Sausage and Gravy Biscuit Bombs

Name: Sausage and Gravy Biscuit Bombs (Easy Breakfast)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb breakfast pork sausage; 1 can refrigerated flaky biscuits (8 count); 1 packet country gravy mix (2.75 oz); 2 tbsp butter, melted; 1/2 tsp garlic powder; 1/2 tsp dried parsley

Sausage and Gravy Biscuit Bombs are flaky refrigerated biscuits filled with cooked breakfast sausage and country gravy, then topped with garlic butter and baked until golden—a no-fuss comfort food breakfast that comes together in under 30 minutes.

🌍American 🏷️Biscuit bombs 🏷️Sausage and gravy 🏷️Biscuits 🏷️Breakfast Brunch

🏷️

🏷️Comfort food

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TikTok

Total

40 min

Servings

8

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb breakfast pork sausage
1 can refrigerated flaky biscuits (8 count)
1 packet country gravy mix (2.75 oz)
2 tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley

6 Ingredients

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Instructions

1
In a skillet over medium-high heat, cook and crumble the breakfast sausage until browned. A potato masher can help break it up.
2
Prepare the country gravy mix according to package directions.
3
Pour the prepared gravy into the skillet with the cooked sausage and stir to combine.
4
Separate the biscuit dough and flatten each biscuit with a rolling pin.
5
Place a spoonful of the sausage and gravy mixture in the center of each flattened biscuit.
6
Fold the edges of the dough up and over the filling, pinching to seal completely and form a ball.
7
Place the sealed biscuit bombs in a greased baking dish.
8
In a small bowl, combine the melted butter, garlic powder, and dried parsley.
9
Brush the garlic butter mixture over the tops of the biscuit bombs.
10
Bake at 350°F (175°C) for 18-20 minutes, or until golden brown.

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Tips & Notes

Pro tips

Cool the sausage-gravy filling completely before stuffing the biscuits to prevent the dough from becoming greasy or falling apart during baking.
Don't overfill; use about 1–2 tablespoons of filling per biscuit to avoid leaks and ensure even cooking.
Brush the garlic butter on just before baking, not after, so it crisps the exterior and won't slide off during baking.
Use a cookie sheet lined with parchment for easy cleanup and to prevent the garlic butter from browning too fast on the pan bottom.

Substitutions

Breakfast pork sausage → bulk Italian sausage (slightly spicier; omit salt in gravy mix if needed)
Country gravy mix → mushroom or onion gravy mix (will taste less savory but still pairs well)
Butter → olive oil or bacon fat (adds richness; skip or reduce garlic powder with bacon fat)

Storage & make-ahead

Store cooled biscuit bombs in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven for 8–10 minutes. Freeze baked bombs up to 2 weeks; thaw in the refrigerator and reheat wrapped in foil.

Common Questions

Can I make these biscuit bombs ahead of time?

Yes. Assemble the bombs, cover with plastic wrap, and refrigerate up to 8 hours before baking. Add 2–3 minutes to bake time if baking from cold.

What if I don't have country gravy mix?

Make a quick gravy: brown the sausage, sprinkle 2 tbsp flour over it, then whisk in 1 cup milk and season with salt, pepper, and a pinch of sage. Simmer until thick, then cool before filling.