If you’re searching for the ultimate comfort food mashup, look no further than Sausage Gravy Biscuit Pie. This dish wraps everything you love about a classic Southern breakfast—flaky biscuits, creamy sausage gravy—into a bubbling pie perfect for lazy brunches, cozy family dinners, or whenever you crave a rich, indulgent meal that comes together quickly. With its golden, biscuit crust hugging savory sausage gravy, every slice is an irresistible blend of textures and flavors that basically begs for a second helping.
Ingredients You’ll Need
You’d be amazed how just a handful of honest, pantry-friendly ingredients transform into pure magic in this recipe. Each element plays its part: the sausage sets a savory base, the onion sneaks in sweetness, while the creamy gravy and biscuit crust turn it all into homey, stick-to-your-ribs goodness.
- Ground breakfast sausage: Choose your favorite variety (mild or spicy) for a flavorful foundation that carries the whole dish.
- Finely chopped onion: Adds just enough sweetness and aroma to cut through the rich gravy—don’t skip it!
- Butter: Just a couple tablespoons bring silkiness to the gravy and help brown the sausage perfectly.
- All-purpose flour: Essential for thickening the gravy, forming that luscious, spoon-coating consistency.
- Whole milk: Gives the gravy its velvety texture—low-fat works in a pinch, but whole milk is pure luxury here.
- Dijon mustard (optional): A dollop brightens the gravy with a pop of gentle tang; it’s subtle but transforms the flavor.
- Black pepper: Adds a mild kick—crack it fresh if you can for the fullest aroma.
- Smoked paprika: Sends a whisper of smokiness and warm color through every bite.
- Salt: Balances all the flavors; adjust carefully, especially if your sausage is already well-seasoned.
- Refrigerated biscuit dough: Pick a can with 8 biscuits, and let this hero ingredient become the flaky, golden pie crust of your dreams.
How to Make Sausage Gravy Biscuit Pie
Step 1: Prep Your Oven and Pie Pan
Kick things off by preheating your oven to 375°F (190°C) and giving a 9-inch pie or tart pan a quick grease. This step is quick but crucial—ensuring you get a crispy, non-stick crust that slices up beautifully later.
Step 2: Brown the Sausage and Onion
In a large skillet over medium-high heat, crumble your breakfast sausage and toss in the finely chopped onion. Cook them together until the sausage is no longer pink and the onion is soft and golden, usually about 5 to 7 minutes. Don’t rush this part—allowing the sausage to brown adds so much extra flavor! Once done, drain the excess fat but leave about a tablespoon behind for flavor.
Step 3: Make the Roux
Reduce the burner to medium and stir the butter into your cooked sausage and onion until it melts. Sprinkle the flour over everything and keep stirring for a minute or two. You’re making a roux—a simple mixture that’ll thicken your sausage gravy and turn it into something truly decadent.
Step 4: Whisk in Milk and Seasonings
Slowly whisk the milk into your skillet, breaking up any lumps as you go. When the mix is smooth, stir in Dijon mustard (if using), black pepper, smoked paprika, and that all-important pinch of salt. Now, keep stirring while the gravy thickens over the next 3 to 5 minutes. When it’s creamy and coats your spoon, remove it from the heat.
Step 5: Build the Biscuit Crust
Time for the fun part: open your can of refrigerated biscuits and arrange them in the pie pan, pressing pieces into the bottom and up the sides to form a sturdy, even crust. Don’t worry if it’s not perfectly neat—the biscuits puff up and nestle together in the oven, giving you a rustic, golden foundation.
Step 6: Fill and Bake
Pour your piping hot sausage gravy into the biscuit-lined pie pan, smoothing it gently to the edges. Pop it all in the oven and bake for 20 to 25 minutes. You’re looking for biscuits that are tempting and golden, with gravy bubbling around the sides—the kind of visual that promises comfort in every forkful.
Step 7: Rest, Slice, and Serve
Once your Sausage Gravy Biscuit Pie is baked to perfection, give it five minutes to rest on the countertop. This lets the gravy set up just enough for tidy slices. Serve while still warm and expect applause (or at least happy, satisfied silence).
How to Serve Sausage Gravy Biscuit Pie
Sausage Gravy Biscuit Pie Garnishes
A flourish of chopped fresh chives or parsley on top instantly brightens the pie’s appearance and adds a fresh, herbal note. For those who like a little heat, a pinch of red pepper flakes or a drizzle of hot sauce over each slice will wake up your tastebuds. Even a grind of extra black pepper or a dusting of smoked paprika makes your Sausage Gravy Biscuit Pie look—and taste—special.
Side Dishes
Pairing this rich, indulgent pie with fresh, vibrant sides is a must. A crisp, simple green salad or a platter of sliced tomatoes cuts through the gravy’s richness beautifully. Lightly sautéed greens or a quick fruit salad are natural, refreshing choices alongside Sausage Gravy Biscuit Pie for brunch or supper.
