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Bob Evans-Style Sausage Gravy and Biscuits
Melissa Hart

Bob Evans-Style Sausage Gravy and Biscuits

Good sausage gravy is loose enough to soak into a biscuit. It still needs enough body to carry pepper. Brown the sausage until small crisp spots appear before the flour goes in. Split the biscuits by hand. Their craggy interiors will catch more gravy.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb breakfast sausage
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 tsp black pepper
  • 1/2 tsp kosher salt
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 6 tbsp cold unsalted butter
  • 3/4 cup cold buttermilk

Method
 

  1. Heat the oven to 425°F and mix the 2 cups flour with the baking powder.
  2. Cut the cold butter into the flour, fold in the buttermilk, pat the dough 1 inch thick, cut 6 biscuits, and bake for 14 to 16 minutes until golden.
  3. Brown the sausage in a skillet for 8 to 10 minutes, breaking it into small pieces until it reaches 160°F.
  4. Sprinkle the 1/4 cup flour over the sausage, stir for 1 minute, then add the milk gradually while scraping the pan.
  5. Simmer for 5 to 7 minutes until the gravy coats a spoon, season with pepper and salt, and ladle it over split biscuits.