Sausage gravy biscuit pie is the ultimate comfort food that brings together two Southern breakfast favorites in one delicious dish. This hearty pie combines flaky biscuits with rich, creamy sausage gravy, creating a meal that’s perfect for brunch or a cozy weekend breakfast. It’s a crowd-pleaser that’s easy to make and sure to satisfy everyone at the table.
We love how this recipe transforms classic sausage gravy and biscuits into a convenient pie form, making serving a breeze. Whether you’re feeding a family or hosting friends, this dish offers all the flavors of a traditional Southern breakfast with less fuss and more flavor. Let’s dive into this simple yet irresistible recipe that’s bound to become a staple in your kitchen.
Ingredients
To make our irresistible Sausage Gravy Biscuit Pie, we’ll need just a few key components. Each ingredient works in harmony to deliver that classic Southern breakfast flavor in every bite.
For the Sausage Gravy
- 1 pound ground breakfast sausage (mild or spicy based on preference)
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (adjust to taste)
- Optional: pinch of crushed red pepper flakes for added heat
For the Biscuit Crust
- 2 cups all-purpose flour, sifted
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup buttermilk, chilled
Additional Ingredients
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk (to mix with egg wash)
- Optional toppings: chopped fresh chives or parsley for garnish
| Ingredient Category | Key Ingredients | Notes |
|---|---|---|
| Sausage Gravy | Ground sausage, butter, flour | Use whole milk for creaminess |
| Milk, black pepper, salt | Pepper essential for flavor | |
| Biscuit Crust | Flour, sugar, baking powder | Cold butter ensures flakiness |
| Baking soda, salt, buttermilk | Buttermilk enhances tenderness | |
| Additional | Egg, milk | For glossy golden crust |
| Fresh herbs (optional) | Adds fresh flavor and color |
Equipment Needed
To make our Sausage Gravy Biscuit Pie perfectly, gathering the right equipment is essential. Using proper tools ensures even cooking and simplifies each step, helping us achieve that ideal flaky biscuit crust and creamy sausage gravy.
Essential Cookware
- 10-inch oven-safe skillet or pie dish
Ideal for baking the biscuit pie, this size allows for an even, golden crust and thorough heat distribution.
- Large nonstick skillet or sauté pan
We use this for cooking the sausage and preparing the gravy base without sticking.
- Mixing bowls (medium and large)
These bowls help us combine dry and wet ingredients separately for the biscuits.
Utensils and Tools
- Measuring cups and spoons
Accurate measurements guarantee the best texture and flavor balance.
- Whisk
Perfect for smoothly blending the flour into the butter and milk for the sausage gravy.
- Pastry cutter or fork
We incorporate cold butter into the dry ingredients for the biscuit crust using this tool to achieve a light, flaky texture.
- Rubber spatula
Helpful for folding ingredients gently and scraping the bowl clean.
- Rolling pin
For rolling out biscuit dough evenly before assembling the pie.
- Basting brush
We brush the biscuit crust with an egg wash to get that shiny, golden finish.
Oven and Temperature Tools
- Oven thermometer (optional)
Ensures our oven is preheated accurately for consistent baking results.
- Cooling rack
Allows the biscuit pie to rest properly after baking, preventing sogginess.
| Equipment | Purpose |
|---|---|
| 10-inch skillet/pie dish | Baking the biscuit gravy pie |
| Large nonstick skillet | Cooking sausage and gravy base |
| Mixing bowls | Combining dry and wet biscuit ingredients |
| Measuring cups/spoons | Precise ingredient measurement |
| Whisk | Mixing gravy smoothly |
| Pastry cutter/fork | Cutting butter into dry mix |
| Rubber spatula | Folding and scraping |
| Rolling pin | Rolling biscuit dough evenly |
| Basting brush | Applying egg wash |
| Oven thermometer | Checking oven temperature |
| Cooling rack | Cooling finished biscuit pie |
Having this equipment ready before starting the recipe makes the process efficient and enjoyable, helping us create a classic Southern breakfast like no other.
Preparation
To craft the perfect Sausage Gravy Biscuit Pie, let’s focus on precise preparation of the key components. Following these steps ensures rich flavor and ideal texture for both the sausage gravy and biscuit dough.
Preparing the Sausage Gravy
- Brown the sausage: Heat a large nonstick skillet over medium heat. Add 1 pound of ground breakfast sausage. Cook, breaking up the meat with a spatula, until browned and cooked through, about 7–8 minutes.
- Drain excess fat: Carefully pour off excess grease, leaving about 2 tablespoons in the skillet to retain flavor and aid the gravy base.
- Create the roux: Add 3 tablespoons of unsalted butter to the skillet. Once melted, sprinkle 1/4 cup all-purpose flour evenly over the sausage. Stir continuously for 2–3 minutes until the flour cooks through and absorbs the fat, forming a paste with a light golden color.
- Add milk gradually: Slowly whisk in 3 cups of whole milk, ensuring no lumps form. Maintain medium heat and stir constantly until the gravy thickens, about 5 minutes.
