Cozy Sausage Gravy Biscuit Pie Recipe: Homestyle Comfort Magic

Comfort meets creativity in this sausage gravy biscuit pie that reimagines breakfast classics with a twist.

Layers of flaky pastry cradle rich, creamy goodness waiting to surprise your taste buds.

Morning meals never looked so deliciously indulgent before this genius mash-up landed on our plates.

Hearty meat and velvety sauce combine in a golden-crusted masterpiece that screams weekend brunch perfection.

Southern kitchen magic flows through every single bite of this crowd-pleasing dish.

Warm, inviting aromas will drift through your kitchen, promising a meal everyone will absolutely adore.

Start your culinary adventure and watch magic unfold right before your eyes.

Sausage Gravy Biscuit Pie Hearty Variants

• Vegetarian Sausage Swap: Replace traditional sausage with plant-based crumbles or finely chopped mushrooms for a meatless version that maintains rich, savory flavors.
• Gluten-Free Option: Use gluten-free flour for roux, substitute with almond or cassava flour, and select gluten-free biscuit mix to accommodate wheat-sensitive diners.
• Low-Carb Alternative: Swap biscuit topping with crispy cauliflower crust or cheese-based topping, using ground chicken or turkey instead of pork sausage for reduced carbohydrate content.
• Dairy-Free Adaptation: Utilize unsweetened almond or oat milk instead of dairy milk, and select dairy-free margarine to create a lighter, allergen-friendly version of the classic comfort dish.

FAQs

• Can I use homemade biscuit dough instead of store-bought?

Yes, homemade biscuit dough works perfectly. Just ensure it’s rolled out to cover the pie dish surface evenly.

• Is it possible to make this recipe spicier?

Add red pepper flakes or cayenne pepper to the sausage while cooking, or include some hot sauce in the gravy for extra kick.

• What type of sausage works best for this recipe?

Breakfast sausage is ideal, but you can also use spicy Italian sausage or ground pork for variety. Choose a type with good fat content for rich flavor.

• Can I prepare this dish ahead of time?

You can assemble the pie and refrigerate it uncooked for up to 24 hours. Add 5-10 extra minutes to baking time when cooking directly from the refrigerator.

Biscuit Pie With Sausage Gravy for Morning Comfort

• Quick Comfort Meal: Whip up this hearty sausage gravy biscuit pie in under an hour, perfect for satisfying hungry families with minimal kitchen effort.
• Minimal Prep Magic: Requires just one skillet and a pie dish, reducing cleanup time and making this recipe incredibly convenient for busy home cooks.
• Crowd-Pleasing Flavor Explosion: Combines classic breakfast elements of sausage, gravy, and biscuits into a single dish that delivers rich, comforting flavors everyone will love.
• Budget-Friendly Option: Uses simple, affordable ingredients like sausage, milk, flour, and biscuit dough to create a filling meal that stretches your grocery budget without sacrificing taste.

Filling Ingredients for Sausage Gravy Biscuit Pie

• Sausage: Provides hearty flavor and protein, choose a high-fat ground pork sausage for richer taste.
• Butter: Helps create smooth roux base, helps develop deep flavor.

• Flour: Key thickening agent for creating creamy gravy texture.
• Milk: Creates smooth, rich liquid base for gravy, whole milk recommended for best consistency.
• Garlic Powder, Onion Powder: Add depth and savory background notes to gravy.
• Black Pepper, Salt: Essential seasoning for enhancing overall flavor profile.

• Biscuit Dough: Provides crispy golden crust for pie, store-bought or homemade works well.
• Fresh Parsley: Optional garnish for adding fresh color and light herbal note.

Biscuit Pie with Gravy Savory Steps

Step 1: Fire Up the Oven

Crank your oven to a toasty 375°F.

Grab a 9-inch pie dish and give it a quick spray of cooking oil to prevent sticking.

Step 2: Brown the Sausage

Toss sausage into a large skillet over medium heat.

Break it up and cook until it’s beautifully browned and crumbly.

Fish out the sausage with a slotted spoon, leaving those delicious drippings behind.

Step 3: Create a Creamy Roux

Drop butter into the same skillet.

Once melted, sprinkle in flour and stir for a couple of minutes to build a rich, golden roux.

Slowly pour in milk, whisking like crazy to keep things smooth.

Step 4: Season and Simmer the Gravy

• Garlic powder
• Onion powder
• Black pepper
• Salt

Stir constantly until the gravy transforms into a thick, luxurious sauce.

Fold the cooked sausage back into the gravy and remove from heat.

Step 5: Prepare the Pie Base

Pour the saucy sausage mixture into your prepared pie dish.

Spread it out evenly to create a delicious foundation.

Step 6: Top with Biscuit Goodness

Lay biscuit dough across the top of the gravy.

