Indulge in the taste sensation of Flavorful Buttermilk Biscuit Bombs with Zesty Sausage Gravy – a delightful blend of buttermilk biscuits, generously filled with seasoned pork sausage gravy, and sealed with the tantalizing Challenge® Butter Snack Spread Lawry’s Seasoned Salt. Elevate your breakfast experience with these bombs, and discover the option to prepare them in an air fryer for a crispy twist. No need to worry about adding extra gravy; it’s all enclosed within these satisfying delights.
Ingredients & Substitutions
- Ground Pork Sausage: Opt for pre-seasoned ground pork sausage for maximum flavor. Alternatively, breakfast sausage adds a delightful twist.
- Gravy: Note the absence of salt in the gravy recipe, thanks to the seasoned salt snack spread. Adjust salt for other recipes using this gravy.
- Biscuits: Choose canned southern homestyle biscuits (non-flaky) or whip up your own homemade buttermilk biscuits.
- Seasoned Butter: Experience the tangy kick of Challenge® Butter Snack Spread Lawry’s Seasoned Salt, designed to enhance spreads. This flavorful addition, available in both seasoned and sweetened varieties, is a game-changer for these biscuits and gravy bombs.
Can I Prepare These in Advance?
Efficiently plan ahead by making the sausage gravy in advance. After cooking, cool the gravy and store it in an airtight container in the refrigerator for 3-4 days. Reheat on the stove when ready to use, or freeze for up to 2-3 months.
How to Preserve Flavorful Buttermilk Biscuit Bombs
Hold onto the joy of this hearty breakfast by storing any leftovers in an airtight container in the refrigerator. To rekindle the deliciousness, simply microwave a bomb when ready to enjoy. They remain delectable for up to three days.
Ingredients
- 227 grams (1/2 pound) ground pork sausage
- 2 tablespoons all-purpose flour
- 1 ¼ cups (300 ml) whole milk, at room temperature
- 0.6 teaspoon pepper
- ⅛ teaspoon garlic powder
- 1 can (8-count) Southern homestyle buttermilk biscuits, not flaky
- 57 grams (1/4 cup) Challenge® Butter Snack Spread Lawry’s Seasoned Salt,* softened, divided
- Parsley, for garnish
Instructions
- In a skillet over medium heat, brown pork sausage until it reaches an internal temperature of 71°C (160°F).
- Reduce the heat to medium-low. Add the flour, stirring to combine. Slowly pour in the milk. Stir frequently until the mixture thickens (about 8-10 minutes). Add pepper and garlic powder. Set aside to cool slightly.
- Preheat the oven to 190°C (375°F).** Spray a 12-inch oven-safe skillet 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 0.3 cm (1/8 inch) 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.
- Place the sealed biscuits, seam-side down, into the prepared skillet. Brush the tops with the seasoned butter, reserving some to brush over the warm biscuits.
- Bake for 18-20 minutes or until golden brown. Brush with the remaining seasoned butter. Serve warm, garnished with parsley.
