Sausage, Rich Gravy & Biscuit Pie is a comforting, savory casserole: flaky biscuits baked over hearty sausage in creamy, flavorful gravy.
Ingredients You’ll Need
The beauty of Sausage, Rich Gravy, and Biscuit Pie is that it relies on just a handful of straightforward ingredients. Each one plays a starring role: the sausage lends heartiness, the gravy brings luscious creaminess, and the biscuits create that irresistible, golden-baked finish.
- Ground Sausage: Choose a flavorful, well-seasoned pork sausage—spicy or mild, depending on your taste. The fat from the sausage forms the base of your rich gravy.
- Milk: Whole milk creates a luxurious, velvety gravy, but 2% works in a pinch—just avoid skim for best results.
- All-Purpose Flour: This thickens the gravy beautifully, ensuring that perfect, spoon-coating consistency.
- Salt: Essential for brightening and balancing the other flavors—taste as you go!
- Refrigerated Biscuit Dough: Store-bought cans are quick and reliable, but feel free to use your favorite homemade biscuit recipe for even more flair.
- Black Pepper: Freshly ground black pepper adds classic warmth and just the right hint of spice.
How to Make Sausage, Rich Gravy, and Biscuit Pie
Step 1: Prep and Preheat
Start by preheating your oven to 375°F (190°C) so that it’s piping hot and ready for baking. Lightly grease your preferred baking dish—an 8×8 or 9×13 pan works well, depending on how thick you want your layers. This quick prep guarantees your pie won’t stick and will turn out with perfectly crisp edges.
Step 2: Brown the Sausage
In a large skillet over medium heat, crumble and cook the ground sausage until beautifully browned and cooked through. Don’t drain any of the fat—those savory drippings are pure flavor gold and the essential base for your gravy.
Step 3: Make the Roux with Flour
Sprinkle the all-purpose flour evenly over the sausage. Stir constantly, letting the flour cook for about a minute. This makes a quick roux and helps eliminate any raw flour taste, setting you up for a gravy that’s thick and perfectly smooth.
Step 4: Whisk in Milk and Seasonings
Move slowly as you whisk in the milk to avoid lumps. Stir non-stop as the mixture simmers and thickens into a glorious, creamy gravy. Add salt and black pepper to taste—start with a little and adjust as you go. You’ll know it’s ready when it clings luxuriously to your spoon.
Step 5: Assemble the Pie
Pour that sausage-rich gravy into your prepared baking dish, spreading it evenly to every corner. Now, pop open your biscuit dough or shape your homemade rounds and nestle them gently on top, making sure they’re evenly spaced for optimal baking.
Step 6: Bake Until Biscuits Are Golden
Slide the dish into the oven and let it work its magic for 20-25 minutes. The biscuits should rise and turn a deep golden brown, crisp on top but fluffy inside. Underneath, the savory gravy bubbles and thickens—talk about irresistible!
How to Serve Sausage, Rich Gravy, and Biscuit Pie
Garnishes
Give your Sausage, Rich Gravy, and Biscuit Pie a finishing touch with a sprinkle of fresh chives, parsley, or even a dash of paprika. A scattering of green onions adds a pretty pop of color and a mild bite. If you love a little extra richness, brush the biscuit tops lightly with melted butter straight out of the oven.
Side Dishes
This dish pairs beautifully with a simple side salad tossed in a tangy vinaigrette, which balances the pie’s richness perfectly. Roasted vegetables, sautéed greens, or even a bowl of fresh fruit bring lightness and color to your table, making every bite feel utterly satisfying.
Creative Ways to Present
For brunch gatherings, bake your Sausage, Rich Gravy, and Biscuit Pie in individual ramekins for personal servings that look as special as they taste. Or, bake it family-style and let everyone dig in at the table. For a playful party spin, cut cooled squares and serve them on a platter as hearty “pie bites.”
Make Ahead and Storage
Storing Leftovers
If you somehow find yourself with leftover Sausage, Rich Gravy, and Biscuit Pie, simply let it cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days—the flavors only get deeper and more delicious!
