Sausage Gravy Stuffed Biscuits

So, after running across these little gems, you know I had to give them a try, and bring you along for the ride. These were so easy and fun to make, and by freezing the Gravy first you can easily make up a bunch of filling for later use. you could even make up single serve portions for a quick meal. Thanks so much for stopping by, and hope the day is an amazing one. love you all so much.
Ingredients:
1 package of 8 biscuits
1lb, 454g of ground sausage (I used ground breakfast sausage)
1/3c, 40g of all-purpose flour
3-1/2c, 840ml of whole milk
1/2tsp, 2g of kosher salt
1/2tsp, 2g of ground black pepper
1/2tsp, 2g of seasoning salt
1/4tsp, 1g of ground sage
Directions:
1) In a large skillet cook the sausage till browned and crumbled
2) Add flour to the sausage and cook the flour till it is no longer white, then add milk while you continuously stir to remove the bits of sausage stuck to the pan.
3) Add salt, pepper, seasoning salt, and sage. Stir all together and bring to a simmer till desired thickness.
4) Using a small spoon fill an ice cube tray with the sausage gravy, and place into the freezer for 2 hours, or until frozen. You will have extra gravy, that you can freeze for another day, or make more biscuits with.
5) Once the gravy is frozen, preheat the oven to 350F, 180C, then flatten the biscuits out on a cookie sheet with parchment paper, place about a teaspoon of parmesan cheese, or a pinch into the center of the flattened biscuit, followed by a cube of the frozen gravy.
6) Fold the dough over the gravy and pinch the edges closed forming a ball, and place onto the pan pinched side down.
7) Place pan into the oven and bake 15-17 minutes or until golden brown. Let cool for about 5 minutes, and enjoy with family and friends.

Hey guys, how’s it going? Glad you stopped by. So, today thought we’d do a little breakfast. One of my favorite things to eat for breakfast is uh biscuits and gravy, right? Sausage, gravy, biscuits. Can’t go wrong with that. Maybe not the healthiest, for sure. Um I mean, sausage is never really healthy, but I mean, realistically, it’s just flour, water, uh flour, milk, and sausage on its base level. Um, the biscuits probably aren’t the healthiest for you, but again, you get in what you get out. Um, but I thought we would we’re not only gonna make sausage gravy and probably have some biscuits, but we’re going to do sausage gravy inside a biscuit. Also, I I saw this um on I think it was Facebook, but it was a real or a short or Tik Tok or it was one of those really short videos and um I thought it was just the coolest thing ever and so easy to make. This could actually be something that um if if you’re new to baking or you like to prep a little bit because we’re going to freeze the sausage gravy and you could do these up in advance. You know, you could make a big batch of sausage gravy and freeze a bunch of them in cubes and have them in the freezer ready to go, you know. So, all you’d have to do is just literally wrap wrap the biscuit around it and gone. But, you know, I I just thought, wow, this would be a fun thing to try and a fun thing to share, right? Cuz why not? I mean, it just sounds awesome. But anyhow, um so we’re going to make sausage gravy today, basically. And uh we’re going to put it inside a biscuit. It’s going to be great. Um I’m telling you. So, anyhow, if you are new to my channel, this is your first video, thanks for stopping by. Hope you get something out of this video, maybe check out some of the other ones. We got a lot of them to choose from. 500 plus. Um, if you are returning or one of, uh, several new subscribers, thank you for coming back by. Thank you for subscribing. And, uh, if you haven’t so yet, uh, and it would be so kind as to hit that subscribe button. And don’t forget to like, subscribe, and share. Um, all that keeps us out in the algorithm along with commenting. Commenting is important. Um, you know, I I it not only does it help boost us in the algorithm, but I respond to all of them. You know, if you take the time to comment, I’m going to take the time to respond. That’s only fair, right? Um I I think at any rate, I will give you uh your measurements in uh cups, tablespoons, teaspoons, grams, and milliliters where applicable. Um that way, no matter where you’re at, no matter who you are, you can play along, right? we can all cook or bake together. That’s the important thing, right? Is a sense of community. Um sharing some information, communication. Um somebody once said that uh the comment section isn’t really uh or this right here isn’t really communicating or carrying a conversation, but we take it that next step to the comment section or or Facebook. Um