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TEST KITCHEN APPROVED

Sausage and Gravy Biscuit Pockets

Name: Sausage and Gravy Biscuit Pockets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings
Cuisine: North America, Southern
Ingredients: 1 pound bulk pork sausage; 2 tablespoons butter; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pepper; 4 cups 2% milk; 2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 20 min. + cooling Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Stephanie Matthews, Tempe, Arizona

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Updated on Dec. 14, 2023

I love sausage, gravy and biscuits, so I thought it'd be a fabulous idea to make them portable for an on-the-go option. —Stephanie Matthews, Tempe, Arizona

Can You Freeze Sausage and Gravy Biscuit Pockets?

Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer the pockets to freezer containers; return to freezer. To use, bake the pockets on an ungreased baking sheet in a preheated 400° oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.

TEST KITCHEN APPROVED

Sausage and Gravy Biscuit Pockets

2 Reviews Add your review

Yield:16 servings

Prep:20 min

Cook:15 min

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Ingredients

1 pound bulk pork sausage
2 tablespoons butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups 2% milk
2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits

Text Ingredients

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Directions

1
In a large skillet, cook sausage over medium heat for 3-5 minutes until no longer pink, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes.

2
Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of the edge. Wet edge and fold dough over filling; press edge with a fork to seal.
3
Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes.

Nutrition Facts

1 pocket: 313 calories, 17g fat (6g saturated fat), 28mg cholesterol, 946mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 10g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...