It's Sausage Gravy and Biscuits Time

 

I remember the commercials on TV with the catchy little song way back when we’d visit Mom and Dad after they retired and moved back to Ohio:  

“Bob Evans, down on the farm..."

 

That little tune was music to my ears many years ago as Bill, the boys and I were on one of our many road trips back to Baltimore, when we'd stop for breakfast at the Bob Evans Restaurant in Merrillville or on the return trip, pull over in Springfield to a Bob Evans Restaurant there:  sausage and gravy biscuits, bacon, eggs, fried potatoes and my favorite, fried mush ...  I miss those days, looking forward to being with Mom and Dad, but sad at leaving them, and Bob Evans!!! 

This Southern classic is all about soft biscuits with sausage gravy flavored with black pepper spread over them.

Around the time of the American Revolutionary War (1775-1783), this dish appeared on the scene when food was in short supply, food riots broke out, frequently led by women who struggled to feed their families while the males of the family were off at war.  Commodities ranging from sugar to bread to tea were scarce, with shopkeepers demanding exorbitant prices for their goods.  

Hunger caused people to act in different ways during and after the war.  Some folks were driven to eating food they knew might make them ill.  Enslaved people and Indians fought their hungry appetites by stealing cattle and grain.  Hunger was war also.

Born of frugality and out of necessity, biscuits and gravy became commonplace during the Revolutionary War.  It supplied the demand for a hearty, high-calorie breakfast for hard-working folks who were scrounging up money.

The cook poured water or milk over the brown residue left behind in the bottom of the iron skillet once the meat was cooked and removed from the skillet, similar to today's method. Its purpose then was to expand the meal, to provide a larger meal than they would’ve otherwise eaten.  

 

 

Biscuits were made from whatever fats they had available, commonly lard, drippings or butter, particularly if they owned a cow or two.  

They were crunchy; hard tooth-breaking clumps of flour and water, but thankfully, those biscuits turned into the light and flaky tender biscuits made with baking powder that we enjoy today.

You’d be hard-pressed to not see sausage gravy and biscuits on a menu in the Southern United States.  It’s not so much of an item on a menu here in our part of the Midwest, but we love biscuits too and gravy...

 

 

Clumps ~ crumble up more!

 

More clumps, chop!

Bill, and our sons also, really love sausage gravy and biscuits.  I very rarely (almost never) make the dish, but I had a weak moment the other morning when I broke down and attempted the Bob Evans recipe...

I cooked and 'sort of' crumbled sausage in the skillet, drained it well, then added a little flour, milk and pepper to the mixture.  

Meanwhile, biscuits were baking in the oven.  Make your favorite homemade biscuits or do as I do:  bake a roll of Grands Southern Homestyle Buttermilk Biscuits.  Either way, this makes for a super simple mouthwatering breakfast that will please most anyone!

 

 

 

Bill thought the sausage could’ve been chopped up more (he was right!) based on the many breakfasts of sausage gravy and biscuits he’s eaten at Bob Evan’s in Ohio, Indiana and Kentucky.  So wish they'd open a restaurant here in the Chicago area!

This stick-to-your-ribs sausage gravy recipe is quintessentially Bob Evans deliciousness, creamy homestyle sausage gravy over split warm buttermilk biscuits.  Just be sure the sausage is really crumbly, and not in clumps, it does make a big difference.

 

Evidently, Southerners can’t get enough of biscuits and gravy as they celebrate with National Biscuits and Gravy Day three times a year; observed on February 21 and December 2, with National Biscuits and Gravy WEEK, the second week of September...

You can’t improve on perfection, this is a great recipe if you’re a sausage gravy and biscuit lover too!

Are you one of them? 

Do you have a favorite restaurant or diner for breakfast?

 

 

 

 

Sausage Gravy and Biscuits

Servings: 4

Prep time: 5 MinCooking time: 15 MinTotal time: 20 Min

I cooked and crumbled Bob Evans sausage in the skillet, drained it well, then added a little flour, milk and pepper to the mixture.  Meanwhile, biscuits were baking in the oven... Good eating for breakfast!

Ingredients

• 1 pound Original Bob Evans Roll Sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt & black pepper to taste
• 8 buttermilk biscuits (I use Grands Southern Homestyle Buttermilk Biscuits)

Method

1. Crumble and cook sausage in large skillet over medium heat until browned.
2. Stir in flour until dissolved.
3. Gradually stir in milk.
4. Cook gravy until thick and bubbly.
5. Season with salt and pepper.
6. Serve hot over biscuits.
7. Refrigerate leftovers.

Notes:

Recipe courtesy of Bob Evans Farms

Created using The Recipes Generator

 

 

Happy eating!