Sausage Gravy Stuffed Biscuits

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Sausage Gravy Stuffed Biscuits are so unbelievably good and they can be picked up and eaten with your hands. I love turning comfort food into finger food!

Sausage Gravy Stuffed Biscuits

These Sausage Gravy Stuffed Biscuits are super easy to make. The simple gravy can be made the night before and refrigerated. This is actually preferable because you want the gravy to get cold and thicken up. That way it is super easy to place a spoonful of it between 2 biscuit pieces without it oozing out everywhere.

Sausage Gravy Stuffed Biscuits made with refrigerated biscuits

 

Easy Sausage Gravy Stuffed Biscuits

You want the gravy to be a little thicker than you would normally make it. There will be some leftover gravy and you can thin it with some milk, reheat it, and serve it in a bowl to dip the biscuits in.

Sausage Gravy Stuffed Biscuits

To make this recipe as easy as can be, I use refrigerated biscuits, but you could definitely make a homemade biscuit dough.

Sausage Gravy Stuffed Biscuits

Stuffed foods are so much fun. I like that there is a hidden surprise inside. These Sausage Gravy Stuffed Biscuits are great for a weekend breakfast or make the gravy the night before and they are quick and easy enough to whip up for a weekday breakfast!

Watch the short video below to see how to make Sausage Gravy Stuffed Biscuits.


Sausage Gravy Stuffed Biscuits

Sausage Gravy Stuffed Biscuits

These Sausage Gravy Stuffed Biscuits have a hidden pocket of rich and creamy sausage gravy. A delicious and easy southern breakfast!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: Southern
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Servings: 8
Author: Christin Mahrlig

Ingredients

  • 8 ounces bulk country breakfast sausage
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rubbed sage
  • salt and pepper
  • 1 (8-count) tube Grands refrigerated biscuits
  • 1 egg, lightly beaten with a little water

Instructions

  • Cook sausage in a nonstick skillet, breaking it apart with a wooden spoon as it cooks.
  • Sprinkle flour over sausage. Stir and cook 1 minute.
  • Gradually whisk in milk.
  • Add garlic powder, sage, and salt and pepper 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.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Pull each biscuit apart into 2 layers.
  • Place a 1-2 tablespoon spoonful 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 to 18 minutes.

Notes

Note: You will have some leftover gravy. You can thin it with a little milk, microwave until warm and spoon over the cooked biscuits.

More Biscuits and Gravy

Sweet Potato Biscuits with Chorizo GravySweet Potato Biscuits with Chorizo Gravy

Andouille Sausage Gravy

Andouille Sausage Gravy

Disclosure: This post contains affiliate links.

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42 thoughts on “Sausage Gravy Stuffed Biscuits

  1. I make a big batch of sausage and gravy and pour into muffin pans and freeze until solid then remove and put into ziploc bags in freezer so when ever I want some I can just take out what ever I need. I also do the same for the biscuits. I can put 1 sausage and gravy in a bowl and place a plastic microwave dish cover over it and place a biscuit on top and micro a few minutes and have a great breakfast quick and easy

  2. Dying at the comments πŸ˜‚πŸ˜‚πŸ˜‚. I think I’ll just keep putting the gravy on the biscuit. Doesn’t seem like enough gravy per biscuit for me.

  3. I freeze gravy all the time so I am pretty sure you can freeze these. I would advise to take out the night before and put in fridge as the gravy will take longer to defrost. Enjoy!

    1. Do you really think she tried every possible combination of the recipe? How about you try it and come back and report it to us.

    2. Hi Tony~ I’m just an old grandma, but I will try to answer your question. Soy milk should work, although gravy made with soy might be a bit thin, but still very tasty. Almond milk will lend a too sweet taste to gravies. Half&Half and heavy cram is ok. They would lend extra richness. The only caveat would be, is to not make them be the WHOLE amount of liquid used. EX.: If recipe calls for 2 cups liquid, use one cup regular milk, and one cup half&half. I hope this helps.

      1. Mary Ellen,
        I love heavy cram. so much: I tried it and it was so good!!! thank u for ur tip i love your tip that you suggested

    3. Whatever you use to make gravy would work. You just have to make gravy thicker than normal and chill. You could do this with any gravy based dish…chicken and biscuits, pot pie filling, etc. Seems pretty common sense.

  4. Next time I won’t cut the biscuits completely in two and only separate them enough to make a pocket for the gravy. I used my own gravy recipe and had a lot left over. Great idea all in all, but it only prolongs the end results of the combination ending in my stomach! Lol 🀣

    1. I am pretty sure they can be frozen. I freeze gravy all the time. I would put one out to defrost for morning as the gravy will become very hard and take longer to cook in the microwave..Enjoy!

  5. Can these be made ahead of time and froze? Looking for something the hubby can pop in the microwave in the mornings for work.

  6. I made these for my grown kids and some adult friends Saturday night! WOW were they a hit! I double the recipe! Had just enough gravy left over to use as a topping on each biscuit!!!!! Delish!!!! Great party food! I used the Jimmy Dean Sage sausage!!!!!

  7. I see this recipe calls for rubbed sage…if you use the Jimmy Dean brand with sage, you can omit this ingredient….I absolutely love love love this sausage. I’m sick with the flu tight now,but can’t wait to try this.

  8. So delicious! I just made these…but I stuffed them all and had no gravy leftover. 🀭
    My husband wanted a few with cheese, so shredded cheese went in a few too.
    But very tasty and portable.

  9. How do you get 8 servings using 1tube of biscuits? Doesn’t it take 2 biscuits per serving? They look awesome!!!

  10. I tried to pin this to my board, and got a message that Pinterest had blocked this site because of “inappropriate content”. The recipes sounds good, and I would love to try it

  11. Yes you can freeze these after they call put them in a plastic bag and put them in the freezer in a single layer warm them up in the microwave or oven for only 15 seconds in the microwave 10 minutes in the oven you may have to adjust times but warming them is not hard

  12. Not sure what the frozen biscuit is, not heard of them in UK, is there an alternative that I could use. Are they a type of pastry dough?

    1. Its biscuit dough that frozen and sold in the stores. One popular brand here in the USA is GRANDS BISCUITS. It can be purchased frozen or in a tube.

      1. It is like a bread not a cookie… There biscuits are what we would call cookies here in the USA so it’s kind of like a small round bread like a dinner roll almost

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