I heat up some oil in a skillet throw in a generous amount of pepper and a little salt and mix through about a cup of flour.

Cook for 10 minutes then add 4 cups of milk and stir like crazy.

Its probably the best white gravy i have had including at restaurants

that's pretty much the way I do it.. I like to use bacon drippings. Never have understood why restaurants can't seem to make a descent gravy.

Take out the oil and add bacon grease, now you have something, pour it over some biscuits.

Here's the way to make gravy. First of all you need to fry a chicken or chicken fried steak. Otherwise, why do you need gray to start with! When finished, pour out most of the grease from the pan saving 4-5 tbs. Save the crispies and stir in 4-5 tbs of flour making a roux. Then while the pan is hot (but not too hot) add milk and stir constantly until the consistency is what you want. Let it simmer while you stir in the milk. Do not add flour after you have started or you will ruin it. You can always add milk to thin it but can't add flour to thicken it. When you have finished, the gravy will usually turn out thicker than you anticipate, therefore, make it a little thinner than you may want.

I do the same thing as WHOMES does,but i am not that fond of white gravy. I like it dark,even on biscuits. So when i put the flour in the pan to make a eoux i cook it on medium heat to cook the flour until it turns brown then add my mike and stir,also like a lot of fresh ground black pepper in it.Also another way is to change out the milk for buttermilk. It gives it a little tangier flavor.Man I just made my self hungry!!!!

I do the same thing as WHOMES does,but i am not that fond of white gravy. I like it dark,even on biscuits. So when i put the flour in the pan to make a roux cook it on medium heat to cook the flour until it turns brown then add my milk and stir,also like a lot of fresh ground black pepper in it.Also another way is to change out the milk for buttermilk. It gives it a little tangier flavor.Man I just made my self hungry!!!!

I like my gravy thick and dark (NOT burned). I like it so thick that you can pick up the biscuit, turn it upside down, and the gravy stays on the biscuit.

Use equal parts of oil and flour. Two tablespoons of flour per cup of milk. Roux will lose some of it's thickening power as it darkens. There is a formula for the loss. I do better when I warm my milk in the microwave.

I got the packets. Mix contents of package with 1/2 cup of cold tap water. Stir into 1 1/2 cups of boiling water in small sauce poan. Turn temp down a little and stir til if thickens. So simple even old dummy like me can do it.

You can't make cream gravy without cream.

rendered fat of some sort, equal amount of flour stir over medium heat for a while and add 1 qt of heavy cream.

Salt and pepper to taste after the cream is added.
Stir it up till it's the thickness you like and commence to getting full w/ some biscuits and the gravy.

great advice/recipes guys. this thread is making me real hungry

+1 on this

try adding a packet of Goya jamon (ham) seasoning and serving over pork chops or chicken fried pork cutlets

same here...and tastes good too.

What Grandpa said. If you want it creamy use low fat milk vs water though it takes a bit more milk. Pioneer makes the best one I think.

I can also suggest to make a white gravy first of all we take Kadai Paneer, Paneer in white gravy, Paneer Tikkis, Aloo paneer chaat,and Submit it in pot. mix it we have our own recipe.