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

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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!
    4.89 from 17 votes
    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

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    Andouille Sausage Gravy

    Disclosure: This post contains affiliate links.

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    66 thoughts on “Sausage Gravy Stuffed Biscuits

      1. 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. 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. 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! 💞

    2. 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. 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.

    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.

        1. And everyone knows that Wikipedia is the do-all, say-all, of information, so of course, you should definitely believe what it says. But on another note, if you’re trying to get away from dairy products, use a base of chicken or beef broth, it adds flavor. You can thicken it with cornstarch instead of flour if you’d like.

            1. Thank you Jonathan was thinking the same thing!! I have 8 grandkids who love gravy and biscuits! Sound like it’s quick and easy to do on mornings I have them. Gonna try it next time they come.

    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!!!!!

      1. I also make the gravy with jimmy dean sausage with sage and add 1/2 tea of nutmeg and 1/2 tea poultry it has a lot of flavor

    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.

      1. Agree!! I always use the roll of ground Jimmy Dean Sage Sausage anytime I make sausage gravy. It makes it taste so good!

        I made these over the weekend using my own gravy recipe (flour, butter, milk, garlic powder, nutmeg, salt & pepper, a few splashes of worcestershire sauce, few splashes of Louisiana hot sauce, and a roll of Jimmy Dean sage sausage) and they came out tasty and were fun to make with the kids, but I think I’ll stick to the traditional way of making biscuits and gravy. Nothing wrong with them, we just prefer our gravy thinner and drowning our biscuits than what is necessary to make these and the gravy seeped out of them and made them messy. Not pretty like the photos lol. Fun recipe to change things up a bit though!

    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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