Ingredients
For the Biscuit Crust:
2 cups (250g) all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/4 cup (55g) cold unsalted butter, cubed
3/4 cup (180ml) whole milk
For the Sausage Gravy Filling:
1 lb (450g) breakfast sausage (mild or spicy)
1/4 cup (30g) all-purpose flour
2 cups (480ml) whole milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and freshly ground black pepper to taste
For the Topping:
1 cup (120g) shredded cheddar cheese (optional)
1 large egg, beaten (for brushing)
Fresh parsley for garnish (optional)
Step 1: Prepare the Biscuit Dough
Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or cast-iron skillet.
In a large mixing bowl, combine the flour, baking powder, and salt.
Cut the cold butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk gradually, stirring until the dough comes together. Avoid overmixing.
Step 2: Make the Biscuit Crust
Roll out 2/3 of the biscuit dough on a floured surface to about 1/4-inch thickness.
Place the dough into the prepared pie dish, pressing it gently against the bottom and sides. Trim any excess.
Save the remaining dough for the biscuit topping.
Step 3: Cook the Sausage Gravy
In a large skillet over medium heat, cook the sausage, breaking it into crumbles, until browned and cooked through. Drain any excess fat.
Sprinkle the flour over the sausage and stir to coat evenly. Cook for 1-2 minutes.
Gradually add the milk, stirring constantly, until the mixture thickens into a creamy gravy.
Season with garlic powder, onion powder, salt, and pepper to taste. Remove from heat and let cool slightly.
Step 4: Assemble the Pie
Pour the sausage gravy into the biscuit crust, spreading it out evenly.
Roll out the remaining biscuit dough and cut into rounds or strips to create a lattice or a rustic topping. Place the biscuit pieces on top of the gravy.
If desired, sprinkle shredded cheddar cheese over the top for extra richness.
Step 5: Bake
Brush the biscuit topping with beaten egg for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Let the pie rest for 5-10 minutes before serving.
Serving Suggestions
Breakfast: Pair with scrambled eggs and fresh fruit for a complete breakfast.
Dinner: Serve alongside a simple green salad or sautéed vegetables for a hearty dinner.
Toppings: Add a dollop of sour cream or hot sauce for an extra kick.
Tips for Success
Chill the Dough: For flakier biscuits, keep the dough and butter cold while working.
Gravy Consistency: If the gravy is too thick, add a splash of milk to loosen it before pouring into the crust.
Custom Add-Ins: Add sautéed onions, peppers, or mushrooms to the gravy for extra flavor.
Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to maintain biscuit crispness.
Why You’ll Love This Recipe
This Sausage, Gravy & Biscuit Pie combines the best parts of a classic Southern breakfast into one satisfying dish. The creamy sausage gravy pairs perfectly with buttery, flaky biscuits, making it a family favorite that’s easy to prepare and impossible to resist.
Dig in, and savor every comforting bite!
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