Description

This Sausage Gravy and Biscuit Pie combines classic Southern flavors into a comforting and hearty dish. Featuring a flaky pie crust filled with savory pork breakfast sausage gravy and topped with tender biscuit pieces baked to golden perfection, it makes an ideal breakfast or brunch centerpiece. The creamy, spiced gravy melds beautifully with the buttery biscuit topping, delivering a satisfying, homestyle meal that’s sure to please the whole family.

Ingredients

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Pie and Biscuit

1 pie crust
1 (5-count package) refrigerated biscuits

Sausage Gravy

1 pound pork breakfast sausage
3 tablespoons butter
1/3 cup flour
3 cups milk
1 teaspoon salt
1/2 teaspoon pepper

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Instructions

Prepare the pie crust: Preheat your oven to 375°F. Place the pie crust into a pie pan, pressing it into the bottom and sides. Trim any excess dough from the edges and crimp the edges. Line the pie with parchment paper and fill with beans or rice to weigh down the crust. Bake for 15 minutes, then remove and let it cool for a few minutes before adding the filling.
Cook the sausage: In a large skillet over medium heat, cook the pork breakfast sausage, breaking it up with a spoon, until it is fully browned and cooked through.
Make the roux: Add the butter to the skillet and melt it over medium heat. Sprinkle the flour over the cooked sausage and stir constantly for 1-2 minutes to cook out the raw flour taste.
Prepare the gravy: Gradually whisk in the milk, stirring continuously to prevent lumps. Cook for 4-5 minutes until the gravy thickens. Stir in the salt and pepper, then remove from heat.
Assemble the pie: Pour the sausage gravy evenly into the pre-baked pie crust.
Add the biscuit topping: Cut the refrigerated biscuits into pieces and arrange them evenly on top of the sausage gravy, covering the entire surface.
Bake the pie: Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the biscuit pieces are golden brown and cooked through.
Serve: Remove the pie from the oven, let it cool for a few minutes, and serve warm for best flavor and texture.

Notes

Using refrigerated biscuits saves time, but homemade biscuit dough can be used for a fresher taste.
To prevent a soggy crust, pre-baking (blind baking) the pie crust is essential.
If you don’t have pie weights, dried beans or rice work well to keep the crust from puffing up during blind baking.
Adjust seasoning in the gravy to taste; adding a pinch of cayenne or smoked paprika can enhance the flavor.
Leftover pie can be refrigerated and reheated in the oven for best results.