This biscuits and milk gravy recipe is good old time cooking with flavors like Grandmother would make.
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Place a medium saucepan over medium heat and melt butter.
Stirring constantly, add the flour and stir until a paste forms.
In a steady stream, while continuing to stir constantly, add 1/2 cup of the milk. Whisk until well combined.
Add rest of milk, stirring constantly. Whisk until smooth.
Allow to thicken over medium heat for 5 minutes. Stirring constantly.
Season to taste with salt and fresh ground pepper.
Remove from heat and set aside to thicken.
Meanwhile make the biscuits.
Preheat oven to 425°F.
Line a baking sheet with parchment paper. Set aside.
Place four in a large mixing bowl.
Using a pastry cutter, cut the butter into the flour until it has the consistency of coarse breadcrumbs.
Pour in the buttermilk. Gently stir until soft dough forms.
Pour the dough out onto a lightly floured surface.
Roll the dough into a ball and then gently pat out to 1-inch thick.
Cut out biscuits using 2-inch round biscuit cutter.
Reform the remaining dough scraps into another ball and again pat out to 1-inch thick. Cut biscuit out of the remaining dough.
Place uncooked biscuits 1-inch apart on the prepared baking sheet.
Transfer the baking sheet to the preheated oven and bake for 15 to 18 minutes or until the tops spring back when gently pressed.
Transfer the biscuits to individual plates and spoon over desired amour of gravy.