Don’t worry about perfect placement – some overlap is totally fine and adds rustic charm.

Step 7: Bake to Golden Perfection

Pop the pie into the oven and bake for 20-25 minutes.

You’re looking for biscuits that turn a gorgeous golden brown and cook through completely.

Step 8: Serve and Enjoy

Let the pie cool for a few minutes.

Slice, serve warm, and sprinkle with fresh parsley if you’re feeling fancy.

Dive in and savor every bite!

Sausage Gravy Biscuit’s Ideal Tricks

• Choose turkey or chicken sausage for a leaner version, maintaining the same delicious flavor profile while reducing overall fat content.
• Whisk milk slowly and steadily into the roux to prevent lumps, creating a smooth, silky gravy that coats the biscuits beautifully.
• Use homemade or store-bought biscuit dough, trying buttermilk or Southern-style biscuits for extra richness and texture.
• Sprinkle dried herbs like thyme or sage into the gravy for a more complex, aromatic taste that elevates the entire dish.
• Prepare the sausage gravy in advance and refrigerate, then assemble and bake just before serving to save time during busy mornings.

Sausage Biscuit Pie Reheated Easily

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cover tightly with plastic wrap or seal in a storage container to maintain freshness.
• Warm pie at 350°F for 15-20 minutes, covering with foil to prevent biscuit edges from burning. This method helps restore crispy biscuit texture and keeps gravy moist.
• Heat individual portions for 1-2 minutes on medium power. Stir halfway through to distribute heat evenly and prevent cold spots.
• Wrap cooled pie tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in refrigerator before reheating to preserve quality and taste.

Best Matches for Sausage Gravy Pie

• Elevate Breakfast Companion: Strong, bold coffee cuts through the rich, creamy gravy, balancing the dish's hearty flavors.
• Refresh with Citrus: Freshly squeezed orange juice provides a bright, tangy contrast to the dense, savory pie, cleansing the palate between bites.
• Complement with Greenery: Serve a light mixed greens salad with a zesty vinaigrette to add freshness and cut through the pie's heaviness.
• Spark with Hot Sauce: Drizzle your favorite hot sauce over the pie to introduce a spicy kick that enhances the sausage's robust flavor profile.

Sausage Gravy Biscuit Pie Recipe

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4.8 from 37 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Hearty Southern comfort shines in this sausage gravy biscuit pie, blending flaky layers with rich, creamy gravy. Comfort meets culinary creativity, promising a satisfying meal that draws hungry diners to savor each indulgent bite.

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Ingredients

Scale 1x2x3x

main ingredients:

• 1 lb (450g) breakfast sausage (mild or spicy)
• 1 can (16 oz) refrigerated biscuits (or homemade biscuit dough)
• 2 cups whole milk

gravy and seasoning ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon black pepper (or to taste)
• Salt to taste

garnish:

• Optional: chopped fresh parsley for garnish

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Instructions

1. Warm the kitchen oven to a toasty 375°F, preparing a 9-inch pie vessel with a delicate coating of cooking spray to prevent sticking.
2. Transform the sausage in a spacious skillet, sizzling and breaking it into delectable crumbles over medium heat until achieving a rich, golden-brown complexion. Extract the meat using a perforated utensil, reserving the flavorful drippings within the pan.
3. Introduce butter to the existing pan drippings, allowing it to melt and merge. Dust with flour, creating a silky roux by stirring and cooking for approximately two minutes, developing a nutty essence.
4. Gradually cascade milk into the roux, whisking diligently to eliminate potential lumps. Enhance with aromatic garlic powder, onion powder, freshly cracked black pepper, and a judicious sprinkle of salt.
5. Continue stirring the mixture, watching it evolve and thicken into a luxurious, creamy consistency over 3-5 minutes. Reunite the cooked sausage with the gravy, stirring to distribute evenly.
6. Transfer the sumptuous sausage gravy into the prepared pie dish, ensuring an uniform layer across the surface.
7. Carefully drape biscuit dough atop the gravy, allowing gentle overlapping to create a rustic, inviting appearance.
8. Slide the assembled pie into the preheated oven, allowing it to transform for 20-25 minutes until the biscuit crown turns a glorious golden hue.
9. Allow the pie to rest momentarily after removing from the oven, then serve while warmth still emanates. Optional: Garnish with freshly chopped parsley for a vibrant touch.

Notes

• Customize sausage type by selecting spicy, mild, or plant-based alternatives for different flavor profiles and dietary needs.
• Control gravy thickness by adjusting milk quantity and whisking consistently to prevent lumpy textures.
• Enhance biscuit topping with grated cheese or herbs like thyme and rosemary for added depth and complexity.
• Store leftovers in airtight containers for up to 3 days, reheating gently to maintain original moisture and texture.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350
• Sugar: 2g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 12g
• Cholesterol: 50mg