where we have a Facebook group, right? Or I mean for that matter, I I am on Facebook. I’m a public figure on Facebook. It’s not like um I’m hiding you. So, there’s always those ways to get a hold of me or our website for that matter. Um there’s a lot to do, you know, there’s a lot going on in this world, but I want you guys to feel comfortable enough to comment, ask questions, things like that. All I ever ask is you be polite. Yeah, it’s okay to disagree. Just be polite when you do it. Um, okay. So, that being said, why don’t we head on down here to the countertop now and uh we’ll start making sausage, gravy, and biscuits. All right, hold on for me one second. Okay, so we are down here at the counter. Um, now best part of making gravy biscuits is it’s really easy. Well, it can be easy. It can be complicated. Um, I am not going to stand here and make homemade biscuits. I I don’t I mean, that’s not not something I’m real good at. I can make them, but I find it to be labor intensive. So, instead I am just using um some plain old regular biscuits that I’ll throw in the oven once it gets up to temp. But we’re going to focus on the sausage gravy because we’re going to, you know, make that uh sausage gravy inside the biscuit. Um once I we’ll use separate biscuits for that. There’ll be enough here, I believe, to that I can eat now and then have some later, right? But anyhow, um got my cast iron heating up and and if you don’t have cast iron, it’s okay. Uh just get your pan warm because you want to even though we’re I’m using just plain roll sausage or you can just I would recommend using a breakfast sausage. Use your favorite sausage though. Um whatever you like to do. And we’re just going to break this up like this. And then we’re going to you know brown this. Now you want to get when you get a when you go to fry your sausage and you brown it, right? Um although it doesn’t turn brown like hamburger. You you want to get it crumbled and you you want it to have a a seared um part outside, you know, so it’s nice and so it has a brown spot. Yeah. Kind of like when you make sausage patties and you have the, you know, nice crisp on the outside. You want to do the same thing, but we’re going to do that with brown. Uh we’re just going to grind it up into small pieces. Okay. So, it took me a long time to figure out how to get my sausage, you know, brown without it um kind of falling apart. You see how you got like right there, it’s gotten dark right there. So, what you do is you let this sit, you know, in bigger pieces kind of like up here, right? And then as you sorry, as you um stir it around, but you got to let it sit for a minute. As you stir it around and you start to break up those pieces a little bit, that that crisp part will, you know, not fall off necessarily, but, you know, help you to uh get a more even crisp without burning it while, you know, burning the first part that crisps up while you’re um cooking the rest. But I just wanted to show you that cuz somebody showed me that. And that way, you know, like right there, see that right there? So now we can just break that up and we’ve got some crispness on it and it’ll add to it. But nobody ever showed me things like this. So you know I wanted to take a minute to show you that way you know, right? It’s those little things there that add flavor and taste. Okay. So now that we’ve got, you know, our sausage is crumbled. It’s it’s good. We’ve got some residue going on. You know, basically some uh almost completely burnt sausage on the bottom of the pan. But we want that. I mean, that really is just going to be a ton of flavor. But, you know, we got a good fair amount of the a nice crispy brown sausage going. It’s crumbled. So, what do we want to do next? The next thing we’re going to do is we’re going to make a lot of noise, but I have got uh some regular old allpurpose flour here. And we’re going to add 1/3 of a cup, which is uh 40 40 g. Yeah. So, we’ve got one lb of sausage at 454 g. We have got 40 g worth of flour and it’s just old a/3 of a cup of regular old allpurpose flour. And we’re going to sprinkle this all over the sausage. And we’re going to cook this. So we want to stir this until we we don’t see any more white. We want it to be brown. Yeah. Just no different than it look just like the sausage basically. Um yeah, you want to cook your flour is what we’re what we’re basically doing. Okay. So, check this out. Yeah, I want to I’m trying to get as much uh in the pan time for you as we can to keep things interesting. But see how we no longer have any more white. I just put all that flour in there so it looked like what was on the pan or on the sp spoon there. And see how we’ve got that, you know, crust going