Bob Evans Biscuits and Gravy: A Comforting Classic

Bob Evans biscuits and gravy is a classic breakfast dish. It combines soft Southern-style biscuits with creamy sausage gravy. It’s perfect for a hearty morning meal, a late-night snack, or a family platter.

To make it, start by browning pork sausage in a skillet. Then, mix in flour to make a roux. Next, add whole milk until the gravy thickens and bubbles. Season with salt and black pepper, and serve over split biscuits.

The Family Size Sausage Gravy & Biscuits is a convenient version of this favorite. It’s ready to share and tastes like homemade cooking. It’s great for groups or quick gatherings.

This article will show you how to make this dish at home. We’ll cover the basic steps, ingredient choices, and shortcuts. You’ll learn how to make flaky biscuits and rich gravy just like a diner.

Classic Overview of Bob Evans Biscuits and Gravy

Bob Evans biscuits and gravy are a warm comfort for diners across the U.S. They offer a mix of flaky biscuits and creamy sausage gravy. This combo is perfect for any meal, from breakfast to dinner.

What makes it a classic breakfast dish

The dish combines rich pork sausage with creamy white gravy over hot biscuits. The mix of fat, salt, and starch is balanced. The biscuits’ crisp edges and soft center add a comforting feel to each bite.

Origins tied to Bob Evans restaurants and farm-style cooking

Bob Evans started in 1962 with Robert L. Evans selling farm sausage in Ohio. The brand grew into a national chain known for pork sausage and homestyle dishes. Sausage gravy with buttermilk biscuits is a key part of their menu, reflecting farmhouse cooking.

Why biscuit and gravy lovers keep coming back

The dish’s familiar flavors bring back memories for many, leading to repeat visits. The consistent quality of golden biscuits and creamy gravy makes it a favorite. Family-size options and its popularity as a breakfast favorite keep it in demand.

bob evans biscuits and gravy

Bob Evans offers warm, freshly baked biscuits smothered in farm-style sausage gravy. The gravy is creamy and mildly seasoned, making it a favorite for those who love classic comfort. You can add eggs, bacon, sausage links, or home fries to complete your meal.

Menu description: biscuits topped with homemade sausage gravy

The menu features biscuits topped with homemade sausage gravy. This gravy is made from pork sausage, a white roux, and whole milk. Each biscuit soaks up the gravy, creating a rich, savory bite that balances flaky texture with hearty flavor.

Family Size Sausage Gravy & Biscuits: what’s included

The Family Size Sausage Gravy & Biscuits package comes with six biscuits and a full container of sausage gravy. It has about 1,100 calories, with 24 g protein, 68 g fat, and 100 g carbohydrates.

Availability for dine-in, takeout, and delivery across the United States

Bob Evans offers dine-in seating at many locations. It’s easy to enjoy this breakfast favorite at the table. The Family Size Sausage Gravy & Biscuits is perfect for groups and can be ordered for pickup.

Delivery is available through the restaurant website and major food-delivery apps. Check local restaurant hours and availability for takeout to confirm menu items and family-style options in your area.

Ingredients that define the best biscuits and gravy

A great plate starts with a few key choices. Use flavorful pork sausage, a proper roux, full-fat milk, and Southern-style biscuits. Each part adds to the taste and texture.

Key components: pork sausage, flour, whole milk, butter

Choose a breakfast pork sausage with the right spice blend. Brown it until it forms bits, then drain the excess grease. This makes the gravy cleaner.

Make a roux by mixing flour with rendered fat or unsalted butter. Cook it for about a minute to remove any raw flour taste.

Slowly add whole milk to the roux until it thickens and bubbles. This creamy sauce is key to the best biscuits and gravy. Adjust the salt and pepper to taste at the end.

Biscuits: soft, flaky, and baked golden

Buttermilk biscuits add lift and tang, balancing the gravy’s richness. Keep ingredients cold and handle the dough gently for flaky layers. Baking until golden is important.

When time is tight, refrigerated canned biscuits can also work well with the gravy.

Seasonings: salt and black pepper for savory balance

Kosher salt and freshly ground black pepper set the base flavor. You can add sharp cheddar, chopped green onions, or hot sauce for extra taste. But, avoid overseasoning during cooking. Make final adjustments after the gravy warms up.

The goal is balanced texture. Flaky biscuits and creamy gravy must complement each other. Focus on the key ingredients and simple seasonings for the best biscuits and gravy.

Step-by-step homemade gravy recipe inspired by Bob Evans

This guide shows you how to make a rich, creamy sausage gravy. It’s perfect with fluffy biscuits. Follow each step, gather basic ingredients, and you’ll have a warm, comforting gravy in under 30 minutes.

Cook 1 lb pork breakfast sausage in a large skillet over medium heat. Break the meat into small pieces and stir until no pink remains. Drain excess grease on paper towels to prevent greasy gravy. Wipe the skillet clean if too much fat remains, or reserve 1–2 tablespoons for flavor.

