If you are craving a deliciously comforting breakfast that feels like a warm hug on a plate, the Sausage Gravy and Biscuit Pie Recipe is here to brighten your morning. This hearty dish combines a rich, creamy sausage gravy bubbling with cheese, all baked within a flaky biscuit crust. It’s a crowd-pleaser that perfectly blends savory sausage, spices, and tender biscuits into a pie that’s as satisfying as it is simple to prepare. Whether for a weekend brunch or a cozy family breakfast, this recipe will quickly become a cherished favorite in your kitchen.
Ingredients You’ll Need
All the ingredients for this Sausage Gravy and Biscuit Pie Recipe are easy to find and wonderfully straightforward, but each plays a crucial role in creating the perfect balance of flavors and textures. The sausage gives that irresistible savory depth, while the biscuit dough brings tender, buttery flakiness that cradles the creamy cheese-infused gravy beautifully.
- Breakfast sausage (1 pound): The star protein, offering a savory, slightly spiced foundation to the pie.
- All-purpose flour (1/4 cup): Acts as the thickening agent for the luscious gravy.
- Whole milk (2 cups): The creamy base that softens the flour and melds all the flavors together smoothly.
- Salt (1/2 teaspoon): Enhances all the natural flavors in the dish.
- Black pepper (1/2 teaspoon): Adds a subtle heat and depth without overpowering the sausage.
- Garlic powder (1/4 teaspoon): Gives a mild, aromatic note that elevates the savory profile.
- Onion powder (1/4 teaspoon): Provides a gentle sweetness and enhances the overall complexity.
- Crushed red pepper flakes (1/4 teaspoon, optional): Offers a kick of spice for those who enjoy a little heat.
- Shredded cheddar cheese (1 cup): Melts into the gravy, creating a rich, gooey texture and sharp flavor.
- Refrigerated biscuit dough (1 can, 16.3 oz, 8 biscuits): Forms the golden, flaky crust that cradles the entire pie, adding indulgent comfort.
How to Make Sausage Gravy and Biscuit Pie Recipe
Step 1: Brown the Sausage
Begin by heating a large skillet over medium heat. Add the breakfast sausage and cook until it’s nicely browned and crumbled. This process renders the fat, which is essential for flavor, so don’t drain it. The sausage pieces should be well-cooked but juicy enough to imbue the gravy with deep savory notes.
Step 2: Make the Gravy Base
Sprinkle the flour evenly over your cooked sausage in the skillet, stirring constantly to coat the meat. Let it cook for about 1 to 2 minutes to get rid of any raw flour taste. This step is crucial because it forms the roux, the thickening foundation for your gravy, ensuring a creamy, lump-free texture.
Step 3: Add Milk and Seasonings
Gradually whisk in the whole milk, bringing the mixture to a gentle simmer. This slow integration keeps your gravy smooth and luscious. Once it starts to thicken, stir in the salt, black pepper, garlic powder, onion powder, and, if you like some heat, crushed red pepper flakes. Keep stirring so the gravy doesn’t stick and cooks to the perfect thickness in about 4 to 5 minutes.
Step 4: Stir in the Cheese
Remove the skillet from the heat and fold in the shredded cheddar cheese. The warmth of the gravy will melt the cheese, transforming it into a velvety, rich sauce that ties all the flavors together beautifully.
Step 5: Prepare the Biscuit Crust
Lightly grease a 9-inch pie dish. Press five of the biscuits into the dish’s bottom and up the sides, flattening them slightly as you build the crust. This biscuit base provides a tender, golden shell that holds all the creamy goodness inside.
Step 6: Assemble and Bake the Pie
Pour the sausage gravy mixture into the biscuit crust. Slice the remaining three biscuits in half and arrange them on top of the gravy. This creates a beautiful biscuit topping that bakes to a golden-brown finish. Bake in the preheated 375°F oven for 25 to 28 minutes, until the biscuits are cooked through and irresistibly golden.
Step 7: Cool and Serve
Let the pie cool for about 5 minutes once out of the oven. This little pause allows the gravy to set slightly, making each slice neat and delicious. Now you’re ready to dig into one of the coziest breakfast creations!
How to Serve Sausage Gravy and Biscuit Pie Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives really brightens this dish, adding a fresh burst of color and a subtle herbal note that balances the richness of the gravy. A dash of extra cracked black pepper is also a great finishing touch.
