Biscuits & Gravy Puff Pastry
Some mornings call for something a little extra, especially Mondays. Biscuits and gravy is the kind of Southern comfort that warms you up from the inside out, but let’s be real, it can also be a little heavy and a little messy.
So I thought: what if I wrapped all that cozy goodness in a buttery puff pastry? Something handheld, flaky, golden, and still filled with creamy sausage gravy. And honestly? It works. Perfectly.
These puff pastry pockets are the ultimate brunch upgrade. They bake up beautifully, they reheat well, and they give you that “comfort food meets bakery case” vibe.
Whether you’re making them for a weekend brunch, a cozy breakfast at home, or even as a fun holiday morning treat—these little pastries will disappear fast (and for good reason).
Biscuits & Gravy Puff Pastry Recipe
Ingredients
½ lb breakfast sausage (maple or regular)
2 tbsp butter
2 tbsp all-purpose flour
1 cup whole milk (or nut milk alt)
½ tsp black pepper (go heavy for that classic gravy bite)
Salt, to taste
Pinch of cayenne or smoked paprika (optional, for warmth)
6 puff pastry rectangles (from 2 sheets)
1 egg (egg wash)
Flaky sea salt for topping
Instructions
Cook the sausage: In a skillet over medium heat, cook the sausage until browned and fully cooked. Remove and set aside, leaving about 2 tbsp of drippings in the pan.
Make the gravy: Add butter to the skillet. Once melted, whisk in flour to form a roux. Slowly stream in milk, whisking constantly until thickened and creamy (about 5 minutes). Stir in cooked sausage. Season with pepper, salt, and cayenne. Let cool slightly before filling.
Prep the pastry: Preheat oven to 400°F. Roll out puff pastry and cut into 6 rectangles.
Assemble: Spoon sausage gravy into the center of each rectangle. Fold over and seal edges with a fork.
Finish & bake: Brush tops with egg wash. Sprinkle with flaky salt. Bake 18–22 minutes, or until puffed and golden.
Serve: Let cool slightly, then enjoy warm!
Tips
If your gravy feels too loose, let it cook another minute or two until thickened. It should be spoonable, not runny.
These reheat beautifully in the oven or air fryer (skip the microwave so the pastry stays crisp).
You can prep the filling the night before for easier morning assembly.