Biscuits and Sausage Gravy Bombs are a hearty breakfast made with buttermilk biscuits filled and topped with homemade pork sausage gravy. This meal will keep you satisfied all morning! If these sound delicious, be sure to check out my classic Biscuits and Sausage Gravy recipe.
Looking for a breakfast that will fill you up and keep you going? Biscuits and Sausage Gravy Bombs are packed with flavor. Plus, you can brush them with garlic butter for an extra layer of savory goodness.
Ingredients & Substitutions
- Sausage: I used ground pork for this recipe and added seasonings for more flavor. You could also use pre-seasoned breakfast sausage or try ground turkey or beef.
- Biscuits: Look for southern homestyle buttermilk biscuits in a can, or make your own buttermilk biscuits!
- Whole Milk: I prefer whole milk for the sausage gravy, but 2% or skim milk can also work.
Can I Make this Ahead of Time?
Yes, you can prepare the gravy in advance. Let it cool completely, then store it in an airtight container in the refrigerator for up to five days. Reheat on the stove when ready to assemble the Biscuits and Sausage Gravy Bombs. You can also freeze the gravy for up to three months.
Air Fryer Biscuits and Sausage Gravy Bombs
If you have an air fryer, you can use it instead of the oven. Line the basket with aluminum foil or parchment for easy removal.
Air fry the biscuits and gravy bombs at 350°F (175°C) for 9-10 minutes. Brush with garlic butter before air frying.
How to Store Biscuits and Sausage Gravy Bombs
Leftover bombs? Store them in an airtight container in the refrigerator and heat them in the microwave the next day. They stay delicious for up to 3 days.
Ingredients
For the Gravy:
- 1 pound (450 g) ground pork sausage
- 1/4 cup (30 g) all-purpose flour
- 2 1/2 cups (600 g) whole milk, room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
For the Biscuits:
- 1 can (8-count) Southern Homestyle buttermilk biscuits, not flaky
- Parsley, for garnish
Garlic Butter Topping (Optional):
- 1/4 cup (1/2 stick, 60 g) butter, melted
- 1 teaspoon garlic salt
- 1 teaspoon fresh parsley
Instructions
Prepare the Gravy:
- In a skillet over medium heat, brown the pork sausage until it reaches an internal temperature of 160°F (71°C).
- 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. Set aside to cool slightly.
Prepare the Biscuits:
- Preheat the oven to 375°F (190°C) and prepare a 12-inch (30 cm) oven-safe skillet by spraying it with nonstick cooking spray.
- Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about 1/8-inch (0.3 cm) thickness.
- 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.
Assemble and Bake:
- 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.
- Bake for 18-20 minutes or until golden brown. Serve warm, topped with remaining gravy and garnished with parsley.
Enjoy your Biscuits and Sausage Gravy Bombs, a perfect blend of savory sausage, creamy gravy, and fluffy biscuits!
