Some mornings call for a stack of pancakes and a mug of something warm. Other mornings want comfort food that sticks with you, the kind that makes the kitchen smell like you’ve been busy (even if dinner was mostly hands-off).
This sausage gravy and biscuit pie is that kind of recipe.
You get creamy, peppery sausage gravy bubbling around the edges, and a golden biscuit topping that bakes up fluffy in the center with crisp, buttery corners. Slice it like a pie, scoop it like a casserole, and watch it disappear fast.
It’s a smart one for weekends, holiday brunch, snow days, or breakfast-for-dinner nights when you want something filling without a long ingredient list. And yes, it’s totally weeknight-friendly if you make the gravy ahead.
YOU WILL LOVE THIS SAUSAGE GRAVY AND BISCUIT PIE
COZY COMFORT FOOD: Warm sausage gravy, tender biscuits, and a rich, savory bite in every slice.
EASY TO ASSEMBLE: Cook the sausage gravy once, pour it into the dish, top with biscuits, and bake.
FEEDS A CROWD: It’s hearty, filling, and perfect for family-style serving.
GREAT MAKE-AHEAD OPTION: The gravy can be made in advance so all you do later is bake.
CRISP-EDGED, FLUFFY-TOPPED: The biscuit topping gives you that mix of textures everyone fights over.
WHAT GOES INTO THIS PIE
The ingredient list stays simple on purpose. You don’t need anything fancy to get a thick gravy and biscuits that bake up right.
Sausage Gravy
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breakfast sausage
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butter (optional, but helpful if your sausage is lean)
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all-purpose flour
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milk
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salt
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black pepper
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garlic powder (optional)
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onion powder (optional)
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cayenne (optional, just a pinch)
Biscuit Topping
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refrigerated biscuits (or homemade biscuits, if you prefer)
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melted butter (optional, for brushing)
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a little black pepper on top (also optional, but so good)
SAUSAGE GRAVY AND BISCUIT PIE INGREDIENTS
Every ingredient has a job here. The sausage brings the savory base, flour thickens the gravy, and milk makes it creamy.
You’ll need:
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1 pound breakfast sausage (pork sausage, mild or hot)
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2 tablespoons unsalted butter (only if needed—see note below)
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⅓ cup all-purpose flour
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3 cups whole milk (2% works, but whole milk is richer)
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¾ teaspoon salt (start here, then adjust)
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1 teaspoon black pepper (fresh cracked if you can)
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¼ teaspoon garlic powder (optional)
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¼ teaspoon onion powder (optional)
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Pinch of cayenne (optional)
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1 can refrigerated biscuits (8-count, the regular size)
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1 tablespoon melted butter (optional, for brushing the biscuits)
ABOUT THE SAUSAGE FAT: If your sausage renders plenty of fat (most do), you won’t need extra butter. If the skillet looks dry after browning, add butter before the flour so your gravy doesn’t taste floury and flat.
INGREDIENT NOTES THAT MAKE A DIFFERENCE
Breakfast sausage: Use a sausage you actually like. The flavor carries the whole dish. Mild sausage keeps it classic. Hot sausage adds a gentle kick. If your sausage is heavily seasoned, go lighter on added salt until the end.
Flour: This is your thickener. You’ll cook it for a minute or two so the gravy tastes smooth, not raw.
Milk: Whole milk gives the creamiest texture and the best color. Lower-fat milk still works, but the gravy won’t feel quite as rich.
Black pepper: This pie should have real peppery bite. If you usually hold back on pepper, try not to here. It’s part of the charm.
Biscuits: Refrigerated biscuits make this fast and reliable. If you want to use homemade biscuits, do it. Just keep the topping fairly thick so it bakes up fluffy and doesn’t melt into the gravy.
SUBSTITUTIONS AND ADDITIONS
You can keep it classic, or you can play with it. Either way, it’s hard to mess up.
SAUSAGE:
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Ground turkey sausage works. It’s usually lean, so plan on adding butter.
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Chicken sausage works too, but choose one with breakfast-style seasoning.
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If you’re using spicy sausage, skip the cayenne.
FLOUR:
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A 1:1 gluten-free flour blend works for thickening. Cook the flour in the fat the same way you would regular flour.
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If you need a backup thickener, a cornstarch slurry can help at the end (more on that below).
MILK:
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Half-and-half makes it extra rich. Use 2½ cups half-and-half + ½ cup milk so it doesn’t get too heavy.