Create a roux with flour and butter

Return the skillet to medium heat and melt 5 tablespoons unsalted butter or use the reserved fat. Sprinkle in 1/4 cup all-purpose flour and whisk continuously for one full minute. This cooks out the raw flour taste and builds the base for a smooth sauce.

Whisk in milk

Slowly pour in 3 cups whole milk while whisking to prevent lumps. Bring the mixture to a simmer, then to a gentle boil for about two minutes while whisking. The gravy will thicken and become glossy. Reduce heat and keep stirring until it reaches your desired consistency.

Cook until thick and bubbly, then season

Remove the pan from heat and stir the cooked sausage back into the gravy. Add 1/2 teaspoon kosher salt and 1/2 teaspoon ground black pepper, adjusting to taste. For a thicker gravy, simmer a few extra minutes. For a thinner sauce, stir in a splash more milk.

Serve suggestions and storage

Spoon the sausage gravy over warm biscuits for classic comfort. This recipe shows how to make sausage gravy that stays creamy on the plate and highlights the contrast of fluffy biscuits and savory gravy. Refrigerate leftovers in an airtight container up to three days. Reheat gently on the stove, adding a little milk if needed.

Casserole adaptation

Use canned refrigerated jumbo biscuits halved lengthwise to create layers. Arrange biscuit halves in a baking dish, spoon the sausage gravy over them, sprinkle sliced green onions and 1 cup shredded cheddar. Bake at 350°F for 35–40 minutes until golden and bubbly for an easy brunch casserole.

• Tip: Drain excess grease to avoid greasy gravy and get the clean flavor that defines how to make sausage gravy well.
• Tip: Whisk constantly to prevent lumps when combining the roux and milk.
• Tip: Taste and adjust salt and pepper; small tweaks bring out the best in a homemade gravy recipe.
• Brown sausage, drain, reserve fat if desired.
• Make roux: butter and flour, whisk 1 minute.
• Whisk in milk, simmer until thick and bubbly.
• Stir sausage back in, season, and serve over biscuits.

These concise steps make it easy to learn how to make sausage gravy that pairs with fluffy biscuits and savory gravy for a true farmhouse breakfast feel.

Copycat and casserole variations for brunch or breakfast-for-dinner

These make-ahead and family-style options make a classic dish a hit with everyone. A biscuit and gravy casserole is a comfort food dream. It’s made in a sheet pan or 11 x 7-inch dish. You can use refrigerated biscuits to save time.

For extra flavor, add lean sausage, sharp Cheddar, or fresh green onions. They add texture and taste.

Step-by-step casserole technique

• Spray an 11 x 7-inch dish with cooking spray.
• Slice 8 refrigerated biscuits lengthwise to get 16 halves. Arrange 8 halves in the dish.
• Spoon half the gravy over the first layer. Scatter about 3/4 cup chopped green onions.
• Repeat the layers, finish with 3/4 cup shredded sharp Cheddar.
• Bake at 350°F for 35–40 minutes until golden and bubbling.

Time-saving biscuit tips

Canned biscuits are a quick fix. Use a serrated knife to slice each biscuit lengthwise before layering or using individual servings. This helps them absorb gravy without turning soggy.

Add-ins and healthy swaps

Choose lean or turkey sausage to cut fat while keeping savory flavor. Mix in cooked bacon, diced ham, or bell peppers for variety. Add 3/4 cup green onions and 3/4 cup sharp Cheddar to boost freshness and richness.

Serving and reheating

Serve the casserole hot for best texture. Leftovers reheat well; cover and warm in a 350°F oven until heated through to keep the top from drying. The casserole makes an easy breakfast-for-dinner that satisfies a hungry household.

Nutritional profile and allergen information

A family-size serving of Bob Evans-style biscuits and gravy is packed with nutrients and allergens. This quick guide helps you understand the portion size and plan for guests with dietary restrictions.

Here’s a quick summary of calories and items in a family-size serving. It includes the Family Size Sausage Gravy & Biscuits (6 biscuits + gravy) and common copycat versions. Remember, individual serving sizes will vary based on portion and add-ins.

Common allergens are found in this dish. Milk is used in the gravy and biscuits, eggs in some biscuit recipes, wheat/gluten from flour and biscuits, and soy from some sausage blends or processing aids.

For lighter versions, try lean or turkey sausage and unsweetened almond or oat milk. Use a lighter roux and simmer longer to keep the gravy thick. Choose gluten-free flour blends and biscuits to remove wheat. Plant-based sausage makes a vegan option, but note the texture and flavor will change.

Always check labels, nutrition facts, and restaurant allergen statements before serving or ordering. Shared kitchens can pose cross-contact risks. If cooking for someone with a severe allergy, confirm every ingredient and use dedicated utensils and prep surfaces.

1. Reduce family-size calories by dividing portions and serving half-gravy.
2. Substitute lean protein or plant-based sausage for lower fat.
3. Use gluten-free flour blends and certified biscuits to remove gluten.
4. Replace whole milk with unsweetened plant milk; thicken slowly with roux.
5. Label servings for guests with allergens to prevent cross-contact.

