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 350°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
4.94 from 32 votes

Biscuits and Gravy Bombs

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.
  • 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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Reader Comments

  1. Can the bombs be frozen after they are stuffed but before they are cooked? Saw your recipe and had to try it. 1st one was a mess ( not rolled thin enough and too much filling – Not your fault). Remainder were perfect . I did thinken the gravy a little more than I would normally make it but after all biscuits were stuffed, I just added a little milk to left over gravy and had a great topper, for those that wanted a little extra. Great and easy recipe. Thank you.

    1. I was wondering if maybe the gravy could be frozen in an ice cube shape and then later added to the biscuits and defrost as it cooks so it is not as messy.

  2. I’ m almost 40 and I’ve only made gravy once in my life, and it didn’t turn out well. The gravy turned out great, but too much salt. I will not add any salt next time. Neat recipe.

  3. Can I use flakey biscuits? I know the recipe says to use regular but was trying to save a trip to the store

    1. What I like to do is, after I make the gravy ice spoon it into an ice tray and freeze it for about an 1.5 hours. Then I take the frozen gravy and wrap the biscuit dough around that with cheese.

      1. 4 stars
        I’ve made something almost the same as this, the problem I had with em is the gravy leaked out even after pinching edges, so I froze the gravy mixture in ice cube trays and then took 1 cube per biscuit. Worked great no more leaking..
        Other then that they were awesome.
        Enjoy

  4. Can you make these at night and put in the refrigerator. And bake in the morning? My husband leaves so early in the morning.

  5. Can you bake them in a muffin pan? I have never made biscuits/gravy so I know I will be wife of the year and yes I will be using canned biscuits:)

  6. I love this recipe and can’t wait to try it. I’ll probably add a little scrambled egg to each one, too.
    I’m wondering if these could be frozen. Either before or after baking. What do you think?

    1. Were you unable to access the directions?
      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.

      1. Are we supposed to place another biscuit on top of the biscuit with the mixture and then pinch the edges together?

  7. I haven’t made these yet, but I’m going to try. Everybody always wants my biscuits and gravy the old fashion way they say my gravy taste like candy. That’s the best they’ve ever had. Thank you for the idea and I’m going to try. I’m having fun with the air fryer. That’s a new thing too me to as well as

  8. 5 stars
    Love this recipe! They are great to use up leftover sausage gravy/ bacon gravy or dried beef gravy!

  9. 5 stars
    This was my first time making biscuits and gravy. I actually don’t really like biscuits and gravy and these were fantastic. I did however, have to cook the gravy a lot longer than the recipe called for so it would thicken up.

    1. These Biscuits and Gravy Bombs look really good. In the nutrition facts the only thing you tell us is the calories, but leave out how much fat is in each one, If there is any sugar, the carbs, etc. If you give that information with your recipes, I would appreciate it. Thanks.

  10. What a mess
    It’s merely impossible to seal these biscuits
    I just cooked the biscuits alone and put the gravy and sausage on top
    Much easier
    And way less messy

    1. I’m sorry this easy technique didn’t appeal to you. You can certainly stick to traditional biscuits and gravy.

  11. 5 stars
    I was so nervous to cook for a crowd this morning. I made this for our church Mens breakfast. My first time EVER to make biscuits & gravy! I made three batches due to the group size. They all LOVED it! I’m so thankful for the ease and speed of assembling them. I baked it two different ways- In the prepared skillet as suggested and then I also prepared and used a muffin tin! They were FANTASTIC! Thanks for our new menu item! I’m already making it again tomorrow by request of my husband. Blessings on you and yours!

  12. 5 stars
    I made these twice now. The first time was a mess lol. I don’t think the biscuits were thin enough and the gravy wasn’t thick enough. But this time I got it right! They are perfect to take to work! Thanks for sharing

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