If you’re on the hunt for a soul-satisfying breakfast that feels like a big warm hug on a plate, then this Sausage Gravy and Biscuit Pie Recipe is exactly what you need. Combining rich, savory sausage gravy with fluffy, buttery biscuits baked right into a pie, it’s a dish that turns classic Southern comfort food into a crowd-pleasing centerpiece. Whether you’re feeding family or friends, this recipe delivers luscious gravy and biscuits in a way that’s irresistibly easy and incredibly tasty, making breakfast or brunch something to look forward to every time.
Ingredients You’ll Need
Each ingredient in this Sausage Gravy and Biscuit Pie Recipe plays a vital role in creating the perfect balance of flavor and texture. From the hearty breakfast sausage and creamy milk to the fluffy biscuit dough, these simple staples come together to form a dish that’s both comforting and satisfying.
- 1 lb breakfast sausage (pork or turkey): The savory backbone of the gravy, providing rich flavor and a satisfying meaty texture.
- 3 tbsp all-purpose flour: Acts as the thickening agent to create that creamy, smooth gravy consistency.
- 2 cups whole milk: Adds creaminess and balances spices, making the gravy luscious and velvety.
- 1/2 tsp black pepper: Gives just the right amount of gentle heat and depth without overpowering the dish.
- 1/4 tsp salt (or to taste): Enhances all the flavors, tying the ingredients together perfectly.
- 1/4 tsp crushed red pepper flakes (optional): For those who like a subtle kick and a touch of warmth in their gravy.
- 1 can (16.3 oz) refrigerated biscuit dough (8 count): Convenient and fluffy, these biscuits bake atop the gravy into golden perfection.
- 1 tbsp melted butter (optional, for brushing): Adds a shiny golden finish and extra richness to the biscuit tops.
How to Make Sausage Gravy and Biscuit Pie Recipe
Step 1: Prepare the Pie Dish and Sausage
Start by preheating your oven to 375°F (190°C) and greasing a 9-inch pie dish—this little step keeps the pie from sticking and makes serving a breeze. In a large skillet over medium heat, cook the breakfast sausage until beautifully browned and crumbled, about 7 to 8 minutes. The goal here is to lock in all those savory juices that will soon form your gravy, so don’t drain the fat unless there’s way too much. Trust me, that sausage fat is flavor gold.
Step 2: Create the Gravy Base
Once your sausage is mouthwateringly browned, sprinkle the flour over it and stir it around for a minute to cook out the raw taste. This step is key—it sets the stage for that silky gravy texture. Then, slowly pour in the whole milk, stirring constantly to avoid any lumps. Bring everything to a gentle simmer and let it thicken for about 3 to 4 minutes. This is where it all comes together, turning into the creamy, dreamy gravy that makes this pie unforgettable. Season the mixture with black pepper, salt, and, if you’re feeling adventurous, a pinch of crushed red pepper flakes for a subtle heat.
Step 3: Assemble and Bake
Pour this indulgent sausage gravy right into your prepared pie dish, smoothing it out evenly. Then take your refrigerated biscuit dough and arrange those little beauties evenly on top, covering the entire surface. Pop your pie into the preheated oven and bake for 20 to 25 minutes until those biscuits turn a gorgeous golden brown and are cooked through. For an extra touch of luxury, brush the tops with melted butter as soon as they come out of the oven. Let your pie rest for about 5 minutes before slicing so the flavors meld beautifully and the gravy thickens just a touch more.
How to Serve Sausage Gravy and Biscuit Pie Recipe
Garnishes
To elevate your Sausage Gravy and Biscuit Pie Recipe even further, consider sprinkling some chopped fresh parsley or green onions on top right before serving. These fresh herbs add a bright pop of color and a hint of freshness that nicely contrasts the richness of the gravy.
Side Dishes
This pie pairs wonderfully with simple sides like a crisp green salad or fresh fruit. The freshness balances out the hearty, creamy pie, creating a well-rounded meal that delights every taste bud. If you want to double down on comfort, scrambled eggs or crispy bacon are absolutely divine alongside.
