Seasoned Biscuits and Gravy Bombs are buttermilk biscuits filled with a generous portion of pork sausage gravy, sealed, and brushed with Challenge® Butter Snack Spread Lawry’s Seasoned Salt. After being baked, more of the seasoned snack spread is brushed over the bombs for extra flavor! There is no need to add more gravy to this hearty and satisfying breakfast. You can also make these bombs in an air fryer! After you try these, be sure to also try my Biscuit and Gravy Bombs with an optional garlic butter topping you will love!
Ingredients & Substitutions
Ground Pork Sausage: Look for ground pork sausage, which is different than ground pork because it is already seasoned. So, for the most flavor, use ground pork sausage. Breakfast sausage would also be a delicious option.
Gravy: You will notice there is no salt in the gravy recipe. We eliminated it because of the seasoned salt snack spread, which gives each bite plenty of salty flavors. If you use this gravy for other recipes, you will need to add salt.
Biscuits: Use a can of southern homestyle biscuits, but not the flaky variety. Or, make your own homemade buttermilk biscuits to use!
Seasoned Butter: Challenge® Butter Snack Spread Lawry’s Seasoned Salt was formulated by Challenge® butter to “give some added zing to spread”. And, it definitely delivers when it comes to these biscuits and gravy bombs! It’s their newest flavorful addition to their snack spreads, which come in both seasoned and sweetened varieties.
Can I Make These Ahead Of Time?
You can get the sausage gravy made in advance, which can save some time when assembling the biscuits and gravy bombs. Once made, let the gravy cool. Then, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a saucepan on the stove when ready to use. You can also freeze the gravy for up to 2-3 months.
How To Store Seasoned Biscuits and Gravy Bombs
This hearty breakfast is worth saving if you have any leftovers! Store the bombs in an airtight container in the refrigerator. When ready to enjoy, heat one up in the microwave. They will last up to three days.
Seasoned Biscuits and Gravy Bombs
Ingredients
- ½ pound ground pork sausage
- 2 tablespoons all-purpose flour
- 1 ¼ cups (306 g) whole milk, room temperature
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- 1 can (8-count) Southern homestyle buttermilk biscuits, not flaky
- ¼ cup Challenge® Butter Snack Spread Lawry's Seasoned Salt,* softened, divided
- parsley, for garnish
Instructions
- In a skillet over medium heat, brown pork sausage until it reaches an internal temperature of 160°F.
- Reduce the heat to medium-low. Add the flour, stirring to combine. Slowly pour in the milk. Stir frequently until the mixture thickens (about 8-10 minutes). Add pepper and garlic powder. Set aside to cool slightly.
- Preheat the oven to 375°F.** Spray a 12-inch oven-safe skillet with nonstick cooking spray.
- Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
- Place 2 heaping tablespoons of the sausage mixture on top of each flattened biscuit. Pinch the edges of the biscuit together to seal the mixture inside.
- Place the sealed biscuits, seam-side down, into the prepared skillet. Brush the tops with the seasoned butter, reserving some to brush over the warm biscuits.
- Bake for 18-20 minutes or until golden brown. Brush with the remaining seasoned butter. Serve warm, garnished with parsley.
Video
Notes
- To a mixing bowl, add 1/4 cup (1/2 stick) unsalted butter, softened.
- Sprinkle 1/4 teaspoon of Lowry’s seasoned salt over the butter. Start with this amount, adjusting it to suit your taste preference.
- Using a fork or spoon, mix the ingredients together until the seasoned salt is evenly distributed throughout the butter.
- Transfer the compound butter onto a sheet of plastic wrap or parchment paper. Roll the butter into a log shape by wrapping it tightly with plastic wrap or parchment paper. Twist the ends to secure the log.
- Place the compound butter log in the refrigerator for at least 1 hour to firm up and allow the flavors to meld together.
- Once chilled and firm, you can slice the compound butter into rounds or use it as needed.
- Line the basket of your air fryer with parchment paper or aluminum foil.
- Place the assembled biscuits and gravy bombs in a single layer in the basket of your air fryer. (Depending on the size of your air fryer, you may have to work in batches.)
- Air fry for 9-10 minutes at 350°F, or until golden brown.
- Brush more seasoned snack bread on the tops.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love this variation of the biscuits and gravy bombs! The Challenge Butter Spread with Lawry's was the perfect basting option and complemented the recipe so well! Yum!
Elizabeth
The seasoned butter that tops these bombs is so good! I love the saltiness it brings. The more ways biscuits and gravy can be made, the better!
Bella
Challenge's seasoned butter brings this dish to life! The soft and savory biscuit bombs are delicious as is, but it is even more flavorful with the addition of Lawry's seasoned salt as a butter spread. So good!
Rachael
Lawry's seasoned salt is my favorite seasoning ever, so Challenge's butter spread with the seasoned salt in it is just genius in my opinion. This is a delicious addition to something that is fantastic on its own and completely elevates the flavors.
Selena
Oh goodness. I love these little delightful bites! I thought I would want more gravy on top but was super delighted with the flavor that the Challenge seasoned butter brought to it at the end!
I have to say, I love this idea. I have a favorite biscuit recipe and gravy we enjoy and when I put them together like you did it was a hit for my ladies Bible study group. I will warn people, if you want to pre-form them and bake them in the morning, give your oven extra time. I tried cold bombs and a lot of them and the oven took about 2 times as long to bake and I think about 30 minutes of it was only one tray at a time. (Cold gravy in the middle and dough makes the oven work harder.)Use your thermometer for the sausage temperature.) All that to say thanks for the idea!
Ok so instructions are not clear for me. After rolling out biscuits you add the sausage/gravy mixture on top. Then it just says pinch sides to seal. Do you fold over the biscuit or do you put another on top to seal? Im confused.
You pinch the sides of the biscuit and make sure it is sealed. No other step was added because no other step is taken. There is no other biscuit added. Please feel free to watch the instructional video.
These look delicious
Can I make but not bake the night before and than bake in the morning.
Hi Deb – this is what it says in the post, above the recipe card:
“Can I Make These Ahead Of Time?
You can get the sausage gravy made in advance, which can save some time when assembling the biscuits and gravy bombs. Once made, let the gravy cool. Then, store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in a saucepan on the stove when ready to use. You can also freeze the gravy for up to 2-3 months.”
Can i make and freeze these for camping breakfast later?
These look delicious! I’m looking for recipes for things I can prep ahead of time and freeze for my family. Have you frozen these for eating later?
OMG🤩 Everyone Loves the breakfast meals. So far we have enjoyed 4 of the meals. Each one was amazing. 1Bombs. 2 Biscuits and Gravy Casserole 3 Butter Biscuits Bake and Butter Swim Biscuits. Thank You.
OMG🤩 Everyone Loves the breakfast meals. So far we have in joyed 4 of the meals. Each one was amazing. 1Bombs. 2 Biscuits and Gravy Casserole 3 Butter Biscuits Bake
I will be making your biscuit and gravy bombs. Thank you !