In the realm of comfort food, biscuits and gravy hold a special place in the hearts of many. This classic dish, deeply rooted in Southern American cuisine, is revered for its creamy, savory gravy and soft, fluffy biscuits. Today, I’m excited to share a delightful twist on this beloved classic: Seasoned Biscuits and Gravy Bombs. This recipe transforms the traditional biscuits and gravy into an irresistible, bite-sized treat that’s perfect for breakfast, brunch, or even as a savory snack. Let’s dive into the recipe and discover how to make these mouthwatering bombs.
Ingredients:
To start, you’ll need the following ingredients:
- ½ pound ground pork sausage: The star of our gravy, providing a rich and savory flavor.
- 2 tablespoons all-purpose flour: This will help thicken our gravy to the perfect consistency.
- 1 ¼ cups (306 g) whole milk, room temperature: For a creamy gravy that’s utterly delicious.
- ¼ teaspoon pepper & ⅛ teaspoon garlic powder: Just enough to season our gravy without overpowering the other flavors.
- 1 can (8-count) Southern homestyle buttermilk biscuits: Choose non-flaky biscuits for the best texture.
- ¼ cup Challenge® Butter Snack Spread Lawry’s Seasoned Salt, softened, divided: This will add a unique seasoned buttery taste to our biscuits.
- Parsley, for garnish: A touch of green to make our dish as pleasing to the eye as it is to the palate.
Instructions:
Here’s a step-by-step guide to creating these delectable Seasoned Biscuits and Gravy Bombs:
- Cook the Sausage: In a skillet over medium heat, brown the pork sausage until it reaches an internal temperature of 160°F. This ensures that the sausage is perfectly cooked, safe to eat, and full of flavor.
- Make the Gravy: Reduce the heat to medium-low. Stir in the flour to combine it with the sausage, then slowly pour in the milk. Stir the mixture frequently for about 8-10 minutes until it thickens. Season with pepper and garlic powder, then set aside to cool slightly. This step is crucial for achieving the silky, flavorful gravy that’s the hallmark of any great biscuits and gravy dish.
- Prepare for Baking: Preheat your oven to 375°F and spray a 12-inch oven-safe skillet with nonstick cooking spray. This prepares our cooking surface and ensures our biscuits won’t stick.
- Form the Biscuits: Take the buttermilk biscuits and flatten each to about ⅛-inch thickness using a rolling pin. This creates the perfect base to encase our savory sausage gravy. Place 2 heaping tablespoons of the sausage mixture on top of each biscuit, then pinch the edges together to seal the gravy inside securely.
- Bake: Arrange the sealed biscuits seam-side down in the prepared skillet. Brush the tops with the seasoned butter, saving some to brush over the biscuits once baked. Bake for 18-20 minutes or until they turn a beautiful golden brown. This not only cooks the biscuits but also melts the seasoned butter into them, creating a mouthwatering crust.
- Serve: Brush the baked biscuits with the remaining seasoned butter and garnish with parsley. Serve warm to enjoy the full spectrum of flavors and textures, from the soft biscuit to the creamy, seasoned gravy within.
Conclusion:
These Seasoned Biscuits and Gravy Bombs are more than just a meal; they’re an experience. With every bite, you’re treated to a burst of creamy gravy encapsulated in a buttery, seasoned biscuit. Perfect for any occasion, these bombs are sure to impress your family, surprise your guests, and satisfy your cravings for comfort food. So next time you’re in the mood for something warm, savory, and utterly comforting, give this recipe a try. Happy cooking!
Seasoned Biscuits and Gravy Bombs
Ingredients
½ pound ground pork sausage
2 tablespoons all-purpose flour
1 ¼ cups (306 g) whole milk, room temperature
¼ teaspoon pepper
⅛ teaspoon garlic powder
1 can (8-count) Southern homestyle buttermilk biscuits, not flaky
¼ cup Challenge® Butter Snack Spread Lawry’s Seasoned Salt,* softened, divided
parsley, for garnish
Instructions :
In a skillet over medium heat, brown pork sausage until it reaches an internal temperature of 160°F.
Reduce the heat to medium-low. Add the flour, stirring to combine. Slowly pour in the milk. Stir frequently until the mixture thickens (about 8-10 minutes). Add pepper and garlic powder. Set aside to cool slightly.
Preheat the oven to 375°F.** Spray a 12-inch oven-safe skillet with nonstick cooking spray.
Remove the biscuits from the can and place them on a clean work surface. Using a rolling pin, flatten each biscuit to about ⅛-inch thickness.
Place 2 heaping tablespoons of the sausage mixture on top of each flattened biscuit. Pinch the edges of the biscuit together to seal the mixture inside.
Place the sealed biscuits, seam-side down, into the prepared skillet. Brush the tops with the seasoned butter, reserving some to brush over the warm biscuits.
Bake for 18-20 minutes or until golden brown. Brush with the remaining seasoned butter. Serve warm, garnished with parsley.