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–+ servings

Sausage Gravy and Biscuit Pie

This sausage gravy and biscuit pie acts like a breakfast pot pie, encasing traditional flavors in a pastry shell. Simple ingredients like breakfast sausage, flour, milk, and refrigerated biscuit dough or puff pastry come together to create a warm, satisfying meal. It satisfies cravings for biscuits and gravy with a unique presentation that holds its shape on the plate.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 520 kcal

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

For the best texture, let the gravy thicken fully on the stove before baking.
If biscuits brown too quickly, loosely tent with foil for the last few minutes.
Make-ahead tip: cook the gravy the day before, then rewarm with a splash of milk before assembling and baking.

Nutrition

Calories: 520kcalCarbohydrates: 32gProtein: 17gFat: 37gSaturated Fat: 15gCholesterol: 85mgSodium: 980mgFiber: 1gSugar: 6g