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 350°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
- 2 ½ 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 skillet over medium heat, brown pork sausage until it reaches an internal temperature of 160°F.
- Reduce the heat to medium-low and add flour to the skillet. Stir to combine and slowly pour in the milk. Stir frequently until the mixture thickens (about 10-12 minutes). Add salt, pepper, and garlic powder and set aside to cool slightly.
- Preheat the oven to 375°F and prepare a 12-inch oven-safe skillet by spraying it 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, in the prepared skillet. Optional: brush the tops with a mixture of melted butter, garlic salt, and parsley.
- Bake for 18-20 minutes or until golden brown. Serve warm, topped with remaining gravy and garnished with parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.