In a large bowl add your flour and salt and create a well in the middle.
add eggs and milk to the well
using a whisk begin by breaking up the eggs then slowly incorporating a bit of flour at a time until everything is combined
keep whisking until the batter is smooth.
cover bowl with plastic wrap and refrigerate for 30 minutes
preheat oven to 425℉
place 1 tsp of oil in each muffin cup, enough to cover the bottom but not create a deep puddle.
place it in the oven until the oil becomes very hot, almost to the point of smoking.
remove the tray from the oven and immediately pour the batter in the middle of each cup until they are about ½ full.
you should see oil around the sides completely and it should be sizzling slightly.
bake for 15-20 minutes, do NOT open the door until they are fully baked or you run the risk of them collapsing.
serve and top with gravy.
