Bob Evans Biscuit Recipe: Flaky, Buttery, and Deliciously Authentic

The Legendary Bob Evans Biscuit

There’s a reason Bob Evans biscuits are a breakfast staple in many households. These fluffy, flaky, golden-brown treats are more than just a side dish – they’re a symbol of homestyle comfort and a taste of Americana.

For decades, Bob Evans restaurants have been serving up their signature biscuits, made with a secret blend of ingredients and a touch of Southern hospitality. The result? A biscuit that’s light, tender, and melts in your mouth with every bite.

Today, you can recreate that same magic at home with this tried-and-true recipe. Get ready to experience the joy of perfectly baked Bob Evans-style biscuits, made from scratch in your own kitchen.

Bob Evans Biscuit Recipe

Make authentic homemade biscuits just like Bob Evans with this simple recipe.

Ingredients:

• 240 g / 1 cup all-purpose flour
• 16 g / 2 tablespoons granulated sugar
• 8 g / 1 teaspoon baking powder
• 4 g / 1 teaspoon salt
• 115 g / 1/2 cup cold unsalted butter, cut into small pieces
• 120 ml / 1/2 cup buttermilk

Equipment:

• Large mixing bowl
• Whisk
• Pastry blender or fork
• Baking sheet lined with parchment paper

Instructions:

1. Preheat oven to 220°C / 425°F.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fork to work into dry ingredients until mixture resembles coarse crumbs.
4. Pour in buttermilk and stir until dough comes together in a shaggy mass.
5. Turn dough out onto a floured surface and gently knead until it comes together.
6. Roll out dough to 2.5 cm / 1 inch thickness and use a biscuit cutter to cut out biscuits.
7. Bake for 12-15 minutes, or until golden brown.

Ingredients for Bob Evans Biscuits

To make authentic Bob Evans biscuits, it’s essential to use the right ingredients. The foundation of these biscuits is a combination of all-purpose flour, cold butter, and real buttermilk.

The following ingredients are required for this recipe:

• 375 g / 2 3/4 cups all-purpose flour
• 20 g / 2 tablespoons granulated sugar
• 10 g / 2 teaspoons baking powder
• 5 g / 1 teaspoon salt
• 115 g / 1/2 cup cold unsalted butter, cut into small pieces
• 475 ml / 2 cups buttermilk
• 1 large egg, beaten (for egg wash)
• Optional ingredients:
  • 10 g / 2 tablespoons melted butter for brushing
  • Chives or scallions for added flavor

For an authentic Bob Evans taste, use real buttermilk and cold ingredients. If buttermilk is not available, a mixture of 475 ml / 2 cups milk with 15 ml / 1 tablespoon white vinegar or lemon juice can be used as a substitute. Let it sit for 5-10 minutes to curdle before using.

Step-by-Step Instructions for Making Bob Evans Biscuits

These fluffy, buttery biscuits are a classic for a reason. Follow these steps to recreate the magic of Bob Evans in your own kitchen.

1. Combine Dry Ingredients: In a large bowl, whisk together 240g / 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon sugar.
2. Cut in Butter: Add 113g / 1/2 cup cold, unsalted butter, cut into small pieces. Use a pastry blender or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
3. Add Buttermilk: Gradually pour in 120ml / 1/2 cup cold buttermilk, stirring with a fork until just combined. The dough will be sticky.
4. Turn Out and Knead: Turn the dough out onto a lightly floured surface. Knead gently for just a few seconds, about 5-6 times, until it forms a smooth ball.
5. Roll and Cut: Roll the dough out to a thickness of about 1.5cm / 1/2 inch. Use a 7.5cm / 3-inch biscuit cutter to cut out biscuits, pressing straight down without twisting.
6. Bake: Place the biscuits on an ungreased baking sheet. Bake in a preheated oven at 200°C / 400°F for 12-15 minutes, or until golden brown.
7. Serve Warm: Enjoy the biscuits warm with butter, jam, or your favorite savory toppings.

