Sausage Gravy–Stuffed Biscuits
featured in 7 Easy-To-Pack Snacks For Your Next Road Trip
Flaky, buttery biscuits are taken to the next level with a generous dollop of creamy, savory sausage gravy stuffed inside. Perfect for a weekend brunch or breakfast-for-dinner, this comforting dish is sure to be a crowd-pleaser.
Tasty Team
95% would make again
Ingredients
for 8 servings
- 14 biscuits
- egg, for egg wash
Gravy
- 8 oz ground sausage (225 g)
- 3 tablespoons flour
- 1 ½ cups milk (360 mL)
- ¼ teaspoon fresh thyme
- ¼ teaspoon fresh sage
- 1 pinch cayenne pepper
- ½ teaspoon black pepper
- ¼ teaspoon salt
Nutrition Info
- Calories 288
- Fat 22g
- Carbs 13g
- Fiber 0g
- Sugar 9g
- Protein 6g
Estimated values based on one serving size.
Preparation
- In a cast-iron skillet, break up the ground sausage into small chunks and brown over medium-high heat until sausage is cooked through and no longer pink.
- Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.
- Add the milk in several increments while whisking.
- Add thyme, sage, cayenne pepper, black pepper, and salt.
- Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.
- Fill a well-greased ice cube tray with the gravy. (If you do not have an ice cube tray, pour the gravy onto a greased parchment-lined ½ cookie sheet.)
- Freeze for 20 minutes.
- Preheat oven to 350˚F (180˚C).
- With your thumb, make a divot in the center of each biscuit.
- Place a cube of gravy into each divot.
- Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top.
- Turn the dough balls upside down. With the palm of your hand, roll the biscuit ball around in a clockwise motion on your table surface to smooth out the dough balls.
- Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom. Brush with egg wash.
- Bake for 20-30 minutes.
- Enjoy!
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