Description

Warm, flaky biscuits stuffed with rich, creamy Southern-style sausage gravy make a delicious twist on classic biscuits and gravy. Each golden biscuit holds a savory sausage filling inside, creating a portable, comforting breakfast or brunch that’s perfect for family meals, weekend gatherings, or meal prep.

Ingredients

Scale

For the Biscuits

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3/4 cup cold buttermilk
2 tablespoons melted butter, for brushing

For the Sausage Gravy Filling

1/2 lb (225 g) ground breakfast sausage
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper
Pinch of cayenne pepper

Optional Add-Ins

1/2 cup shredded cheddar or pepper jack cheese
1 tablespoon chopped fresh parsley or chives
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Make the biscuit dough by whisking together the flour, baking powder, and salt.
Cut the cold butter into the flour mixture until it resembles coarse crumbs. Avoid overmixing.
Gradually add the cold buttermilk and stir just until a soft dough forms.
Turn the dough onto a lightly floured surface and gently roll it to about 1/4-inch thickness.
Cut the dough into approximately 8–10 circles using a biscuit cutter or the rim of a glass.
Slightly flatten the center of each dough circle while leaving the edges thicker for sealing.
To make the gravy, brown the sausage in a skillet over medium heat, breaking it into small crumbles as it cooks. Remove the sausage and set aside.
Melt the butter in the same skillet. Whisk in the flour and cook for 1–2 minutes.
Slowly pour in the milk while whisking continuously to prevent lumps.
Simmer the mixture until thick and creamy, then season with salt, black pepper, and cayenne pepper.
Return the cooked sausage to the gravy and stir to combine. If using cheese or herbs, stir them in now.
Allow the gravy to cool until it is thick enough to handle. This helps prevent leaking during assembly.
Place a spoonful of cooled sausage gravy in the center of each biscuit circle. Do not overfill.
Fold the dough over the filling and pinch the edges firmly to seal. For extra security, crimp the edges with a fork.
Place the stuffed biscuits seam-side down on the prepared baking sheet.
Brush the tops lightly with melted butter.
Bake for 15–20 minutes, or until puffed and golden brown.
Let the biscuits cool for a few minutes before serving. Serve warm with additional gravy, hot sauce, or your favorite breakfast sides.

Notes

Keep the biscuit dough cold for the flakiest texture.
Avoid overworking the dough, as this can result in tough biscuits.
Let the gravy cool and thicken before stuffing the biscuits to minimize leaks.
Don’t overfill the dough; a smaller amount of thick gravy is easier to seal.
Press the edges firmly together before baking.
For a vegetarian version, replace the sausage with sautéed mushrooms or plant-based sausage crumbles.
Add cheddar or pepper jack cheese for a gooey, cheesy filling.
Serve with scrambled eggs, fried eggs, hash browns, or fresh fruit.
For brunch, garnish with fresh parsley or chives and serve with hot sauce or extra gravy for dipping.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 stuffed biscuit
Calories: 320 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 20 g
Saturated Fat: 10 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 60 mg

Keywords: stuffed biscuits, biscuits and gravy, sausage gravy, Southern breakfast, stuffed breakfast biscuits, savory biscuits, brunch recipe