FAQ

• How many family-size calories should I expect? About 1,100 calories for the full family portion, with per-item splits shown above.
• Does the dish contain dairy? Yes. Milk and butter are common in gravy and biscuits.
• Can the recipe be made gluten-free? Yes, with gluten-free flour and certified biscuits.
• Are there vegan options? Yes. Use plant-based sausage and non-dairy milk.
• Will low-fat milk make the gravy thin? It can, unless you adjust the roux or simmer longer.
• Is soy a common allergen here? Some sausage or processed ingredients may contain soy.
• How to avoid cross-contact in a shared kitchen? Use separate cookware, utensils, and prep areas for allergen-free items.

Serving suggestions and pairing ideas for a delicious breakfast option

Start with warm plates and hot gravy for a morning treat. Serving suggestions make biscuits and gravy a full breakfast. It delights guests and family alike.

Pairings with creamy sausage gravy focus on texture and flavor balance. Choose items that cut richness and add brightness. This keeps the dish satisfying without feeling heavy.

Classic sides

Serve gravy piping hot over warm biscuits just before plating. A light sprinkle of cracked black pepper or chopped green onions adds color and flavor without masking the sausage gravy.

Plating matters. Use shallow bowls or wide plates to keep the biscuit from steaming and turning soggy. Place protein and potatoes to one side so each forkful offers a balance of textures.

Best ways to reheat leftovers help preserve taste and mouthfeel. Stovetop reheating keeps gravy smooth. Add a splash of milk and stir over low heat until the sauce loosens and warms through.

For oven reheating, cover casserole dishes with foil and warm at 350°F until hot throughout. This method warms evenly and prevents drying. Microwaves work in short bursts; stir between intervals and finish briefly in a toaster oven to restore a crisp biscuit edge.

To reheat biscuits and gravy without losing texture, separate components when possible. Warm gravy gently, heat biscuits briefly in an oven, then assemble. This method helps you reheat biscuits and gravy to taste like they were made fresh.

Keep refrigerated gravy in airtight containers. Reheat thoroughly and stir to reincorporate any separated fats. Covered reheating of casseroles preserves moisture and yields even results for family-style servings.

Why Southern-style biscuits elevate the experience

Bob Evans pairs savory sausage gravy with a bread that matters. Southern-style biscuits add a tender lift and flaky layers. This makes every bite different and exciting.

Texture contrast: fluffy biscuits with savory gravy

Fluffy biscuits offer a soft, airy bite. The gravy adds smooth, savory weight. Together, they create a perfect balance of textures.

Buttermilk and biscuit techniques that produce flakiness

Buttermilk reacts with baking soda and powder for a tender crumb. Cold butter and quick handling keep the layers light. Using buttermilk biscuits boosts flavor and flakiness.

Regional preferences and how Bob Evans captures farmhouse flavors

Midwestern and Southern diners love hearty textures and gentle flavors. Bob Evans uses buttery biscuits and creamy sausage gravy. This approach pleases many palates and elevates the meal.

Practical tips for making restaurant-quality sausage gravy at home

To make top-notch sausage gravy at home, focus on fat, timing, and texture. These tips will guide you to a gravy that’s smooth and savory. It will top your biscuits without feeling heavy or flat.

Drain excess grease to avoid greasy gravy. After browning the pork sausage, move it to a plate with paper towels. If there’s a lot of fat, clean the skillet. Keep one to two tablespoons for flavor.

Whisk constantly to prevent lumps and cook out any raw flour taste. Mix flour into the warm fat and whisk for at least one minute to form a roux. Slowly add milk while whisking. Bring to a gentle boil and whisk for about two minutes until it thickens.

Adjust the thickness as needed. For thinner gravy, add milk by tablespoons. For thicker, simmer longer or stir in more flour. Let it rest briefly; it will thicken as it cools.

Taste and finish with freshly ground black pepper and salt. Add shredded cheddar or chopped green onions for extra flavor. If reheating, add a splash of milk and whisk gently to keep it creamy.

Follow these tips and make adjustments to get restaurant-quality sausage gravy. The right balance of fat, a well-cooked roux, and careful thickness control will give you a smooth sauce. It will perfectly top your warm biscuits.

Conclusion

Bob Evans biscuits and gravy are a perfect mix of flaky biscuits and creamy sausage gravy. They offer a true taste of breakfast comfort. The family-size serving is great for gatherings. You can also make a home-baked casserole or a quick plate with refrigerated biscuits.

Making this dish like a restaurant is easy. Start by browning and draining the sausage. Then, make a roux with butter and flour. Finish by whisking in milk until the sauce is smooth and thick.

For extra flakiness, use buttermilk biscuits. Or, keep refrigerated dough ready for busy mornings. Whether you order bob evans biscuits and gravy or make it at home, it’s loved for its simple ingredients and warm taste.

Can I use refrigerated biscuits or should I make buttermilk biscuits?

What are common allergens in biscuits and gravy?

How many calories are in the Family Size Sausage Gravy & Biscuits?

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Are there lighter or allergen-friendly alternatives?

What are good side dishes to serve with biscuits and gravy?