Bob Evans Biscuits and Gravy Recipe
Thick, creamy sausage gravy poured over warm, buttery biscuits—this is breakfast at its best!For the Bob Evans' version, you'll use whole milk instead of low-fat options to get the richest texture possible.I always let the sausage cook longer than expected to develop a deep golden brown before adding the flour.For the biscuits, don't overwork the dough—handling it too much can make them tough instead of soft and airy.A little black pepper at the end adds the right amount of kick without overpowering the rest of the dish.
Ingredients
- 2 1/2 cups Biscuit/Baking Mix Bisquick or Jiffy
- 1 lb. Pork Sausage
- 2 cups Whole Milk
- 1/4 cup All-Purpose Flour
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
Instructions
- Preheat your oven according to the biscuit mix instructions and prepare the biscuits as directed on the package.
- Place them on a baking sheet.
- While the biscuits bake, cook the sausage in a large skillet over medium heat until browned.
- Break it up into crumbles with a spatula.
- Add flour to the cooked sausage.
- Stir well to coat the sausage.
- Cook for about 1 or 2 minutes to eliminate the raw flour taste.
- Gradually add in the milk while stirring.
- Continue to stir until the mixture thickens to your preferred consistency.
- Finish by seasoning the gravy with black pepper and salt to taste.
- Serve the hot gravy generously over freshly baked biscuits.
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