Description

Hey friends, Beau here! Imagine a lazy weekend morning when the smell of something buttery and savory fills the air. This Sausage Gravy Monkey Bread is that smell — the kind that gets everyone out of bed fast. It’s a mash-up of two Southern classics: flaky biscuits and creamy sausage gravy, baked together into a golden, pull-apart breakfast masterpiece.

Ingredients

2 cans (16 oz each) refrigerated biscuits (flaky or buttermilk style)
1 lb breakfast sausage (pork, turkey, or plant-based)
¼ cup all-purpose flour
2 cups whole milk (or 2%)
1½ cups shredded sharp cheddar cheese
1 tsp garlic powder (optional)
Salt and black pepper, to taste
2 tbsp melted butter (for brushing)
Cooking spray or butter, for greasing the pan

Instructions

Step 1 – Preheat & Prep
Preheat oven to 350°F (175°C). Generously grease a Bundt pan with cooking spray or butter.

Step 2 – Make the Gravy
In a large skillet, cook sausage over medium heat until browned. Sprinkle in flour and stir for 1 minute. Slowly whisk in milk until smooth and thickened (about 5 minutes). Season with salt, pepper, and garlic powder if using.

Step 3 – Prep the Biscuits
Cut each biscuit into quarters.

Step 4 – Layer It Up
Add half the biscuit pieces to the Bundt pan. Spoon half the sausage gravy on top, then sprinkle half the cheese. Repeat layers with remaining biscuits, gravy, and cheese. Brush melted butter on top.

Step 5 – Bake & Rest
Bake 35–40 minutes, until golden and bubbly. Let rest 10 minutes before inverting onto a platter.

Notes

Serve warm as the centerpiece of your brunch table. Pair it with:

A fresh fruit salad for brightness.
Scrambled eggs for extra protein.
A hot cup of coffee or orange juice to round it out.

Nutrition

Calories: 410 Cal Per Serving
Fat: 26g
Carbohydrates: 27g
Protein: 17g