Sausage, Gravy, and Biscuit Pie

Imagine sinking your fork into a flaky, buttery biscuit crust that gives way to creamy, peppery sausage gravy with each bite delivering pure comfort. The Sausage, Gravy, and Biscuit Pie transforms a beloved breakfast classic into a hearty, crowd-pleasing casserole that fills your kitchen with irresistible aromas. This Southern-inspired dish combines the best parts of homemade biscuits and savory gravy into one magnificent meal that works for breakfast, brunch, or dinner. You’ll learn how to create layers of flavor, achieve the perfect gravy consistency, and bake biscuits that rise beautifully even when part of a complete pie.

Why You’ll Love This Recipe

This Sausage, Gravy, and Biscuit Pie is a game-changer for your meal rotation, offering the perfect balance of convenience and homestyle flavor. The contrast between the crispy, golden biscuit top and the rich, velvety gravy beneath creates a textural symphony that makes every bite exciting. Unlike traditional biscuits and gravy, this pie format allows for make-ahead preparation, perfect for busy mornings or hosting brunch gatherings.

The dish delivers incredible savory depth from the seasoned sausage, while the creamy gravy provides a silky backdrop that carries all the flavors together. Even kitchen novices will appreciate how forgiving this recipe is—the pie format means you don’t need to worry about making perfect individual biscuits or serving gravy at just the right consistency. Plus, it’s customizable with different sausage varieties and add-ins, making it a versatile foundation for countless delicious variations of this hearty biscuit casserole.

Ingredients

For the Sausage Gravy:

• 1 pound (454g) breakfast sausage (regular or sage-flavored)
• 4 tablespoons (56g) unsalted butter
• ⅓ cup (42g) all-purpose flour
• 3 cups (710ml) whole milk
• ½ teaspoon salt
• 1 teaspoon fresh ground black pepper
• ¼ teaspoon cayenne pepper (optional)
• ½ teaspoon dried sage

For the Biscuit Topping:

• 2½ cups (313g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons (113g) cold unsalted butter, cubed
• 1¼ cups (296ml) buttermilk, cold
• 2 tablespoons (28g) melted butter for brushing

The breakfast sausage provides the foundation of flavor—opt for sage-flavored for an extra dimension of earthiness. Cold butter and buttermilk are essential for the biscuit dough, creating those signature flaky layers that crown the Sausage, Gravy, and Biscuit Pie with golden perfection.

Pro Tips

Perfect Your Roux

The secret to silky, lump-free gravy lies in mastering the roux. Cook the butter and flour mixture for at least 2 minutes until it turns slightly golden and smells nutty. This step cooks out the raw flour taste and creates the foundation for perfect gravy texture. Add the milk gradually while whisking continuously to prevent lumps from forming. If you notice any lumps, whisk vigorously or strain the gravy before adding it to your Sausage, Gravy, and Biscuit Pie.

Keep Biscuit Ingredients Cold

For the flakiest biscuit topping, ensure your butter and buttermilk are ice cold. Work quickly when handling the dough to prevent the butter from melting. Consider chilling your mixing bowl and even the flour beforehand. The cold butter creates steam pockets during baking, resulting in those gorgeous, flaky layers that make the biscuit topping of this pie irresistible.

Don’t Overwork The Dough

When preparing the biscuit topping, mix until just combined—no more, no less. Overworking develops gluten, resulting in tough biscuits. You should still see visible butter pieces in your dough, and it should look somewhat shaggy rather than smooth. This light-handed approach ensures your Sausage, Gravy, and Biscuit Pie will have a tender, melt-in-your-mouth biscuit crown.

Instructions

Step 1: Prepare the Sausage

Heat a large oven-safe skillet (preferably cast iron) over medium heat. Add the breakfast sausage, breaking it into small crumbles with a wooden spoon. Cook for 7-8 minutes until the sausage is browned and no longer pink. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate, leaving about 2 tablespoons of the rendered fat in the skillet.

Step 2: Make the Gravy Base

Return the skillet to medium heat and add the butter to the reserved sausage fat. Once melted, sprinkle in the flour and whisk continuously for 2-3 minutes until the mixture turns light golden brown and smells nutty. This roux will give your Sausage, Gravy, and Biscuit Pie that rich, velvety texture that makes it so comforting.

