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Breakfast

Biscuits & Gravy Pull Apart Bread

alarm
Total Time:
1 hr 10 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

This southern-inspired biscuits and gravy pull apart bread will have everyone ooh-ing and ahh-ing at the breakfast table–buttery herb biscui View More expand_more

This southern-inspired biscuits and gravy pull apart bread will have everyone ooh-ing and ahh-ing at the breakfast table–buttery herb biscuits in a rich, savory sausage gravy. So easy and delish, you’ll want to make it again and again!

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Biscuits & Gravy Pull Apart Bread
alarm
Total Time:
1 hr 10 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImageHometown Original Roll Sausage
  • 1 Lb. Smithfield Roll Breakfast Sausage1 Lb.
  • 2 Tsp. Olive Oil2 Tsp.
  • 2 Garlic Cloves2
  • 1 Tbsp. Dried Onion1 Tbsp.
  • 1 Diced Green Pepper1
  • 1/8 Tsp. Crushed Red Pepper1/8 Tsp.
  • 1.5 Cups Milk1.5 Cups
  • 3 Tbsp. Butter Plus 1 Cup Melted3 Tbsp.
  • 3 Tbsp. Flour3 Tbsp.
  • 2 Cans Refrigerated Biscuit Dough2 Cans
  • 1 Tbsp. Diced Sage Leaves or 1 Tsp. Dried1 Tbsp.
  • 1 Tbsp. Thyme Leaves or 1 Tsp. Dried1 Tbsp.
  • 1 Tsp. Garlic Powder1 Tsp.

Instructions


  1. In a large skillet, sauté onions and garlic with olive oil at medium heat for 2 minutes. Add green pepper, crushed red pepper and sausage. Stir another 6-8 minutes over medium heat or until sausage is cooked through. Leave on low heat.

  2. In a small pan, make a roux with 3 tablespoons of butter and equal amount of flour whisking together until there are no lumps. Slowly add in milk until it comes to a soft boil, about 2-3 minutes.

  3. Pour milk mixture into skillet and stir all ingredients together. Once thickened, remove from the heat and season with salt and pepper to taste.

  4. Preheat the oven to 350°F. Coat the inside of a bundt pan with non-stick baking spray. Any large loaf pan will work if a bundt pan is not available (more than one loaf pan may be needed).

  5. Cut the biscuit dough into 4-6 pieces per biscuit. Mix the cup of melted butter with sage, thyme and garlic powder and place in a bowl. Dip each piece of dough into the herbed butter until fully coated and line pan with pieces. Layer half of the cut biscuit dough into the bottom and then layer with 2/3 of the sausage gravy, with the final layer being the remaining half of the dough. Hold the last 1/3 of the gravy until the end.

  6. Place the pan in the oven to bake for 30-45 minutes or until the dough is cooked through and the tops of the biscuits are browned. If biscuits begin browning too quickly, cover them with foil. Remove from oven when done and let sit for 5 minutes. Set a large plate or sheet pan on top of the bundt pan and flip over before removing the pan. Pour the rest of the sausage gravy over top (adding a little more milk if it’s too thick) and serve.

For the Love of Meat

Ingredients


  • 1 Lb. Smithfield Roll Breakfast Sausage1 Lb.
  • 2 Tsp. Olive Oil2 Tsp.
  • 2 Garlic Cloves2
  • 1 Tbsp. Dried Onion1 Tbsp.
  • 1 Diced Green Pepper1
  • 1/8 Tsp. Crushed Red Pepper1/8 Tsp.
  • 1.5 Cups Milk1.5 Cups
  • 3 Tbsp. Butter Plus 1 Cup Melted3 Tbsp.
  • 3 Tbsp. Flour3 Tbsp.
  • 2 Cans Refrigerated Biscuit Dough2 Cans
  • 1 Tbsp. Diced Sage Leaves or 1 Tsp. Dried1 Tbsp.
  • 1 Tbsp. Thyme Leaves or 1 Tsp. Dried1 Tbsp.
  • 1 Tsp. Garlic Powder1 Tsp.

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