Description
Sausage Gravy Stuffed Biscuits are a hearty and comforting breakfast treat featuring fluffy biscuit dough filled with savory, creamy sausage gravy. This easy recipe combines classic southern-style sausage gravy with tender baked biscuits for a satisfying meal perfect for brunch or breakfast gathering.
Ingredients
Scale
Sausage Gravy
- 1½ lbs ground pork sausage
- 5 Tbsp butter
- ¼ cup all-purpose flour
- 3 cups milk
- 1 Tbsp Worcestershire sauce
- ¾ tsp salt
- ½ tsp pepper
Biscuit Dough
- 2 (6-oz) cans refrigerated biscuits (10 total)
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 350ºF (175ºC). Spray a standard muffin pan with nonstick cooking spray to prevent sticking and ensure easy removal of the biscuits after baking.
- Cook the sausage: In a large skillet over medium-high heat, cook the ground pork sausage until it is crumbly and no longer pink. Once cooked, remove the sausage from the skillet and drain off any excess fat to keep the gravy from becoming greasy.
- Make the sausage gravy: Using the same skillet, melt the butter over medium heat. Whisk in the flour and cook constantly for about one minute to form a roux. Gradually whisk in the milk, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil while whisking consistently to avoid lumps. Continue cooking for 2 to 3 minutes until the gravy thickens. Remove from heat and stir the cooked sausage back into the gravy.
- Prepare biscuit cups: Open the refrigerated biscuit cans and separate the dough into 10 individual biscuits. Using a rolling pin, roll each biscuit into a large circle. Press each rolled biscuit firmly into the bottom and up the sides of each muffin cup to create a shell for the gravy filling.
- Fill biscuit cups: Spoon the prepared sausage gravy mixture evenly into each biscuit-lined muffin cup, filling them generously but without overflowing.
- Bake: Place the muffin pan in the preheated oven and bake for 17 to 20 minutes until the biscuits are golden brown and cooked through.
- Garnish and serve: Optionally, sprinkle the baked sausage gravy stuffed biscuits with dried parsley for added color and flavor before serving warm.
Notes
- For crispier biscuit edges, spray the muffin pan generously and press the biscuit dough firmly against the pan.
- Use whole milk for a creamier gravy; you can substitute with 2% milk if desired but the gravy may be slightly less rich.
- Drain the cooked sausage well to avoid a greasy gravy texture.
- Refrigerated biscuit dough helps save prep time and provides consistent biscuit texture.
- Customize the gravy with additional spices such as garlic powder or cayenne for some heat.
- These stuffed biscuits are best served fresh but can be reheated in the oven for a few minutes to retain crispness.