on down there at the bottom. Those are the things that you really really are um wanting to see. But it’s okay. So with the flour thing they everybody will tell you to cook your flour um and that because you can taste it right if you don’t. So you you don’t want to go with a raw flour. It’ll taste like raw flour. I personally have never tasted raw flour in any meal I’ve ever made. But because I worry about somebody else being able to taste it, I always just have um went ahead and cooked it. But a couple times I forgot, you know, it didn’t, you know, I had to add more or whatever. I was just playing around making something. I I’ve never once been able to taste it. But it won’t hurt. So I guess what I’m saying in the roundabout is it won’t hurt if you don’t. So now, next thing we want to add to this is 3 and 12 cups of uh which is just shy of a quart. It is uh 750 milit 950 milliliters. I’ll tell you here in just one second. But we’re going to go ahead and pour this in. And we’re going to do it’s going to do a couple things. It’s going to delaze. Um it is um yeah 950ml um of whole milk. Um, and I you can use 2% you, but I just we always use whole milk in everything we do here. Uh, which is probably why I gained so much weight so quickly at times. But, but I think whole milk is it’s kind of better for you in a way. Um, you get what you pay for at the store and it makes a it it brings a certain richness to uh dishes. But we’re going ahead and get that stirred in. Get this delazed. All right, we are stirred, deglazed, got everything off the bottom. Bottom’s smooth now. So, the next things we’re going to add to this is uh as follows. We are going to add I know he’s saying add. Um but I am going to do a pinch of salt. All right. So, just literally just a pinch. Um, I I’m not a big salt person, but I want enough in there to bring out the flavor. We are going to do um, and I know this is going to sound like overkill for a salt, but it’s not. I promise. Um, pinch of regular kosher salt. And then I am going to do a about a half a teaspoon. You can do more or less. Um, or just leave that salt out all together of seasoning salt. Your favorite kind. Right. So, we’ve got our our favorite kind of sausage. We’ve got our favorite kind of seasoning salt in there. We are going to do a half a teaspoon of pepper. Always start with a half a teaspoon. And for you, that may be too much. That may be not enough. Um, but when you do sausage gravy, you want it to be, you know, peppery. It’s It’s supposed to have a little bit of a kick. That’s my opinion at any rate. So, I do a half a teaspoon to start. And then if I feel it needs more, you know, why not? And then the last thing I’m going to add to this, and it’s not a lot, but it’s a/4 teaspoon of sage, of dried sage. Um, you don’t, this is completely extra. You know, this is something you don’t have to put in. Well, I mean, you don’t have to put any of this in, but it’ be kind of boring, but sage is a good thing for sausage um and breakfast. So, I put it in. You could also put thyme in here. You could do both. Um, you could put some fennel in with this. Um, basically anything any seasoning you would put with a a sausage you could do. So now we are just going to stir this in and then we’re going to let bring this up to not quite a boil but a simmer and we’re going to we’re just going to stir this and cook it until it thickens up right and becomes a gravy. Okay, so we are starting to bubble. We’re starting to thicken. Now here’s where it’s going to be dealer’s choice, so to speak. How thick do you want it? because this will continue to thicken even after we take it off the heat. I am, you know, good enough now where Yeah, it’s still runny, but not horribly runny. It’s not nearly like it was. So, I’m going to go ahead and turn my heat off. And then I’m going to take this off the burner. I’ll just put it on a hot batter. I may move it over here until my biscuits done. That’s going to serve two purposes. A, it’ll let this cool down so it doesn’t melt our face. and I need it to cool down so we can move on to the next step for making our gravy in the biscuits. Okay, guys. So, we went ahead, we got our sausage, gravy. It has uh not going to melt your face anymore. It’s been about 10 minutes and our biscuits are out, right? So, we’re, you know, where we need to be. Those are still cooling a little bit. I biscuits are great, but they’re only great when they’re not fresh hot right out of the oven. Um, let them sit for a minute. Once again, don’t burn your face. So, I have got a um ice cube tray that I I cleaned out. Um not that it had water in it, frozen, but I washed it anyhow. So, what I’m going to do is I’m just going to take a tablespoon