If you love a hearty, comforting start to your morning, this Sausage Gravy and Biscuit Pie is truly an experience you don’t want to miss. Imagine everything you love about the classic Southern breakfast—rich, peppery sausage gravy and fluffy biscuits—transformed into a casserole-style bake that’s as easy to serve as it is to love. Whether you’re cooking for family brunch or a cozy breakfast-for-dinner, this dish covers all the bases: it’s satisfyingly rich, incredibly flavorful, and wonderfully simple to put together.
Ingredients You’ll Need
Each ingredient in this Sausage Gravy and Biscuit Pie pulls its weight, creating savory layers of flavor and the perfect biscuit topping. It’s proof that a handful of simple ingredients can make something absolutely showstopping.
- Breakfast sausage (1 lb, pork or turkey): The seasoned sausage brings lots of bold, savory flavor and a satisfying texture that carries the gravy.
- All-purpose flour (3 tbsp): This flour is key for thickening the gravy to that perfect, scoopable consistency.
- Whole milk (2 cups): Rich, creamy milk gives body and silkiness to the sausage gravy—don’t skimp here!
- Black pepper (1/2 tsp): Adds signature warmth and a gentle kick to balance the richness.
- Salt (1/4 tsp or to taste): Essential for seasoning, and you can always adjust to your preference.
- Crushed red pepper flakes (1/4 tsp, optional): For extra heat; sprinkle in, or leave out if cooking for younger kids.
- Refrigerated biscuit dough (1 can, 16.3 oz, 8 count): Your shortcut to fluffy, golden biscuits—perfect every time, minimal effort.
- Melted butter (1 tbsp, optional, for brushing): Brushing biscuits with melted butter lends gorgeous shine and even more flavor.
How to Make Sausage Gravy and Biscuit Pie
Step 1: Prepare the Oven and Pie Dish
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch pie dish. This step ensures your Sausage Gravy and Biscuit Pie will release easily and get that inviting golden finish around the edges.
Step 2: Brown the Sausage
Place a large skillet over medium heat and crumble in your breakfast sausage. Let it cook, stirring occasionally, until deeply golden and no pink remains—about 7–8 minutes. If there’s a lot of excess fat, drain a little, but leave enough to flavor the gravy.
Step 3: Make the Roux
Sprinkle the flour evenly over your browned sausage. Stir well, so every bit gets coated. Cook the mixture for one minute to gently toast the flour and remove any raw taste; your kitchen will already smell amazing!
Step 4: Add Milk and Create the Gravy
Slowly pour in the whole milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and watch as it thickens into luscious gravy, usually within 3–4 minutes. Stir in black pepper, salt, and red pepper flakes if you like a little heat. Once it’s thick, rich, and tastes just right, remove from heat.
Step 5: Assemble the Pie
Pour your hot sausage gravy directly into the greased pie dish, smoothing it into an even layer. Open up your biscuit dough and place the biscuits snugly over the top; depending on the brand, you might need to gently squish them to fit, covering as much of the gravy as you can.
Step 6: Bake Until Golden
Slide your assembled pie into the oven and bake for 20–25 minutes. The biscuits should puff up beautifully and turn a rich golden brown. At this point, your kitchen will be filled with irresistible aromas!
Step 7: Finish and Serve
If you’d like, brush the biscuit tops with melted butter as soon as they emerge from the oven for a glossy, flavorful finish. Let the Sausage Gravy and Biscuit Pie cool for about 5 minutes for easier slicing, then dig in while it’s warm and bubbling.
How to Serve Sausage Gravy and Biscuit Pie
Garnishes
A sprinkle of chopped fresh parsley or a dusting of extra black pepper instantly freshens up your Sausage Gravy and Biscuit Pie and makes every slice look irresistible. For a delectable twist, try a little grated cheddar on top just before serving.
Side Dishes
This rich pie pairs beautifully with lighter sides, like a crisp green salad or fresh-cut fruit. If serving for brunch, consider scrambled eggs, roasted potatoes, or even a zesty fruit salad to complete the meal and keep things vibrant and balanced.
Creative Ways to Present
Want to make it extra-special? Serve wedges of Sausage Gravy and Biscuit Pie on colorful plates or in individual mini pies for a custom brunch vibe. For big gatherings, double the recipe and bake it in a larger casserole dish—everyone will swoon!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, cover the pie tightly with foil or transfer slices into airtight containers. Store them in the refrigerator, where they’ll keep for up to 3 days while staying fresh and delicious.
Freezing
This Sausage Gravy and Biscuit Pie is freezer-friendly! After baking, let it cool completely, then wrap well or portion into freezer-safe containers. Freeze for up to 2 months. When you need a quick homemade breakfast, it’ll be ready and waiting.
Reheating
To reheat, cover slices loosely with foil and bake in a 350°F oven until warmed through, about 15 minutes. For a faster option, microwave individual slices in intervals, but watch to avoid overdoing the biscuit top.
FAQs
Can I use homemade biscuit dough instead of canned?
Absolutely! If you have a favorite homemade biscuit recipe, go for it. Just drop spoonfuls of dough over the sausage gravy and bake as directed, adjusting the baking time if needed.
Is it possible to make this dairy-free?
Yes, you can substitute a creamy plant-based milk and a dairy-free biscuit dough. The flavor will differ slightly, but it will still be delicious and creamy!
What other meats can I use besides breakfast sausage?
Feel free to swap in spicy Italian sausage or even ground turkey or chicken, adjusting seasonings to taste. Just make sure your chosen protein is flavorful and well seasoned for the gravy.
Can I add cheese or eggs to the pie?
Certainly! Shredded cheddar or a layer of scrambled eggs under the biscuits adds a whole new level of heartiness and richness, making your Sausage Gravy and Biscuit Pie even more irresistible.
How do I know when the biscuits are fully baked?
The tops should be golden brown, and if you gently lift a biscuit, the underside won’t look doughy. If needed, add a few more minutes to the bake time for extra assurance.
Final Thoughts
Few dishes say “comfort” quite like this Sausage Gravy and Biscuit Pie. With its simple steps and soul-warming flavors, it’s the kind of recipe that quickly becomes a family favorite. Give it a try the next time you’re craving something cozy and seriously satisfying—you might just make it your new tradition!
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Sausage Gravy and Biscuit Pie Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of a classic Southern dish with this Sausage Gravy and Biscuit Pie. A hearty breakfast or brunch option that combines savory sausage gravy with flaky biscuit dough, baked to golden perfection.
Ingredients
Sausage Gravy:
- 1 lb breakfast sausage (pork or turkey)
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 tsp black pepper
- 1/4 tsp salt (or to taste)
- 1/4 tsp crushed red pepper flakes (optional)
Biscuit Dough:
- 1 can (16.3 oz) refrigerated biscuit dough (8 count)
- 1 tbsp melted butter (optional, for brushing)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish.
- Cook Sausage: In a skillet, cook sausage until browned. Do not drain excess fat.
- Make Gravy: Sprinkle flour over sausage, add milk, and simmer until thickened. Season with spices.
- Assemble: Pour gravy into dish, top with biscuits, and bake until golden.
- Finish and Serve: Brush with butter, let rest, and serve warm.
Notes
- Consider using homemade biscuit dough for a personal touch.
- Enhance with shredded cheddar or scrambled eggs for added richness.
- Perfect for any mealtime – breakfast, brunch, or even dinner!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 4g
- Sodium: 970mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 55mg
