If you’re a fan of hearty, comforting breakfasts, this Sausage and Gravy Pie with Biscuit Crust is about to become your new favorite dish. Combining a flaky, golden biscuit crust with a creamy sausage gravy filling, this recipe transforms a classic breakfast into a delightful and satisfying pie. Perfect for brunch, special occasions, or a cozy family meal, it’s a crowd-pleaser that’s as easy to make as it is to enjoy.
Ingredients
- 1 pound breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper (plus more to taste)
- 1/4 teaspoon salt (adjust to taste)
- 2 cups biscuit mix
- 2/3 cup milk (for biscuit mix)
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C).
- Cook the sausage: In a large skillet, cook the breakfast sausage over medium heat, breaking it into crumbles, until browned and cooked through. Remove the sausage from the skillet and set it aside.
- Make the gravy: In the same skillet, add the flour to the sausage drippings and whisk to combine. Cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the milk, stirring constantly until the mixture thickens. Add garlic powder, onion powder, black pepper, and salt. Return the cooked sausage to the skillet and stir to combine. Remove from heat.
- Prepare the biscuit crust: In a medium bowl, mix the biscuit mix with 2/3 cup milk until a soft dough forms. Reserve 1/4 of the dough for the top crust and press the remaining dough into the bottom and up the sides of a greased 9-inch pie dish.
- Fill the pie: Pour the sausage gravy mixture into the prepared crust, spreading it evenly.
- Add the top crust: Roll out the reserved dough into a round shape and place it over the filling. Seal the edges by pinching the top and bottom crusts together. Use a knife to cut small slits in the top crust to allow steam to escape.
- Bake: Place the pie dish in the preheated oven and bake for 20-25 minutes, or until the biscuit crust is golden brown. Brush the top crust with melted butter for extra flavor, if desired.
- Cool and serve: Allow the pie to cool for 5 minutes before slicing. Serve warm and enjoy!
Tips for Success
- Don’t overmix the biscuit dough: Overmixing can lead to tough biscuits. Mix just until combined for a tender crust.
- Season to taste: Adjust the salt and pepper in the gravy to suit your preference.
- Make ahead: Prepare the sausage gravy in advance and refrigerate. Warm it slightly before assembling the pie.
Creative Variations
- Cheesy upgrade: Sprinkle shredded cheddar or mozzarella cheese over the sausage gravy before adding the top crust.
- Vegetable mix-in: Add sautéed onions, bell peppers, or mushrooms to the gravy for extra flavor and texture.
- Spicy twist: Use spicy breakfast sausage or add a pinch of cayenne pepper to the gravy for a kick.
FAQs
- Can I use store-bought biscuits for this recipe?
- Yes, you can use pre-made biscuit dough for the crust to save time. Simply press the dough into the pie dish and proceed with the recipe.
- How do I store leftovers?
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for best results.
- Can I freeze this pie?
- Yes! Assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Bake from frozen, adding an additional 10-15 minutes to the baking time.
Conclusion
This Sausage and Gravy Pie with Biscuit Crust is the ultimate comfort food that combines all the flavors of a classic breakfast into one delicious dish. Whether you’re hosting a brunch, looking for a hearty dinner idea, or simply craving something warm and satisfying, this recipe is guaranteed to impress. Give it a try and watch it become a new family favorite!