and I am simply going to fill up the uh slots here. I’m not going to like fill them completely full, but I mean close. You know, don’t go I know when I do water, I take it up over the edge if I can, you know, to maximize these. I’m just going to fill up, you know, to where pretty close to the edge. And I was thinking, well, I only need to do eight of them. And I probably won’t do much more than that cuz I’d like to have some for lunch. And what what if I don’t like this? Um, but I’ve only got eight biscuits to make in the uh fridge. So, um, when I after I get these filled up, we’re going to let them sit in the freezer for about 2 hours. Um, they we want them to be frozen, right? So, when I come back, these will be frozen, and we can move on to making some sausage, gravy, and biscuits. Meanwhile, I am going to go uh meet up with the MS, bring her home for lunch, and uh we’re going to have some sausage, gravy, and biscuits. So, when I get back, we will make some sausage gravy, and biscuits. Okay. So, we uh have had our sausage gravy in uh the freezer now for a little over 2 hours, and we’re going to go ahead and get started. I haven’t checked them yet. Um but I I know you want to leave them in there till they’re frozen. Um I’m assuming that the general census was 2 hours, but so I left them in there 2 hours. But now we’re going to go ahead and we’re going to prep our biscuits. And I just went ahead and got um pre-done in the roll. Pop it. Um, which funny story, it popped in my hand before I even had a chance to hit it and it like it just scared me to death. It was kind of funny. Um, but pre-made um, biscuits. And what we’re going to do is we’re just going to take them and we’re going to flatten them out, right? We’re just going to um, stretch them, flatten them. Yeah, cuz what we’re going to end up doing is we’re going to put our ice cube or our gravy cube in the center here and folding it around. So, we’re going to want to get these as far out as possible. And then as we get those out, which they spread pretty solid, you know, once you get that out as a round, um you can use whatever cheese you like, but the uh people I saw everybody doing it online um was using uh Parmesan. So, uh that’s what I’ve got. And I just got some finely shredded Parmesan. And we’re just going to put that on the center here. And then I’m going to do these other seven up real quick. All right. So, I got the first four done. It hit me. We didn’t preheat our oven 350°. So, we’ll go ahead and get that started. It’s 180° C. And um here are our um sausage gravy. All done. Nice and neat. Now, um it did not say, “Hey, this is how you get them out.” So, I’m assume it’s like old school. Twist a little bit, flip, and it should come right out. But Oh, yep. There we go. So, we’re going to put these in the middle. Set those there. Yeah. I was just thinking with me and Chris were um we’re going to go camping with some friends at the end of September. And wouldn’t these be fun to do up and take with us and have them for breakfast. So, what we’ll do is we’ve got that. We’ll place that in the center like such. Right. And then we’re just going to fold this over just like such. Pinch it in the center like that. And then we’re going to put it um uh pinch side down. So now I’m going to do that with all eight of these. I just didn’t have enough room to spread all eight of them out and parmesan at once. So, I I went ahead and did four and I thought, well, if I’m going to go ahead and uh put these together, I might as well show you now. So, we got a gravy in the center just like such. We’ll bring our um biscuit together just like that. Right. Get it pinched in the center. And then we will place it pinched side down. Right. And about 2 in apart. We are there. Right. So, we got eight of them made right there. Nice outdo balls. So, oven preheated 350° F, 180° C. We’re going to go ahead and set these on the center rack, and we’re going to make these bake, I’m going to tell you, 15 to 17 minutes. Um, I’m guessing they go off the, uh, package that of the biscuits that they’re using. Um, cuz every package of biscuits I’ve ever made, uh, the recipe, the time for it is, uh, 13 to 17 minutes. I’m assuming by 15 minutes uh they’re looking for a package uh time. But that being said, you’re going to want them to go 15 minutes or until golden brown, right? Um I know I when I make these, like the ones I just made for the uh just sausage, gravy, and biscuits me and Chris had for lunch. Um it it was uh 17 minutes. That way they had a nice golden brown and a bit of a crunch on the outside. So when I come back, uh they will be out of the oven and uh we can try one. All right, I’ll see you here in just a second. Okay, guys. So, went