Sausage-Biscuit-and-Gravy Pigs in Blankets

Total Time:
1 hr 20 min
30 min
18 min
32 min

24 pieces

  • 12 4 -inch links breakfast sausage
  • 1 tablespoon vegetable oil
  • 1 1/4 cups all-purpose flour, plus more for the work surface
  • 1/4 cup shredded pepper Jack cheese
  • 1 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons unsalted butter, frozen in 1 piece
  • 2 tablespoons finely chopped scallion greens
  • 1/2 cup buttermilk
  • 1 teaspoon cracked black pepper
  • Maple syrup and/or warm gravy, for serving
  • Position an oven rack in the center of the oven, set a baking sheet on it and preheat the oven to 400 degrees F.

  • Toss the sausage links with the oil in a large bowl. Add the sausage to the hot baking sheet, arranging them in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise.

  • Meanwhile, whisk together the flour, cheese, baking powder, sugar, baking soda and salt in a large bowl. Grate the frozen butter on the large holes of a box grater and add to the bowl along with the scallions. Add the buttermilk and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface.

  • Working quickly, roll out the dough into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.)

  • Wrap a biscuit strip around the center of each sausage half and place seam-side down and at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.)

  • Bake until golden brown, 15 to 18 minutes. Serve with maple syrup and/or warm gravy on the side.

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