Start by cooking the breakfast sausage in a large skillet over medium heat. Break it up into crumbles as it cooks so you get that classic sausage gravy texture.

Once the sausage is fully cooked add butter to pan, sprinkle the flour and gravy mix packet over the top and stir it into the sausage. Let it cook for about a minute so the raw flour taste disappears.

Slowly pour in the milk and broth while stirring. The gravy will start to thicken as it heats. Keep stirring until it reaches a smooth and creamy consistency.

Add salt and plenty of black pepper to taste. The pepper is what gives it that signature Bob Evans flavor.

Let the gravy simmer on low while you make the biscuits.