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Unsweetened plain oat milk can work in a pinch, but the flavor shifts a bit.
CHEESE:
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Add 1 cup shredded cheddar to the gravy after it thickens for a cheesy version.
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Or sprinkle cheese on top for the last 5 minutes of baking.
HERBS:
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A little chopped chives or parsley on top makes it look fresh and bright.
EGGS:
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Want to make it feel more brunch-y? Serve each slice with a fried egg or scrambled eggs on the side.
HOW TO MAKE SAUSAGE GRAVY AND BISCUIT PIE
This is one of those recipes where the steps are simple, but a couple small details matter. Cook the flour long enough, whisk the milk in slowly, and let the gravy get properly thick before you bake.
STEP ONE: Preheat the Oven
Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate (or an 8×8-inch baking dish) with butter or nonstick spray.
STEP TWO: Brown the Sausage
Set a large skillet over medium heat. Add the sausage and cook for 8 to 10 minutes, breaking it into crumbles as it browns.
Cook until there’s no pink left and you’ve got browned bits on the bottom of the pan. Those browned bits add flavor.
PRO TIP: Don’t rush the browning. If the sausage only steams, the gravy tastes flat. You want caramelized edges.
STEP THREE: Add Butter if Needed
Look at the skillet. If you have a nice layer of rendered fat, you’re good.
If the skillet looks dry, add 2 tablespoons butter and let it melt.
STEP FOUR: Sprinkle in the Flour
Sprinkle the flour evenly over the sausage. Stir until every bit of sausage looks coated.
Cook the flour for 1 to 2 minutes, stirring constantly. It should look a little golden and smell nutty, not raw.
STEP FIVE: Whisk in the Milk Slowly
Pour in about ½ cup milk first, whisking as you pour. This helps prevent lumps.
Once it’s smooth, add the remaining milk in a steady stream, whisking until the mixture is fully combined.
STEP SIX: Simmer Until Thick
Bring the gravy to a gentle simmer, stirring often. It should thicken in 5 to 7 minutes.
Once it coats the back of a spoon, season with salt, pepper, garlic powder, onion powder, and cayenne (if using).
OUR RECIPE DEVELOPER SAYS
If your gravy looks perfect in the skillet but turns thin after baking, it usually needed two more minutes of simmering before you poured it into the dish. Let it get thick first. The oven finishes the job.
STEP SEVEN: Assemble the Pie
Pour the sausage gravy into your greased pie plate. Smooth it out with a spoon.
Open the biscuit can and separate the biscuits. Cut each biscuit into quarters, then arrange the pieces on top of the gravy.
You want the biscuits close together, but not packed so tight there’s no space for steam to escape.
STEP EIGHT: Bake
Bake at 375°F for 18 to 24 minutes, or until the biscuits are golden brown and baked through.
If your biscuits are browning too fast, loosely tent the top with foil for the last few minutes.
STEP NINE: Rest Before Slicing
Let the pie rest for 10 minutes before slicing.
This is the hardest step, but it matters. The gravy thickens slightly as it cools, and slices hold together better.
HOW TO GET SMOOTH, CREAMY GRAVY (WITHOUT LUMPS)
If sausage gravy has ever stressed you out, this section is for you.
Start with the right heat: Medium heat is your friend. Too high and the flour can scorch. Too low and the gravy takes forever.
Cook the flour: Give it that full minute or two in the fat. That’s where the smooth, rich flavor comes from.
Add milk gradually: A small splash first makes a paste. Then it’s easy to whisk into a silky gravy.
Keep whisking while it thickens: You don’t have to whisk nonstop, but don’t walk away. The bottom can thicken quickly.
Season at the end: Sausage varies a lot in salt. Wait until the gravy thickens, then taste and adjust.
TROUBLESHOOTING SAUSAGE GRAVY
Issue: Too thin
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Simmer longer before baking. That’s the easiest fix.
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If you need a quick rescue, mix 1 tablespoon cornstarch + 1 tablespoon cold water and stir it into the simmering gravy. Cook 1 to 2 minutes.
Issue: Too thick
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Whisk in a splash of milk until it loosens up.
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Keep it at a gentle simmer so it smooths out.
Issue: Lumpy
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Whisk harder, first. A lot of lumps smooth out with heat and whisking.
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If it’s still lumpy, pour it through a fine mesh strainer (yes, it works), then return it to the skillet.
