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.
More Breakfast Recipes
Biscuits and Gravy Bombs
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.
- 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.
My husband sent me this recipe, and the whole family loved it! The flavors were on point, and the biscuits cooked beautifully!
🤣🤣🤣🤣🤣
I didn’t see how you stuff the biscuits.
There are images and there is a description.
“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.”
How do you make these when you you cannot buy the canned pastery.
I’m outside the US right now so I also can’t buy biscuits in a can but this website has a buttermilk biscuit recipe you can use and just roll that flat.
I’m thinking it would make the process easier if I used cold gravy to make them. Cold gravy gets thick which would make it cleaner to assemble. I can’t wait to try this recipe. I will make them ahead of time and freeze them individually. Thank you for sharing.
I’ve never seen so many rude comments about a recipe before. She shared a recipe with everyone. Then people want to start criticizing the biscuits. Use what you prefer. Not everyone has the same taste.
Thank you for posting this recipe! My boyfriend wants portable breakfast items and this one is a WINNER WINNER BISCUIT DINNER!!! I live your website and happy to have found it! Best to you in 2023!
Can these be premade and frozen to reheat at a later time??
Yes they can they should be good for about 3 to 5 days
You should be able to freeze them for at least 2 weeks.
When you say fold the biscuits, will they become a semi-circle or are you pulling up all the edges to the top and pressing and them flipping it over to have the point of biscuit down? I am thinking the later to keep them round. Please clarify so I can do it right the first time :).
Yes I’m with Coco here.. a lil unsure how the biscuits are folded…please elaborate for us! Thanks!! It looks so delicious 🥲😋
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.
Yes the biscuits are brought up from all sides and pinched together to completly seal and flipped over, baked with seam down.
Wow people, you can’t read something and not make a battle out of it? Pick your battles. This is one that should be ignored. It’s trivial.
It would be helpful to know the diameter of the biscuit circle when making them, not using the canned variety. Thank you.
Canned biscuits, Bisquick biscuits, buttermilk biscuits, back of the baking powder can recipe biscuits…all are good. I use what I have or time to make. This recipe sounds great, I will definitely try it. We love biscuits and gravy in our family. Thanks for a new version to try!
They look delicious and most definitely will be making them.
OMG!!! These things are so good! Gooey on the inside and flaky on the outside. Love the spin on the traditional bucuits and gravy becoming finger food.
So tacky to make the derogatory comment about the canned biscuits.
Could you post the biscuits recipe please the bombs look amazing
https://iambaker.net/buttermilk-biscuits/
Can these be frozen and warmed up in the microwave?
Instead of using a oven safe skillet can a glass pie pan be used or a cookie sheet?
Biscuits in a can are never acceptable.
For you. Not everyone thinks and feels the same as you.
I love all biscuits, homemade, Bisquick, canned! Little bitter, gravy, honey and it’s all good!
I beg to differ. Please don’t speak for everyone. I happen to love canned bisquits! They are delicious as well as scratch made. I love all bisquits. And I’m a chef.
I too can make from scratch but the canned is good and easy some things you have to make from scratch because of taste but the biscuits from canned are quite good and worth it
Being rude to strangers used to never be acceptable, but here we are, forced to accept it.
Agreed Sarah!!! It’s awful.
I much prefer the ease of canned biscuits and they are awesome!
Canned biscuits are always acceptable, especially when cooking for a crowd on Christmas morning. Or when unexpected company shows up
Rebecca, you’re a rude idiot. Who are you to judge anything or anyone. Instead of cooking, you need to be in church. YOU ARE WHAT IS UNACCEPTABLE!
Not a thing wrong with using canned biscuits for this recipe. Especially when using a name brand that shall remain nameless. Makes it so much simpler.
Your opinion. The assumption of anyone else’s situations or tastes is hubris. They look delicious and you have the right to use any biscuit YOU want.
I make an assortment of breakfast sammies that I heat up in our 12V cooker to enjoy on our fishing boat (along with Clamdiggers!). I think these might be a good addition. I’ll most likely be mixing up some Bisquick and cutting out circles rather than using canned biscuits. At 1/8″ thick, can you tell me approximately what diameter I should end up with? TIA
Make the rounds about 6″ and have a breakfast calzone.
It’s only a recipe people it’s not plans to take over the world here!!! If everyone would just be nice to all others this world would be in such better shape all around!! Just be nice!!
My nephew posted this on Facebook, wow they look soooo good ! Can’t wait to try them !