Sausage Gravy Stuffed Biscuits

My two sausage gravy loving people really enjoyed this breakfast! But who wouldn't, homemade gravy stuffed in homemade biscuits.

With this recipe I choose to make my own biscuits but you could always buy a can of biscuits to make this breakfast easier. Just separate each biscuit into two pieces add gravy to one half and top with the other half. Since a can of biscuits has 8 biscuits you will have plenty of leftover gravy.

Another option to make this recipe easier is to make the gravy the night before. Doing this will allow the gravy to thicken up even more making it easier to stuff the biscuits.

Sausage Gravy Stuffed Biscuits

Ingredients:

Biscuits

• 3 cups all purpose flour
• 3 tablespoons granulated sugar
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 3/4 cup cold unsalted butter
• 1 egg, lightly beaten
• 1 cup half and half

Sausage Gravy

• 16 ounces roll breakfast sausage
• 3 tablespoons all purpose flour
• 1 1/4 cups half and half
• 1/4 teaspoon garlic powder
• 1/4 teaspoon rubbed sage
• black pepper, to taste

Egg Wash

• 1 egg
• 1 tablespoon water

Directions:

Biscuits

1. Cut the butter into small pieces and place back into the refrigerator.
2. In a large bowl whisk together the flour, sugar, salt, baking powder and cream of tartar.
3. Cut in the cold butter until it is the size of peas throughout the flour mixture.
4. Add in the egg and half and half and mix just until combined. The dough will be sticky and you should be able to see the butter pieces throughout the dough.
5. Generously flour your work surface and turn the dough out onto the flour. Sprinkle the top of the dough with some flour. Knead the dough 10-15 times, if the dough is still very sticky sprinkle some more flour on the dough.
6. Pat or roll out the dough out until it is about 1/3 of an inch thick.
7. Using a biscuit cutter or glass, cut out 24 circles. Place the circles on a baking sheets and refrigerate until needed. (If making the gravy the night before, make the biscuits the following day and skip refrigerating.)

Sausage Gravy

1. In a large non-stick skillet, cook the sausage over medium-high heat until completely cooked and crumbled.
2. Sprinkle the flour over top of the sausage, stir and cook for 1 minute.
3. Gradually whisk in the half and half and simmer until thick, stirring often.
4. Refrigerate the gravy overnight or line a baking sheet with parchment paper and spread the gravy into a thin layer, freeze for 30 minutes.
5. Preheat the oven to 400º F. Line 2 baking sheets with parchment paper or silpats.
6. Remove the biscuits from the refrigerator and place 1-2 tablespoons of chilled gravy on top of a biscuit. Place another biscuit on top and press down to seal the edges and then tuck the edges under to help prevent them from coming apart. Place on the prepared baking sheet. Repeat with the reaming dough.
7. Whisk the egg and water together and brush the top of each biscuit with the egg wash.
8. Bake for 10-15 minutes or until golden brown.

Enjoy!!!

Notes:

Just to clarify, if you make the gravy the day before and refrigerate overnight, you will want to make the biscuits the same day you plan to stuff and bake and you will not need to refrigerate the dough circles. If you plan on making the dough and gravy on the same day you will want to refrigerate the dough circles so the butter does not get too warm before baking.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 464
Total Fat		31.9g
Saturated Fat		16.5g
Polyunsaturated Fat		0g
Monounsaturated Fat		3g
Trans Fat		0g
Cholesterol		136.7mg
Sodium		499.2mg
Potassium		15.2mg
Total Carbohydrates		31.2g
Dietary Fiber		1.1g
Sugars		7.5g
Protein		14.3g
Vitamin A 11.1% Vitamin C 0%
Calcium 91% Iron 15.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Spicy Southern Kitchen.