Instructions: Pour milk into nonstick pan and slowly stir flour into the milk (I shake it
over the surface, then stir. You could also put the milk and flour in a closed top container and shake it before adding to pan). Add Butterbuds the
same way, then add the hickory smoke, and slowly heat gravy, stirring constantly, until its thick, about 5 minutes. Add pepper to taste, add more
hickory smoke or salt if needed, and serve over biscuits and vegan sausage.

Makes approximately 1 cup.

*To brown flour, stir the flour in a nonstick skillet over medium heat until it is a _light_ brown color. Be careful to not scorch the flour or your gravy will taste scorched.

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