Stuffed Sausage Biscuits and Gravy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

1Stuffed Sausage Biscuits and Gravy -- A Pinch of Joy

After our house sold, there were several inspections, usually scheduled for 8 am. Each time, we would head for a different eating place for breakfast. One of those places had Stuffed Sausage Biscuits and Gravy on the menu. Sooo good that I had to duplicate the recipe at home.   I wouldn’t do this for every morning breakfast (because that’s every person fending for themselves around here!), but for a special day or for guests,  it’s great. Also works for a “breakfast for dinner” meal.

2Pat out biscuits to quarter inch thick

I used Pillsbury Grands Biscuits, but any large biscuit would work well. Flatten with your hands or use a rolling pin – both work.

3Add browned sausage

Add the meat, fold and seal the stuffed biscuit by pinching the edges tightly together so no meat is visible.

4 Place seam side down on ungreased baking sheet -- A Pinch of Joy Place on your favorite baking sheet. My uncle made this baking sheet for me. It fits perfectly in the oven with just the right amount of space left for air flow. He used a very heavy aluminum that bakes evenly every time. The edges are flat, except the front turns up just enough to give perfect grip with potholders. It’s the first choice every time! I always think of aunt and uncle and my cousin Rita when I pull it out of the cupboard. Makes it even more special.

The gravy recipe is adequate for the amount of meat. I’ve used several different brands of sausage. Some have less grease than others – that’s when the butter trick comes in. If you like lots more gravy, you can 1) Divide the recipe in half and ADD that to the original recipe or 2) Double the recipe for very generous servings of gravy. As with any gravy, if it thickens more than you want go ahead and whisk in additional milk until it reaches the thickness you want.

Stuffed Sausage Biscuits and Gravy
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Breakfast sausage wrapped in a light biscuit and smothered with sausage gravy -- great way to start the day!
Recipe type: Breakfast
Serves: 8 stuffed biscuits
  • 8 ounces breakfast sausage
  • 1 package of 8 premade biscuits
  • Sausage drippings plus butter to make 2 tablespoons
  • 2 tablespoons flour
  • 2 cups milk
  • Salt and pepper to taste
  1. Brown sausage in skillet, stirring frequently to crumble the meat into small pieces.
  2. While sausage is browning, separate and roll out individual biscuits to approximately quarter inch thickness.
  3. Place a heaping tablespoon of sausage in the center of each biscuit, fold and pinch completely shut. Put on ungreased baking sheet, seam side down. Bake at 350 degrees for 15 minutes or until golden brown.
  4. Set aside browned sausage and while biscuits are baking, make gravy. Use two tablespoons of sausage drippings. Discard remaining grease. If there is not enough, add butter to make 2 tablespoons.
  5. Over medium low heat, stir flour into grease until well combined. Add milk slowly, stirring constantly until gravy reaches boil. Reduce heat and simmer until gravy thickens, stirring as needed. Add remaining meat and seasonings.
  6. Serve over hot stuffed biscuits.
For generous servings of gravy, double the recipe.

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Crockpot Apple Crisp

Apple Crisp made in the slowcooker - yummy! A Pinch of Joy

Apple Crisp made in the slowcooker - yummy!  A Pinch of Joy

That bag of apples had been setting in the refrigerator for a few days. When I opened them with the intent of adding them to the bowl on the dining room buffet, I hesitated. Apparently someone had dropped the bag before purchase. Bruises and mushy spots on about half of them – meaning they had to be used. Soon.   I didn’t want to be caught in a “can’t quit now” situation with the paint brush to check the oven. Nor did I want to risk not hearing the oven timer. Who knows where the little stick-it-in-your-pocket-ticking-timer is. There are still boxes in the basement and in storage two hours away, so I’m sure it will turn up. Just not now.

Wheels took off for the nearest grocery for more apples to eat out of hand and a package of brown sugar. I’m replenishing the pantry according to sales cycles and brown sugar hasn’t cycled through yet. In the meantime, I pulled the crockpot out of the pantry, searched for how long to cook apple crisp and a conversion to slow cooking. That came down to pretty much a guess, but I did find a helpful tip about putting two layers of paper towel under the lid of the crockpot to prevent condensation from dripping back into the pot. The moisture is absorbed instead of making the finished product overly wet and sticky. The crust isn’t crunchy like oven baked, but it was not soggy either. Worth doing.

Wheels returned with the brown sugar. And several bags of other things. Apparently he was feeling the pinch of my reasoned and slow restocking process.  :-)   The apples had been prepared and were waiting, sliced, in the crockpot.   I added the brown sugar to the waiting bowl of other dry ingredients and cut in the butter using the pastry cutter.

