If you are searching for a hearty, comforting dish that feels like a warm hug on a plate, this Sausage Gravy and Biscuit Pie Recipe is exactly what you need. Combining the classic Southern flavors of creamy sausage gravy with tender, flaky biscuits, all baked into a golden crust, this pie is the ultimate breakfast or brunch masterpiece. Each bite bursts with rich, savory goodness, making it an instant family favorite and an unforgettable crowd pleaser.
Ingredients You’ll Need
It might look like a fancy dish, but the ingredients for this Sausage Gravy and Biscuit Pie Recipe are refreshingly simple. Each component plays an essential role, from the savory sausage that forms the hearty base, to the fluffy biscuits that add a delightful texture, and the creamy gravy that ties everything together into pure comfort food bliss.
- 1 pie crust: Provides a crisp, buttery base that holds all the delicious filling without getting soggy.
- 1 pound pork breakfast sausage: The star protein that brings rich, meaty flavor and plenty of savory goodness.
- 3 tablespoons butter: Adds luscious creaminess and helps create that perfectly smooth gravy.
- 1/3 cup flour: Acts as the thickening agent for the gravy, ensuring it’s rich and velvety.
- 3 cups milk: The liquid foundation of the gravy, making it creamy and comforting.
- 1 teaspoon salt: Enhances all the flavors, balancing the richness of the sausage and gravy.
- 1/2 teaspoon pepper: Adds a little bite and depth to the savory gravy.
- 1 (5-count package) refrigerated biscuits: These fluffy biscuit pieces top the pie, baking up golden and tender.
How to Make Sausage Gravy and Biscuit Pie Recipe
Step 1: Prepare the Pie Crust
Begin by preheating your oven to 375°F. Gently press the pie crust into a pie pan, making sure it fits snugly against the bottom and sides. Trim any excess dough and crimp the edges for a lovely finish. To prevent the crust from puffing or bubbling up during baking, line it with parchment paper and fill with beans or rice, then bake for 15 minutes. When done, carefully remove the weights and allow the crust to cool slightly—this step ensures a crisp, golden base that won’t get soggy once filled.
Step 2: Brown the Sausage
Next, transfer the pork breakfast sausage to a large skillet over medium heat. Break it apart gently with your spoon as it cooks. You want the meat to be evenly browned and cooked through, releasing all those irresistible savory aromas. This browned sausage forms the meaty heart of our popcorn pie.
Step 3: Make the Roux with Butter and Flour
After the sausage has cooked, add the butter to the skillet and let it melt over medium heat. Once melted, sprinkle the flour evenly over the sausage mixture. Cook and stir continuously for 1 to 2 minutes to eliminate any raw flour taste. This roux will be the thickening base that transforms the milk into luscious gravy.
Step 4: Add Milk and Seasonings
Slowly whisk in the milk, a little at a time, to keep the mixture smooth and lump-free. Keep stirring gently as the gravy thickens, usually about 4 to 5 minutes. Once it reaches that perfect creamy consistency, stir in the salt and pepper, balancing out the rich flavors. Remove the skillet from heat and get ready to assemble your pie.
Step 5: Fill the Pie Crust with Sausage Gravy
Pour the steaming sausage gravy into your partially baked pie crust, spreading it out evenly so every slice gets its fair share of creamy meatiness. This layer is where all the magic happens, marrying the flavors beautifully.
Step 6: Top with Biscuit Pieces
Take your refrigerated biscuits and cut them into halves or quarters, depending on your preference. Arrange these biscuit pieces thoughtfully on top of the gravy, covering the entire surface. This layer will bake up to a golden, tender topping that soaks up just enough gravy without becoming mushy.
Step 7: Bake the Pie
Place the pie back in your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the biscuits have turned a beautiful golden brown and feel cooked through. That irresistible aroma will fill your kitchen, hinting at the deliciousness waiting inside.
Step 8: Cool and Serve
Once baked, allow the pie to cool for a few minutes to set up and make slicing easier. Serve warm for the ultimate comfort experience that will have everyone asking for seconds of this memorable Sausage Gravy and Biscuit Pie Recipe.
How to Serve Sausage Gravy and Biscuit Pie Recipe
Garnishes
Sometimes the finishing touch can make a dish truly stand out. Sprinkle some freshly chopped parsley or chives over the top of your pie to add a fresh pop of color and a subtle oniony brightness that complements the rich gravy beautifully. A light dusting of cracked black pepper also enhances the flavor and adds visual appeal.
Side Dishes
This pie shines best alongside simple, fresh sides. Consider serving it with a crisp mixed greens salad tossed in a tangy vinaigrette to balance the savory richness. Roasted or steamed seasonal vegetables also provide a light and nutritious contrast, making your meal both filling and well-rounded.
