Prepped an entire batch this morning. Realized 1 disappeared when my hubby spent time in the kitchen
Biscuits and gravy are a classic Southern pairing. But in the recipe below, they’re not just served together. Instead, the biscuits are stuffed with the gravy, turning them into a single entity, much like a Southern-influenced hand pie or empanada. It’s a super fun dish to enjoy with the whole family.
For this recipe to be a success, a bit of forethought is required. You must first make the gravy, then chill it, so it’s solid enough to be stuffed into the biscuits. Luckily, waiting is the longest part of making this recipe. You’ll rely on refrigerated biscuit dough, so assembling the final dish is a breeze.
Ingredients
- 8 ounces breakfast sausage, removed from casing
- 3 tablespoons flour
- 1 ¼ cups milk
- One 8-count tube refrigerated biscuits
- 1 egg + 1 tablespoon water, beaten together
- Salt and pepper
Directions
1. The day before, cook the sausage in a skillet, breaking it apart with a wooden spoon until browned on all sides. Sprinkle the flour over the sausage, and stir to combine. Cook 1 minute, then gradually whisk in the milk. Season to taste with salt and pepper, and simmer until the gravy is thick.
2. Spread the gravy out on a baking sheet. Cover with plastic, and refrigerate overnight.
3. The next day, preheat the oven to 350 F. Carefully pull each biscuit apart so that you have two layers. Place about 1 tablespoon gravy into the center of one biscuit half, and top with the other half. Seal the edges, and place on a greased baking sheet. Repeat for the remaining biscuits. Brush with egg wash, and bake 15 minutes.
4. Meanwhile, heat the remaining gravy in a saucepan. Serve the hot biscuits with extra gravy on the side for dipping.
