Sausage Gravy Stuffed Biscuits

Y’all, it just doesn’t get much better than Sausage Gravy Stuffed Biscuits. These buttermilk biscuit cups are filled to the brim with a thick sausage gravy making them perfect for breakfast on the go or whenever you’re in the mood for biscuit goodness!

Sausage Gravy Stuffed Buttermilk Biscuits

This is for sure one of my favorite recipes, and I’ve been making them this way for years. I’m a HUGE biscuit lover, and make my Mama’s Biscuits all the time. This recipe is a riff on those tasty biscuits and sausage gravy – one of my favorite things in the world. When you combine amazing biscuits with biscuits and gravy in a hand-held biscuit you’ve got food perfection! 

If you love biscuits and you love meaty sausage gravy, then this is the recipe for you! Imagine hot just-out-of-the-oven fluffy biscuits cups loaded with Southern sausage gravy – just grab one and go! They’re totally portable, and you can also freeze them!

Amazing biscuits, flavorful gravy, and plenty of sausage – what more could you ask for?

Ingredients

You don’t need much to make these delicious Sausage Gravy Stuffed Biscuits, and it all starts with my Mama’s biscuit recipe, which is also included.

Sausage Gravy Stuffed Buttermilk Biscuits
Sausage Gravy Stuffed Buttermilk Biscuits

Sausage Gravy Stuffed Buttermilk Biscuits

Sausage Gravy Stuffed Buttermilk Biscuits

Sausage Gravy Stuffed Buttermilk Biscuits

Ingredients

  • For the biscuits:
  • 2 cups self rising flour
  • ¼ cup vegetable shortening
  • ¾ cup buttermilk
  • 2 tablespoons butter
  • a pizza cutter
  • For the sausage gravy:
  • 1 pound sausage
  • 1 tablespoon butter
  • ¼ cup all purpose flour
  • 2 cups milk
  • salt & pepper to taste
  • red pepper flakes to garnish optional

Instructions

  • Preheat your oven to 500 degrees.
  • Using your fingers, work the shortening in with the flour in a large bowl until the flour appears crumbly, about the size of little peas. Stir in the buttermilk with a wooden spoon. Lightly dust your counter top with flour.
  • Pat the dough down into a neat rectangle – no reason to do any kneading really. Using a pizza cutter, slice the biscuits into 8 squares. Lightly dust your hands with flour, and flatten each biscuit. Press them into each muffin cup. Bake at 500 degrees for 10-12 minutes.
  • Meanwhile, make the sausage gravy. Brown the sausage in a large skillet until done. Using a slotted spoon, transfer the sausage to a paper towel lined plate. Turn the heat to medium, and add in 1 tablespoon of butter. Melt. Whisk in ¼ cup of flour, & let cook for 1 minute. Slowly whisk in the milk, a little at a time, and cook until thickened.
  • Spoon the sausage gravy into the biscuits, making a mound of gravy in the middle. Return to the oven on 500 degrees for an additional 3 minutes. Serve with a sprinkling of red pepper flakes if desired.