Creative Ways to Present
If you want to make breakfast extra special, try baking individual mini pies in ramekins using this recipe—perfect for serving at brunch or sharing with loved ones. Alternatively, cut the pie into squares and serve with a dollop of hot sauce or a side of scrambled eggs for a breakfast feast that feels indulgent but homey.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sausage Gravy and Biscuit Pie Recipe, wrap any leftovers tightly in plastic wrap or transfer to an airtight container before refrigerating. It will keep beautifully for 3 to 4 days, allowing you to savor the cozy flavors again without any loss of quality.
Freezing
This pie freezes well if you want to prepare meals ahead of time. Wrap it carefully in foil and place in a freezer-safe container or bag. It’s best enjoyed within 2 months for optimal flavor and texture. When ready to eat, thaw overnight in the fridge and reheat thoroughly.
Reheating
To warm up your leftover pie, place it in a preheated oven at 350°F until heated through, about 15 to 20 minutes. This method keeps the biscuit topping crisp and the filling creamy. Microwaving is quicker but may soften the biscuit topping, so use that option if you’re short on time.
FAQs
Can I use homemade biscuits instead of refrigerated ones?
Absolutely! Homemade biscuits will add an extra special touch with their fresh flavor and flakier texture. Just be sure to cut and arrange them in the same way and bake until golden and cooked through.
Is this recipe adaptable for other types of sausages?
Yes! While pork breakfast sausage is traditional and flavorful, you can certainly use turkey sausage or spicy sausage varieties to give the pie a different twist. Just adjust seasonings accordingly to balance flavors.
Can I make this pie ahead of time and bake it later?
You can prepare the filling and assemble the pie up to step 6, then cover and refrigerate it for up to 24 hours before baking. This makes it convenient for busy mornings or entertaining guests without the stress of last-minute prep.
How spicy is the gravy in this pie?
The gravy in this recipe is mild and comforting, with just a touch of black pepper for warmth. If you prefer more heat, feel free to add a pinch of cayenne pepper or hot sauce to the gravy before baking.
What can I serve if someone has a gluten intolerance?
For gluten-free guests, try using a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the gravy. There are many great gluten-free refrigerated biscuits available as well.
Final Thoughts
There’s something incredibly satisfying about crafting a Sausage Gravy and Biscuit Pie Recipe that fills your home with cozy aromas and your belly with comforting, savory flavors. Whether you’re feeding a crowd or treating yourself to a special weekend breakfast, this dish will quickly become a beloved staple. So don’t wait—gather your ingredients, preheat that oven, and dive into creating this delicious, heartwarming pie that everyone will admire and adore.
Print
Sausage Gravy and Biscuit Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American
Description
This Sausage Gravy and Biscuit Pie combines classic Southern flavors into a comforting and hearty dish. Featuring a flaky pie crust filled with savory pork breakfast sausage gravy and topped with tender biscuit pieces baked to golden perfection, it makes an ideal breakfast or brunch centerpiece. The creamy, spiced gravy melds beautifully with the buttery biscuit topping, delivering a satisfying, homestyle meal that’s sure to please the whole family.
Ingredients
Pie and Biscuit
- 1 pie crust
- 1 (5-count package) refrigerated biscuits
Sausage Gravy
- 1 pound pork breakfast sausage
- 3 tablespoons butter
- 1/3 cup flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare the pie crust: Preheat your oven to 375°F. Place the pie crust into a pie pan, pressing it into the bottom and sides. Trim any excess dough from the edges and crimp the edges. Line the pie with parchment paper and fill with beans or rice to weigh down the crust. Bake for 15 minutes, then remove and let it cool for a few minutes before adding the filling.
- Cook the sausage: In a large skillet over medium heat, cook the pork breakfast sausage, breaking it up with a spoon, until it is fully browned and cooked through.
- Make the roux: Add the butter to the skillet and melt it over medium heat. Sprinkle the flour over the cooked sausage and stir constantly for 1-2 minutes to cook out the raw flour taste.
- Prepare the gravy: Gradually whisk in the milk, stirring continuously to prevent lumps. Cook for 4-5 minutes until the gravy thickens. Stir in the salt and pepper, then remove from heat.
- Assemble the pie: Pour the sausage gravy evenly into the pre-baked pie crust.
- Add the biscuit topping: Cut the refrigerated biscuits into pieces and arrange them evenly on top of the sausage gravy, covering the entire surface.
- Bake the pie: Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the biscuit pieces are golden brown and cooked through.
- Serve: Remove the pie from the oven, let it cool for a few minutes, and serve warm for best flavor and texture.
Notes
- Using refrigerated biscuits saves time, but homemade biscuit dough can be used for a fresher taste.
- To prevent a soggy crust, pre-baking (blind baking) the pie crust is essential.
- If you don’t have pie weights, dried beans or rice work well to keep the crust from puffing up during blind baking.
- Adjust seasoning in the gravy to taste; adding a pinch of cayenne or smoked paprika can enhance the flavor.
- Leftover pie can be refrigerated and reheated in the oven for best results.
