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There’s nothing quite like scooping into a bubbling hot Sausage Gravy and Biscuit Pie right out of the oven. This is pure comfort food—think all your best-loved southern breakfast flavors bundled together in one easy dish. Fluffy golden biscuits holding that creamy, peppery sausage gravy always makes my family instantly happy.
The first time I made this for brunch, my kids almost wrestled over who got the final slice. Now, whenever company comes or it’s chilly out, this is what everyone asks for first.
Comforting Ingredients
- Refrigerated biscuit dough: Cuts your time, bakes up soft and flaky, and is always reliable. I say grab a brand with just a few ingredients—skip the tough ones
- Salt: Balances everything. Taste your sausage before sprinkling extra since some types are salty enough already
- Black pepper: Fresh cracked wakes things up and gives the dish a little pep in every bite
- Milk: Whole is ultra creamy, two percent totally works, and you can go extra if you swap in half and half
- Flour: Thickens everything up so the gravy hugs every crumb. I just use all-purpose for foolproof results
- Sausage: Mild or spicy—whatever you’re into—just make sure it’s got enough fat, since that makes the gravy over-the-top tasty
Step-by-Step Directions
- Bake to Golden Goodness:
- Carefully move the pie into a hot oven at three fifty degrees Fahrenheit. Bake for twenty-five to thirty minutes till the top’s a rich golden brown and filling is bubbling at the edges. Cool a few before you slice it
- Put on the Top Layer:
- Lay the rest of the biscuit dough over the filled crust. Tear up the dough if needed to cover the whole thing
- Fill It Up:
- Pour the hot sausage gravy into the biscuit-lined dish and use a spatula to smooth it all out
- Get the Crust Ready:
- Roll out your first pack of biscuit dough on some floured countertop and press it gently into that pie plate, making sure you hit every corner
- Finish Off the Gravy:
- Slowly stir in the milk so you avoid lumps, then add the pepper and salt. Let it bubble and thicken, stirring now and then, five to seven minutes till it’s rich and coats your spoon
- Build the Roux:
- Once the sausage is browned, sprinkle flour over it. Stir a minute so the flour soaks up every bit of fat—this is what makes your gravy thick later
- Sizzle the Sausage:
- Toss the sausage into a big skillet and let it cook on medium heat till it’s in browned crumbles with some crispy edges. Give it a good stir so nothing sticks
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Letting the pie rest before slicing makes the biscuits even softer on top. I usually finish it with more cracked pepper and a shot of hot sauce. My favorite thing is seeing everyone dig in together—it always feels just as comforting as that first morning I whipped it up.
How to Store Leftovers
Wrap up any extra slices in foil and tuck them in the fridge for three days. To warm it, just cover with foil and pop in a three hundred degree oven. The biscuit crust somehow stays crisp!
Smart Swaps
Go lighter with turkey sausage, or turn it vegetarian with plant-based sausage. If whole milk is out, use half evaporated milk mixed with water. Sautéed mushrooms or spinach make tasty add-ins if you want more veggies.
How to Serve
This dish is filling, but honestly, it’s awesome with a crisp salad or some fresh fruit. For a brunch vibe, put out orange juice and strong coffee for that real Southern feeling.
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Southern Roots
Sausage gravy and biscuits are staples in the South. Transforming them into a pie means it’s a breeze to feed a big family or group. You still get all those tried-and-true flavors with way less hassle—classic meets convenience.
Recipe FAQs
- → What's the best kind of sausage to use in this dish?
Honestly, whatever you like goes here—pork, turkey, or chicken sausage are all good picks, and you can go spicy or keep it mild.
- → Can I get the gravy done ahead of time?
Definitely. Cook your gravy, stick it in the fridge, and just warm it back up gently when you’re ready to build your pie.
- → How do I make sure my biscuits turn out light?
Try not to mess with the dough too much or it’ll get tough. Using pre-made biscuit dough from the fridge keeps them pillowy every time.
- → Can I toss in some cheese?
Go for it! A handful of your favorite shredded cheese between the layers will make it extra tasty.
- → Is this okay to freeze after I’ve baked it?
Sure thing. Just cool everything off all the way first, wrap it up tight, then stick it in the freezer. Reheat in the oven to keep the biscuits' texture spot on.