Ingredients:

  • 4 tablespoons butter or bacon drippings
  • 1/4 cup all-purpose flour
  • 2.25 cups whole milk
  • 2 tablespoons heavy cream
  • 1.5 teaspoons freshly cracked black pepper
  • 0.5 teaspoon fine sea salt
  • 1 pinch cayenne pepper

Instructions:

  1. Melt the butter or bacon drippings in a 10-inch cast iron skillet over medium heat until shimmering but not smoking.
  2. Sprinkle the all-purpose flour over the melted fat. Whisk constantly for approximately 2 minutes until the mixture bubbles and turns a pale straw color, effectively cooking out the raw starch flavor.
  3. Slowly introduce the whole milk and heavy cream into the skillet in a steady stream, whisking vigorously to ensure the roux expands slowly into a stable, silky matrix.
  4. Continue whisking as the gravy simmers and thickens. Once it reaches a consistency that heavily coats the back of a spoon, remove from heat.
  5. Fold in the freshly cracked black pepper, sea salt, and optional cayenne pepper. Adjust seasoning to preference and serve immediately over biscuits.