If you’ve ever wished you could combine the cozy charm of sausage gravy and fluffy biscuits into one comforting dish, then this Sausage Gravy and Biscuit Pie Recipe is about to become your new favorite! It’s like breakfast and dinner had a delicious baby—a savory, cheesy, golden-crusted pie loaded with rich sausage gravy covered by tender biscuit pieces. It’s heartwarming, incredibly satisfying, and perfect for feeding a crowd or enjoying leftovers the next day. Trust me, once you make this, it’ll quickly become a go-to dish for those mornings when you want comfort food that feels a little special.
Ingredients You’ll Need
All you need are a handful of basic ingredients, each chosen to build layers of flavor and texture without any fuss. From the savory pork sausage to the creamy gravy thickened with just the right amount of flour, every component plays a key role. The refrigerated biscuits are a lifesaver for quick preparation, yet they turn out golden and fluffy atop the pie.
- 1 pie crust: Provides a crisp, buttery base that holds all the goodness together perfectly.
- 1 pound pork breakfast sausage: The star of the show, giving the gravy that rich, meaty flavor that makes this dish irresistible.
- 3 tablespoons butter: Adds creaminess and helps create a smooth gravy texture.
- 1/3 cup flour: Thickens the gravy just right without making it heavy or pasty.
- 3 cups milk: Makes the gravy creamy and luscious, the perfect backdrop for the sausage.
- 1 teaspoon salt: Enhances all the flavors and balances the richness.
- 1/2 teaspoon pepper: Adds a gentle kick that wakes up each bite.
- 1 (5-count package) refrigerated biscuits: The easy shortcut that turns into golden, fluffy pockets of deliciousness atop your pie.
How to Make Sausage Gravy and Biscuit Pie Recipe
Step 1: Preheat and Parbake the Pie Crust
Start by heating your oven to 375°F so it’s ready when you are. Press your pie crust into the pan carefully, trimming and crimping the edges neatly. To prevent sogginess, line the crust with parchment paper and fill with pie weights or dry beans, then bake it for about 15 minutes. This step gives you a sturdy, crispy bottom that won’t get lost under all the savory goodness.
Step 2: Cook the Breakfast Sausage
Next, toss your pork sausage into a hot skillet over medium heat. Break it up into bite-sized pieces with your spoon and cook until it’s beautifully browned and fully cooked. This step releases the flavorful fat that becomes the base of your gravy, so don’t skip on letting it brown.
Step 3: Make the Roux with Butter and Flour
After the sausage is cooked, melt in the butter right in the same skillet to soak up all those meaty drippings. Sprinkle the flour evenly over the sausage and butter mixture and stir constantly for a couple of minutes. This little cooking process is essential because it cooks out the raw flour taste and lays the foundation for a silky, lump-free gravy.
Step 4: Whisk in Milk to Create the Gravy
Now the magic happens—gradually whisk in the milk while stirring constantly. This slow addition and constant stirring ensure your gravy is smooth and dreamy. Let it cook for 4 to 5 minutes until it thickens just enough to coat a spoon. Finish it off by seasoning with salt and pepper, giving the gravy a well-rounded flavor.
Step 5: Fill the Pie Crust with Sausage Gravy
Pour your velvety sausage gravy into the warm, parbaked crust, spreading it out evenly so every bite is loaded with that meaty, creamy goodness. This sets the stage for the biscuits to bake to perfection on top.
Step 6: Add Biscuit Topping
Take those refrigerated biscuits out of the package and cut them into pieces—no need to be uniform, the rustic look is part of the charm. Arrange these biscuit pieces right on top of the gravy, covering the entire surface. This topping will turn golden and irresistibly fluffy as it bakes.
Step 7: Bake Until Golden and Delicious
Pop your assembled pie into the oven and let it bake for 25 to 30 minutes. Keep an eye out for that gorgeous golden color on the biscuits and make sure they’re cooked through. Your kitchen will fill with the mouthwatering aroma of sausage gravy mingling with warm biscuits—it’s pure comfort in the making.
Step 8: Cool Slightly, Then Serve Warm
Once baked, give your pie a few minutes to set—it will be piping hot and ready to eat, but this rest time helps everything hold its shape. Then slice it up and dig in to this hearty, soul-satisfying Sausage Gravy and Biscuit Pie Recipe that’s sure to become a family favorite.
How to Serve Sausage Gravy and Biscuit Pie Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a lively pop of color and a bright note that balances the richness of the gravy. For an extra touch, a little shredded sharp cheddar cheese sprinkled on top of the gravy before adding biscuit pieces can elevate the flavor to another level.
