1. Copycat Bob Evans Sausage Gravy and Biscuit Casserole Recipe
My copycat Bob Evans Sausage Gravy recipe layers this rich biscuit casserole that'll have your eaters coming back for seconds or even thirds!
|1 pound bulk pork sausage|
|2 teaspoons canola oil|
|5 tablespoons unsalted butter|
|1/4 cup all-purpose flour|
|3 cups whole milk|
|1/2 teaspoon Kosher salt (or to taste)|
|1/2 teaspoon ground black pepper (or to taste)|
|1 can refrigerated jumbo biscuits (halved lenthwise using a serrated knife to create 16 pieces)|
|3/4 cup green onion (rough chopped, white and green parts)|
|3/4 cup sharp Cheddar cheese (shredded)|
|1. Preheat oven to 350°F. Liberally spray an 11 x 7-inch baking dish with cooking spray. Line a large baking sheet with heavy gague aluminum foil and place the prepared baking dish atop.|
|2. Warm the canola oil in a medium skillet over medium heat. Add the sausage and brown, breaking up large pieces into smaller pieces as you go. Cook the sausage until no pink remains. Drain the sausage onto paper toweling and wipe the skillet clean.|
|3. Place the skillet back over heat and add the unsalted butter to melt. Turn the heat to medium-high and add the flour and whisk constantly for a full minute. Whisk in the milk, salt, and black pepper and bring to a boil whisking constantly for 2 minutes. Remove the skillet from the heat. Add the well-drained sausage back into the pan and stir to combine.|
|4. Cut the biscuits in half lengthwise to create 16 pieces (most regrigerated canned biscuits come 8 to a can). Lay 8 halves in the bottom of the prepared baking dish. Spoon half the sausage gravy over the layer of biscuits followed by 1/4-cup of the chopped green onions. Repeat the layers beginning with the remaining biscuit halves, the sausage gravy, remaining chopped green onions, and then finish with 3/4-cups sharp shredded Cheddar cheese.|
|5. Bake in the preheated oven for 35 to 40 minutes or until the top is nicely golden and the gravy and cheese are bubbling.|
|6. Serve hot alongside eggs, home fries or hash brown potatoes, or alone.|
2. Bob Evans Biscuit Recipe
The recipe is simple to make, super soft, flaky, and buttery, reminiscent of a homemade biscuit.
|2 cups Self-rising flour|
|¼ tsp. baking soda|
|¼ cup Margarine|
|¾ cup buttermilk|
|1. Set your oven to 425 degrees Fahrenheit. Combine all the self-rising flour with baking soda in a medium mixing bowl.|
|2. Combine unsalted butter or margarine with the flour in that bowl and mix until coarse crumbs form.|
|3. Add buttermilk to the center, stirring until the dough looks moist.|
|4. Next, flour a lightly oiled surface with the dough. Once the dough is smooth and clean, fold and press it gently. The whole procedure shouldn’t take more than 15 strokes.|
|5. Spread flour on the dough and roll it out until it’s 1/2 inch thick. Next, cut the dough into two 1/2-inch thick slices with a biscuit cutter.|
|6. Melt butter and brush it over a baking sheet. Place the biscuits evenly across the baking sheet. For golden biscuits, bake them for 15 minutes in a preheated oven.|
|7. When the biscuits are ready, serve them hot.|
3. Bob Evans Homemade Butter Biscuits Recipe
Complete your meals with light and buttery Bob Evans biscuits made from only 5 ingredients—milk, butter, flour, salt, and baking powder!
|2 cups plus more for dusting all-purpose flour|
|½ cup softened unsalted butter|
|⅔ cup milk|
|1 tbsp baking powder|
|½ tsp salt|
|1. Preheat your oven to 440 degrees F and grease a baking sheet with cooking spray.|
|2. Sift together the flour, baking powder and salt into a mixing bowl.|
|3. Add in the butter and milk. Mix well until the mixture holds together.|
|4. Dust your working area with flour, dump out the dough, and knead for roughly 10 minutes until it forms a smooth dough.|
|5. Flatten and cut the dough with a biscuit cutter or the top of a glass, into about 12 biscuits.|
|6. Place the biscuits on a baking sheet about two inches apart.|
|7. Bake for roughly 15 minutes or until golden on all sides.|
|8. Remove from the oven and allow to cool briefly.|
|9. Serve with spreadable butter, jam, or sauce of your choice. Enjoy!|
4. Copycat Bob Evans Biscuit Recipe
|2 cups all-purpose flour|
|1 tsp salt|
|2 tsp baking powder|
|¼ tsp baking soda|
|¼ cup cold butter|
|¾ cup buttermilk or milk|
|1. Preheat your oven to 450°F.|
|2. In your mixing bowl, combine your flour, salt, baking soda, baking powder, and mix. Next, add in your cubed butter and mix to combine. Finally pour in your buttermilk, mix until the dough begins to form a ball, and pull away from the sides.|
|3. Lightly flour a clean surface and pat your dough out. Leave your dough so that it is at least ½ inch thick. Cut out your biscuits and place them on a lightly greased baking sheet. Place them into the oven and bake for 8-12 minutes, just until the biscuits begin to turn a beautiful golden brown on top and on the bottom. Serve while hot. Enjoy!|
5. Bob Evans Sausage Gravy (Copycat Recipe)
|1 pound bulk roll of pork sausage|
|1/4 cup all-purpose flour|
|2 cups milk|
|Salt and pepper, to taste|
|1. Add the sausage in a large skillet over medium heat. Stir it to break up the meat and cook until browned, about 7-10 minutes.|
|2. Stir in the flour until dissolved in sausage grease, about 3-4 minutes. Gradually pour in the milk and cook, stirring constantly, until thick and bubbly. Season it with salt and pepper. Serve it hot over biscuits and enjoy!|
6. Bob Evans Biscuit Recipe
Make our Bob Evans Biscuit Recipe at home for breakfast, lunch or dinner.
|2 1/2 Biscuit/Baking Mix (Bisquick, Jiffy or homemade)|
|1 teaspoon Baking Soda|
|1 1/3 cup Buttermilk (or more, as needed)|
|1. Preheat oven to 450°F.|
|2. Place all ingredients into a large mixing bowl. Mix until well-blended.|
|3. Turn dough out onto a floured board or work surface.|
|4. Knead dough about 10 times. Dough should be easy to roll out but not dry.|
|5. With a rolling pin, roll dough out to 1/2-inch thickness.|
|6. Using a cookie cutter, cut biscuits 2 1/2 inches in diameter.|
|7. Place biscuits on a cooking sheet.|
|8. Place in preheated oven. Bake 8 - 12 minutes or until done.|
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