Pro Tips for Making the Best Bob Evans Biscuits

Mastering the art of biscuit-making requires attention to detail, timing, and technique. Here are expert tips to help you achieve flaky, buttery biscuits that rival the originals.

Timing is Everything

• Keep your butter cold: This is crucial for creating a flaky texture. Aim for 4°C (39°F) or below.
• Don’t overmix: Mix wet and dry ingredients separately and gently fold them together until just combined. Overmixing leads to tough biscuits.
• Resting time: Let your dough rest in the refrigerator for at least 30 minutes to allow the gluten to relax, making the biscuits easier to roll out.

Technique Matters

• Use the right rolling pin: A light touch and a gentle rolling motion will help prevent over-rolling and lead to a more even texture.
• Cut with a biscuit cutter or the rim of a glass: This will give you a clean edge and help the biscuits hold their shape.
• Bake at the right temperature: 200°C (400°F) for 12-15 minutes or until golden brown.

Avoid Common Pitfalls

• Don’t overbake: Biscuits should be lightly golden and still tender in the center.
• Keep an eye on your butter: If it starts to soften, refrigerate it immediately to prevent it from melting and affecting the texture.

Substitutions and Variations for Bob Evans Biscuit Recipe

To cater to different dietary needs and preferences, several ingredients in the Bob Evans Biscuit Recipe can be substituted. For a gluten-free version, replace 240 g / 1 cup of all-purpose flour with 120 g / 1/2 cup almond flour and 120 g / 1/2 cup coconut flour. Note that this will slightly alter the texture and flavor.

• For vegan biscuits, substitute 60 g / 1/4 cup butter with 60 g / 1/4 cup vegan butter or 60 ml / 1/4 cup coconut oil.
• Replace 1 large egg with 15 g / 1 tablespoon flaxseed meal mixed with 30 ml / 2 tablespoons water for a vegan alternative.
• Use 120 g / 1/2 cup non-dairy milk, such as almond or soy milk, instead of regular milk.

When making these substitutions, keep in mind that the biscuits may have a slightly different taste and texture. Bake the biscuits at 200°C / 400°F for 12-15 minutes, or until golden brown.

Creative Variations on the Classic Bob Evans Biscuit

Want to take your Bob Evans biscuits to the next level? Experiment with these flavorful variations.

Savory Biscuits

• Cheddar & Chive: Stir in 60 g (1/2 cup) shredded cheddar cheese and 1 tablespoon chopped fresh chives into the dough before baking. These biscuits have a sharp, savory flavor and pair perfectly with chili or soup. (Baking time: 15-18 minutes at 200°C/400°F)
• Bacon & Jalapeño: Crumble 100 g (3.5 oz) cooked bacon and mix in 1 tablespoon chopped pickled jalapeños with the dough. These biscuits have a spicy kick and are great for breakfast sandwiches or alongside a hearty stew. (Baking time: 15-18 minutes at 200°C/400°F)

Sweet Biscuits

• Cinnamon Sugar: Brush the tops of the biscuits with melted butter before baking and sprinkle generously with a mixture of 2 tablespoons sugar and 1 teaspoon ground cinnamon. These biscuits are warm, comforting, and delicious with a cup of coffee or tea. (Baking time: 15-18 minutes at 200°C/400°F)

Storing and Freezing Bob Evans Biscuits: Tips for Optimal Freshness

After baking a batch of Bob Evans-style biscuits, it’s essential to store and freeze them properly to maintain their texture and flavor. Here are some tips to help you keep your biscuits fresh for a longer period.

Storing Biscuits at Room Temperature

For short-term storage, you can store biscuits in an airtight container at room temperature (20-22°C / 68-72°F) for up to 2 days. This is ideal for serving biscuits fresh from the oven.

Freezing Biscuits

• Allow biscuits to cool completely on a wire rack.
• Place biscuits in a single layer in a freezer-safe bag or airtight container.
• Store in the freezer at -18°C (0°F) for up to 2 months.

