Sausage Breakfast Dumplings

Sausage Breakfast Dumplings

from allrecipes.com
Breakfast
50 min
8 servings
495 kcal / serving

These breakfast sausage dumplings, biscuits wrapped around savory sausage and swaddled in a pepper-flecked cream gravy, land somewhere between cozy casserole and diner-style indulgence. It’s the kind of morning bake that feels unashamedly comforting.

Ingredients

  • 1can southern homestyle buttermilk biscuits, such as pillsbury grands
  • 8frozen cooked breakfast sausage patties, thawed and halved, such as jimmy dean
  • ¼ cupplus 2 tablespoon melted unsalted butter, divided
  • ¼ cupall-purpose flour
  • 3 cupswhole milk
  • 1 teaspoonworcestershire sauce
  • 1 teaspoonkosher salt
  • ¾ teaspoonfreshly ground black pepper, plus more for garnish
  • ½ teaspoongarlic powder
  • ½ teaspoononion powder
  • ¼ teaspoonhot sauce (optional)
  • 4 ouncesharp cheddar cheese, shredded

Directions

  1. 1

    Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.

  2. 2

    Separate biscuits; split each biscuit horizontally to form 16 rounds. Flatten rounds slightly. Place 1 sausage half in center of each round; wrap dough around sausage, and pinch to seal.

  3. 3

    Place seam side down in an even layer in the prepared baking dish. Brush with 2 tablespoons melted butter.

  4. 4

    Bake in the preheated oven until golden brown and set, 18 to 20 minutes.

  5. 5

    Meanwhile, heat remaining 1/4 cup butter in a medium saucepan over medium heat. Whisk in flour; cook, whisking constantly, until smooth and lightly bubbling, 1 to 2 minutes. Slowly whisk in milk until smooth. Stir in Worcestershire, salt, pepper, garlic powder, onion powder, and hot sauce. Bring to a simmer and cook, whisking often, until slightly thickened, 5 to 8 minutes.

  6. 6

    Pour gravy evenly over partially baked dumplings. Sprinkle with Cheddar.

  7. 7

    Bake in the preheated oven until gravy bubbles and cheese melts, about 5 minutes. Garnish with more black pepper and serve. Recipe developed by Marianne Williams