Sausage and Gravy Biscuit Pockets

Total Time

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


16 servings

Updated: Jun. 15, 2023
I love sausage, gravy and biscuits, so I thought it'd be a fabulous idea to make them portable for an on-the-go option. —Stephanie Matthews, Tempe, Arizona
Sausage and Gravy Biscuit Pockets Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.


  • 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 for 3-5 minutes until no longer pink, 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 the 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.

Can You Freeze Sausage and Gravy Biscuit Pockets?

Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer the pockets to freezer containers; return to freezer. To use, bake the 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.

Recommended Video