Biscuits and Gravy Bombs
Biscuits and Gravy Bombs are a hearty breakfast made with buttermilk biscuits stuffed with homemade pork sausage gravy.
Ingredients
- 1 pound ground pork sausage
- ¼ cup (31 g) all-purpose flour
- 2 ½ cups (612.5 g) whole milk, (room temperature)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 can (8-count) Southern Homestyle buttermilk biscuits, (not flaky)
- parsley, (for garnish)
- ¼ cup (½ stick, 57 g) butter, (melted)
- 1 teaspoon garlic salt
- 1 teaspoon fresh parsley
Directions
- 1
In a skillet over medium heat, brown pork sausage until it reaches an internal temperature of 160°F.
- 2
Reduce the heat to medium-low and add flour to the skillet. Stir to combine and slowly pour in the milk. Stir frequently until the mixture thickens (about 10-12 minutes). Add salt, pepper, and garlic powder and set aside to cool slightly.
- 3
Preheat the oven to 375°F and prepare a 12-inch oven-safe skillet by spraying it with nonstick cooking spray.
- 4
Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
- 5
Place 2 heaping tablespoons of the sausage mixture on top of each flattened biscuit. Pinch the edges of the biscuit together to seal the mixture inside.
- 6
Place the sealed biscuits, seam-side down, in the prepared skillet. Optional: brush the tops with a mixture of melted butter, garlic salt, and parsley.
- 7
Bake for 18-20 minutes or until golden brown. Serve warm, topped with remaining gravy and garnished with parsley.