ahead, we baked them. I end up going 18 minutes. Um, and I figured it would take a little longer, but there we are. Right there. And when they came out of the oven, I just brushed them with some butter. Right. That way it gave them a nice golden brown top. And they smell fantastic. Um, I did have a couple break through on the bottom a little bit. That’s all right. It’s all right. Not a big deal, right? We’re going to eat them all the same. But yeah, what we did was Yeah. Well, after I pulled them out of the oven after 18 minutes. Yeah, 18 minutes. Um, I let them sit and cool. Brush them with butter. I let them sit and cool so they, you know, we could handle them. Um, but like I said, I mean, they broke out the bottom there a little bit, but that’s all right. Yeah, I we’re going to eat them. That’s That’s the important thing. So, go ahead and get a plate here and we will uh see if I can get you down a little further for a second so you can see what I’m doing. There is that. And I I want to just break it open to see how well it is on the inside. Oh, yeah. Yeah, we we are there. I mean, it’s got a nice, you know, the cheese is stretchy. It is got plenty of uh gravy and a nice big chunk of sausage in there. So now we can just I imagine it’s going to taste like sausage and gravy like I ate earlier. But let’s try it and see what happens. Yep. That’s good. instead tasting like a biscuit though. Um, even though I said buttermilk biscuit on the side, it almost has a not quite a dinner roll. Well, I mean, it tastes just like you would the sausage, gravy, um, biscuit things you would buy at the gas station. Yeah, they’re good. That tastes so fresh. I’m not hating on that at all. These would be a good fun breakfast. And like me and Chris were talking if you did up a whole bunch of those uh ice cube trays. Well, maybe not a whole bunch, but a couple of them and froze them, right? Put them in a ziploc baggie uh and that way you don’t hold up your ice cube trays. Let’s say you just wanted some uh quick sausage gravy to go on eggs, you know, or you wanted some quickly. It’s there. Um, and you could do single serve portions like that. I make up a uh freezer ready breakfast with eggs and sausage and hash browns. One of those in it to go with the hash browns would be amazing. Um, that that really is a endless possibility, but I would highly recommend trying these. These are fun. Um, these were fun to make. They taste good. I I’m not hating on this at all at all. Um, and this would be something you could do with kids, grandkids, um, on your own. You know, invite have some friends over for breakfast. It make the possibilities are just endless. Cheddar cheese in these instead of parmesan would be good. Yeah. Give these a try. Let me know if you do or let me know if you have. I’ve seen it all over the internet and I thought I have to share these too. Um because they’re they looked amazing. They are amazing. They’re really good and something quick and easy for you. So tomorrow for dessert um we are going to do a pie and but that’s all I’m going to tell you. I but I think it’s going to be a really good one. I haven’t made it yet but I like everything it’s in it. I have made the crust and I’m kind of excited because I put vanilla in my crust if you didn’t know. And this go around I’m using my own vanilla for the first time. This vanilla has been sitting and uh steeping, stewing, and keeping quiet down in my basement for 2 years. So that this is like supposed to be the uh premier the the creme de la creme of a of vanilla to have it sit for two years like that. So I will be excited to try it. I’ve not used it in a dish yet. Um, I’ve tasted it, but it and it tastes good, but I want to see how it fares in a dish. Um, but we are going to have pie tomorrow. So, all the same. If you do try these uh sausage gravy in a biscuit, let me know down in the comments below. Um, or if you do something similar, I would love to hear about it. Uh, tomorrow’s pie, you know, but I think that’s it. So until then, I’m going to go uh share these with the neighbors and uh make some friends. But tomorrow for dessert and until then, I love you. I love you very much. And I mean that from the bottom of my heart. Go tell somebody else you love them and love them very much. They may need to hear it. It’s going to make them smile and feel good either way. It’s going to make you feel good and smile to tell them. And if you make them some of this sausage gravy in a biscuit, you’re guaranteed to make some friends. Grab a cup of coffee or a g glass of milk and be ready for some good conversation. So, uh, till tomorrow for dessert. I love you and I will see you then. All right. See you later. Bye-bye.