Sausage Gravy Biscuit Pie: The Ultimate Comfort Food Recipe

Sausage Gravy Biscuit Pie: Prepare to be amazed by this comforting, crowd-pleasing dish that transforms a classic breakfast into a show-stopping centerpiece! Imagine sinking your fork into a flaky, golden biscuit crust, only to discover a creamy, savory sausage gravy filling that’s bursting with flavor. It’s a symphony of textures and tastes that will have everyone begging for seconds.

While the exact origins of sausage gravy biscuit pie are a bit hazy, its roots are firmly planted in Southern comfort food traditions. Sausage gravy, a staple of Southern breakfasts, likely evolved from resourceful cooks making the most of readily available ingredients. Biscuits, another Southern staple, provided the perfect vessel for soaking up that delicious gravy. Transforming this beloved breakfast into a pie is a modern twist, elevating it to a dish worthy of any brunch or potluck.

People adore this dish for so many reasons. First, the taste is simply irresistible – the rich, savory gravy perfectly complements the buttery, slightly sweet biscuits. Second, the texture is divine – the creamy gravy against the flaky crust is a match made in heaven. And finally, it’s surprisingly convenient! While it looks impressive, this sausage gravy biscuit pie is relatively easy to assemble, making it perfect for both casual weeknight dinners and special occasions. So, let’s get cooking and create a dish that will warm your heart and satisfy your soul!

Ingredients:

• For the Biscuits:
• 2 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3/4 cup cold buttermilk
• For the Sausage Gravy:
• 1 pound breakfast sausage (I prefer a spicy variety!)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon black pepper, or more to taste
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon red pepper flakes (optional, for extra heat)
• 2 tablespoons chopped fresh chives (optional, for garnish)
• For the Pie Assembly:
• 1 large egg, beaten (for egg wash)
• 1 tablespoon milk or water (for egg wash)

Making the Biscuits:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed for the best rise.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter throughout – these are what create flaky layers!
3. Add Buttermilk: Gradually add the cold buttermilk to the flour mixture, stirring gently with a fork until just combined. Be careful not to overmix, as this will result in tough biscuits. The dough will be shaggy and slightly sticky.
4. Turn Out and Knead Lightly: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick rectangle. Fold the dough in half, then pat it back into a 1-inch thick rectangle. Repeat this folding process 3-4 times. This creates even more layers!
5. Cut Out Biscuits: Use a 2 1/2-inch biscuit cutter (or a sharp knife) to cut out biscuits. Press straight down – twisting the cutter can seal the edges and prevent them from rising properly. Reroll any scraps to cut out additional biscuits.
6. Chill the Biscuits: Place the cut biscuits on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the biscuits hold their shape and rise even higher in the oven. You can even chill them for longer, up to a few hours, if you need to prep ahead.

Making the Sausage Gravy:

1. Brown the Sausage: In a large skillet over medium heat, crumble the breakfast sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease, leaving about 2 tablespoons in the skillet.
2. Make a Roux: Sprinkle the flour over the cooked sausage in the skillet. Cook, stirring constantly, for 1-2 minutes, until the flour is absorbed and the mixture is lightly browned. This creates a roux, which will thicken the gravy.
3. Whisk in the Milk: Gradually whisk in the milk, a little at a time, making sure to smooth out any lumps as you go. Continue whisking until all the milk is incorporated.
4. Simmer and Thicken: Bring the gravy to a simmer over medium heat, stirring occasionally to prevent sticking. Reduce the heat to low and simmer for 5-7 minutes, or until the gravy has thickened to your desired consistency. It should be thick enough to coat the back of a spoon.
5. Season to Taste: Season the gravy with salt, pepper, and red pepper flakes (if using). Taste and adjust the seasonings as needed. Remember that the sausage is already seasoned, so you may not need much salt.
6. Keep Warm: Remove the gravy from the heat and keep warm while you prepare the pie. You can cover it with a lid to prevent a skin from forming on top.

