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
Scale
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.
