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Sausage Gravy Stuffed Biscuits
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4.89 from 17 votes

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!
Course Breakfast
Cuisine Southern
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings 8
Author Christin Mahrlig


  • 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


  • 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.


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