Biscuit and Gravy Bombs (Make-Ahead Breakfast + Freezer-Friendly)

Homemade einkorn biscuit dough wrapped around a frozen ball of sausage gravy and baked until golden. Everything you love about biscuits and gravy in one handheld breakfast you can pull from the freezer any morning of the week.

This is one of my favorite make-ahead breakfasts on the site. Make a batch on Sunday and bake them fresh all week.

What Makes These Worth Making

Biscuits and gravy is one of those breakfasts that feels like a weekend-only thing because of the effort involved. This recipe changes that.

The method here is to make the gravy first, freeze it in individual portions until it’s firm, then wrap each frozen gravy ball in biscuit dough and seal it shut. When the bomb bakes, the gravy thaws and heats inside the biscuit while the outside gets golden and flaky. You get a proper biscuit and gravy experience in one self-contained piece that holds together when you pick it up.

The freezer is the whole point. Assemble a full batch, freeze them unbaked, and on any given morning you pull however many you need, bake them straight from frozen, and have a hot, homemade breakfast in under 20 minutes without a lot of effort in the morning effort.

Key Ingredient Notes

All-purpose einkorn flour. 3 cups for the biscuits plus 2 tablespoons for the gravy. The same flour does both jobs here. Einkorn produces a tender, slightly nutty biscuit with a texture that’s more delicate than a conventional flour biscuit. It also makes an excellent gravy roux — it thickens smoothly without any clumping.

Frozen butter. One stick, 8 tablespoons, grated directly from frozen. This is the technique that produces a flaky biscuit. Frozen butter stays in cold, separate pieces as you work it into the flour rather than melting in and producing a dense, tough dough. Grate it and work quickly so it stays cold.

Buttermilk. 1 cup. The acid in buttermilk reacts with the baking powder and produces the rise and tenderness that makes a biscuit a biscuit. If you don’t have buttermilk, add 1 tablespoon of white vinegar to 1 cup of whole milk, let it sit for 5 minutes, then use it exactly as you would the buttermilk.

Baking powder. 3 teaspoons. This is what lifts the biscuit in the oven. Don’t reduce it.

All natural breakfast sausage. 16 oz. The sausage is the whole flavor of the gravy so the quality matters. Look for a brand with a short, clean ingredient list — pork, salt, and spices. No fillers, no MSG, no added sugar.

Organic whole milk. 2¼ cups for the gravy. Whole milk produces a richer, thicker gravy than lower-fat options. The fat content is what gives the gravy its body and creaminess.

Variations and Substitutions

Store-bought biscuits. If you want to skip the homemade biscuit step, a clean store-bought biscuit dough works. Wholly Wholesome is a good option. Roll it thin and wrap the same way.

Different sausage. Spicy breakfast sausage adds heat that’s excellent against the creamy gravy. Turkey sausage works for a lighter version.

Add cheese. Stir ½ cup of shredded sharp cheddar into the biscuit dough before adding the buttermilk for a cheddar biscuit bomb. It’s very good.

Buttermilk substitute. 1 tablespoon white vinegar stirred into 1 cup of whole milk, rested 5 minutes. Works exactly the same way.

How to Make Biscuit and Gravy Bombs

Do the gravy first. While the gravy freezes, make the biscuit dough.

Step 1 — Make the Gravy

1. Cook the sausage. In a skillet over medium heat, cook the 16 oz breakfast sausage, chopping it into fine crumbles as it cooks until no pink remains.
2. Add the flour. Sprinkle in the 2 tbsp einkorn flour and stir to coat the sausage evenly.
3. Add the milk. Pour in the 2¼ cups whole milk and stir frequently. Keep the heat at medium and continue stirring as the gravy simmers and thickens. This takes about 5 to 7 minutes. The gravy is ready when it coats the back of a spoon and holds its shape briefly when you drag a finger across it.
4. Cool to room temperature. Remove from the heat and let the gravy cool completely. It will thicken significantly as it cools — this is correct and necessary for the next step.
5. Freeze the gravy. Scoop the cooled gravy onto a parchment-lined baking sheet in roughly 12 equal mounds. Place in the freezer for 30 to 45 minutes until the portions are firm enough to handle.

Step 2 — Make the Biscuit Dough

Start this step while the gravy is in the freezer.

