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Sausage Gravy Stuffed Biscuits

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

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    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!
    PREP: 15 mins
    COOK: 16 mins
    TOTAL: 31 mins
    SERVINGS: 8

    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.
    Author: Christin Mahrlig
    Course: Breakfast
    Cuisine: Southern

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    74 thoughts on “Sausage Gravy Stuffed Biscuits”

    1. Would love to read about this recipe, but your video taking up half my screen is a pain in the ass!

      1. Richard Martin

        Kolaches are different. “A kolach is a type of pastry that holds a portion of fruit surrounded by puffy dough. Originating as a semisweet wedding dessert from Central Europe and later a breakfast item in South London, they have become popular in parts of the United States. Places of origin: Czech lands, Slovakia” https://en.wikipedia.org/wiki/Kolach

        1. Actually Richard, Nick is right! Here in America (Houston) they do make these and they are called kolaches. The ones there are filled with a mixture of egg, cheese & meat, and other breakfast type fillings. Now if you keep reading on Wikipedia it will say that, but it says they are usually referred to as klobasniks…but every time I visit my father and we get them at the shop…they are only called kolaches. Hope that helps sort it out!

          1. But, the bread is always, in my experience, a yeast roll. At least in southeast Texas. A stuffed biscuit is, more likely, a variant of a pig in a blanket

        2. John Forsythe

          One of the best places to get kolaches in Texas is at the Czech stop in West Texas just north of Waco and south of Hillsborough

          1. My mom made these when I was a small boy and she was Cajun and I’m 77 years old, and her mother got the recipe from her mother. And also we put Cayenne pepper in the mix for a little bit

      2. This is not kolache. Kolache is fruit filled. In the south, kolache is a sausage link in a pastry. Google it.

      3. Actually it is a Czech not Polish, and Czech that came up with Kolaches came to Texas back in the 1800’s so yes it is a southern thing.

    2. 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

      1. That’s a great idea Betty! Thanks for sharing that tip for freezing! I may try the muffin tray portions with other leftovers as well. I think it will definitely cut down on waste too, especially with the kids! 💞

          1. I did end up almost tripling the garlic powder because we are garlic freaks. This was so freakin good.

    3. Dying at the comments 😂😂😂. I think I’ll just keep putting the gravy on the biscuit. Doesn’t seem like enough gravy per biscuit for me.

      1. Lowell Kenney

        Looks like a way to get more gravy, but they didn’t show these biscuits smothered with gravy like I would fix them, double that gravy recipe.

    4. Leslie Joline

      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!

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