Bob Evans Copycat Spicy Sausage Gravy and Biscuits
Serving Size / Yield
- 1 (16 oz.) can refrigerated jumbo buttermilk biscuits
- 1 lb. spicy breakfast sausage
- 1/3 C. all-purpose flour
- 3 C. whole milk
- salt and pepper to taste
Bake biscuits according to package directions. Brown the sausage in large skillet over medium heat for 5 minutes, stir frequently. There's no need to add oil, the sausage will make its own. Then, add in the flour and stir. Gradually stir in the milk. Cook mixture and bring it to a boil. Stir constantly until thick. Reduce heat and let simmer for about 2 minutes. Season with salt and pepper to paste. Remove biscuits from the oven and split each in half. Place onto a serving plate. Spoon a heaping tablespoon onto the bottom half of each biscuit and top with the top bun. Serve.