Side Dishes
This pie pairs wonderfully with simple, fresh sides like a crisp green salad or steamed broccoli to lighten things up. For a heartier meal, roasted potatoes or sautéed greens like spinach or kale bring a nice textural contrast and complement those savory biscuits beautifully.
Creative Ways to Present
Think beyond slices—try serving this dish in individual ramekins or small cast-iron skillets for an intimate presentation. Layering leftover gravy and biscuit pieces in a casserole dish also makes it easy to serve a crowd and keeps things casual and cozy.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Sausage Gravy and Biscuit Pie Recipe in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it easy to enjoy for busy breakfasts or quick dinners.
Freezing
If you want to prepare ahead or save some for later, this pie freezes wonderfully. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
Reheating
To reheat, place slices in a preheated oven at 350°F until warmed through. Microwaving works too but may soften the biscuit topping—oven reheating preserves that delightful crispness and keeps the flavors vibrant.
FAQs
Can I make this recipe with homemade biscuits instead of refrigerated ones?
Absolutely! Homemade biscuits will add a lovely personal touch and can be customized to your taste—whether you like them flaky, buttery, or with a bit of herb seasoning. Just cut them into pieces as directed and use them in the same way.
Is it possible to use turkey sausage instead of pork sausage?
Yes, turkey sausage is a great leaner alternative that still brings plenty of flavor. Keep in mind that turkey sausage can be a bit drier, so adding a bit more butter or milk when making the gravy can help maintain the creamy texture.
Can I double or halve the recipe?
The Sausage Gravy and Biscuit Pie Recipe is quite flexible. You can double it to feed a larger group or halve it for a smaller batch. Just be sure to adjust cooking times slightly depending on the size and thickness of the pie you create.
What can I do to make the gravy spicier?
To add a little kick, try folding in some crushed red pepper flakes, cayenne pepper, or even a dash of hot sauce while cooking the gravy. Start with a small amount and adjust to your spice preference—it adds a fun twist that pairs beautifully with the rich sausage flavors.
Can I prepare parts of this recipe in advance?
You can cook the sausage gravy a day ahead and refrigerate it, then assemble the pie and bake it just before serving. This saves time and still delivers fresh, delicious results that everyone will love.
Final Thoughts
This Sausage Gravy and Biscuit Pie Recipe brings together everything you love about a classic southern breakfast into one show-stopping dish. It’s cozy, filling, and packs incredible flavor that’s perfect for family gatherings or special brunches. I encourage you to try making this pie soon—you’ll find it’s a comforting hug in food form that everyone will rave about!
Print
Sausage Gravy and Biscuit Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Description
Sausage Gravy and Biscuit Pie is a hearty and comforting dish that combines savory pork breakfast sausage gravy with flaky refrigerated biscuits baked in a buttery pie crust. Perfect for brunch or a cozy family meal, this recipe delivers classic Southern flavors in a convenient pie form.
Ingredients
Pie Crust
- 1 pie crust
Sausage Gravy
- 1 pound pork breakfast sausage
- 3 tablespoons butter
- 1/3 cup flour
- 3 cups milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
Topping
- 1 (5-count package) refrigerated biscuits
Instructions
- Preheat & Parbake the 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 plate with parchment paper and fill with beans or pie weights. Bake for 15 minutes. Remove from the oven and let cool for a few minutes before filling.
- Cook the Sausage: In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until fully browned and cooked through with no pink remaining.
- Make the Roux and Gravy: Add the butter to the skillet with the cooked sausage and let it melt over medium heat. Sprinkle the flour over the sausage mixture and cook for 1-2 minutes, stirring constantly to create a roux.
- Add Milk and Season: 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 and mix thoroughly. Remove the skillet from heat.
- Fill the Pie Crust: Pour the sausage gravy evenly into the parbaked pie crust, spreading it out smoothly.
- Top with Biscuit Pieces: Cut the refrigerated biscuits into smaller pieces and arrange them evenly on top of the gravy, covering the entire surface.
- Bake the Pie: Return the pie to the preheated 375°F oven and bake for 25-30 minutes until the biscuit topping is golden brown and fully cooked through.
- Cool and Serve: Remove the pie from the oven and let it cool for several minutes before slicing and serving warm.
Notes
- Using refrigerated biscuits cuts down on preparation time and adds a flaky, tender topping.
- For a lower-fat version, substitute milk with a 2% or skim variety and use turkey sausage.
- Ensure the gravy is thick enough before pouring it into the pie crust to avoid sogginess.
- You can add a pinch of cayenne pepper or hot sauce to the gravy for a spicy twist.
- Beans or pie weights are recommended when parbaking the crust to prevent bubbling.
