Sausage Gravy And Biscuit Pie

Name: Sausage Gravy And Biscuit Pie Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 pie crust; 1 pound pork breakfast sausage; 3 tablespoons butter; 1/3 cup flour; 3 cups milk; 1 teaspoon salt; 1/2 teaspoon pepper; 1 (5-count package) refrigerated biscuits

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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.

A side view of a slice of the Sausage Gravy and Biscuit Pie held above the rest of the pie on a spatula.

If you loved my Chicken and Biscuits Casserole, Sausage and Bacon Gravy, and Angel Biscuits recipes, you’ll love this breakfast casserole with biscuits and sausage gravy 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.

A whole Sausage Gravy and Biscuit Pie in a white pie dish, topped with pieces of biscuits.

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.

Side view of a Sausage Gravy and Biscuit Pie with a slice taken out of the pie so you can see the sausage gravy filling and the pieces of biscuits on top.

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.

Overhead view of ingredients for Sausage Gravy and Biscuit Pie in individual bowls or packages labeled with blue labels with names in white text.

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.

2-photo collage showing how to roll out pie crust onto pie plate and then bake with pie weights in the center of the pie.

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.

Process photo 2 for Sausage Gravy and Biscuit Pie. Overhead view of raw pork sausage in a cast iron skillet with a wooden spoon.

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!

Process photo 3 for Sausage Gravy and Biscuit Pie. Two-photo collage showing in the photo on the left the cooked pork sausage with butter added, and in the 2nd photo, it shows flour added to the sausage.

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.

Process photo 4 for Sausage Gravy and Biscuit Pie. Overhead view of milk added to the sausage, butter, and flour in a cast iron skillet.

Assemble the Pie
Pour the slightly cooled sausage gravy into the prepared crust, spreading it evenly.

Process photo 5 showing the sausage gravy filling added to the pie crust.

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.

Process photo 6 for Sausage Gravy and Biscuit Pie. 2-photo collage with the 1st photo on the left showing refrigerated biscuits being cut up. In the 2nd photo it shows the cut up biscuits on top of the sausage gravy pie.

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.

Process photo 7 for Sausage Gravy and Biscuit Pie showing an overhead view of the pie after it has been cooked.

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.

Overhead photo of sausage gravy and biscuit pie after it has been cooked and is surrounded by eggs and blueberries and a glass of milk.

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.

Overhead view of 2 white serving plates with Sausage Gravy pie, eggs, and blueberries on them, with the rest of the pie in the upper left corner of the photo, and the plates are surrounded by a bowl of blueberries, a glass of milk, and a small plate of scrambled eggs.

FAQs

Can I make this recipe ahead of time?

Yes! Assemble the pie up to the biscuit step, cover, and refrigerate for up to a day. Add the biscuits and bake when ready.

How do I store leftovers?

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.

Can I freeze Sausage Gravy And Biscuit Pie?

You can freeze the baked pie (minus the biscuits) for up to 2 months. Thaw, top with fresh biscuits, and bake.

What if I don’t have refrigerated biscuits?

Make your own biscuit dough or use puff pastry-just adjust the baking time.

A more close up picture of Sausage gravy and biscuit pie on a white plate with scrambled eggs and blueberries.

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