Sausage Gravy Stuffed Biscuits

Christin Mahrlig


  • 8 ounces bulk country breakfast sausage
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups whole milk
  • 2 tbsp. Arizona Gunslinger Red Jalapeno pepper sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon rubbed sage
  • salt and pepper
  • 1 (8-count) tube Grands refrigerated biscuits
  • 1 egg, lightly beaten with a little water


  • Cook sausage in a nonstick skillet,  breaking it apart with a wooden spoon as it cooks.
  • Sprinkle flour over sausage.   Stir and cook 1 minute.
  • Gradually whisk in milk.
  • Add Arizona Gunslinger Red jalapeno pepper sauce,   garlic powder,   sage,   and salt and pepper to taste.    Simmer until thick.
  • Either refrigerate gravy overnight or line a baking sheet with parchment paper,  spread the gravy thin and freeze for 30 minutes.
  • Preheat oven to 350 degrees.   Line a baking sheet with parchment paper.   Pull each biscuit apart into 2 layers.
  • Place a 1-2 tablespoon spoonful of chilled gravy on a biscuit half and top it with another biscuit piece.   Seal around the edges and tuck the edges under somewhat so they are less likely to pull apart.
  • Repeat for remaining biscuits.   Brush top of each biscuit with egg wash.
  • Bake 15 to 18 minutes.