need a few ingredients for the basic gravy. You can always add bits of sausage to flavor it up! All you need is milk, butter, and flour and remember the 2, 2, 2 rule. (I'll tell you more about that in just a second!)
For a family of four we do the rule of 2's... 2 Cups milk, 2 tablespoons of butter, 2 tablespoons of flour. You can increase it to 3, 3, and 3 or 4, 4, and 4 and so on depending on your family size.
Pour 2 cups of milk into a saucepan and add 2 tablespoons of butter. Bring to a low boil, stirring often (you don't want burnt milk).
Once the butter is completely melted, whisk in 2 tablespoons of flour, whisking often.
Once the flour is whisked in thoroughly, turn the heat off and the gravy will start to thicken. Stir in salt and pepper to taste. For us we need a lot of salt and pepper to get a good flavor.
This is our go-to recipe for biscuits and gravy but have also tried it over chicken fried steak and mashed potatoes! Yum!