Seasoned Biscuits and Gravy Bombs

The magic of these Biscuits and Gravy Bombs lies in the perfect balance of flavors and textures. The soft, buttery biscuit dough, seasoned with a hint of garlic and onion, wraps around a savory, peppery sausage gravy that oozes with every bite. Each bomb is a little pocket of comfort food heaven—crisp on the outside, with a tender, flaky interior that melts in your mouth. Whether you’re serving these for breakfast, brunch, or a special occasion, they’re sure to be a hit with everyone at the table. Enjoy them fresh out of the oven for the best experience.

Ingredients:

For the Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/2 cup cold unsalted butter, cut into small cubes
• 3/4 cup whole milk

For the Gravy:

• 1/2 pound breakfast sausage (pork or turkey)
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)

For Assembly:

• 1 large egg, beaten (for egg wash)
• 1 tablespoon water (for egg wash)

Instructions:

1. Make the Gravy:

1. In a large skillet, cook the breakfast sausage over medium heat until it’s fully browned and crumbly, about 5-7 minutes. Use a spatula to break the sausage into small pieces as it cooks.
2. Sprinkle the flour over the cooked sausage and stir to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
3. Gradually add the milk, stirring constantly to prevent lumps. Cook the mixture, stirring frequently, until the gravy thickens, about 5 minutes.
4. Season the gravy with salt, black pepper, and red pepper flakes (if using). Remove from heat and let it cool to room temperature. This step is crucial because warm gravy can make the dough soggy.

2. Prepare the Biscuit Dough:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, onion powder, and black pepper.
3. Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Slowly add the milk, stirring just until the dough comes together. Be careful not to overmix, as this will make the biscuits tough.

3. Assemble the Biscuits and Gravy Bombs:

1. On a lightly floured surface, roll out the biscuit dough to about 1/4-inch thickness. Use a biscuit cutter or a glass to cut out rounds of dough.
2. Place a tablespoon of the cooled gravy in the center of each dough round.
3. Fold the edges of the dough over the gravy, pinching them together to seal, forming a small pouch. Be sure to seal them well to prevent leaks during baking.
4. Place the sealed biscuits seam-side down on the prepared baking sheet.

4. Bake:

1. In a small bowl, whisk together the egg and water to create an egg wash.
2. Brush the tops of the biscuits with the egg wash to give them a golden, glossy finish.
3. Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown and cooked through.

5. Serve:

• Let the biscuits cool for a few minutes before serving. They are best enjoyed warm, with an extra spoonful of gravy on the side if desired.