Creative Ways to Present
Want to impress at brunch? Try baking Sausage Gravy Biscuit Pie in individual ramekins for a personal, upscale twist. Or, serve a big wedge topped with a runny fried egg for extra decadence. For a crowd, arrange slices on a wooden board surrounded by mini pickles, cheese cubes, and jars of hot honey for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover Sausage Gravy Biscuit Pie keeps surprisingly well in the refrigerator. Once it’s fully cooled, wrap the pie tightly with foil or transfer slices to an airtight container. Stored properly, it’ll stay fresh and tasty for about three days—just enough time to enjoy it for a second (or third) comforting meal.
Freezing
Planning ahead? Sausage Gravy Biscuit Pie freezes beautifully. Let the pie cool completely, wrap individual slices or the whole pie tightly in plastic wrap and foil, and pop in the freezer. It’ll keep for up to two months and makes the best emergency meal for cold nights or unexpected company.
Reheating
To reheat, thaw frozen slices in the fridge overnight if needed. For best texture, pop your pie (or slices) in a 350°F oven for about 15 minutes, until the crust is flaky and the gravy is hot and bubbling. If you’re short on time, a quick zap in the microwave works too—just cover the slice and heat in 30-second bursts until warm.
FAQs
Can I use homemade biscuits instead of canned?
Absolutely! Homemade biscuit dough will work beautifully as the crust—just roll or pat it to fit the pie pan, and bake as directed. Watch the bake time closely; homemade dough may need a couple of extra minutes.
How do I make the pie less salty?
If your sausage is on the salty side, reduce the added salt in the gravy or look for reduced-sodium sausage. Taste the gravy before baking the Sausage Gravy Biscuit Pie and adjust seasoning at the last minute if needed.
What’s the best way to make it vegetarian?
Swap the sausage for your favorite plant-based sausage crumble or a sautéed medley of mushrooms and onions. Use vegetable broth instead of milk for a lighter (but still creamy) gravy—your Sausage Gravy Biscuit Pie will still be irresistible!
Can I assemble the Sausage Gravy Biscuit Pie ahead of time?
You sure can! Prepare the gravy and biscuit crust, then chill the assembled (but unbaked) pie in the fridge for up to 12 hours. When you’re ready to bake, let it come to room temperature for 20 minutes and bake as usual.
What’s the best way to serve leftovers?
Leftovers are great for breakfast, lunch, or dinner. Warm up a slice and enjoy it solo, or dress it up with a fried egg, fresh greens, or a spoonful of tangy tomato chutney for a brand-new twist on Sausage Gravy Biscuit Pie.
Final Thoughts
There’s nothing quite as satisfying as pulling a bubbling Sausage Gravy Biscuit Pie from the oven and sharing it with people you love. Give this recipe a try—you might just find your new go-to comfort food, perfect for any time real warmth and flavor are needed.
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Sausage Gravy Biscuit Pie Recipe
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Halal
Description
Sausage Gravy Biscuit Pie is the ultimate comfort food, combining a flaky biscuit crust with rich, creamy sausage gravy. This hearty, all-in-one dish is perfect for brunch, cozy family dinners, or any time you crave something warm and satisfying. With simple ingredients and easy steps, it’s a crowd-pleasing meal that comes together quickly and bakes up beautifully golden every time.
Ingredients
For the Sausage Gravy:
- 1 lb ground breakfast sausage
- 1/4 cup onion, finely chopped
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt (adjust if sausage is salty)
For the Biscuit Pie Crust:
- 1 can (10–12 oz) refrigerated biscuit dough (8 biscuits)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) and lightly grease a 9-inch pie or tart pan to prevent sticking.
- Cook Sausage and Onion: In a large skillet over medium-high heat, cook the ground sausage and chopped onion, breaking the sausage apart as you go. Cook until the sausage is fully browned and the onion is softened, about 5–7 minutes. Drain excess fat, reserving about 1 tablespoon in the pan.
- Create the Roux: Reduce the heat to medium. Stir in the butter until melted. Sprinkle the flour evenly over the sausage mixture and cook, stirring constantly, for 1–2 minutes to form a roux; this will help thicken the gravy.
- Make the Gravy: Gradually whisk in the milk until the mixture is smooth and lump-free. Add the Dijon mustard (if using), black pepper, smoked paprika, and salt. Continue stirring and cooking until the gravy thickens, about 3–5 minutes. Remove from heat once thickened.
- Prepare Biscuit Crust: Arrange the biscuit dough rounds evenly in the greased pie pan, pressing them gently into the bottom and up the sides to create a crust. Make sure to seal any gaps between biscuits.
- Fill the Pie: Pour the hot sausage gravy evenly into the biscuit-lined pie pan, spreading it out with a spatula if needed.
- Bake: Place the pie in the oven and bake for 20–25 minutes, or until the biscuits are golden brown and the gravy is bubbly around the edges.
- Rest and Serve: Let the pie rest for 5 minutes after baking. Slice into wedges and enjoy warm.
Notes
- Adjust the salt depending on the saltiness of your sausage.
- Add chopped fresh herbs or a sprinkle of shredded cheese on top before baking for extra flavor.
- This pie can be made ahead—assemble, refrigerate (unbaked), and bake when ready to serve.
- If desired, use homemade biscuit dough instead of refrigerated biscuits.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American