Air Fryer Sausage Gravy Stuffed Biscuits
Discover the perfect breakfast with Air Fryer Sausage Gravy Stuffed Biscuits. Quick, delicious, and easy to make. Try them now!
Equipment
- Air Fryer
Ingredients
- 1 can of flaky-style canned biscuits 8 biscuits
- 1 pound hot breakfast sausage or your favorite
- ¼ cup of all-purpose flour
- 2 ½ cups of milk reserve ½ cup
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon thyme
Instructions
- Cook sausage in a large skillet over medium heat. Break up the sausage with a wooden spoon until it crumbles into small pea-size pieces and caramelizes. Keep the rendered fat in the pan.
- Sprinkle flour over the sausage until the fat is absorbed by the flour. Stir constantly and cook the flour/sausage mixture for 3-5 minutes over medium heat until the flour is slightly browned.
- Pour in 2 cups of milk, stirring constantly. Add salt, pepper, onion powder, and thyme. Keep stirring the gravy until the mixture thickens. The gravy will be very thick, which is perfect for biscuit filling!
- Add the gravy to a large heat-safe bowl. Chill the gravy in the freezer for 30 to 45 minutes until it's firm and scoopable, or put it in the fridge overnight. The gravy should be scoopable.
- Once the gravy is chilled, open the biscuit can and remove the biscuits. Divide the individual biscuits in half, separating the dough 2/3 of the way. Don’t completely separate the biscuit. Lay the biscuit flat and place a ¼ cup size scoop of the gravy on it. Fold the biscuit shut and pinch to close. Make sure that all the edges are pinched tight and completely closed.
- Set the air fryer to 350 degrees and place 4 biscuits in the bottom of the air fryer basket in a single layer. Bake for 8 minutes.
- Take the leftover gravy and warm it in a pan, add the ½ cup of reserved milk, and heat until warm and bubbly. Serve with the biscuits for dipping.
Notes
The fat content of the sausage varies between brands of sausage. I used a name-brand sausage that is about a 25% fat blend. If the fat content varies, use enough flour to soak up the fat and then use enough milk to thicken the gravy to the desired consistency. The gravy should be thicker than usual so that it chills to a scoopable thickness. It all depends on the fat content of the sausage. If the sausage is lean, then any fat, butter, oil, or bacon grease can be added to the pan. Basically, in this recipe, we are looking for equal parts fat to flour.
This is a great recipe to make the gravy the night before for a quick breakfast the next morning. A light and portable recipe for on-the-go weekends. They reheat great in the air fryer.
Store any leftovers in an airtight container and refrigerate.
Nutrition
Serving: 2gCalories: 246kcalCarbohydrates: 8gProtein: 12gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 50mgSodium: 567mgPotassium: 270mgFiber: 0.2gSugar: 4gVitamin A: 173IUVitamin C: 1mgCalcium: 103mgIron: 1mg
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