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The Ultimate Comfort Breakfast: Sausage Gravy Biscuit Pie
Some weekend mornings just demand something extra. You know the ones. The coffee isn’t quite cutting it, and the thought of plain old toast is just sad.
I remember one such Saturday. The family was hungry, and I was staring into the fridge, uninspired. I saw a tube of biscuit dough and a pound of sausage. My mind started turning.
Biscuits and gravy is a classic for a reason. But I wanted something easier to serve, something you could slice into like a real pie. A single, glorious dish of comfort.
That’s how this Sausage Gravy Biscuit Pie was born. It’s all the creamy, savory goodness of the original, baked into a simple, crowd-pleasing casserole. It’s hearty, satisfying, and feels like a warm hug in a dish.
This recipe transforms a breakfast staple into a showstopper that’s perfect for a lazy brunch, a holiday morning, or anytime you need to feed a hungry group without a lot of fuss.
What You’ll Need
This recipe uses simple, easy-to-find ingredients. Nothing fancy here, just pure, unadulterated comfort.
For the Sausage Gravy:
- 1 pound ground pork sausage (mild or hot, your choice)
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon black pepper, coarsely ground
- 1/2 teaspoon salt (adjust to your sausage’s saltiness)
- Pinch of cayenne pepper (optional, for a little kick)
For the Biscuit Topping:
- 1 (16.3-ounce) can refrigerated biscuits (like Pillsbury Grands!)
- 2 tablespoons melted butter
- 1/2 cup shredded sharp cheddar cheese (optional, but highly recommended)
Tools Required for the Job
You don’t need a professional kitchen for this. Just a few basic tools will get the job done.
- Large skillet (a 10-inch cast-iron skillet is perfect as it can go from stovetop to oven)
- 9-inch deep-dish pie plate or a 2-quart casserole dish
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Pastry brush
Pro Tips for a Perfect Pie
I’ve made this dish more times than I can count. Along the way, I’ve picked up a few tricks that make a big difference.
- Brown, Don’t Burn. When you cook the flour in the sausage drippings and butter, give it a full minute. This cooks out the raw, pasty flour taste and builds a deeper, nutty flavor foundation for your gravy. Just keep it moving so it doesn’t scorch.
- Slow Stream, Constant Whisk. The secret to a silky-smooth, lump-free gravy is patience. Pour the milk in a slow, steady stream while whisking constantly. Don’t dump it all in at once, or you’ll be fighting lumps the whole time.
- Give it a Rest. After your gravy is thick and delicious, let it cool for about 5 to 10 minutes before you place the biscuits on top. Putting cold dough on piping hot gravy can make the bottoms of the biscuits a bit doughy. A little rest makes for a perfect bake.
- Don’t Crowd the Biscuits. Place the biscuits on top of the gravy so they are just touching but not crammed together. This gives them room to puff up and get golden brown all around, not just on the top.
Step-by-Step Instructions
Let’s walk through this together. It’s simpler than you think.
Step 1: Preheat your oven to 375°F (190°C). If you’re not using an oven-safe skillet, have your pie plate or casserole dish ready.
Step 2: In your large skillet over medium-high heat, cook the ground sausage until it’s browned and crumbled. Use a spatula to break it up as it cooks. Drain off most of the grease, leaving about a tablespoon in the skillet for flavor.
Step 3: Reduce the heat to medium. Add the 4 tablespoons of butter to the skillet with the sausage. Once it’s melted, sprinkle the flour all over and stir constantly for about 60 seconds to cook the flour.
Step 4: Slowly pour in the milk while whisking. Keep whisking to break up any lumps and combine everything smoothly. Bring the mixture to a simmer.
Step 5: Continue to cook, stirring frequently, until the gravy has thickened enough to coat the back of a spoon. This usually takes about 5-7 minutes. Stir in the black pepper, salt, and cayenne pepper (if using). Taste and adjust seasoning if needed.
