If you love the comforting flavors of classic southern breakfast, then you are going to adore this Sausage Gravy and Biscuit Pie Recipe. It’s a brilliant twist on the traditional biscuits and gravy, bringing everything together in a warm, flaky pie that feels like a cozy hug on a plate. With juicy breakfast sausage simmered in creamy, seasoned gravy, all nestled inside buttery biscuit layers, this dish is pure morning magic that’s perfect for sharing with family or friends on a weekend brunch or a special occasion.
Ingredients You’ll Need
The beauty of this Sausage Gravy and Biscuit Pie Recipe is how straightforward the ingredients are, yet how each one plays a critical role in building layers of flavor and texture. From savory sausage to fluffy biscuits, each component is essential for that perfect balance of richness and heartiness.
- 1 lb breakfast sausage: This forms the meaty, flavorful base that gives the gravy its signature savory taste.
- 1/4 cup all-purpose flour: It helps thicken the gravy to that luscious, creamy consistency we all crave.
- 2 1/2 cups whole milk: Whole milk adds richness and smoothness to the gravy for a velvety finish.
- 1/2 teaspoon salt: Enhances all the flavors, making the dish perfectly seasoned and satisfying.
- 1/2 teaspoon black pepper: Adds a gentle heat and depth, keeping the gravy flavorful without overpowering.
- 1/4 teaspoon garlic powder: A subtle aromatic touch that complements the sausage beautifully.
- 1/4 teaspoon crushed red pepper flakes (optional): Gives your pie a mild kick if you like things a little spicy.
- 1 can (16.3 oz) refrigerated biscuit dough (8 count): The buttery, flaky crust and topping that brings everything together with tender layers.
- 2 tablespoons melted butter (optional, for brushing): Brushed on top biscuits to help them brown to a golden, irresistible crisp.
How to Make Sausage Gravy and Biscuit Pie Recipe
Step 1: Brown the Sausage
Start by heating a large skillet over medium heat and cook the breakfast sausage, breaking it apart with a spoon as it browns evenly. You want juicy browned bits that bring loads of flavor. Don’t drain the fat—this rich skillet goodness will help with making your sausage gravy wonderfully savory.
Step 2: Make the Gravy Base
Sprinkle the flour over the cooked sausage and stir well to coat the meat. Cook for a minute or two to cook off the raw flour taste; this step also helps create that thick, silky texture everyone loves in gravy. Slowly add the whole milk in small amounts while stirring to avoid lumps, then bring to a gentle simmer.
Step 3: Season and Thicken
Next, stir in the salt, black pepper, garlic powder, and crushed red pepper flakes if you’re using them. Let the gravy gently simmer for about 5 to 7 minutes, stirring regularly until it has thickened to a creamy, dreamy consistency. Once perfect, remove from heat so it doesn’t continue cooking as you move on.
Step 4: Prepare the Biscuit Crust
Lightly grease a 9-inch deep-dish pie plate. Cut each refrigerated biscuit in half horizontally, creating 16 thinner rounds. Press about 10 of these halves snugly into the bottom and up the sides of your pie dish to form a crust. Overlap them slightly to create a sturdy, tasty shell that will hold all that luscious gravy.
Step 5: Assemble the Pie
Pour your savory sausage gravy right into that biscuit-lined crust, spreading it evenly. Then arrange the remaining biscuit halves on top in a circular pattern. For that extra golden touch and beautiful shine, brush the top with melted butter if you like. This detail makes a big difference in the final presentation and texture!
Step 6: Bake to Perfection
Bake your pie in the preheated 375°F oven for 20 to 25 minutes. You’ll know it’s done when the biscuit topping turns a gorgeous golden brown and feels cooked through. Let the pie rest for about 5 minutes before slicing so everything settles and the flavors meld wonderfully.
How to Serve Sausage Gravy and Biscuit Pie Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top for a splash of color and fresh flavor. A little cracked black pepper over each serving adds just the right finishing touch.
Side Dishes
This pie pairs perfectly with fresh fruit salad or light greens to balance the richness. For a heartier meal, serve alongside crispy bacon or scrambled eggs for a true Southern breakfast feast.
