Biscuits and Gravy Bombs

Step 1

In a medium skillet over medium heat, brown sausage. (Pork sausage is fully cooked when it reaches an internal temperature of 160°F.)

Step 2

Reduce the skillet heat to medium-low. Sprinkle the flour over the cooked sausage, stirring to combine. Slowly drizzle in milk, stirring frequently until thickened (10-12 minutes). Add in the salt, pepper, and garlic powder. Stir to combine. Set aside to cool slightly while you prepare the biscuits. This will make about 2¾ cups of gravy.

Step 3

Preheat the oven to 375°F.

Step 4

Spray a 12-inch oven-safe skillet with nonstick cooking spray. Set aside.

Step 5

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.

Step 6

To create the bombs, work one at a time. Add 2 heaping tablespoons of gravy on top of a flattened biscuit, leaving room around the rim of the circle. Fold the edges of the biscuit together, pinching them tightly so there are no holes or gaps. Place the bomb seam side down into the prepared skillet. Repeat with the remaining bombs. You will have over a cup of gravy leftover for the topping, so keep it warm.

Step 7

If adding garlic butter, mix together the melted butter, garlic salt, and parsley in a small bowl. Brush the garlic butter over the tops of the bombs. (This is optional.)

Step 8

Bake 18-20 minutes, or until golden brown.

Step 9

Serve warm, garnished with parsley, and topped with the remaining gravy.