I am so very excited about this recipe! I had an idea of making a portable biscuits & gravy, and I am thrilled that I was able to do it. I have looked elsewhere, and I haven't been able to find a single recipe like this. So, does that mean I'm the first?
The whole recipe is made completely from scratch - no pre-made biscuits or gravy here. So, you know it's delicious.
If you are a regular reader here, then you know that I have a bit of an addiction when it comes to my Mama's buttermilk biscuits. They are incredible, and if you haven't yet made them - you need to hurry and do so. I guarantee they will be the best biscuits you ever had the pleasure of putting in your mouth. I love to experiment with Mama's biscuits though - as I have done with the cheddar garlic buttermilk biscuits & the country ham stuffed biscuits. I am thrilled to be able to add another successful recipe into the file.
But seriously, when your foundation is my mother's unbeatable buttermilk biscuits & you stuff that with freshly made sausage gravy - how can you possibly go wrong?
Of course, to make these you will need to start off with my Mama's biscuits. The recipe is included in the formatted recipe at the bottom of this page, but you can view a more in depth look at it in the original recipe.
After making the dough, flatten it out with your hands into a rectangle. Cut it into 8 squares using a pizza cutter.
Spray a muffin pan with cooking spray (I prefer Bakers Secret). Lightly dust your hands with flour, and flatten each square. Press them into the muffin cups. Melt 2 tablespoons of butter & brush it on top of the biscuits.
Bake them in an oven preheated to 500 degrees for 10-12 minutes.
Meanwhile, make the sausage gravy. Brown 1 pound of sausage in a large skillet.
Using a slotted spoon, transfer the sausage to a paper towel lined plate. Turn the heat to medium and add 1 tablespoon of butter to the reserved bacon grease. Melt.
Whisk in the flour.
Cook, while whisking, for 1 minute - then start whisking in the milk a little at a time. Cook until thick. Season with salt & plenty of pepper.
This is the same sausage gravy recipe as I normally use, but with 1 cup less milk.
Stir in the sausage.
Fill the holes of the biscuits with the sausage gravy, and return to the oven on 500 degrees for 3-5 minutes.
Now, if you're like me - you'll want to sprinkle some red pepper flakes on top. Yum!
This will be one breakfast that you will be proud to serve! Try increasing the recipe, and making a large batch once a week. Keep them in an airtight container in the fridge, and reheat them in the microwave for breakfast throughout the week. Then you can have biscuits & gravy in just a matter of minutes! And, since they're portable - you can grab them & go too!
Sausage Gravy Stuffed Buttermilk Biscuits
(makes 6-8 stuffed biscuits)
For the biscuits:
- 2 cups self rising flour
- 1/4 cup vegetable shortening
- 3/4 cup buttermilk
- 2 tablespoons butter
- a pizza cutter
For the sausage gravy:
- 1 pound sausage
- 1 tablespoon butter
- 1/4 cup all purpose flour
- 2 cups milk
- salt & pepper to taste
- red pepper flakes to garnish (optional)
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 1/4 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.