Sausage Gravy and Biscuit Pie

 

Ingredients 

• 1 lb breakfast sausage
• ¼ cup flour
• 2 ½ cups milk
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 can refrigerated biscuits (or homemade if you prefer)

Tools You’ll Need

• Large skillet (for the sausage and gravy)
• Whisk (for smooth gravy)
• Deep pie dish or casserole dish
• Oven mitts (for safely handling the hot dish)

Additions and Substitutions

• Cheese lovers: Stir in a cup of shredded cheddar or pepper jack to the gravy.
• Veggie boost: Add sautéed mushrooms, bell peppers, or spinach for extra nutrition.
• Meat swaps: Use ground turkey, chicken sausage, or even a vegetarian sausage alternative.
• Homemade biscuits: If you have time, homemade buttermilk biscuits take this recipe to the next level.

How to Make Sausage Gravy and Biscuit Pie

 

 

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How to Make Sausage Gravy and Biscuit Pie

1. Preheat your oven to 190°C (375°F). Grease a deep pie dish or casserole dish.
2. Cook sausage in a skillet until browned and crumbled.
3. Make the gravy: Stir in flour and cook for 1 minute to remove raw flour taste. Slowly whisk in milk until smooth. Add salt, pepper, and garlic powder. Simmer until thickened into creamy gravy.
4. Assemble the pie: Pour sausage gravy into the prepared dish. Top with biscuits, arranging them evenly.
5. Bake for 20–25 minutes, until biscuits are golden and cooked through.
6. Serve warm and enjoy every creamy, biscuit-topped bite.

What to Serve with Sausage Gravy and Biscuit Pie

• A crisp side salad with a tangy vinaigrette (to balance the richness)
• Fresh fruit salad or sliced melon for breakfast
• Roasted vegetables like green beans or carrots for dinner
• A drizzle of hot sauce or sprinkle of fresh herbs for extra flavor

Tips for Success

• Don’t rush the gravy: Let it simmer until thick—it should coat the back of a spoon.
• Check the biscuits: If the tops are browning too quickly, cover loosely with foil.
• Make it spicy: Use hot sausage or add a pinch of cayenne for extra kick.
• Plan ahead: Prepare the gravy a day before, refrigerate, then bake with biscuits when needed.

Storing Sausage Gravy and Biscuit Pie

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze baked portions (wrapped tightly) for up to 1 month. Reheat in the oven for best texture.
• Reheating: Warm gently in the oven at 175°C (350°F) until heated through.