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!
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.
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.
To make this recipe as easy as can be, I use refrigerated biscuits, but you could definitely make a homemade biscuit dough.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
More Biscuits and Gravy
Sweet Potato Biscuits with Chorizo Gravy
Disclosure: This post contains affiliate links.
Could you use soy or almond milk instead of whole milk? What about half & half or heavy cream?
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.
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.
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
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.
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.
Can you freeze these before cooking
How about you try it and let us know?
Can you freeze these uncooked
How about you try it and let us know?
HOW ABOUT YOU STOP BEING A DICK TO EVERYONE WHO ASKS A QUESTION!!!
NICE! Thanks!
Jonathan, I couldn’t agree MORE!
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.
Touche, Jonathon!
Robert…you are a royal jerk. Shut up and eat what you want how you want and call it whatever you want. You really need a life…sad little man boy.
Can these be made and cooked later?
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 🤣
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!
Can these be made ahead of time and froze? Looking for something the hubby can pop in the microwave in the mornings for work.
This recipe sounds awesome can’t wait to try them
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!!!!!
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
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.
That’s a great point Carolina! I love the way the sage sausage tastes.
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!
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.