This southern recipe is popular by far when it comes to hearty breakfast food. I wasn’t raised in the south, but I am no stranger when it comes to biscuits & gravy. Currently residing in Ohio, the weather changes more often than not, and when the cold strikes us, there is nothing like a warm supper that comforts our stomach and soul, if you are someone who is looking for an easy but very delicious meal ticket, look no further because I think I found the right recipe for you.
- 8 ounces of bulk country breakfast sausage (or any type of sausage that pleases you)
- 3 Tablespoons of all purpose flour
- 1 1/4 cups of whole milk
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of rubbed sage
- salt & pepper
- 1 8 count tube of GRANDS refrigerated biscuits
- 1 egg, lightly beaten with a little water
- Cook sausage in a nonstick skillet, breaking it apart with a spoon as it cooks
- Sprinkle flour over sausage, stir and cook 1 minute
- gradually whisk in milk
- Add garlic powder, salt & pepper, and sage to taste. Simmer until thick.
- Either refrigerate gravy overnight or line a baking sheet with parchment paper, spread the gravy thin, and freeze for 30 minutes
- Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper, pull each biscuit apart into 2 layers
- place 1-2 tablespoon of chilled gravy on a biscuit half and top it with another biscuit piece. Seal around the edges, and tuck the edges under somewhat so they are less likely to pull apart
- Repeat for remaining biscuits. Brush top of each biscuit with egg wash
- Bake 15-18 minutes
Note: you may have some leftover gravy — the recipe calls that you can thin it out with some milk and microwave until warm and use it over the cooked biscuits
Follow the author of this recipe at spicysouthernkitchen for more recipes
2 thoughts on “Sausage gravy stuffed biscuits”
My favorite breakfast. I LOVE biscuits and gravy.
I love sausage gravy and biscuits. I’m from the south.