Biscuits and Gravy Bombs Recipe
Biscuits and Gravy Bombs are a hearty, comforting breakfast treat featuring buttermilk biscuits stuffed with homemade sausage gravy. Perfect for weekend mornings or brunch gatherings!
Ingredients
For the Biscuits and Gravy Bombs:
- - 1 lb ground pork sausage
- - 1/4 cup 31 g all-purpose flour
- - 2 1/2 cups 612.5 g whole milk (room temperature)
- - 1 tsp kosher salt
- - 1/2 tsp pepper
- - 1/4 tsp garlic powder
- - 1 can 8-count Southern Homestyle buttermilk biscuits (not flaky)
- - Parsley for garnish
For the Garlic Butter Topping (Optional):
- - 1/4 cup 57 g butter (melted)
- - 1 tsp garlic salt
- - 1 tsp fresh parsley
Instructions
- In a skillet over medium heat, cook the ground pork sausage until browned and it reaches an internal temperature of 160°F.
- Reduce heat to medium-low and stir in the flour. Slowly add the milk while stirring continuously. Cook until the mixture thickens (about 10-12 minutes). Add salt, pepper, and garlic powder. Set aside to cool slightly.
- Preheat the oven to 375°F and prepare a 12-inch oven-safe skillet by spraying it with nonstick cooking spray.
- Remove the biscuits from the can and place them on a clean work surface. Flatten each biscuit to about 1/8-inch thickness using a rolling pin.
- Place 2 heaping tablespoons of the sausage gravy mixture in the center of each biscuit. Pinch the edges of the biscuit together to fully seal the filling inside.
- Place the sealed biscuits seam-side down in the prepared skillet. For extra flavor, brush the tops with melted butter mixed with garlic salt and parsley.
- Bake for 18-20 minutes, or until the biscuits are golden brown.
- Serve warm, topped with any remaining sausage gravy and garnished with parsley.
Notes
- Use room-temperature milk to ensure the gravy thickens properly.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
- Customize the filling by adding shredded cheese or diced cooked vegetables for extra flavor.