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.

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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.

Raw Ingredients for Biscuits and Gravy Bombs. Breakfast, Breakfast Recipes, Biscuits and Gravy, How to Make Sausage Gravy, Canned Biscuit Recipes, Biscuits and Gravy hand Pies, Breakfast Bombs, Gravy Inside Biscuit, Breakfast Ideas for Kids, Easy Breakfast for School Mornings, i am homesteader, iamhomesteader

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.

Steps for Making Biscuits and Gravy Bombs Adding Sausage and then Folding Biscuit into a Ball. Breakfast, Breakfast Recipes, Biscuits and Gravy, How to Make Sausage Gravy, Canned Biscuit Recipes, Biscuits and Gravy hand Pies, Breakfast Bombs, Gravy Inside Biscuit, Breakfast Ideas for Kids, Easy Breakfast for School Mornings, i am homesteader, iamhomesteader

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.

Biscuit and Gravy Bomb on a Plate with Sausage Gravy on top and Scrambled Eggs. Breakfast, Breakfast Recipes, Biscuits and Gravy, How to Make Sausage Gravy, Canned Biscuit Recipes, Biscuits and Gravy hand Pies, Breakfast Bombs, Gravy Inside Biscuit, Breakfast Ideas for Kids, Easy Breakfast for School Mornings, i am homesteader, iamhomesteader

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.

Cut Into Biscuits and Gravy Bombs on a Plate with More Sausage Gravy on Top. Breakfast, Breakfast Recipes, Biscuits and Gravy, How to Make Sausage Gravy, Canned Biscuit Recipes, Biscuits and Gravy hand Pies, Breakfast Bombs, Gravy Inside Biscuit, Breakfast Ideas for Kids, Easy Breakfast for School Mornings, i am homesteader, iamhomesteader

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.

More Breakfast Recipes

Cut into Biscuit and Gravy Bombs Showing Sausage Gravy Inside. Breakfast, Breakfast Recipes, Biscuits and Gravy, How to Make Sausage Gravy, Canned Biscuit Recipes, Biscuits and Gravy hand Pies, Breakfast Bombs, Gravy Inside Biscuit, Breakfast Ideas for Kids, Easy Breakfast for School Mornings, i am homesteader, iamhomesteader
4.86 from 7 votes

Biscuits and Gravy Bombs

Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Biscuits and Gravy Bombs are a hearty breakfast made with buttermilk biscuits stuffed with homemade pork sausage gravy.

Ingredients

  • 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

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 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.
  • Flatten the biscuits using a rolling pin and 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.

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