Assembling the Sausage Gravy Biscuit Pie:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Baking Dish: Lightly grease a 9-inch pie dish or oven-safe skillet.
3. Pour in Gravy: Pour the sausage gravy into the prepared baking dish, spreading it evenly.
4. Arrange Biscuits: Arrange the chilled biscuits on top of the gravy, overlapping them slightly to cover the entire surface. You can arrange them in a circular pattern or randomly – whatever looks best to you!
5. Make Egg Wash: In a small bowl, whisk together the beaten egg and milk (or water).
6. Brush with Egg Wash: Brush the tops of the biscuits with the egg wash. This will give them a beautiful golden-brown color and a slightly glossy finish.
7. Bake the Pie: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean.
8. Cool Slightly: Let the pie cool for a few minutes before serving. This will allow the gravy to set slightly and prevent it from being too runny.
9. Garnish and Serve: Garnish with chopped fresh chives (if using) and serve warm. This pie is best enjoyed immediately!

Tips for the Best Sausage Gravy Biscuit Pie:

• Use Cold Ingredients: Cold butter and buttermilk are essential for making flaky biscuits. The cold butter creates pockets of steam in the dough as it bakes, resulting in light and airy layers.
• Don’t Overmix the Biscuit Dough: Overmixing develops the gluten in the flour, which can make the biscuits tough. Mix the dough just until the ingredients are combined.
• Chill the Biscuits: Chilling the biscuits before baking helps them hold their shape and rise higher in the oven.
• Adjust the Gravy Consistency: If the gravy is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a few more minutes to thicken it.
• Customize the Flavors: Feel free to customize the flavors of the sausage gravy to your liking. You can add different types of sausage, such as Italian sausage or chorizo. You can also add other vegetables, such as onions, peppers, or mushrooms.
• Make it Ahead: You can make the biscuits and sausage gravy ahead of time and store them separately in the refrigerator. When you’re ready to bake the pie, simply assemble it and bake as directed.

Variations:

• Cheese Biscuits: Add 1/2 cup of shredded cheddar cheese to the biscuit dough for cheesy biscuits.
• Herb Biscuits: Add 1 tablespoon of chopped fresh herbs, such as rosemary or thyme, to the biscuit dough for herb-flavored biscuits.
• Vegetarian Gravy: Use vegetarian sausage crumbles and vegetable broth instead of sausage and milk for a vegetarian version of the gravy.
• Add an Egg: Crack an egg on top of the gravy before adding the biscuits for an extra protein boost.

Conclusion:

This Sausage Gravy Biscuit Pie isn’t just another recipe; it’s a warm hug on a plate, a comforting symphony of savory flavors and flaky textures that will have everyone asking for seconds. Seriously, if you’re looking for a dish that’s both incredibly satisfying and surprisingly easy to make, this is it. The creamy, peppery sausage gravy nestled beneath a golden-brown biscuit crust is an absolute winner, perfect for a weekend brunch, a cozy weeknight dinner, or even a potluck gathering.

Why is this a must-try? Because it’s more than just the sum of its parts. The richness of the sausage gravy is perfectly balanced by the light and airy biscuits, creating a delightful contrast that will tantalize your taste buds. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to bring smiles to the faces of those you share it with. Plus, let’s be honest, who can resist the allure of a homemade pie, especially one that’s packed with such deliciousness?

But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a heartier meal, serve each slice with a side of scrambled eggs or crispy bacon. A dollop of sour cream or a sprinkle of fresh chives adds a touch of elegance and freshness. Want to kick up the heat? Add a pinch of red pepper flakes to the sausage gravy or use a spicy sausage.

For a vegetarian twist, you could easily substitute the sausage with plant-based crumbles and use vegetable broth instead of milk in the gravy. You could also add some sauteed mushrooms or spinach to the gravy for extra flavor and nutrients.

And don’t be afraid to experiment with the biscuit topping! Use different herbs and spices to create your own signature blend. A sprinkle of garlic powder, onion powder, or even a touch of parmesan cheese can elevate the biscuits to a whole new level. You can even use different shapes of biscuits, like mini biscuits for individual servings or larger biscuits for a more rustic look.

I truly believe that this Sausage Gravy Biscuit Pie will become a staple in your recipe repertoire. It’s a dish that’s both comforting and impressive, perfect for any occasion. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of this incredible pie.

I’m so excited for you to try this recipe and I can’t wait to hear about your experience! Did you make any variations? Did you serve it with anything special? What did your family and friends think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable and helps me to continue creating delicious and easy-to-follow recipes that you’ll love. Happy baking (or should I say, pie-making)! Let me know if you have any questions, and I’ll do my best to help. Enjoy!