Need a hearty weeknight dinner idea? Try this easy sausage, gravy, and biscuit pie, a homemade family favorite made with flaky biscuits and savory sausage, save for later

Sausage, Gravy, and Biscuit Pie

Introduction

Imagine a dish that combines the savory flavors of sausage, the richness of homemade gravy, and the flaky goodness of biscuits, all in one delightful pie. The Sausage, Gravy, and Biscuit Pie is a creative twist on traditional breakfast or brunch fare, perfect for special occasions or cozy family gatherings. What makes this recipe truly special is its ease of preparation, the balance of flavors, and the impressive presentation, all achievable with everyday ingredients. Whether you’re a seasoned chef or a beginner in the kitchen, this pie is sure to become a favorite, offering a unique blend of comfort food and gourmet appeal.

Why This Works

Flavor balance and ingredient accessibility: The combination of sausage, gravy, and biscuits creates a harmonious balance of savory, slightly sweet, and buttery flavors, all made possible with ingredients easily found in most supermarkets.
Ease of preparation: Despite its impressive presentation, the Sausage, Gravy, and Biscuit Pie is surprisingly easy to make. The steps are straightforward, and each component can be prepared ahead of time, making it a manageable project even for the busiest of home cooks.
Impressive results with minimal effort: The layered construction of the pie, with its golden biscuit crust, savory sausage filling, and rich gravy topping, makes for a dish that looks as good as it tastes, sure to impress friends and family without requiring hours of intricate preparation.

Key Ingredients

The Sausage, Gravy, and Biscuit Pie relies on a few key ingredients for its success. For the sausage layer, you’ll need a pound of good-quality sausage, preferably with a balance of pork and spices for depth of flavor. The gravy is made with the sausage’s drippings, flour to thicken, and chicken or beef broth for added richness. The biscuit topping is where the magic happens, requiring all-purpose flour, cold butter, and a touch of cream or buttermilk to create flaky, tender biscuits. Practical substitutions include using different types of sausage for varying flavor profiles or substituting heavy cream for the buttermilk to achieve a similar tanginess.

Instructions

Step 1: Begin by preheating your oven to 375°F (190°C). While the oven is warming up, prepare your ingredients: chop the sausage into small pieces, measure out the flour, and cut the cold butter into small cubes for the biscuit dough.
Step 2: Cook the sausage in a large skillet over medium-high heat, breaking it apart as it cooks, until it’s no longer pink and lightly browned. Remove the cooked sausage from the skillet with a slotted spoon and set it aside on a plate. Leave the drippings in the skillet to make the gravy.
Step 3: To make the gravy, add a couple of tablespoons of flour to the sausage drippings in the skillet, whisking continuously to avoid lumps. Cook for a minute or two, stirring constantly, until the mixture is lightly toasted and smells nutty. Gradually add in your broth, whisking until the gravy is smooth and thickened. Return the cooked sausage to the gravy, stirring to combine, and season with salt and pepper to taste.
Step 4: For the biscuit topping, combine the flour, baking powder, and a pinch of salt in a bowl. Add the cubed butter and use a pastry blender or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add the cream or buttermilk, stirring the dough with a fork until it forms a shaggy mass. Turn the dough out onto a floured surface and gently knead it a few times until it comes together. Roll the dough out to about an inch thickness and use it to cover your pie dish filled with the sausage and gravy mixture. Crimp the edges to seal the pie and cut a few slits in the top to allow steam to escape. Brush the top of the biscuit crust with a little extra cream or egg wash for a golden glaze.

Handy Tips

One of the most helpful tips for making the Sausage, Gravy, and Biscuit Pie is to keep your biscuit dough cold. This ensures that the butter stays solid, which is crucial for creating the flaky layers in the biscuits. Also, don’t overwork the dough, as this can lead to tough biscuits.
For the gravy, using a combination of sausage drippings and broth gives it a depth of flavor that’s hard to replicate with store-bought gravy mixes. If you find your gravy too thick, you can always thin it out with a bit more broth.
Avoid overbaking the pie. The biscuit crust should be golden brown, and the filling should be hot and bubbly. Overbaking can lead to a dry, crumbly biscuit crust and an overcooked filling.

