Can I use turkey sausage instead of pork?

Absolutely! Turkey sausage works wonderfully as a leaner alternative. The gravy might be slightly less rich, but you can enhance the flavor with a bit more seasoning or a tablespoon of butter added to the gravy.

Why did my biscuits open during baking?

This usually happens when the seams aren't pinched tightly enough. Make sure to really press the edges together firmly, and consider using a fork to crimp the edges for a more secure seal. Also, placing them seam-side down in the pan helps prevent opening.

Can I make the gravy ahead of time?

Yes! The gravy can be made up to 2 days ahead and stored in the refrigerator. Warm it slightly before filling the biscuits so it's easier to work with, but not hot enough to start cooking the dough.

What if I can't find seasoned butter spread?

No problem at all! Make your own by mixing softened butter with seasoned salt to taste. Start with ¼ teaspoon of seasoned salt per ¼ cup of butter and adjust according to your preference. You can also add garlic powder, onion powder, or herbs for your custom blend.

Seasoned Biscuits and Gravy Bombs Recipe

Description

Savory, seasoned biscuits filled with hearty sausage gravy, baked to golden perfection and topped with a flavorful seasoned butter, this recipe provides a delightful twist to a traditional breakfast favorite.

Ingredients

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For the Biscuits and Gravy Bombs:

- - 1/2 pound ground pork sausage
  - 2 tablespoons all-purpose flour
  - 1 1/4 cups (306 g) whole milk, room temperature
  - 1/4 teaspoon pepper
  - 1/8 teaspoon garlic powder
  - 1 can (8-count) Southern homestyle buttermilk biscuits, not flaky
  - 1/4 cup Challenge® Butter Snack Spread Lawry’s Seasoned Salt, softened, divided
  - Parsley, for garnish

For the Seasoned Butter:

- 1/4 cup (1/2 stick) unsalted butter, softened
- 1/4 teaspoon Lawry’s seasoned salt (adjust to taste)

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Instructions

Prepare the Sausage Gravy: In a skillet over medium heat, brown the pork sausage until it reaches an internal temperature of 160°F. Reduce heat to medium-low, add the flour, and stir to combine. Gradually pour in the milk, stirring frequently until the mixture thickens, about 8-10 minutes. Season with pepper and garlic powder, then set the mixture aside to cool slightly.
Prepare the Oven and Biscuits: 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.
Assemble the Biscuits: 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.
Bake the Biscuits: Brush the tops of the biscuits with the seasoned butter, reserving some butter for later. Bake the biscuits for 18-20 minutes or until golden brown. After baking, brush the biscuits with the remaining seasoned butter and garnish with parsley. Serve warm.
Optional – Air Fryer Instructions: Line the basket of your air fryer with parchment paper or aluminum foil. Place the assembled biscuits and gravy bombs in a single layer in the basket (working in batches if necessary). Air fry for 9-10 minutes at 350°F or until golden brown. Brush more seasoned butter onto the tops after air frying.

Notes

How to Make Your Own Seasoned Butter: To a mixing bowl, add 1/4 cup (1/2 stick) unsalted butter, softened. Sprinkle 1/4 teaspoon of Lawry’s seasoned salt over the butter, adjusting to taste. Mix the ingredients until evenly distributed. Shape into a log using plastic wrap or parchment paper, chill for at least 1 hour before use.
For a more robust flavor, allow the sausage gravy mixture to cool completely before assembling the biscuits. This prevents excessive moisture buildup during baking.
If cooking in an air fryer, ensure the biscuits are arranged in a single layer for even cooking.

Nutrition

Serving Size: 1 biscuit
Calories: 340
Sugar: 3 g
Sodium: 720 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 50 mg