In a large skillet, brown the ground pork sausage over medium heat, using a spatula to break it up as it cooks for about 5-7 minutes until fully cooked.

Reduce heat to low, sprinkle in the flour, and stir to combine it with the drippings for 1-2 minutes. Gradually whisk in milk, ensuring a smooth mixture without lumps. Simmer for about 8-10 minutes until it thickens.

Preheat oven to 375°F (190°C). Unroll the biscuits and roll each to approximately ⅛-inch thick using a rolling pin.

Take a spoonful of the prepared sausage gravy and place it in the center of each rolled biscuit. Fold the biscuit over the filling and pinch the edges tightly to seal.

Place the sealed biscuit bombs seam-side down in a greased skillet or on a lined baking sheet. Brush the tops with Challenge® Butter Snack Spread.

Bake for 18-20 minutes, or until golden brown and puffed up. Once baked, brush the tops with any remaining butter.

Let cool slightly before serving. Garnish with freshly chopped parsley.