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
Scale
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.