Creative Ways to Present
Try serving individual slices topped with a fried egg for brunch, or make mini versions of this Sausage Gravy and Biscuit Pie Recipe using muffin tins for charming single-serve pies that everyone will love. You can also add a sprinkle of sharp cheddar cheese before the final biscuit layer for a cheesy surprise.
Make Ahead and Storage
Storing Leftovers
Cool any leftover pie to room temperature, then cover tightly and refrigerate. It will stay fresh for up to 3 days, making a great next-day breakfast or snack option.
Freezing
If you want to freeze, wrap the entire pie tightly in plastic wrap and then foil to prevent freezer burn. It can last for up to 2 months frozen. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a preheated oven at 350°F for about 10 to 15 minutes, or until warmed through. This keeps the biscuit crust crisp and the gravy creamy—microwaving can make the crust soggy, so oven reheating is best.
FAQs
Can I make this pie vegetarian?
You can swap the breakfast sausage for a plant-based sausage or seasoned mushrooms to keep the flavors hearty without the meat. Adjust seasoning to taste for the best results.
What type of biscuits work best?
Refrigerated biscuit dough keeps things easy and consistent, but you can also use homemade biscuit dough if you prefer that fresh-baked taste and texture.
Can I add cheese to this Sausage Gravy and Biscuit Pie Recipe?
Absolutely! Sprinkle about half a cup of shredded cheddar cheese over the gravy before placing the top biscuit layer for a rich, melty finish that’s delicious.
Is this recipe freezer-friendly?
Yes, this pie freezes nicely for up to two months. Just be sure to wrap it tightly to maintain flavor and moisture.
How spicy is this dish?
The crushed red pepper flakes are optional and add a mild kick if you like a little heat. You can easily omit them if you prefer a mild, savory gravy.
Final Thoughts
This Sausage Gravy and Biscuit Pie Recipe is a fantastic way to elevate a southern breakfast classic into something truly special and shareable. Every bite brings warmth and comfort that invites you to slow down and savor the simple joy of good food made with care. Give this pie a try—you’ll be hooked from the very first slice, and it just might become your go-to dish for cozy mornings and cheerful gatherings!
Print
Sausage Gravy and Biscuit Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
Sausage Gravy and Biscuit Pie is a comforting Southern American breakfast casserole featuring a rich, creamy sausage gravy nestled in a flaky biscuit crust. This hearty dish combines savory breakfast sausage, a smooth flour-thickened milk gravy, and tender biscuits baked golden on top and bottom, making it perfect for a cozy morning meal or brunch gathering.
Ingredients
Sausage Gravy
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Biscuit Crust
- 1 can (16.3 oz) refrigerated biscuit dough (8 count)
- 2 tablespoons melted butter (optional, for brushing)
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for baking the pie.
- Cook Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it apart with a spoon, until browned and fully cooked. Do not drain the fat.
- Add Flour: Sprinkle the all-purpose flour over the cooked sausage in the skillet and stir to coat evenly. Cook this mixture for 1–2 minutes to cook out the raw flour taste.
- Make Gravy: Gradually stir in the whole milk, mixing thoroughly to combine with the sausage-flour mixture. Add salt, black pepper, garlic powder, and crushed red pepper flakes if using. Simmer for 5–7 minutes, stirring frequently, until the gravy thickens to a creamy consistency. Remove from heat once thickened.
- Prepare Pie Plate: Lightly grease a 9-inch deep-dish pie plate to prevent sticking.
- Form Biscuit Crust Base: Cut each biscuit in half horizontally to create 16 thinner biscuit rounds. Press about 10 of these halves into the bottom and up the sides of the pie plate, overlapping slightly to form a sturdy crust layer.
- Fill with Gravy: Pour the warm sausage gravy into the biscuit crust evenly.
- Add Biscuit Top Layer: Arrange the remaining biscuit halves over the gravy in a circular pattern to form the pie top.
- Brush with Butter: Optionally brush the biscuit tops with melted butter to enhance browning and flavor.
- Bake Pie: Bake the assembled pie in the preheated 375°F oven for 20–25 minutes, or until the biscuits are golden brown and fully cooked through.
- Rest and Serve: Allow the pie to rest for 5 minutes out of the oven before slicing and serving warm.
Notes
- For a cheesier twist, sprinkle 1/2 cup shredded cheddar cheese over the gravy before topping with the biscuit halves.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best texture retention.