- Season the gravy: Incorporate 1 teaspoon salt and 1/2 teaspoon ground black pepper. Optionally, add 1/4 teaspoon crushed red pepper flakes for a spicy kick. Adjust seasoning to taste.
- Simmer gently: Reduce heat to low and let the sausage gravy simmer for 2–3 minutes, stirring occasionally. Remove from heat and set aside.
Making the Biscuit Dough
- Combine dry ingredients: In a large mixing bowl, whisk together the following:
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Sifted |
| Granulated sugar | 2 teaspoons | |
| Baking powder | 1 tablespoon | |
| Baking soda | 1/2 teaspoon | |
| Salt | 1 teaspoon |
- Cut in cold butter: Add 1/2 cup (1 stick) cold unsalted butter, cubed. Use a pastry cutter or two forks to blend butter into the dry mix until mixture resembles coarse crumbs with pea-sized bits.
- Add buttermilk: Pour in 1 cup chilled buttermilk. Gently fold the mixture using a rubber spatula until the dough just comes together. Avoid overmixing to keep biscuits flaky.
- Chill the dough: Wrap the dough in plastic wrap and refrigerate for 20 minutes. This firms up the butter and improves biscuit texture.
- Prepare egg wash: In a small bowl, beat 1 large egg with 1 tablespoon milk. Set aside for brushing before baking.
With these two components ready, we can assemble our Sausage Gravy Biscuit Pie to perfection.
Directions
Follow these clear steps to assemble and bake the Sausage Gravy Biscuit Pie to achieve the perfect harmony of flaky biscuits and creamy sausage gravy.
Assembling the Biscuit Pie
- Preheat your oven to 375°F (190°C) to ensure the perfect baking temperature.
- Lightly grease your 10-inch oven-safe skillet or pie dish with butter or nonstick spray.
- Spread half of the prepared biscuit dough evenly across the bottom of the skillet, pressing it gently to form a uniform crust about 1/2-inch thick.
- Pour the warm sausage gravy evenly over the biscuit base, ensuring it covers the entire surface for a creamy center.
- Crumble the remaining biscuit dough over the gravy layer or gently pat it over the top, creating a rustic biscuit topping.
- Brush the biscuit topping lightly with the egg wash (beaten egg mixed with milk) to promote golden browning.
- Optionally, sprinkle fresh chopped herbs like chives or parsley on top for a burst of color and flavor.
Baking Instructions
| Step | Temperature | Time | Notes |
|---|---|---|---|
| Bake the assembled pie | 375°F (190°C) | 30–35 minutes | Bake until the biscuit topping is golden brown and cooked through |
| Rest after baking | Room temperature | 10 minutes | Allow the pie to set and cool slightly for easier slicing |
- Place the pie on the middle rack of the oven for even heat distribution and consistent baking.
- Use an oven thermometer to confirm the actual temperature.
- When the biscuit crust is golden and crisp, insert a toothpick into the center topping; it should come out clean.
- Let the pie rest to allow the sausage gravy to thicken and stabilize, making serving easier and enhancing flavor melding.
Enjoy your perfectly baked, creamy, and satisfying Sausage Gravy Biscuit Pie with its classic Southern comfort-food appeal.
Serving Suggestions
To fully enjoy our Sausage Gravy Biscuit Pie, consider these thoughtful serving options that complement its rich, savory flavors and classic Southern roots.
- Serve Warm: Always serve the pie slightly warm. After resting the pie for 10 minutes, the gravy thickens perfectly, offering a creamy texture that melts in your mouth.
- Add Fresh Herbs: For a pop of color and fresh flavor, sprinkle chopped chives or parsley on top. This simple garnish enhances the presentation and brightens the taste.
- Complementary Sides: Pair the pie with light, refreshing sides to balance the richness. Here are some favorite accompaniments:
| Side Dish | Description | Why It Works |
|---|---|---|
| Fresh Fruit Salad | Mixed berries, melon, and citrus | Adds natural sweetness and acidity to cut through richness |
| Crisp Green Salad | Mixed greens with a light vinaigrette | Provides fresh, crunchy contrast |
| Steamed Asparagus or Green Beans | Lightly seasoned with lemon or garlic | Adds subtle earthiness without overpowering |
- Beverage Pairings: Choose drinks that complement the pie’s creamy and savory profile.
| Beverage | Notes |
|---|---|
| Strong Black Coffee | Classic Southern breakfast pairing to invigorate |
| Chilled Iced Tea | Sweet or unsweetened for a refreshing balance |
| Sparkling Water with Lemon | Cleanses the palate between bites |
- Serving Style: Consider cutting the pie into wedges for easy plating. Use a wide spatula to lift each slice gently, ensuring the biscuit crust remains intact with the creamy gravy nestled perfectly inside.
- Extra Touch: For brunch gatherings, offer hot sauce or crushed red pepper flakes at the table, allowing guests to customize their heat level.
