Categories: Breakfast

Ingredients

• 1 lb. bulk pork sausage
• 2 tbsp. butter
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 cups milk
• 2 tubes large refrigerated buttermilk biscuits

Directions

1. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 3-5 minutes. Add butter; heat until melted. Add flour, salt and pepper; cook and stir until blended. Gradually add milk; stir constantly. Bring to a boil and stir until thickened, 3 minutes. Remove from heat; cool to room temp, about 25 minutes.

2. eheat oven to 400. On a lightly floured surface, pat or roll each biscuit into a 6-inch circle. Spoon 1/2 cup gravy mixture over half of each circle to within 1/2 inch 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 to 14 minutes.

4. Cover and freeze unbaked pockets on a waxed paper-lined baking sheet until firm. Transfer pockets to freezer containers; return to freezer. To use, bake frozen pockets on an ungreased baking sheet at 400 until golden brown and heated through, 12-14 minutes.

Email to a friend | Print this recipe | Back