Biscuits and Gravy Bombs are fluffy biscuit dough pockets filled with bacon, cheddar cheese, and a whole egg yolk, then baked until golden and smothered in rich homemade sausage gravy. The standout trait is an intact runny yolk inside each biscuit that breaks into the gravy.
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Preheat your oven to 400°F (200°C).
Cut bacon into small pieces and cook in a skillet until crispy. Remove from the pan and set aside.
Separate the biscuit dough. On a lightly floured surface, roll out each biscuit to flatten and widen it.
In the center of each flattened biscuit, place a small amount of shredded cheese, some cooked bacon bits, and crack one egg (or just the yolk) on top.
Bring the edges of the dough up and pinch them together tightly to seal the fillings inside. Roll into a smooth ball. Repeat for all biscuits.
Grease a cast iron skillet with softened butter and arrange the biscuit bombs inside.
In a small bowl, whisk one egg to create an egg wash. Brush the egg wash over the tops of the biscuit bombs.
Bake for about 20 minutes, or until the bombs are golden brown and cooked through.
While the bombs are baking, prepare the gravy. In a large skillet, cook the breakfast sausage over medium-high heat until browned, breaking it up with a spoon.
Stir in 1 tablespoon of flour and cook for one minute.
Gradually pour in the milk, stirring constantly to prevent lumps. Bring to a simmer and cook until the gravy has thickened.
Season the gravy with salt and pepper to taste.
Once the biscuit bombs are done, remove them from the oven and pour the hot sausage gravy over the top. Serve immediately.
Store cooled biscuits and gravy separately in airtight containers up to 3 days; reheat biscuits in a 350°F oven for 8 minutes and gravy over low heat, stirring and adding milk to loosen.
Yes. Assemble the bombs, cover with plastic wrap, and refrigerate up to 12 hours. Bake from cold, adding 2–3 minutes to baking time.
Use a fresh yolk for the next bomb. A broken yolk will cook into the dough rather than stay runny. Handle gently when sealing.
Yes. Gruyère, sharp cheddar, or pepper jack all work well. Avoid soft cheeses that will leak out during baking.
The biscuit exterior should be deep golden brown (12–15 minutes at 375°F). Gently press the top; the yolk should feel slightly soft inside. If unsure, bake 1–2 minutes longer.
Yes. Make it up to 2 days ahead, store in an airtight container in the fridge, and gently reheat over low heat, stirring often and thinning with milk if needed.
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