Biscuits and Gravy Bombs are a hearty breakfast made with buttermilk biscuits filled and topped with homemade pork sausage gravy. This will definitely keep you satisfied all morning, if not longer! If these sound delicious to you, be sure to also check out my Biscuits and Gravy recipe.
Biscuits and Gravy Bombs
If you are looking for a breakfast that will keep you going and fill you up, you have found the perfect recipe right here. Biscuits and Gravy Bombs are bursting with flavor on their own. But, I also have garlic butter that you can brush onto the bombs for even more savory deliciousness.
Ingredients & Substitutions
Sausage: I used ground pork for this recipe. Then, I added seasonings to the pork for more flavor. You could also use breakfast sausage, which is already seasoned. Or, try this with ground turkey or beef.
Biscuits: Look for southern homestyle buttermilk biscuits in a can. Or, make your own buttermilk biscuits!
Whole Milk: I prefer whole milk in sausage gravy, but you could use 2% or even skim milk in a pinch.
Can I Make this Ahead of Time?
You can certainly get the gravy made in advance. To store the gravy, let it cool completely. Then, store it in an airtight container in the refrigerator for up to five days. Warm it up on the stove when ready to make the Biscuits and Gravy Bombs. You could also freeze the gravy for up to three months.
Air Fryer Biscuits and Gravy Bombs
If you have an air fryer handy, you can certainly make these bombs in it instead of in the oven. If you are okay lining the basket of your air fryer with aluminum foil or parchment, I would recommend that. Otherwise, the bombs can be hard to get out of there.
Air fry the biscuits and gravy bombs at 330°F for 9-10 minutes. Don’t forget to brush on the garlic butter before air frying.
How to Store Biscuits and Gravy Bombs
If you have any of the bombs left over, do not let them go to waste! I put a few in an airtight container in the refrigerator and heated them up in the microwave the next day. They were just as delicious! They should be fine for up to 3 days.
Biscuits and Gravy Bombs
- 1 pound ground pork sausage
- ¼ cup (31 g) all-purpose flour
- 2½ cups (612.5 g) whole milk, room temperature
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
- 1 can (8-count) Southern Homestyle buttermilk biscuits, not flaky
- parsley, for garnish
Garlic Butter Topping (Optional)
- ¼ cup (½ stick, 57 g) butter, melted
- 1 teaspoon garlic salt
- 1 teaspoon fresh parsley
- In a medium skillet over medium heat, brown sausage. (Pork sausage is fully cooked when it reaches an internal temperature of 160°F.)
- Reduce the skillet heat to medium-low. Sprinkle the flour over the cooked sausage, stirring to combine. Slowly drizzle in milk, stirring frequently until thickened (10-12 minutes). Add in the salt, pepper, and garlic powder. Stir to combine. Set aside to cool slightly while you prepare the biscuits. This will make about 2¾ cups of gravy.
- Preheat the oven to 375°F.
- Spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside.
- 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.
- To create the bombs, work one at a time. Add 2 heaping tablespoons of gravy on top of a flattened biscuit, leaving room around the rim of the circle. Fold the edges of the biscuit together, pinching them tightly so there are no holes or gaps. Place the bomb seam side down into the prepared skillet. Repeat with the remaining bombs. You will have over a cup of gravy leftover for the topping, so keep it warm.
- If adding garlic butter, mix together the melted butter, garlic salt, and parsley in a small bowl. Brush the garlic butter over the tops of the bombs. (This is optional.)
- Bake 18-20 minutes, or until golden brown.
- Serve warm, garnished with parsley, and topped with the remaining gravy.
Did you make this recipe?
You can tag me at @iamhomesteader.