Biscuits and Gravy Bombs offer a filling breakfast experience, featuring buttermilk biscuits that are both stuffed and crowned with a savory homemade pork sausage gravy. These are sure to keep you content throughout the morning and possibly beyond! If this dish appeals to your taste buds, don’t forget to explore my Biscuits and Gravy recipe as well.
Are you a fan of savory morning meals? Then you must try my Biscuits and Gravy Bombs! This recipe is a game-changer with just two ingredients, ensuring you can’t go wrong. I assure you, these delightful, easy-to-hold breakfast treats are a hit, and they’ll become a repeated request. If you’re in search of a straightforward breakfast option that also freezes wonderfully, my Biscuits and Gravy Bombs are the perfect choice.
Searching for a hearty breakfast to start your day right? Look no further! Our Savory Breakfast Biscuit Bombs with Gravy are packed with delectable flavors that are sure to satisfy. These bombs are a taste sensation even without any additions. For an extra touch of savory goodness, try brushing them with our special garlic butter to elevate their taste to the next level.
– Pork Sausage: For this recipe, I utilized ground pork, enhancing its taste with added seasonings. Alternatively, pre-seasoned breakfast sausage is a suitable option. Ground turkey or beef are other viable substitutes.
– Biscuits: Opt for canned southern-style homestyle buttermilk biscuits, or consider baking your own buttermilk biscuits.
– Milk: Whole milk is my preferred choice for making sausage gravy. However, 2% milk or skim milk can be used if necessary.
Certainly, you can prepare the gravy beforehand. After cooking, allow the gravy to cool completely, and then store it in a sealed container in the fridge. It will keep well for up to five days. When you’re ready to assemble the Biscuits and Gravy Bombs, simply reheat the gravy on the stove. Alternatively, you have the option to freeze the gravy for up to three months.
Regarding the Air Fryer Biscuits and Gravy Bombs, using an air fryer is a great alternative to the oven. To prevent sticking and make removal easier, lining the air fryer basket with aluminum foil or parchment paper is advisable. Cook the biscuits and gravy bombs at 350°F for 9-10 minutes in the air fryer. Remember to apply garlic butter on them before air frying.
Preserving Leftover Biscuits and Gravy Bombs
In the event you find yourself with extra biscuits and gravy bombs, ensure they don’t go unused! Store them in a sealed container in the fridge. When you’re ready to enjoy them again, simply reheat them in the microwave. They’ll taste just as great as when first made! They can be safely kept for up to 3 days.
FREQUENTLY ASKED QUESTIONS:
Where can I purchase canned sausage gravy?
Canned sausage gravy is available at Walmart. I recommend Libby’s brand, but Walmart’s Great Value brand is also good. Alternatively, you can buy packaged sausage gravy mix and prepare it according to the package instructions.
Can I use my own homemade gravy?
Yes, you can! Homemade gravy is easy to make. I have a tasty Sausage Gravy recipe that’s perfect for this. You might have some extra, but it’s great for adding more on top of your servings. Extra gravy is always a bonus, right?
What type of sausage is best for the gravy?
Breakfast pork sausage is typically used. It comes in various flavors like original, mild, hot, sage, and maple. Choose your favorite to suit the taste you prefer. If using canned gravy, it’s usually the original flavor.
Is it okay to use crescent rolls instead of dough sheets?
Yes, if you can’t find dough sheets or prefer not to use them, regular crescent rolls work fine. Just ensure that the perforations are well sealed before cutting to prevent the gravy from leaking out during baking.
Can this recipe be doubled?
Definitely! Doubling the recipe is a great idea. You can bake 12 in one pan and then the rest after, or use two muffin pans. Leftovers can be frozen for a convenient, on-the-go breakfast.
For optimal results when using homemade gravy in your recipe, ensure that the gravy is either at room temperature or chilled. Hot or warm gravy may interfere with the proper cooking of the cups and could result in a filling that is overly fluid and tends to spill.
Regarding leftover storage, it’s advisable not to keep these items in the refrigerator for extended periods. The presence of gravy can cause the crescent dough to become damp and lose its crispness. Ideally, these should be consumed soon after preparation, preferably within the first day. For longer storage, consider freezing them. Wrap each piece individually in plastic wrap and then place them in a freezer-safe container to protect against freezer burn. When you’re ready to eat them, simply reheat in the microwave until they are thoroughly warmed.
- 1 pound ground pork sausage
- ¼ cup (31 g) all-purpose flour
- 2 ½ cups (612.5 g) whole milk, at room temperature
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 can (8-count) Southern Homestyle buttermilk biscuits (not flaky variety)
- Parsley for garnishing
- Optional Garlic Butter Topping:
- ¼ cup (57 g) butter, melted
- 1 teaspoon garlic salt
- 1 teaspoon fresh parsley, chopped
- Brown the pork sausage in a skillet over medium heat until it reaches an internal temperature of 160°F.
- Lower the heat to medium-low. Sprinkle flour over the sausage, stirring to combine. Gradually add milk, stirring frequently, until the mixture thickens (about 10-12 minutes). Season with salt, pepper, and garlic powder. Set aside to cool slightly.
- Preheat your oven to 375°F. Prepare a 12-inch oven-safe skillet with nonstick cooking spray.
- Open the biscuit can and lay out the biscuits on a clean surface. Roll each biscuit to about ⅛-inch thickness using a rolling pin.
- Spoon 2 heaping tablespoons of the sausage mixture onto each biscuit. Fold and pinch the edges to enclose the filling.
- Arrange the biscuits in the skillet, seam-side down. If desired, brush with a mix of melted butter, garlic salt, and parsley.
- Bake for 18-20 minutes, or until golden brown. Serve hot, drizzled with the remaining gravy and sprinkled with parsley.