Biscuit and Gravy Bombs (Make-Ahead Breakfast + Freezer-Friendly)
Homemade einkorn biscuit dough made with grated frozen butter and buttermilk, wrapped around frozen balls of sausage gravy and baked at 450°F until golden. Make the gravy first and freeze it in portions, make the biscuit dough while the gravy freezes, wrap and bake same day or freeze unbaked for up to 2 months. Bake from frozen at 450°F for 18 to 22 minutes.
Servings: 12 people
Calories: 260kcal
Equipment
- 1 grater
- 1 bowl
- 1 pastry cutter
- 1 Rolling Pin
- 1 baking sheet
- parchment paper
- 1 biscuit cutter
Ingredients
Biscuits
- 8 tbsp frozen Butter (1 stick)
- 3 cup All-purpose einkorn flour
- 1 cup Buttermilk
- 3 tsp Baking powder
- 1 1/2 tsp Pink Himalayan salt
Gravy
- 16 oz all natural breakfast sausage
- 2 tbsp all purpose einkorn flour
- 2¼ cup organic whole milk
Instructions
Gravy
- In a skillet over medium heat, cook the 16 oz all natural breakfast sausage. Chop into fine crumbles as it cooks.
- Once cooked through, sprinkle in 2 tbsp all purpose einkorn flour. Coat evenly
- Add in 2¼ cup organic whole milk. Stir frequently.
- Continue simmering and stirring until a thickened gravy has formed.
- Let rest until room temperature (it will thicken).
- Scoop onto a parchment lined baking sheet and freeze for 30-45 minutes.
Biscuits- do the gravy step first and this step while the gravy is freezing.
- Grate the 8 tbsp frozen Butter into a bowl.
- Immediately cut 3 cup All-purpose einkorn flour, 1 1/2 tsp Pink Himalayan salt and 3 tsp Baking powder with a pastry cutter. You can also use your hands.
- Mix in the 1 cup Buttermilk until combined.
- Pop in the refrigerator while you do the next steps.
- Flour your work surface and preheat the oven to 450.
- Pull out of the bowl and roll onto a floured work surface until the dough is 1/4 inch thick. About half thickness of a normal biscuit. Use a biscuit cutter and cut straight down. If you don’t have one a glass will do, but try not to twist too much. Cut into circles ( makes about 12). Place the biscuits on a lined parchment paper.
- Remove the gravy balls from the freezer. Work quickly.
- Place a frozen gravy ball in the middle of the biscuit circle. Wrap the dough all the way around the gravy ball, making sure the seams are sealed. Place back on the parchment lined baking sheets. At this point, you can either bake for 12-15 minutes at 450℉. The other option is to freeze and bake fresh on mornings. I like baking fresh the morning of.
Notes
Make the gravy first. It needs to cool and freeze before you can wrap it.
Let gravy cool completely before scooping onto the sheet to freeze.
Work quickly once the frozen gravy comes out — it softens fast.
Seal every seam firmly. Any gap means the gravy escapes in the oven.
Keep the dough cold. Refrigerate if it starts to feel soft while working.
Cut straight down with the biscuit cutter — no twisting.
Bake from frozen: 450°F for 18 to 22 minutes.
Bake fresh same day: 450°F for 12 to 15 minutes.
Buttermilk substitute: 1 tbsp white vinegar in 1 cup whole milk, rest 5 minutes.
Nutrition
Serving: 12g | Calories: 260kcal | Carbohydrates: 24g | Protein: 10g | Fat: 14g | Saturated Fat: 6.5g | Cholesterol: 43mg | Sodium: 370mg | Potassium: 170mg | Fiber: 0.5g | Sugar: 2.5g | Calcium: 90mg | Iron: 1mg