Pastry Cutter - Kitchen tool worth having!

I’ve mentioned before that I don’t keep many pieces of specialty kitchen equipment, especially if there is only one purpose. The exception is the pastry cutter. Totally worth the storage space. Helps if the butter is still on the cold side – which also suits me because I don’t always have time to plan ahead long enough for butter to soften.  In a flash the butter was cut in and the topping was spread out across the waiting apples. Two hours later the dessert was done. Scoop it out of the crockpot to serve hot with ice cream. Next day slice the remainder and serve cold with a drizzle of caramel topping – scoop of ice cream optional. Delicious!

Crockpot Apple Crisp
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Sweet and tender apples topped with spicy crumbly topping, cooked stressfree in the slow cooker. Heavenly served hot with ice cream or cooled with a drizzle of caramel topping and a few walnuts!
Recipe type: Dessert
Serves: 8 servings
  • 6 cups sliced apples, approximate OR 6-8 medium apples
  • ⅔ cup quick oats
  • ⅔ cup flour
  • ½ cup brown sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup butter
  1. Butter or spray bottom and lower sides of crock pot liner
  2. Peel, core and slice apples. I used Gala but any firm apple will work.
  3. Mix dry ingredients together.
  4. Cut butter into dry ingredients until mixture is crumbly.
  5. Spread over sliced apples.
  6. Layer two paper towels and place on top of liner, setting lid into place over the paper towels. This prevents condensation from dripping back into the pot.
  7. Cook on high for 2 hours or until top is somewhat firm.
  8. Serve warm from crockpot with ice cream. OR let cool, slice and serve cold.

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Fruit Pork Roast

Fruit Pork Roast -- A Pinch of Joy

Fruit Pork Roast -- A Pinch of Joy

We had some good eating in the last couple weeks before the freezer left, including this deliciously beautiful Fruit Pork Roast.   When the freezer’s predecessor died, I almost didn’t buy a replacement. But we just couldn’t do without – in less than a week we gathered up the spare change and went shopping for a freezer. This time we decided to list the little chest on Craigslist and buy a new one to fit the new space once we move.

The people who bought it were super nice. Her sister and children were moving from Florida to live with them for the summer (and maybe longer) while the brother in law got settled in his new job and found a house in New York where he’d been transferred.  I wouldn’t back down on the price (since I had a list of seven more inquiries after theirs), but when it came time to pay the guy held back five dollars with high drama. Equally dramatic, I said Yes, we’ll take five dollars less just so you don’t ruin your reputation for driving a hard bargain. He did the happy dance. We all had a good laugh. They loaded the freezer in the back of the SUV with a bit of maneuvering and amazingly the hatchback closed!

This fruit pork loin roast was delicious and served three meals plus another one or two as pulled pork! Don’t let the long list of ingredients scare you. Easy and it cooks all day, releasing the most pleasing aromas. Take a minute to garnish with more fresh apple slices and parsley as you serve it and you’ll have a beautiful presentation.   This is worth making, even if you don’t have to empty the freezer and use up the pork roast hiding in the corner.

Fruit Pork Roast
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Tender pork roast with fruit for a delightful dinner dish. It's easy to prepare in the slow cooker but looks like a million bucks when you garnish with fresh apple slices and parsley just before serving.
Recipe type: Meat
Serves: 12 servings
  • ½ cup dried cranberries
  • ⅓ cup raisins
  • ½ cup unsweetened apple juice
  • 1 teaspoon minced garlic
  • ½ teaspoon ground mustard
  • 3 pounds boneless pork loin roast or tenderloin
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 small lemon, sliced
  • 1 medium apple, sliced
  • ½ cup packed fresh parsley
  1. Combine the first seven ingredients in small bowl.
  2. Use 3 quart slower cooker. If using liner, place in cooker before using. If necessary cut meat in half to fit in slow cooker.
  3. Mix salt, pepper and ginger in cup and sprinkle over meat. Pour apple juice mixture over roast,then arrange apple and lemon slices as desired.
  4. Cover and cook on low for 8 hours or until tender.
  5. Gently transfer meat to serving platter to stand for 10 minutes before slicing and serving.

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing!  I’d love to have your company on this venture!!   Follow:    Facebook RSS feed  / bloglovin’ /   twitter  and   pinterest.   Share: if you found this helpful or inspiring please click one of the buttons below!  Your support of A Pinch of Joy is appreciated!

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