Description
Sausage Gravy and Biscuit Pie: A comforting and crowd-pleasing dish made with flaky biscuits, savory sausage, and creamy gravy.
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 480 calories per serving
- Sugar: 6 grams
- Sodium: 1050 mg
- Fat: 30 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 14 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 15 grams
- Cholesterol: 75 mg