Imagine it’s a chilly morning, the smell of sizzling sausage wafting through the kitchen, and a golden, flaky pie hitting the table oozing with creamy sausage gravy and topped with buttery biscuits.
Welcome to Sausage Gravy and Biscuit Pie—the lovechild of a Southern breakfast classic and a cozy family dinner and the epitome of Southern comfort food.
If you loved my Chicken and Biscuits Casserole, Sausage and Bacon Gravy, and Angel Biscuits recipes, you’ll love this recipe. It’s about to become one of your favorite Breakfast Recipes, and one of the best examples of Southern Recipes.
This dish takes everything you adore about biscuits and gravy and transforms it into a one-pan wonder that’s perfect for holiday mornings, special weekend brunches, or just a Tuesday night when you need a hug in food form.
See the printable recipe card at the bottom of this post for the complete instructions and an ingredient list with quantities.
Why You’ll Love This Recipe
It’s not just a meal—it’s an experience! The flaky pie crust cradles a rich, savory sausage gravy that’s so creamy you’ll want to lick the spoon (no judgment here!). Then, those golden-brown biscuits puff up on top like little pillows of happiness.
It’s easy enough for beginners but impressive enough to make your guests think you’ve been secretly training as a Southern grandma. Plus, it’s endlessly customizable—spicy sausage? Cheese? Bacon bits? You do you. Whether it’s brunch or dinner, this pie delivers big on flavor and comfort.
What Makes This Recipe Special
Sure, there are other sausage gravy and biscuit pie recipes, but this one’s got swagger. The secret? It’s all about balance.
- Pie Crust: The pie crust adds a flaky, buttery base that elevates the dish beyond a typical gravy casserole.
- Biscuits: The refrigerated biscuits keep things quick and fuss-free—no rolling dough on a lightly floured surface is required!
- Gravy: The gravy is thickened just right, with a roux that banishes any raw flour taste, and the whole thing bakes into a savory masterpiece that’s greater than the sum of its parts.
Key Ingredients and Substitutions
See the printable recipe card at the bottom of this post for the complete ingredient list with quantities.
Here’s what you’ll need to make this beauty:
- 1 Pie Crust: Store-bought is perfect—look for one that’s ready to unroll. No crust? Skip it and pour the gravy straight into a baking dish for a rustic twist.
- 1 Pound Breakfast Sausage: Classic pork is the go-to, but turkey sausage is a lighter option. Want a kick? Grab some spicy sausage instead.
- 3 Tablespoons Butter: Adds richness to the gravy. Swap with margarine if that’s what you’ve got.
- 1/3 Cup Flour: All-purpose flour thickens the gravy. Gluten-free flour can be substituted if needed—check the texture as it cooks.
- 3 Cups Milk: Whole milk makes it ultra-creamy, but 2% or even a splash of cream works too.
- 1 Teaspoon Salt & 1/2 Teaspoon Pepper: Adjust to taste—some sausages are saltier than others!
- 1 (5-count) Package Refrigerated Biscuits: The star topping! Any brand works. Cut them into smaller pieces for more coverage.
How To Make Sausage Gravy and Biscuit Pie
See the printable recipe card at the bottom of this post for the complete instructions with the ingredient list with quantities.
Preheat and Prep the Crust
Heat your oven to 375°F. Unroll the pie crust and press it into a 9-inch pie dish, crimping the edges like a pro. Line it with parchment paper, fill with dried beans or rice (your DIY pie weights), and bake for 15 minutes. Remove, ditch the beans, and let it cool slightly.
Brown the Sausage
In a large skillet over medium heat, cook the sausage, breaking it into small crumbles with a spoon until no pink remains. This is where the magic starts—your kitchen’s about to smell amazing.
Make the Roux
Add the butter to the cooked sausage and let it melt. Sprinkle the flour over the top and stir for 1-2 minutes to cook off that raw flour taste. No lumps allowed—keep stirring!