6. Grate the frozen butter. Using a box grater, grate the frozen stick of butter directly into a large bowl. Work quickly so it stays cold.
7. Add the dry ingredients. Add the 3 cups einkorn flour, 3 tsp baking powder, and 1½ tsp pink salt to the bowl with the grated butter. Cut together with a pastry cutter or your fingers until the mixture resembles coarse crumbs with visible pieces of butter throughout.
8. Add the buttermilk. Pour in the 1 cup buttermilk and mix until just combined. Don’t overwork the dough.
9. Refrigerate. Place the bowl in the refrigerator until the gravy is ready from the freezer.

Step 3 — Assemble the Bombs

10. Prep. Flour your work surface and preheat the oven to 450°F. Line a baking sheet with parchment paper.
11. Roll the dough. Turn the dough out onto the floured surface and roll to about ¼ inch thick — about half the thickness of a normal biscuit. Use a biscuit cutter or a glass to cut straight down into circles. Try not to twist as you cut — a straight press down produces a cleaner edge that rises better. You should get about 12 circles.
12. Wrap the gravy balls. Remove the gravy portions from the freezer and work quickly. Place one frozen gravy ball in the center of each biscuit circle. Fold the dough up and around the gravy ball, pressing the seams firmly shut so no gravy can escape during baking. Place seam-side down on the prepared baking sheet.

Step 4 — Bake or Freeze

To bake now: Bake at 450°F for 12 to 15 minutes until the biscuit is golden and cooked through.

To freeze for later: Place the assembled bombs on the parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Bake from frozen at 450°F for 18 to 22 minutes.

How to Freeze and Bake Fresh

This is the method I prefer. Assemble the full batch, freeze them all, and bake fresh each morning.

To freeze: Assemble the bombs and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe Ziploc bag. Store up to 2 months.

To bake from frozen: Place on a parchment-lined baking sheet straight from the freezer. Bake at 450°F for 18 to 22 minutes until deep golden and cooked through. No thawing needed.

To bake fresh same day: Bake at 450°F for 12 to 15 minutes.

Anna’s Tips

Make the gravy first. It needs time to cool and then freeze before you can wrap it. Start there and make the biscuit dough while the gravy is in the freezer — the timing works out perfectly.

Let the gravy cool completely before freezing. Warm gravy won’t firm up properly in the freezer. Room temperature is the minimum — fully cooled is better.

Work quickly once the gravy comes out of the freezer. The frozen gravy balls soften fast at room temperature. Have your biscuit circles already cut and ready so you can wrap and seal without the gravy getting too soft to handle.

Seal the seams well. Press firmly and make sure there are no gaps. Any opening in the seam gives the gravy an escape route in the oven and you lose the whole effect.

Keep the dough cold. Cold butter and cold dough produce a flakier biscuit. If the kitchen is warm and the dough starts to feel soft and greasy while you’re working, pop it back in the refrigerator for 10 minutes before continuing.

Cut straight down with the biscuit cutter. Twisting as you cut compresses the layers on the edge of the dough and the biscuit won’t rise as well.

The ¼ inch thickness is intentional. Thinner than a normal biscuit so there’s enough dough to wrap fully around the gravy ball without the biscuit being too thick on the outside.

Frequently Asked Questions

Can I use store-bought biscuit dough? Yes. A clean store-bought biscuit dough rolled thin works the same way. Wholly Wholesome is a good option with a cleaner ingredient list than most.

My gravy leaked out during baking. What happened? The seams weren’t fully sealed or the gravy wasn’t frozen solid enough before wrapping. Make sure the gravy portions are completely firm before you start assembling, and press the seams closed firmly — no gaps.

Can I make the biscuit dough the night before? Yes. Make the dough, wrap tightly, and refrigerate overnight. The cold rest actually improves the texture. Roll and cut the next morning.

How do I know when they’re done? The outside should be deep golden brown. If you’re unsure, insert an instant-read thermometer into the center — it should read at least 190°F for the biscuit to be fully cooked through.

Can I make these without a pastry cutter? Yes. Use your fingers to work the butter into the flour — work quickly so the heat from your hands doesn’t melt the butter. The goal is visible pea-sized pieces of butter throughout the dough.

What if I don’t have a biscuit cutter? A glass works well. Press straight down rather than twisting for the best rise.

 

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