Melt butter in a medium sauce pan over medium heat. When butter is melted add flour and whisk to combine. Cook 3-4 minutes (this is cooking out the floury taste), whisking frequently to prevent burning. This is called a roux.

Increase heat to medium high and immediately whisk in evaporated milk and 1 cup of 1% milk. Make sure you are whisking vigorously to prevent clumps from forming.

Bring to a gentle boil, slowly whisking constantly to prevent sticking, burning, and clumping. Reduce heat back to medium. Whisk in salt, pepper, and cayenne. Simmer until gravy begins to thicken, continuing to whisk often, about another 5-10 minutes.

If gravy seems too thick for your liking, add additional milk a couple tablespoons at a time until desired consistency is reached. Any more than 1/2 cup extra could get too thin, so be careful.

Taste before serving and adjust seasoning as desired (sometimes I even add a touch of onion powder). Serve over (American) biscuits, toast, eggs, hash, mashed potatoes, anything your heart desires really. Enjoy!