Ron G wrote:
>
> Hi--
> The Bob Evans that was close to us closed up and the nearest one is
> about 35 miles away.
>
> I absolutely miss their biscuits and gravy--I mean REALLY miss it! Best
> sausage gravy I have ever had.
>
> Does anyone have recipies for their biscuits and their gravy?
>
> Is it sold in some food specialty store?
>
> Thanks---
> Ron
>
> ---
> Outgoing mail is certified Virus Free.
> Checked by AVG anti-virus system (http://www.grisoft.com).
> Version: 6.0.832 / Virus Database: 566 - Release Date: 1/11/05

I used to love Bob Evan's sausage gravy and biscuits, but
that was because it was the first I had ever had. Once I
learned to make my own I could not go back. Theirs doesn't
taste bad but it hardly has any sausage in it and the texture
it not to my taste.

Here's how I make it. Take 1 lb. bulk sausage (I use Bob Evans
hot sausage or Jimmy Dean's hot sausage. I like the extra
heat and also there is no need to add any additional seasonings
when you make the gravy.) Just brown and crumble it in a large
skillet. Then add about 6 T. flour. Mix thoroughly and cook
a little while to lightly cook the flour. I much prefer flour
thickening to cornstarch or other thickening. I like the texture
better for this sort of thing. I think Bob Evans uses cornstarch
in theirs - at least, it has a texture more like it was made
with cornstarch. Then pour in 1 qt. of cold milk, stirring
all the time. Keep stirring until it begins to thicken
and then turn down the heat and let it cook about 5 minutes
or so. Pour generously over hot biscuits - I like to split
and butter them. (Yeah, I know butter is overkill, but
it's *good*.) If the biscuits are left over I split and toast
them in the toaster oven until lightly browned and crisp and
then butter them and pour on the gravy. Actually I like them
even better reheated that way than freshly baked because I like
the extra crunchiness. Another thing I like is to have eggs
over easy and put the eggs on top of the biscuits and then put
the gravy over all! Yum. Be sure to make good Southern-style
buttermilk biscuits. I make mine with White Lily self-rising
soft wheat flour. You can get it mail order if it's not sold
locally. Heavenly.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?