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90% would make again
Gravy-Stuffed Cheddar Biscuit Bombs
featured in Our Very Best Biscuit Recipes
A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It’s a morning mashup that will have you in a food coma before noon.
Tasty Team
Total Time
9 hr 5 min
9 hr 5 min
Prep Time
25 minutes
25 min
Cook Time
40 minutes
40 min
Total Time
9 hr 5 min
9 hr 5 min
Prep Time
25 minutes
25 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
Sausage Gravy
- 1 lb breakfast sausage (455 g), casings removed
- 4 tablespoons unsalted butter
- ¼ cup all purpose flour (30 g)
- 3 cups whole milk (720 mL)
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- ½ teaspoon ground sage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Cheddar Chive Biscuits
- 2 cups all purpose flour (250 g), plus more for dusting
- 1 tablespoon baking powder
- 1 stick unsalted butter, cubed
- 1 cup shredded cheddar cheese (100 g), plus more for dusting
- 1 teaspoon kosher salt
- 2 tablespoons fresh chives
- ¾ cup heavy cream (180 mL)
- 1 large egg, beaten
Nutrition Info
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- Calories 577
- Fat 38g
- Carbs 37g
- Fiber 1g
- Sugar 6g
- Protein 22g
Estimated values based on one serving size.
Preparation
- Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
- Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
- Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
- Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
- Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
- With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
- Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
- Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
- Bake the biscuits for 15–20 minutes, until golden brown.
- Enjoy!
New Year, New You
Here’s everything you need for a more delicious 2021.
New Year, New You
Here’s everything you need for a more delicious 2021.
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