Issue: Bland
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Add more pepper.
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Add a pinch more salt.
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A tiny pinch of cayenne wakes it up without making it “spicy.”
HOW TO SERVE
This pie is a full meal on its own, especially if you’re serving it for breakfast-for-dinner. Still, sides can make it feel even more complete.
Here are easy pairing ideas:
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Fresh fruit (orange slices, berries, grapes) for a bright contrast
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Simple scrambled eggs if you want extra protein
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Roasted potatoes or hash browns for a hearty plate
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A crisp green salad if you’re serving it at night and want something fresh
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Hot sauce on the table for anyone who likes extra heat
PRO TIP: Serve with a wide spatula. You can cut clean slices, but it’s also totally fine to scoop it like a casserole.
HOW TO STORE SAUSAGE GRAVY AND BISCUIT PIE
This recipe keeps well, but the biscuit topping is best the day it’s baked. That said, leftovers are still delicious.
MAKE AHEAD
Make the sausage gravy up to 24 hours in advance and store it in an airtight container in the fridge.
When you’re ready to bake, warm the gravy in a skillet with a splash of milk, then pour it into the dish and top with biscuits.
IN THE FRIDGE
Store leftovers covered in the fridge for up to 3 days.
IN THE FREEZER
Freezing works best if you freeze the gravy only. Biscuits can get a little soft after thawing.
Freeze cooled sausage gravy in a freezer-safe container for up to 2 months.
REHEATING
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Oven: Reheat slices at 350°F for 12 to 15 minutes. This helps the biscuit top stay firmer.
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Microwave: Heat in short bursts (45 to 60 seconds), then rest for a minute. The gravy gets hot fast.
FOOD SAFETY NOTE: Reheat leftovers until steaming hot, and make sure sausage dishes reach 165°F when reheating if you want to be extra careful.
FREQUENTLY ASKED QUESTIONS
Can I use homemade biscuits instead of canned?
Yes. Use your favorite biscuit dough, then drop or layer pieces over the gravy. Keep the topping fairly thick so it bakes up fluffy instead of melting into the gravy.
What dish should I use?
A 9-inch deep-dish pie plate gives you that “sliceable” look. An 8×8-inch baking dish works too. If you want a thinner layer that bakes a little faster, use a 9×9-inch dish.
Can I double it?
You can. Use a 9×13-inch dish and double all ingredients. Bake time usually lands around 25 to 30 minutes, depending on your biscuits and your dish.
Why did my biscuits look done but feel doughy underneath?
That usually means the biscuits were packed too tightly, or the oven runs cool. Leave a little space between pieces and bake until the tops are deeply golden. If the tops brown early, tent with foil and keep baking.
Can I make it spicier?
Absolutely. Use hot sausage, add a pinch of cayenne, or finish each slice with hot sauce. Start small and build from there.
Sausage Gravy and Biscuit Pie
Equipment
- Large skillet
- Whisk
- 9-inch deep-dish pie plate (or 8×8-inch baking dish)
- Cutting board and knife
Ingredients
- 1 pound breakfast sausage
- 2 tablespoons unsalted butter only if needed
- ⅓ cup all-purpose flour
- 3 cups whole milk
- ¾ teaspoon salt plus more to taste
- 1 teaspoon black pepper plus more for topping
- ¼ teaspoon garlic powder optional
- ¼ teaspoon onion powder optional
- Pinch of cayenne optional
- 1 can refrigerated biscuits 8-count
- 1 tablespoon melted butter optional, for brushing
Instructions
- Preheat the oven to 375°F. Grease a 9-inch deep-dish pie plate (or 8×8-inch dish).
- In a large skillet over medium heat, brown the sausage for 8 to 10 minutes, breaking into crumbles.
- If the pan looks dry, add the butter and let it melt.
- Sprinkle flour over the sausage and stir well. Cook 1 to 2 minutes, stirring constantly.
- Slowly whisk in the milk, starting with a small splash to smooth the mixture, then adding the rest.
- Simmer 5 to 7 minutes, stirring often, until thick. Season with salt, pepper, and optional spices.
- Pour gravy into the prepared dish.
- Cut biscuits into quarters and arrange over the top of the gravy. Brush with melted butter if you’d like.
- Bake 18 to 24 minutes, until biscuits are golden and cooked through and gravy is bubbling at the edges.
- Rest 10 minutes before slicing and serving.
Notes
Nutrition
