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Sausage Breakfast Dumplings
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
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
- 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
Place seam side down in an even layer in the prepared baking dish. Brush with 2 tablespoons melted butter.
- 4
Bake in the preheated oven until golden brown and set, 18 to 20 minutes.
- 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
Pour gravy evenly over partially baked dumplings. Sprinkle with Cheddar.
- 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