On Thu 27 Jan 2005 07:35:23a, Kate Connally wrote in rec.food.cooking:

> 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
>>
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>
> 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

Good recipe and tips, kate!

Wayne