gravy stuffed biscuits

Name: Gravy Stuffed Biscuits
Prep time: 15 min
Cook time: 10 min
Yield: 6
Cuisine: Southern
Ingredients: 1 pound(s) spicy pork sausage; 1-2 can(s) flaky biscuits (or homemade); 2 1/2 cup(s) milk; 1/3 cup(s) flour; 2 teaspoon(s) pepper or to taste; 1/2 teaspoon(s) salt; 1 - egg; 2 teaspoon(s) butter; 1 tablespoon(s) honey

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

These stuffed biscuits and gravy are a fun twist on a classic. They’re easy to make and perfect whether you’re sipping your morning coffee prepping for the day at5 work. Recipe wants a honey butter bath but that is totally optional and up to your personal taste.

►

yield 6 serving(s)

prep time 15 Min

cook time 10 Min

method Bake

Ingredients For gravy stuffed biscuits

1 lb

spicy pork sausage
1-2 can

flaky biscuits (or homemade)
2 1/2 c

milk
1/3 c

flour
2 tsp

pepper or to taste
1/2 tsp

salt
1

egg
2 tsp

butter
1 Tbsp

honey

How To Make gravy stuffed biscuits

1
Preheat oven to 400 degress

2
Over medium heat brown sausage in pan, do not drain Slowly sprinkle flour on sausage in pan in small batches, mixing as you go
3
Pour milk into pan with pepper and salt Continuously stir until sausage gravy thickens
4
On a parchment lined cookie sheet, spread gravy in thin layer and cool in freezer for 5 minutes Remove biscuit dough from can and split each biscuit in half, place on parchment lined sheet
5
Roll 1-2 tbsp chilled gravy into ball and place in center of halved biscuit Cover with other half of biscuit, pinching edges gently and carefully form into ball Brush each ball with egg wash
6
Bake stuffed biscuit and gravy for 8-10 minutes until golden brown Melt butter and combine with honey and brush over biscuits if desired.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.