Biscuits and Gravy is not a dish I ate growing up, but one time I remember being at a friends house and her dad was from the South and he would whip these up. They were so delicious and hearty, perfect for Sunday brunch. So, now years later I decided to perfect this dish and make my own version. The key is to use Bob Evans pork sausage. Even though it seems difficult this dish is super simple! Read more about Bob Evans sausage gravy recipe.
1 pound Bob Evans pork sausage
1/3 cup flour
4 cups whole milk
Salt and pepper to taste
1 tsp garlic powder
1 tsp paprika
Homemade or Store-bought buttermilk biscuits
Directions (serves 4-6)
Brown sausage on medium-high heat until cooked and slightly crispy
Sprinkle flour over sausage and stir for 1-2 minutes and flour is soaked up by the sausage
Whisk in the milk, one cup at a time, stirring constantly
Cook the gravy stirring constantly for 5-7 minutes, it will be loose at first but it will thicken up, just keep whisking!
Add seasonings to taste
If your gravy is too thick add 1/2 a cup or more of milk as needed
Spoon the sausage over split warm biscuits and serve immediately. I served mine with some over easy eggs.
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