Sausage Gravy Biscuit Pie

There is something incredibly cozy about digging into a hot Sausage Gravy and Biscuit Pie fresh from the oven. This easy savory pie brings together all the rich flavors of classic southern breakfast into one satisfying dish. With golden biscuits and creamy sausage gravy inside, it is a recipe I reach for again and again when my family craves comfort food.

The first time I baked this for brunch, my kids nearly fought over the last piece. Now it is a top request whenever we have company or a cold rainy day.

Ingredients

• Sausage: Choose your favorite kind mild or spicy both add a punch of flavor. Look for sausage with a bit of fat for the richest gravy
• Flour: This thickens the gravy so it coats every bite. I use all-purpose flour for reliable results
• Milk: Whole milk creates the creamiest sauce but two percent works too. For extra richness use half and half
• Black pepper: Gives a gentle kick that wakes up the gravy. Freshly cracked is best for a fragrant touch
• Salt: Just enough to balance and bring out the flavors. Taste your sausage before adding extra in case it is salty already
• Refrigerated biscuit dough: Saves tons of time and bakes up flaky every time. Look for brands with simple ingredients and avoid those that feel too dense

Step-by-Step Instructions

Cook the Sausage:

Brown the sausage in a large skillet over medium heat breaking it into crumbles as it cooks. Keep stirring until fully cooked with caramelized bits this step adds big flavor

Make the Roux:

Sprinkle flour over the cooked sausage then stir constantly for one minute. The flour will soak up the fat creating a base that thickens the gravy

Finish the Gravy:

Slowly pour in the milk while stirring to avoid lumps. Add black pepper and salt. Simmer and stir until the mixture turns into a rich thick gravy that coats your spoon about five to seven minutes

Prepare the Biscuit Crust:

Roll out one package of biscuit dough on a floured surface. Press it gently into a pie dish making sure it covers the bottom and sides for a sturdy crust

Fill the Pie:

Pour the hot sausage gravy into the prepared crust spreading it evenly with a spatula

Top the Pie:

Place the remaining biscuit dough over the top. Tear the dough into shapes if needed to fully cover the gravy

Bake to Golden Perfection:

Slide the pie into a preheated oven at three hundred fifty degrees Fahrenheit. Bake twenty five to thirty minutes until the crust turns deep golden and the pie bubbles around the edges. Let cool a few minutes before slicing

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The biscuit topping comes out especially tender when you let it rest for a minute before slicing. My favorite way to serve this is with extra cracked pepper on top and a drizzle of hot sauce. Watching my family dive into this pie together always brings me back to those first cozy mornings when I discovered just how satisfying this recipe could be.

Storage Tips

Leftovers keep well wrapped in foil in the fridge for up to three days. To reheat simply cover with foil and warm in a three hundred degree oven. The pie crust stays surprisingly crisp even after a day in the fridge

Ingredient Substitutions

You can swap in turkey sausage for a lighter option or try plant based sausage for a vegetarian version. If you are out of whole milk use a mix of evaporated milk and water. Feel free to add sautéed mushrooms or spinach to sneak in some veggies

Serving Suggestions

This pie is a meal on its own but pairs well with a crisp green salad or a side of fruit. For special brunches serve with orange juice and strong coffee for a classic Southern breakfast feel

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Cultural Context

Sausage gravy and biscuits are a comfort food staple in many Southern homes. Turning the classic breakfast into a hearty pie makes it easy to serve a crowd and brings the same flavors to the table in a new way. It is a recipe that brings together traditions and practicality

Recipe FAQs

→ What kind of sausage works best for this pie?

You can use any sausage variety you like, from mild to spicy. Pork sausage is classic, but chicken or turkey sausage also work.

→ Can I make the gravy ahead of time?

Yes, prepare the gravy earlier and store it in the fridge. Reheat gently before assembling your pie to ensure a smooth filling.

→ How do I keep the biscuits fluffy?

Don't overwork the dough when rolling it out. Use refrigerated biscuit dough for consistently light and flaky texture.

→ Is it possible to add cheese?

Absolutely! Sprinkle shredded cheddar or your favorite cheese between layers for an extra flavor boost.

→ Can this dish be frozen after baking?

Yes, let it cool completely before wrapping tightly and freezing. Reheat in the oven to maintain the crust's texture.