Biscuits and Gravy Bombs are a deliciously creative twist on the classic Southern breakfast. These handheld delights feature soft, golden biscuit dough filled with creamy sausage gravy and optionally melted cheddar cheese, then baked until perfectly puffed and golden. Easy to prepare and even easier to enjoy, these bombs are ideal for brunch, meal prep, or any cozy morning gathering.

Why You’ll Love This Recipe

These savory bombs offer all the rich, comforting flavor of biscuits and gravy in a convenient, grab-and-go form. They’re buttery, hearty, and satisfying, with the added bonus of being freezer-friendly and great for reheating. Whether you’re serving a crowd, planning brunch, or prepping breakfast for the week, these stuffed biscuit bombs are sure to become a go-to favorite.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the sausage gravy filling:

1/2 lb ground breakfast sausage
2 tbsp all-purpose flour
3/4 cup whole milk
Salt and pepper, to taste

For the bombs:

1 can (8-count) refrigerated biscuit dough
1/2 cup shredded cheddar cheese (optional)
2 tbsp melted butter
1 tsp garlic powder
1 tbsp chopped parsley

Directions

Make the Gravy:
- In a skillet over medium heat, cook the sausage until browned and fully cooked.
- Sprinkle in the flour and stir to coat the sausage evenly.
- Gradually whisk in the milk and continue to stir until the mixture thickens into a creamy gravy.
- Season with salt and pepper to taste. Remove from heat and let cool slightly.
Assemble the Bombs:
- Preheat oven to 375°F (190°C).
- Flatten each biscuit round into a 4-inch circle.
- Spoon about 1 tablespoon of cooled gravy into the center of each biscuit. Add shredded cheddar if using.
- Carefully fold the edges up and over the filling, pinching tightly to seal into a ball.
- Place seam-side down in a greased baking dish or oven-safe skillet.
Bake and Finish:
- In a small bowl, mix melted butter with garlic powder. Brush the tops of each biscuit bomb with the mixture.
- Bake for 18–20 minutes, or until golden brown and fully cooked through.
- Garnish with chopped parsley before serving. Serve warm, with extra gravy on the side if desired.

Servings and timing

Servings: 8 bombs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 290 kcal per serving

Variations

Spicy Version: Use spicy sausage and add a pinch of cayenne or hot sauce to the gravy.
Cheese Lover’s Bombs: Mix extra cheese into the gravy or top the baked bombs with shredded cheddar and broil briefly.
Bacon Gravy Bombs: Substitute part of the sausage with chopped cooked bacon for a smoky flavor.
Vegetarian Option: Use plant-based sausage and dairy alternatives to make this dish vegetarian-friendly.
Mini Bombs: Use smaller biscuit dough pieces and a mini muffin tin for bite-sized appetizers.

Storage/Reheating

Store leftover bombs in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 300°F (150°C) for 10–12 minutes or microwave for 30–45 seconds. For longer storage, freeze baked bombs individually and reheat from frozen in the oven at 350°F (175°C) for 15–18 minutes.

FAQs

Can I use homemade biscuit dough?

Yes, homemade biscuit dough works just as well. Ensure it’s soft and pliable for easy folding.

Can I make these ahead of time?

Yes, assemble the bombs and refrigerate overnight before baking, or bake in advance and reheat before serving.

How do I prevent the filling from leaking out?

Make sure the gravy has cooled before filling, and pinch the seams tightly to seal the dough completely.

Can I freeze them?

Yes, freeze baked or unbaked biscuit bombs. Bake unbaked bombs straight from frozen, adding a few extra minutes to the bake time.

What kind of sausage should I use?

Breakfast sausage (pork or turkey) works best, but you can use any ground sausage you prefer.

Is it okay to skip the cheese?

Absolutely. The bombs are delicious with or without the cheese, depending on your taste.

Can I double the recipe?

Yes, easily double the ingredients to make 16 bombs—ideal for serving a crowd.

What side dishes pair well with these?

Serve with scrambled eggs, fruit salad, or roasted potatoes for a complete breakfast.

What if my biscuits are too small to hold the filling?

Flatten them a bit more to expand the dough, and reduce the filling slightly to prevent overflow.

Can I use a different gravy?

You can use any savory gravy—sausage gravy is classic, but bacon or mushroom gravies also work well.

Conclusion

Biscuits and Gravy Bombs take a beloved comfort breakfast and give it a fun, portable twist. With their crispy golden crust, creamy savory center, and buttery finish, they’re sure to be a hit whether you’re feeding your family on a weekend morning or serving a crowd at brunch. Quick to make, easy to customize, and endlessly satisfying, these bombs belong in your regular breakfast rotation.

Biscuits and Gravy Bombs

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Author: Mari
Total Time: 35 minutes
Yield: 8 bombs

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Description

These Biscuits and Gravy Bombs are a cozy handheld twist on the Southern classic—fluffy biscuit dough filled with creamy sausage gravy and optional cheddar cheese, then baked until golden and buttery. Perfect for breakfast, brunch, or make-ahead mornings, they’re the ultimate comfort food in bite-sized form. Keywords: biscuits and gravy bombs, handheld breakfast, sausage gravy bombs, easy brunch idea, comfort food biscuit recipe, make-ahead breakfast.

Instructions

Make the Gravy: In a skillet over medium heat, cook sausage until browned. Sprinkle in flour, stir to coat, then slowly whisk in milk. Simmer until thickened. Season with salt and pepper. Let cool slightly.
Assemble the Bombs: Preheat oven to 375°F (190°C). Flatten each biscuit round with your hands. Place 1 tablespoon of sausage gravy in the center (plus cheese if using). Fold up and pinch edges to seal into a ball.
Bake: Arrange sealed side down in a greased baking dish or skillet. Mix melted butter and garlic powder, then brush over each bomb.
Bake for 18–20 minutes, until golden brown.
Garnish with chopped parsley. Serve warm with extra gravy on the side, if desired.