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

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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)

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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

Nutrition

Serving Size: 1 slice (1/6 of pie)
Calories: 410 kcal
Sugar: 4 g
Sodium: 970 mg
Fat: 28 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 14 g
Cholesterol: 57 mg