“The beauty of the Sausage Gravy Biscuit Pie is in its versatility. Serving it with complementary sides and garnishes transforms this hearty dish into the centerpiece of a memorable meal.”
By following these serving suggestions, we ensure every bite showcases the pie’s comforting southern charm and satisfying texture.
Storage and Reheating Tips
Proper storage and reheating ensure our Sausage Gravy Biscuit Pie stays flavorful and maintains its perfect texture. Follow these expert tips to keep our homemade dish delicious for days.
Storing Sausage Gravy Biscuit Pie
- Allow the pie to cool completely at room temperature for about 1 hour before storing.
- Transfer the pie to an airtight container or cover it tightly with plastic wrap or aluminum foil to prevent moisture loss and flavor absorption.
- Store the pie in the refrigerator for up to 3 to 4 days.
- For longer storage, freeze the pie by wrapping it tightly in plastic wrap and then in foil. Freeze for up to 2 months.
| Storage Method | Temperature | Duration | Tips |
|---|---|---|---|
| Refrigerator | 35-40°F (2-4°C) | 3-4 days | Use airtight container or wrap tightly |
| Freezer | 0°F (-18°C) | Up to 2 months | Double-wrap and thaw overnight in fridge |
Reheating Sausage Gravy Biscuit Pie
Reheating properly brings back the creamy richness of the gravy and the flaky tenderness of the biscuit crust.
Oven Reheating (Recommended):
- Preheat the oven to 350°F (175°C).
- Place pie slices on a baking sheet. Cover loosely with foil to prevent overbrowning.
- Heat for 15 to 20 minutes or until heated through. Remove foil during the last 5 minutes to crisp the biscuit top slightly.
Microwave Reheating:
- Place a single slice on a microwave-safe plate.
- Cover with a damp paper towel to maintain moisture.
- Microwave on medium power for 1 to 2 minutes.
- Check if warmed through; continue heating in 20-second intervals if needed.
Note: Oven reheating is best to retain texture but the microwave is faster for single servings.
Tips for Best Results
- Avoid reheating multiple times to preserve the pie’s integrity and food safety.
- If frozen, thaw pie overnight in the refrigerator before reheating.
- Garnish with fresh herbs or a light drizzle of cream after reheating to refresh flavors.
“For the ideal balance of creamy gravy and tender biscuit, reheating gently and evenly is key.”
By following these Storage and Reheating Tips we ensure every bite of our Sausage Gravy Biscuit Pie tastes as comforting and delicious as when freshly baked.
Conclusion
This sausage gravy biscuit pie is the perfect way to bring Southern comfort to your table with minimal fuss. Its rich, creamy gravy paired with flaky biscuits creates a satisfying meal that everyone will love. Whether you’re serving it for brunch or a cozy breakfast, it’s sure to become a favorite.
With simple ingredients and straightforward steps, making this dish is both enjoyable and rewarding. We encourage you to experiment with toppings and sides to make it your own. Once you try it, this pie will quickly earn a spot in your regular recipe rotation.
Frequently Asked Questions
What is sausage gravy biscuit pie?
Sausage gravy biscuit pie is a Southern comfort dish combining flaky biscuit crust with creamy, savory sausage gravy baked together into a pie. It’s hearty, flavorful, and perfect for brunch or breakfast.
What ingredients are needed for the sausage gravy?
You need ground breakfast sausage, unsalted butter, flour, whole milk, black pepper, salt, and optionally crushed red pepper flakes for a bit of heat.
What goes into the biscuit crust?
The biscuit crust requires all-purpose flour, granulated sugar, baking powder, baking soda, salt, cold cubed butter, and chilled buttermilk.
What kitchen tools are essential for making this pie?
A 10-inch oven-safe skillet or pie dish, large nonstick skillet, mixing bowls, measuring cups, whisk, pastry cutter, rubber spatula, rolling pin, basting brush, oven thermometer, and cooling rack.
How do you prepare the sausage gravy?
Brown the sausage, drain excess fat, make a roux with butter and flour, gradually add milk, season with salt and pepper, simmer until thickened.
How is the biscuit dough made?
Mix dry ingredients, cut in cold butter until crumbly, add buttermilk, chill the dough, then prepare an egg wash for brushing the crust.
How do you assemble and bake the pie?
Preheat oven to 375°F, grease skillet, spread half the biscuit dough on the bottom, pour warm sausage gravy over it, top with remaining biscuit dough, brush with egg wash, bake 30-35 minutes until golden.
What are the best ways to serve sausage gravy biscuit pie?
Serve warm with fresh herbs like chives or parsley, paired with light sides such as fruit salad or steamed vegetables. Add hot sauce or pepper flakes for extra spice.
How should leftover pie be stored?
Cool completely, then store in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2 months.
What is the best method to reheat the pie?
Reheat in the oven for best texture, or use the microwave for quick single servings. Avoid reheating multiple times for optimal flavor and texture.