Step 6: If you used an oven-safe skillet, you can build the pie right there. Otherwise, pour the finished gravy into your pie dish. Let it cool for a few minutes.
Step 7: Open the can of biscuits and arrange them over the top of the sausage gravy. If you’re using cheddar, sprinkle it over the gravy before adding the biscuits or on top of the biscuits themselves.
Step 8: Brush the tops of the biscuits with the 2 tablespoons of melted butter. This helps them get beautifully golden and crisp.
Step 9: Bake for 20-25 minutes, or until the biscuits are golden brown and the gravy is hot and bubbly around the edges. Let it rest for 5 minutes before serving. This allows the gravy to set up just a little bit more.
Substitutions and Variations
This recipe is very forgiving. Feel free to play around with it to suit your tastes or what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Pork Sausage | Turkey, chicken, or spicy Italian sausage | Flavor will change. Adjust salt accordingly. |
| Whole Milk | 2% milk or buttermilk | Buttermilk adds a nice tang. Avoid skim milk. |
| Cheddar Cheese | Colby, Monterey Jack, or a pepper jack | Pepper jack will add a spicy kick. |
| Herbs | Add fresh sage or thyme to the gravy | A classic pairing with pork sausage. |
Diet Swaps, Pairings, and Efficiency
Want to lighten it up or make it work for a specific diet? Here are a few ideas. Plus, some tips on what to serve it with and how to make the process even faster.
| Category | Suggestion |
|---|---|
| Lighter Version | Use turkey sausage, 2% milk, and omit the butter on top. |
| Vegetarian Swap | Use a plant-based sausage crumble and sauté mushrooms for extra flavor. |
| Meal Pairings | A simple fruit salad, scrambled eggs, or a glass of orange juice. |
| Time-Saving Tip | Cook the gravy in a cast-iron skillet to move it directly to the oven. |
Make-Ahead Tips
You can absolutely get a head start on this dish. Prepare the sausage gravy completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, gently reheat the gravy on the stove, pour it into your dish, and proceed with adding the biscuits and baking.
Leftovers and Storage
If you somehow have leftovers, they store quite well. Let the pie cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container.
It will keep in the refrigerator for up to 3 days. The biscuits will soften a bit, but reheating in the oven at 350°F for 15-20 minutes will help crisp them up again. You can also use a microwave, but the oven method is best for texture.
Frequently Asked Questions
Q1. My gravy seems too thin. What did I do wrong?
Ans: No worries! Just let it simmer for a few more minutes. The gravy will continue to thicken as it cooks and cools. Make sure you let it come to a full simmer after adding the milk.
Q2. Can I use homemade biscuits for the topping?
Ans: Absolutely! Prepare your favorite drop biscuit or rolled biscuit dough. Arrange the unbaked biscuits on top of the gravy and bake according to your biscuit recipe’s temperature and time, or until golden brown.
Q3. Can I freeze this sausage gravy pie?
Ans: Yes. For best results, freeze the gravy separately. Let it cool and place it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight, reheat, and then assemble the pie with fresh biscuits for baking.
Q4. Why are the bottoms of my biscuits doughy?
Ans: This usually happens for one of two reasons. Either the gravy was boiling hot when you placed the biscuit dough on top, or the pie was slightly underbaked. Let the gravy cool for 5-10 minutes next time, and make sure the biscuits are deeply golden before pulling it from the oven.
Wrapping Up
This Sausage Gravy Biscuit Pie is more than just a recipe; it’s a solution for those mornings when you want something special without a ton of effort. It’s the kind of food that brings everyone to the table and leaves them full and happy.
The beauty is in its simplicity and its hearty, unforgettable flavor. It’s a dish that feels both nostalgic and new at the same time.
Now it’s your turn. Give this recipe a try for your next big breakfast or brunch. I promise it will be a hit. When you do, come back and leave a comment below. I’d love to hear how it turned out for you or any fun variations you came up with!
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