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Sausage and Gravy Biscuit Pockets

Total Time

Prep: 20 min. + cooling Bake: 15 min.


16 servings

Sausage and Gravy Biscuit Pockets Recipe photo by Taste of Home
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  • 1 pound bulk pork sausage
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups 2% milk
  • 2 tubes (16.3 ounces each) large refrigerated buttermilk biscuits


  1. In a large skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 3 minutes. Remove from heat; cool to room temperature, about 25 minutes.
  2. Preheat oven to 400°. On a lightly floured surface, pat or roll each biscuit into a 6-in. circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 in. of edge. Wet edge and fold dough over filling; press edge with a fork to seal.
  3. Place on an ungreased baking sheet. Bake until golden brown, 12-14 minutes.
  4. <b>Freeze option: </b> Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer to freezer containers; return to freezer. To use, bake pockets on an ungreased baking sheet in a preheated 400° oven until golden brown and heated through, 12-14 minutes. If desired, brush with additional melted butter.

Nutrition Facts

1 pocket: 313 calories, 17g fat (6g saturated fat), 28mg cholesterol, 946mg sodium, 31g carbohydrate (6g sugars, 1g fiber), 10g protein.

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