I love sausage, gravy and biscuits, so I thought it'd be a fabulous idea to make them portable for an on-the-go option. —Stephanie Matthews, Tempe, Arizona
Sausage and Gravy Biscuit Pockets
Updated on Dec. 14, 2023
Can You Freeze Sausage and Gravy Biscuit Pockets?
Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer the pockets to freezer containers; return to freezer. To use, bake the pockets on an ungreased baking sheet in a preheated 400° oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.
Sausage and Gravy Biscuit Pockets
Prep Time
20 min
Cook Time
15 min
Yield
16 servings
Ingredients
- 1 pound bulk pork sausage
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 cups 2% milk
- 2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits
Directions
- In a large skillet, cook sausage over medium heat for 3-5 minutes until no longer pink, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes.
- Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of the edge. Wet edge and fold dough over filling; press edge with a fork to seal.
- Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes.
Nutrition Facts
1 pocket: 313 calories, 17g fat (6g saturated fat), 28mg cholesterol, 946mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 10g protein.
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