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Sausage Biscuit Dippers with Gravy

Serve these Sausage Biscuit Dippers with Gravy at your breakfast or brunch get together. They make the perfect finger food and are easy to make. #sausage #biscuits #gravy #puffpastry #Wewalka #easypuffpastry #EasterBrunchWeek #fingerfood
Author: Lisa Kerhin

Ingredients

For the Sausage Biscuits

For the Gravy:

  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees and prepare a baking sheet by lining it with parchment paper (or you can spray with non-stick spray).
  • In a small bowl, beat egg and add the tablespoon of water to make an egg wash. Set aside.
  • Roll the pastry dough out so that it measures about 10 X 10-inches square. Using a sharp knife, or a pizza cutter, cut the sheet into 12 squares that measures about 2 1/2 X 2 1/2-inches.
  • Brush a small amount of egg wash on one end of a dough square, and place a cooked sausage link at the opposite edge of the square.
  • Holding the dough close to the sausage link, roll down to the egg wash and press tightly to seal.
  • Place on prepared baking sheet and brush the top with a little bit of the egg wash.
  • Bake for 15 minutes, until golden brown. Remove from oven and place on platter, serving along side the white gravy for dipping.
  • While the sausages are baking, prepare the white gravy: If you have drippings left from the frying the sausages, use that along with enough butter to equal 3 tablespoons. Otherwise, just use the 3 tablespoons of butter.
  • Melt the butter in a small pot over medium heat on the stove top. Once the butter is melted, add the flour and whisk, it will be thick, this is okay.
  • Slowly add the milk while continuing to whisk to avoid lumps. Whisk until smooth and no lumps.
  • The gravy will thicken as it’s cooking. If it’s too thick, thin with a little more milk to your desired consistency.
  • Season with salt and pepper to your tastes.
  • Pour into a serving bowl and serve with sausages biscuit dippers.