Side Dishes
Pair this pie with a simple green salad for a contrast in texture and freshness, or offer up some roasted tomatoes or sautéed greens to complement the pie’s hearty flavors. For extra breakfast vibes, crispy hash browns or fresh fruit make excellent companions.
Creative Ways to Present
Serve the Sausage Gravy and Biscuit Pie Recipe in rustic individual ramekins for a charming brunch presentation. Alternatively, slice it into wedges and place each on a plate with a drizzle of hot sauce or a smear of butter to elevate the flavor experience even more.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the pie tightly with plastic wrap or foil and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers just as delightful as the fresh bake.
Freezing
This pie freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil before freezing. It can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating to preserve its texture and flavor.
Reheating
To reheat, place pie slices on a baking sheet and warm in a preheated 350°F oven for about 15 minutes or until heated through. This method keeps the biscuit crust crispier compared to microwave reheating, which can make it soggy.
FAQs
Can I use turkey sausage instead of breakfast sausage?
Absolutely! Turkey sausage is a leaner alternative that works well in this recipe. It might yield a slightly different flavor profile but still delicious and satisfying.
Is it necessary to use refrigerated biscuit dough?
Using refrigerated biscuit dough is convenient and yields excellent results, but you can also make your own biscuit dough if you prefer a homemade touch. Just press your dough into the pie dish in the same way.
Can I add vegetables to the pie?
Definitely! Sautéed onions, mushrooms, or bell peppers add great flavor and texture. Just cook them with the sausage before adding the flour to ensure they’re soft and flavorful.
What if I want spicier gravy?
For more heat, add extra crushed red pepper flakes or swap the breakfast sausage for a spicy version. A few dashes of hot sauce on top after baking also does the trick.
How do I know when the pie is fully baked?
The biscuits on top should be golden-brown and fully cooked through, with no doughy spots. The pie will be bubbly around the edges, and the filling thickened to a creamy consistency.
Final Thoughts
There is truly nothing like the comforting magic of a warm, cheesy sausage gravy nestled inside a golden biscuit crust. I hope you enjoy making and sharing the Sausage Gravy and Biscuit Pie Recipe as much as I do. It’s one of those dishes that feels like a celebration of everything good about breakfast, perfect for lazy mornings or lively family gatherings. Give it a try, and prepare for a new favorite that’s cozy, hearty, and downright delicious!
Print
Sausage Gravy and Biscuit Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Sausage Gravy and Biscuit Pie is a hearty and comforting breakfast dish featuring a savory sausage gravy baked inside a flaky biscuit crust. Perfectly seasoned with garlic, onion, and a hint of red pepper flakes, this dish combines rich cheddar cheese and crumbled breakfast sausage for a filling morning treat that serves the whole family.
Ingredients
Sausage Gravy
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup shredded cheddar cheese
Biscuit Crust
- 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your pie is assembled.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage until it is browned and crumbled. Avoid draining the fat as it will help develop flavor in the gravy.
- Make Roux: Sprinkle the all-purpose flour over the cooked sausage and stir well to coat. Cook for 1-2 minutes while stirring constantly to remove the raw flour taste.
- Add Milk and Seasonings: Gradually whisk in the whole milk and bring the mixture to a simmer. Stir in salt, black pepper, garlic powder, onion powder, and optional crushed red pepper flakes. Continue stirring frequently until the gravy thickens, about 4-5 minutes.
- Incorporate Cheese: Remove the skillet from heat and stir in the shredded cheddar cheese until it melts completely, ensuring a creamy, cheesy gravy.
- Prepare Biscuit Crust: Lightly grease a 9-inch pie dish. Take 5 biscuits from the can and press them into the bottom and up the sides of the pie dish, flattening them to form an even crust.
- Assemble Pie: Pour the hot sausage gravy evenly into the biscuit crust. Cut the remaining 3 biscuits in half and arrange the pieces on top of the gravy for an additional biscuit topping.
- Bake: Place the assembled pie into the preheated oven and bake for 25-28 minutes, or until the biscuit topping is golden brown and cooked through.
- Cool and Serve: Let the pie cool for 5 minutes before slicing to allow the gravy to set. Serve warm and enjoy this rich and comforting breakfast dish.
Notes
- Use spicy sausage if you prefer a more flavorful kick.
- Substitute turkey sausage for a leaner alternative without sacrificing protein.
- Enhance the gravy by adding sautéed onions or mushrooms before adding the flour.
- Ensure not to over-bake to keep biscuits moist and tender.