Whisk in the Milk
Gradually pour in the milk, whisking constantly to keep it smooth. Cook for 4-5 minutes until the gravy thickens into a velvety dream. Stir in salt and pepper, then taste—adjust if needed. Remove from heat.
Assemble the Pie
Pour the slightly cooled sausage gravy into the prepared crust, spreading it evenly.
Add The Biscuits
Cut your refrigerated biscuits into smaller pieces and arrange them over the top of the gravy—don’t overcrowd; let them breathe a little.
Bake It Up
Pop the pie onto a baking sheet (to catch any spills) and bake for 25-30 minutes until the biscuits are golden brown and cooked through; if they’re browning too fast, tent with foil for the last few minutes.
Serve and Enjoy
Let it cool for a few minutes, then dig in while it’s warm and wonderful.
See the printable recipe card at the bottom of this post for the complete instructions with the ingredient list with quantities.
Recipe Tips
- Sausage Selection: Go for breakfast sausage for that classic vibe, but spicy sausage adds a fun twist.
- Gravy Thickness: Cook the roux long enough to avoid a floury taste, and stir constantly for lump-free gravy.
- Biscuit Placement: Leave a little space between biscuit pieces—they’ll puff up and bake evenly.
- Spill Protection: Bake on a sheet pan—trust me, it’s a lifesaver if the gravy bubbles over.
- Doneness Check: If the biscuits look golden but feel doughy, cover with foil and bake a bit longer.
Variations
Make it your own with these tasty tweaks:
- Cheesy Gravy: Stir shredded cheddar or pepper jack into the gravy before assembling.
- Bacon Boost: Toss in some crumbled bacon for extra smokiness.
- Spice It Up: Add red pepper flakes or a pinch of garlic powder to the gravy.
- Crustless Option: Skip the pie crust and bake it in a casserole dish for a simpler take.
What To Serve With Sausage Gravy and Biscuit Pie
This pie’s a meal on its own, but these sides take it to the next level:
- Scrambled Eggs or Crustless Spinach Quiche: Keep the breakfast vibes going.
- Fresh Fruit or Fruit Salad: A bowl of berries or sliced oranges cuts through the richness.
- Green Salad or Chopped Vegetable Salad: Light and crisp, it balances the hearty pie.
- Breakfast Potatoes: Because crispy potatoes make everything better.
- Sweet Potato Biscuits: To round out your Southern breakfast.
FAQs
Yes! Assemble the pie up to the biscuit step, cover, and refrigerate for up to a day. Add the biscuits and bake when ready.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispy biscuits or the microwave for speed.
You can freeze the baked pie (minus the biscuits) for up to 2 months. Thaw, top with fresh biscuits, and bake.
Make your own biscuit dough or use puff pastry—just adjust the baking time.
More Recipes You’ll Love
- Chicken Pot Pie Soup: Another comfort classic with a flaky crust.
- Chicken Pot Pie Casserole: Chicken pot pie in a casserole form
- Meatball Biscuit Sliders: Bite-sized goodness for on-the-go mornings.
- Leftover Turkey Pot Pie With Biscuits: A dish that promises warmth, flavor, and satisfaction in every bite.
There you have it—your ticket to Southern comfort food heaven! Whip up this Sausage Gravy and Biscuit Pie, and let me know how it turns out. Happy cooking!
Recipe
Sausage Gravy And Biscuit Pie Recipe
Ingredients
Instructions
- 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. Bake for 15 minutes. Remove and cool for a few minutes before filling.
- In a large skillet over medium heat, cook the breakfast sausage, breaking it up with a spoon, until fully browned and cooked through.
- Add the butter to the skillet and melt it over medium heat. Spoon the flour over the sausage and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking for 4-5 minutes, until the gravy thickens. Stir in the salt, and pepper, mixing well. Remove from heat.
- Pour the sausage gravy into the prepared pie crust, spreading it out evenly.
- Cut the refrigerated biscuits into pieces and arrange them on top of the gravy, covering the surface of the pie.
- Place the pie in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven, let cool for a few minutes, then serve warm.
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