GRAVY-STUFFED CHEDDAR BISCUIT BOMBS RECIPE BY TASTY

Gravy-Stuffed Cheddar Biscuit Bombs Recipe by Tasty image

A fun spin on a Southern classic! Cheddar and chives biscuits stuffed with sausage gravy? It's a morning mashup that will have you in a food coma before noon.

Provided by Betsy Carter

Time 9h5m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 lb breakfast sausage, casings removed
4 tablespoons unsalted butter
¼ cup all purpose flour
3 cups whole milk
½ teaspoon dried thyme
¼ teaspoon red pepper flakes
½ teaspoon ground sage
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups all purpose flour, plus more for dusting
1 tablespoon baking powder
1 stick unsalted butter, cubed
1 cup shredded cheddar cheese, plus more for dusting
1 teaspoon kosher salt
2 tablespoons fresh chives
¾ cup heavy cream
1 large egg, beaten

Steps:

Cook the sausage in a large skillet over medium heat for about 5 minutes until evenly browned, breaking up into small pieces as it cooks. Remove from the skillet with a slotted spoon and transfer to a plate, leaving any rendered fat behind.
Add the butter to the skillet. Once the butter melts, add the flour and whisk until light golden brown, about 2 minutes. Slowly whisk in the milk until combined and whisk until the gravy thickens, about 10 minutes.
Add the thyme, red pepper flakes, sage, salt, pepper, and sausage to the pan and stir until combined. Transfer the mixture to a glass measuring cup and let cool to room temperature.
Carefully pour the cooled gravy into a silicone ice mold and freeze overnight.
Make the biscuits: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
To the bowl of a food processor, add the flour, baking powder, butter, salt, cheddar cheese, and chives. Pulse several times until mixture resembles coarse crumbs.
With the processor running, slowly pour in the heavy cream and pulse until the dough comes together.
Turn the dough out onto a lightly floured surface and knead until no longer sticky. Roll the dough out to about ⅛ inch (½ cm) thick and cut out 8 4-inch (10 cm) circles with a floured biscuit cutter.
Remove the frozen gravy from the mold and place 1 cube at the center of each biscuit. Bring the edges of the dough over the gravy and roll to seal. Save the leftover gravy cubes for another use.
Place the stuffed biscuits on the prepared baking sheet. Brush with the beaten egg and sprinkle with more cheese.
Bake the biscuits for 15-20 minutes, until golden brown.
Enjoy!