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
Scale
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.
