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
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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.
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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.
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Place on an ungreased baking sheet. Bake until golden brown, 12 to 14 minutes.
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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.