Start your day with a hearty, Southern-inspired dish that combines the comforts of fluffy biscuits, rich sausage gravy, and a golden-baked crust. This Sausage, Gravy, and Biscuit Pie takes the classic biscuits-and-gravy breakfast to the next level, layering it into a savory pie that’s perfect for weekend brunch or any meal where you crave comfort food. This recipe brings together flaky homemade biscuits and creamy, peppery sausage gravy in a single dish that will keep everyone coming back for more.
Ingredients
For the Biscuits:
- 250 g all-purpose flour
- 10 g baking powder
- 2 g baking soda
- 5 g salt
- 60 g cold unsalted butter, cubed
- 180 ml buttermilk (or milk with 1 tablespoon vinegar added)
For the Sausage Gravy:
- 450 g breakfast sausage (pork sausage)
- 30 g unsalted butter
- 30 g all-purpose flour
- 500 ml milk
- 5 g black pepper (or to taste)
- 5 g salt (or to taste)
Instructions
- Prepare the Biscuit Dough : In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until it resembles coarse crumbs. Pour in the buttermilk, stirring gently until the dough comes together. Be careful not to overmix. Transfer the dough onto a floured surface and carefully shape it into a rectangle, aiming for a thickness of about 1 inch. Cut the dough into rounds or squares for the top of the pie.
- Cook the Sausage Gravy : In a large skillet over medium heat, brown the sausage, breaking it up with a spatula as it cooks. After the sausage is fully cooked, take it out of the skillet and set it aside, keeping the drippings in the pan. Add the butter to the skillet along with the drippings, then sprinkle in the flour, stirring continuously to create a roux. Allow the roux to cook for 1 to 2 minutes until it achieves a light golden color. Gradually whisk in the milk, mixing constantly to avoid any lumps. Bring the gravy to a gentle simmer, allowing it to thicken for approximately 3 to 5 minutes. Stir the cooked sausage back into the gravy and season with salt and freshly cracked black pepper to your liking. Finally, remove from heat.
- Assemble the Pie : Preheat your oven to 400°F (200°C). Pour the sausage gravy into a lightly greased pie dish or casserole dish. Arrange the biscuit rounds or squares over the top, leaving a bit of space between each piece for even baking.
- Bake : Place the assembled pie in the oven and bake for 20-25 minutes, or until the biscuits are golden and cooked through.
- Serve : Allow the pie to cool slightly before serving. Scoop out generous portions and enjoy this hearty, comforting dish with a sprinkle of fresh herbs if desired.
Conclusion:
This Sausage, Gravy, and Biscuit Breakfast Pie is the ultimate comfort food, bringing together flaky biscuits and savory sausage gravy in a dish that’s perfect for sharing. Whether you’re hosting brunch or just craving a warm and satisfying meal, this pie delivers all the flavors of a classic Southern breakfast with an irresistible twist.
Sausage, Gravy, and Biscuit Breakfast Pie
A comforting breakfast pie featuring homemadebiscuits and creamy sausage gravy, perfect for a hearty start to the day.
Ingredients
For the Biscuits:
- 250 g all-purpose flour
- 10 g baking powder
- 2 g baking soda
- 5 g salt
- 60 g cold unsalted butter cubed
- 180 ml buttermilk or milk with 1 tablespoon vinegar added
For the Sausage Gravy:
- 450 g breakfast sausage pork sausage
- 30 g unsalted butter
- 30 g all-purpose flour
- 500 ml milk
- 5 g black pepper or to taste
- 5 g salt or to taste
Instructions
- Prepare the Biscuit Dough : In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until it resembles coarse crumbs. Pour in the buttermilk, stirring gently until the dough comes together. Be careful not to overmix. Transfer the dough onto a floured surface and carefully shape it into a rectangle, aiming for a thickness of about 1 inch. Cut the dough into rounds or squares for the top of the pie.
- Cook the Sausage Gravy : In a large skillet over medium heat, brown the sausage, breaking it up with a spatula as it cooks. After the sausage is fully cooked, take it out of the skillet and set it aside, keeping the drippings in the pan. Add the butter to the skillet along with the drippings, then sprinkle in the flour, stirring continuously to create a roux. Allow the roux to cook for 1 to 2 minutes until it achieves a light golden color. Gradually whisk in the milk, mixing constantly to avoid any lumps. Bring the gravy to a gentle simmer, allowing it to thicken for approximately 3 to 5 minutes. Stir the cooked sausage back into the gravy and season with salt and freshly cracked black pepper to your liking. Finally, remove from heat.
- Assemble the Pie : Preheat your oven to 400°F (200°C). Pour the sausage gravy into a lightly greased pie dish or casserole dish. Arrange the biscuit rounds or squares over the top, leaving a bit of space between each piece for even baking.
- Bake : Place the assembled pie in the oven and bake for 20-25 minutes, or until the biscuits are golden and cooked through.
- Serve : Allow the pie to cool slightly before serving. Scoop out generous portions and enjoy this hearty, comforting dish with a sprinkle of fresh herbs if desired.