Creative Ways to Present
Try serving your Sausage Gravy and Biscuit Pie Recipe in individual ramekins for a charming personal touch at brunch gatherings. You can also add shredded cheddar cheese under the biscuits before baking for a melty surprise or layer in scrambled eggs for an all-in-one breakfast pie that feels extra special.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough), transfer them to an airtight container and store them in the refrigerator for up to 3 days. The flavors deepen overnight, making reheated slices just as delicious the next day.
Freezing
This pie freezes beautifully. Wrap it tightly with plastic wrap and then foil to prevent freezer burn. When frozen, it will keep well for up to 2 months. Just thaw overnight in the refrigerator before reheating so it bakes evenly.
Reheating
Warm leftover slices in a 350°F (175°C) oven for about 15 minutes or until heated through to restore that fresh-baked texture. Alternatively, microwave single servings with a cover to retain moisture, but the oven method preserves that crispy biscuit top best.
FAQs
Can I use a different type of sausage?
Absolutely! While traditional pork breakfast sausage is classic, turkey sausage works great for a leaner option, and even spiced Italian sausage can add an exciting twist. Just adjust seasonings as needed to balance flavors.
Is it okay to use homemade biscuit dough?
Definitely! Homemade biscuit dough adds a wonderful personal touch and often tastes even better. Just make sure to roll it out and cut it into rounds that fit nicely on top of your pie for even baking.
Can I make this vegetarian?
To keep the essence of this dish without meat, try substituting the sausage with plant-based sausage crumbles. You can also bulk up the gravy with sautéed mushrooms and onions for deep umami flavor.
How spicy is the gravy with red pepper flakes?
The red pepper flakes add just a gentle warmth that enhances the savory flavors without overwhelming the dish. Of course, feel free to leave them out if you prefer mild gravy or adjust the amount for your spice tolerance.
Can I make this recipe gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend, and use gluten-free biscuit dough or make your own. The gravy thickens just the same and the taste remains delicious.
Final Thoughts
There’s something truly special about the comforting combination of sausage gravy and fluffy biscuits, and this Sausage Gravy and Biscuit Pie Recipe puts it all together in one delightful dish. Whether you’re feeding a crowd or treating yourself to a cozy meal, give this recipe a try and watch it become one of your absolute favorites. It’s the perfect way to start any day with a smile and full belly!
Print
Sausage Gravy and Biscuit Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Southern American
Description
Sausage Gravy and Biscuit Pie is a comforting Southern American breakfast casserole featuring savory browned sausage in a creamy homemade gravy, topped with flaky refrigerated biscuits baked to golden perfection. This hearty dish is perfect for breakfast, brunch, or even dinner, providing a delicious blend of rich flavors and textures in every bite.
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)
Topping
- 1 can (16.3 oz) refrigerated biscuit dough (8 count)
- 1 tbsp melted butter (optional, for brushing)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish to prevent sticking and ensure easy removal.
- Cook Sausage: In a large skillet over medium heat, cook the sausage for about 7–8 minutes until browned and crumbled, leaving some fat in the pan for flavor unless there is an excessive amount.
- Make Gravy: Sprinkle the flour evenly over the cooked sausage and stir to coat. Cook for 1 minute to remove the raw flour taste, then slowly add the milk while stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for 3–4 minutes until the gravy thickens. Season with black pepper, salt, and optional crushed red pepper flakes. Remove from heat.
- Assemble Pie: Pour the prepared sausage gravy into the greased pie dish. Arrange the uncooked biscuits evenly over the gravy, creating a nice even topping layer.
- Bake: Place the pie dish in the oven and bake for 20–25 minutes until the biscuits are golden brown and fully cooked.
- Finish and Serve: Optionally brush the tops of the biscuits with melted butter immediately after baking for extra richness. Allow the pie to rest for 5 minutes before slicing and serving.
Notes
- Use homemade biscuit dough instead of canned for a fresher texture.
- Add shredded cheddar cheese or scrambled eggs under the biscuits for a more hearty and filling meal.
- This dish is perfect for breakfast, brunch, or a comforting dinner option often called ‘brinner’ (breakfast for dinner).
