½ teaspoon ground black pepper, plus more to serve
8 large biscuits, split
Instructions
In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until tender and starting to brown at edges, 7 to 10 minutes. Add flour and garlic; cook, stirring constantly, for 2 minutes. Slowly add milk and broth; cook, stirring frequently, until thickened, 10 to 12 minutes. Stir in peas and carrots, salt, and pepper; cook until warm, about 2 minutes.
Place each biscuit in a serving dish and top with gravy and pepper.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/biscuits-pot-pie-gravy/