Biscuits and Gravy is not a dish I ate growing up, but one time I remember being at a friends house and her dad was from the South and he would whip these up. They were so delicious and hearty, perfect for Sunday brunch. So, now years later I decided to perfect this dish and make my own version. They key is to use Bob Evans pork sausage. Even though it seems difficult this dish is super simple!
1 pound Bob Evans pork sausage
1/3 cup flour
4 cups whole milk
Salt and pepper to taste
1 tsp garlic powder
1 tsp paprika
Homemade or Store-bought buttermilk biscuits
Directions (serves 4-6)
Brown sausage on medium-high heat until cooked and slightly crispy
Sprinkle flour over sausage and stir for 1-2 minutes and flour is soaked up by the sausage
Whisk in the milk, one cup at a time, stirring constantly
Cook the gravy stirring constantly for 5-7 minutes, it will be loose at first but it will thicken up, just keep whisking!
Add seasonings to taste
If your gravy is too thick add 1/2 a cup or more of milk as needed
Spoon the sausage over split warm biscuits and serve immediately. I served mine with some over easy eggs.
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