Freezing
To freeze, wrap individual portions tightly in foil or plastic wrap, then place them in a zip-top freezer bag. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating for the best texture, and your future self will thank you.
Reheating
Warm leftover pie in a 350°F oven (preferably covered with foil) for about 15 minutes until piping hot and biscuits are revived. For a quick solo serving, microwave on medium power, though the oven gives you that just-baked biscuit finish.
FAQs
Can I use turkey or chicken sausage instead of pork?
Absolutely! Turkey or chicken sausage makes a lighter but still flavorful version of Sausage, Rich Gravy, and Biscuit Pie. Just make sure it’s well seasoned, as it tends to be leaner than pork.
Is it okay to use homemade biscuits?
Homemade biscuits take this pie to the next level in both flavor and texture. If you have a favorite biscuit recipe, go for it—it’s a wonderful way to add a personal touch to your Sausage, Rich Gravy, and Biscuit Pie.
Can I prep Sausage, Rich Gravy, and Biscuit Pie the night before?
You can make the sausage gravy in advance and store it in the fridge. When ready to bake, pour the cold gravy into your dish, add biscuit rounds, and bake as usual. Biscuits are best added fresh just before baking for maximum fluffiness.
What can I do if my gravy is too thick?
If your gravy tightens up more than you’d like, simply whisk in a splash or two of extra milk until it loosens to your preferred consistency. This is easiest to adjust before you add it to the baking dish for your Sausage, Rich Gravy, and Biscuit Pie.
Can I add cheese or veggies to the pie?
Definitely! A handful of sharp cheddar or pepper jack cheese sprinkled over the gravy layer adds wonderful oomph. Diced bell peppers, sautéed onions, or baby spinach mix in beautifully for a heartier, even more colorful pie.
Final Thoughts
If you need a meal that feels like a warm hug on a plate, this Sausage, Rich Gravy, and Biscuit Pie is the answer. I hope you’ll give it a try soon—it just might become your new favorite, too!
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Sausage, Rich Gravy, and Biscuit Pie Recipe
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Halal
Description
Sausage, Rich Gravy & Biscuit Pie is a comforting, savory casserole: flaky biscuits baked over hearty sausage in creamy, flavorful gravy.
Ingredients
Sausage Gravy
- 1 lb ground sausage
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- Black pepper, to taste
Biscuit Topping
- 1 can refrigerated biscuit dough (or homemade biscuits, if preferred)
Instructions
- Prepare the Oven – Preheat your oven to 375°F (190°C) and lightly grease a baking dish to prevent sticking and ensure easy serving.
- Cook the Sausage – In a large skillet over medium heat, cook the ground sausage, breaking it up as it browns. Do not drain, as the rendered fat enhances the gravy’s flavor.
- Add the Flour – Sprinkle the all-purpose flour evenly over the cooked sausage. Stir well, making sure the flour absorbs into the sausage and fat. Cook for around 1 minute to remove the raw flour taste.
- Make the Gravy – Slowly whisk the milk into the sausage and flour mixture. Stir constantly as the mixture thickens and becomes creamy, preventing any lumps. Season with salt and black pepper to your preference.
- Assemble the Pie – Pour the thickened sausage gravy into the prepared baking dish, spreading it into an even layer.
- Add Biscuits – Arrange the biscuit rounds on top of the gravy, spacing them evenly so they have room to expand while baking.
- Bake – Place the dish in the oven and bake for 20-25 minutes, or until the biscuits are golden brown on top and fully cooked through.
- Serve – Let cool slightly before serving. Scoop a serving to enjoy all the layers together!
Notes
- Use spicy sausage for extra kick or mild for a classic taste.
- For extra richness, add a tablespoon of butter to the gravy along with the milk.
- Homemade biscuits can be substituted for canned dough if desired.
- For a lighter version, use turkey sausage and low-fat milk.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: Southern American