This sausage gravy and biscuits recipe from Bob Evans will be your family’s new breakfast favorite. The sausage adds some spice to this dish, further deepening the flavors of the creamy gravy.
How To Make Bob Evans Sausage Gravy and Biscuits Recipe (Copycat)
Ingredients
- 1 lb buttermilk biscuits, baked, thawed if using frozen and chilled
- 1 lb breakfast pork sausage, preferably spicy, removed from its casing and crumbled
- 3 cups milk
- 4 tbsp all-purpose flour
- 4 tbsp unsalted butter, at room temperature
- Salt and pepper , to taste
Instructions
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Brown the crumbled sausage in a large skillet without oil over medium heat for 8 to 10 minutes.
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Add the butter and stir until melted. Sprinkle the flour and mix until it forms a roux.
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Gradually whisk in the milk. Bring the mixture to a boil, stirring constantly until it becomes thick.
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Reduce heat and let simmer for about 5 minutes.
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Season with salt and pepper to taste.
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Preheat oven to 350 degrees F and reheat your biscuits in the oven or toaster until warm.
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Split each biscuit in half then spoon a heaping tablespoon of the gravy mixture onto the bottom half of each biscuit and top with the top half. Serve and enjoy!
Nutrition
- Sugar: 9g
- :
- Calcium: 185mg
- Calories: 665kcal
- Carbohydrates: 46g
- Cholesterol: 87mg
- Fat: 44g
- Fiber: 1g
- Iron: 4mg
- Monounsaturated Fat: 17g
- Polyunsaturated Fat: 8g
- Potassium: 525mg
- Protein: 21g
- Saturated Fat: 16g
- Sodium: 1247mg
- Trans Fat: 1g
- Vitamin A: 489IU
- Vitamin C: 1mg
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