Sausage and Gravy Biscuit Pockets

Name: Sausage and Gravy Biscuit Pockets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: North America, Southern
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

Total Time Prep: 20 min. + cooling Bake: 15 min.

Yield 16 servings

Test Kitchen Approved

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

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.

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

Recipe Creator