This is a staple in some parts of the country, but it was a mystery for me!! When my husband first told me he loved biscuits and gravy, I pictured a chicken stock based gravy and was kind of repulsed. I'm pretty sure this was one of the first meals my mother-in-law served me, and it's fantastic. The gravy is peppery with just the right amount of salt. Since it's only 4 tablespoons of butter, it doesn't really matter if you used salted or unsalted (salted adds about 1/8 teaspoon salt). It took me a long time to figure out the proportions of the gravy, but I finally got it right. You could also serve this with fried chicken or pan fried pork chops.
Southern-Style White Gravy
Adapted from my mother-in-law
1/2 stick (4 tablespoons) butter
1/3 cup flour
2 cups milk
3/4 tsp salt
1/2 tsp pepper (about 50 grinds)
Melt butter, and add flour to make a roux. Cook about 1 minute, then whisk in milk. Add salt and pepper. Cook until thickened (about 7-10 minutes), whisking often, and the whisk makes ribbons in the gravy. Serve hot.