Reheating Frozen Biscuits

1. Preheat your oven to 180°C (350°F).
2. Place frozen biscuits on a baking sheet lined with parchment paper.
3. Bake for 5-7 minutes, or until warmed through.

Troubleshooting Common Issues with Bob Evans Biscuits

Even with a reliable recipe, biscuit baking can be unpredictable. To achieve the perfect Bob Evans Biscuit, it’s essential to identify and address common issues. The following are some problems that may arise and their corresponding solutions:

• Tough Biscuits: Overmixing the dough can lead to tough biscuits. To avoid this, mix wet and dry ingredients separately and gently fold them together until just combined.
  • Check the oven temperature, as an incorrect temperature can affect texture. The ideal baking temperature is 220°C / 425°F.
• Dense Biscuits: Insufficient leavening or incorrect ingredient ratios can cause density. Ensure the use of 10 g / 2 teaspoons of baking powder and 6 g / 1 teaspoon of salt for every 240 g / 1 cup of all-purpose flour.
• Burnt Biscuits: Keep an eye on the biscuits while they bake, as the baking time may vary. The recommended baking time is 12-15 minutes, or until the biscuits are golden brown.

By recognizing these common problems and applying the suggested fixes, it’s possible to consistently produce delicious, flaky Bob Evans Biscuits that are perfect for any meal.

Nutrition Information for Bob Evans Biscuits

These fluffy biscuits are a delicious treat, but it’s good to know what you’re getting nutritionally. Here’s a breakdown per serving:

• Calories: 180
• Fat: 8g (12% DV)
• Sodium: 350mg (15% DV)
• Carbohydrates: 24g (8% DV)
• Protein: 4g

*DV = Daily Value

Note: Nutritional information is an estimate and may vary slightly based on ingredients and preparation methods.

Key Takeaways for Making the Best Bob Evans Biscuits

To achieve flaky, buttery biscuits like Bob Evans, it’s essential to follow a few key tips and techniques. First, use a combination of cold 240 g / 1 cup all-purpose flour, 10 g / 2 teaspoons baking powder, and 5 g / 1 teaspoon salt. Keep the 115 g / 1/2 cup unsalted butter cold, as this will help create the flaky layers.

• Use a food processor or pastry blender to work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
• Avoid overmixing the dough, as this can lead to tough biscuits.
• Bake the biscuits in a preheated oven at 220°C / 425°F for 12-15 minutes, or until golden brown.

By following these key takeaways and techniques, flaky, buttery biscuits can be achieved, reminiscent of the classic Bob Evans biscuit recipe. Remember to keep the ingredients cold, handle the dough gently, and bake the biscuits at the right temperature for the best results.

A Little Slice of Comfort

This Bob Evans Biscuit recipe isn’t just a recipe; it’s a trip down memory lane. Growing up, Sunday mornings always started with a stack of these fluffy, melt-in-your-mouth biscuits slathered in butter and honey. The aroma wafting from the oven was pure magic, signaling the start of a relaxed and delicious day.

A Few Notes From My Kitchen

Over the years, I’ve tweaked this recipe slightly to make it even better. I find that using buttermilk adds a tangy depth of flavor, and a touch of sugar in the dough gives the biscuits a subtle sweetness that complements the butter perfectly.

• Tip: Don’t overwork the dough! Gently mix the ingredients until just combined. Overmixing will result in tough biscuits.
• Variation: For a savory twist, try adding shredded cheddar cheese to the dough before baking.

No matter how you enjoy them, these biscuits are sure to bring a smile to your face and warm your heart.

Conclusion: Enjoy Your Delicious Homemade Bob Evans Biscuits

With this recipe, you’re just a few simple steps away from indulging in the flaky, buttery goodness of homemade Bob Evans-style biscuits. Try them alongside your favorite breakfast or brunch dishes, and don’t be afraid to experiment with different toppings or fillings.

Share your experience with this recipe and explore more delicious biscuit recipes on our site, like our classic Southern-style buttermilk biscuits or sweet, cinnamon-infused biscuit sandwiches. We can’t wait to hear about your baking adventures!