Easy homemade gravy recipe made without pan drippings. It is rich, flavorful, and incredibly delicious. Made in 15 minutes and can be served over creamy garlic mashed potatoes, biscuits, or chicken fried steak.
Melt butter in a large cast-iron skillet on medium-high heat. Whisk in flour until combined. If the flour clumps add more butter. It should be like a thin paste. Whisk frequently, and cook until the flour starts to smell like pie crust, 2 - 3 minutes.
Whisk the cold chicken broth into the flour/butter mixture slowly so there aren’t any clumps. Then whisk in the milk, all-purpose seasoning, ground black pepper, and salt.
Cook until the gravy comes to a gentle boil, then cook for an additional 2 - 3 minutes or until it has thickened to your liking.
Taste and adjust seasoning, if necessary, then serve over biscuits, garlic mashed potatoes, or chicken fried steak. Enjoy!
Notes
Use a rich homemade broth for a flavorful gravy. Use cold chicken broth and milk to avoid clumps. Can omit the milk if you want, just replace it with equal amounts of chicken broth. Homemade gravy can last for up to a week in the fridge in an air-tight container. The gravy will thicken as it cools, it can be reheated with a splash of chicken broth or water.
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.