Black Pepper Gravy

I cut this down to 1/4 of the original recipe. Now I love me some pepper gravy, but darlin' that's a lot of pepper. The pepper dominated the gravy and took over the biscuit too. I tried to follow exactly, but no way would my ancestors let me add that much salt. So, while I was able to get all the pepper in, that salt wasn't happening. I had to add quite a bit more milk though as it thickened before it was even bubbling and then had to add another splash, so by the time it was finished I had used 50% more than it called for. While I like pepper gravy, this was even too much for me. I had to take a star off because the ratios were off too much and it requires too much tinkering to come out right as far as texture and flavor and an experienced cook can fix it and make it work, but a beginner might not. I ate it because next to tacos, biscuits and gravy is my all time favorite dish, and I won't pass up a plate, especially with black pepper, but I would not fix this one again without several modifications.

This turned out good as written. It does thicken up quick after you take it off the heat so move fast.