Step 3: Create the Creamy Gravy

Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth. Add salt, black pepper, cayenne (if using), and dried sage. Simmer for 4-5 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Return the cooked sausage to the skillet and stir to combine. Remove from heat and let cool slightly while you prepare the biscuit topping.

Step 4: Prepare the Biscuit Dough

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until pea-sized pieces form. Pour in the cold buttermilk and stir just until the dough comes together—it should look shaggy, not smooth.

Step 5: Assemble and Bake

If not using an oven-safe skillet, transfer the sausage gravy to a 9×13 inch baking dish. Drop spoonfuls of the biscuit dough evenly over the top of the gravy, leaving small gaps for the gravy to bubble through. Brush the tops with melted butter. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through. Your Sausage, Gravy, and Biscuit Pie should look magnificent with golden biscuit peaks and bubbling gravy visible around the edges.

Variations

Loaded Breakfast Pie

Transform your Sausage, Gravy, and Biscuit Pie into a complete breakfast by adding 1 cup of scrambled eggs and ½ cup of shredded cheddar cheese to the gravy mixture before topping with biscuits. The eggs add protein and create pockets of fluffy texture throughout the creamy gravy, while the cheese adds a wonderful savory depth. For extra flavor, add 2 tablespoons of chopped chives to the biscuit dough.

Spicy Southwest Version

Give your biscuit casserole a southwestern twist by using spicy chorizo instead of breakfast sausage and adding ½ cup each of diced bell peppers and onions while browning the meat. Stir in ¼ cup of diced green chiles and ½ teaspoon of cumin to the gravy. Top the finished pie with sliced avocado, fresh cilantro, and a dollop of sour cream for a fusion dish that bridges Southern comfort food with southwestern flavors.

Storage and Serving

This Sausage, Gravy, and Biscuit Pie can be refrigerated for up to 3 days in an airtight container. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. For best results, sprinkle a few drops of water over the pie before reheating to restore moisture. While freezing is possible, the texture of the gravy may change slightly upon thawing.

Serve this hearty pie with a side of fresh fruit for breakfast or brunch to balance the richness. For a dinner option, pair with a crisp green salad dressed with vinaigrette to cut through the creamy gravy. For special occasions, consider offering small ramekins of honey butter or pepper jelly on the side—these sweet and spicy condiments create an incredible flavor contrast with the savory Sausage, Gravy, and Biscuit Pie.

FAQs

Can I make this recipe ahead of time?
You can prepare the gravy up to 2 days in advance and refrigerate it. The biscuit dough can be made up to 24 hours ahead and kept refrigerated. Assemble and bake just before serving for the freshest results, adding a few extra minutes to the baking time if the gravy is cold.

What if my gravy is too thick or thin?
If your gravy is too thick, gradually whisk in additional milk, 2 tablespoons at a time. If it’s too thin, create a slurry with 1 tablespoon each of flour and cold water, then whisk into the simmering gravy until it reaches your desired consistency.

Can I use canned biscuits instead of homemade?
Yes! While homemade biscuits provide the best flavor and texture for your Sausage, Gravy, and Biscuit Pie, refrigerated biscuit dough can be used as a time-saver. Cut each biscuit in half and arrange over the gravy, then bake according to the recipe instructions.

Is there a vegetarian alternative?
Absolutely. Substitute the sausage with 8 ounces of sautéed mushrooms, 1 diced onion, and 1 teaspoon of smoked paprika for a vegetarian version that still delivers satisfying flavor and texture.

Why did my biscuits turn out dense?
Dense biscuits usually result from overworking the dough or using butter that’s too warm. Keep all ingredients cold and mix just until combined for light, flaky biscuits that crown your Sausage, Gravy, and Biscuit Pie perfectly.

Conclusion

This Sausage, Gravy, and Biscuit Pie is comfort food at its finest — a soul-warming casserole that transforms a beloved breakfast classic into a crowd-pleasing meal for any time of day. It’s the kind of dish that creates instant traditions, whether served for Sunday brunch with family or as a cozy dinner on a chilly evening. With its perfect balance of flaky biscuits and creamy, savory gravy, this recipe proves that sometimes the most memorable meals come from reimagining familiar favorites in delightfully new ways.

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