Heat Control

Heat control is crucial when making the Sausage, Gravy, and Biscuit Pie. For the sausage, medium-high heat is ideal for browning, but be sure to adjust the heat as needed to prevent burning. When making the gravy, medium heat is best, as it allows for a gentle thickening process without scorching the flour. Finally, baking the pie at 375°F (190°C) ensures that the biscuit crust bakes evenly and the filling heats through without burning the top.

Crunch Factor

The crunch factor in the Sausage, Gravy, and Biscuit Pie comes from the biscuit topping. To achieve a crunchy, golden-brown crust, make sure to brush the top with a little cream or egg wash before baking. This not only adds color but also helps the crust to brown more evenly. Additionally, avoiding overbaking is key, as this can lead to a crust that’s too hard or dry.

Pro Kitchen Tricks

One expert tip for making the biscuit dough is to use a food processor to cut the butter into the flour. This ensures that the butter is evenly distributed and saves time compared to doing it by hand.
For an extra-flaky biscuit crust, try folding the dough over on itself a few times after rolling it out. This technique, known as laminating, helps to create layers in the dough, which then puff up beautifully during baking.
To make cleanup easier, line your pie dish with parchment paper before filling and topping it with the biscuit crust. This way, any spills or overflows during baking are easy to clean up, and the pie itself is simple to remove from the dish once it’s cooled slightly.

Storage Tips

The Sausage, Gravy, and Biscuit Pie can be stored in the refrigerator for up to 3 days. It’s best to let it cool completely before covering it with plastic wrap or aluminum foil and refrigerating.
For reheating, the pie can be warmed in the oven at 350°F (175°C) for about 15-20 minutes, or until the filling is hot and the biscuit crust is crispy again. Alternatively, individual servings can be reheated in the microwave, though be cautious not to overheat, as this can make the crust tough.
Freezing is also an option, though it’s best to freeze the pie before baking. Assemble the pie up to the point of baking, then wrap it tightly in plastic wrap or aluminum foil and freeze. When you’re ready to bake, thaw the pie overnight in the refrigerator and then bake as instructed.

Gift Packaging Ideas

If you’re considering gifting the Sausage, Gravy, and Biscuit Pie, presentation is key. One idea is to bake the pie in a decorative pie dish that can be given as part of the gift. Alternatively, you could package the pie in a sturdy cardboard box lined with parchment paper, tied with a ribbon, and accompanied by a jar of homemade jam or a bag of fresh biscuits for a complete breakfast package. For a more rustic touch, consider wrapping the pie in a tea towel or piece of muslin, securing it with twine, and adding a handwritten note with baking instructions.

Flavor Variations

🌟 Different spices: Experiment with various sausage seasonings or add a pinch of cayenne pepper to the gravy for an extra kick.
🌟 Creative toppings: In addition to the traditional biscuit crust, consider topping your pie with shredded cheese, diced onions, or a sprinkle of chopped fresh herbs like parsley or chives.
🌟 Ingredient swaps: For a vegetarian version, swap the sausage for a plant-based alternative or roasted mushrooms. You could also use different types of meat, such as ground beef or pork, for varying flavor profiles.

Troubleshooting

Texture problems: If your biscuit crust turns out too dense, it might be due to overworking the dough. Try to mix and knead the dough just until the ingredients come together, and then let it rest for a few minutes before rolling it out.
Ingredient replacements: If you don’t have the exact ingredients called for, don’t be afraid to substitute. For example, you can use milk instead of cream in the biscuit dough, though keep in mind it might affect the richness of the biscuits slightly.
Over/undercooking signs: Keep an eye on your pie while it’s baking. If the crust is browning too quickly, cover the pie with foil to prevent burning. Conversely, if the filling isn’t hot and the crust isn’t golden after the recommended baking time, give the pie a few more minutes in the oven, checking on it frequently to avoid overcooking.

FAQs

Can I freeze it? Yes, the pie can be frozen before baking. Simply assemble the pie, wrap it tightly, and freeze. When you’re ready, thaw overnight and bake as instructed.
Is it gluten-free? The traditional recipe includes all-purpose flour, making it not gluten-free. However, you can experiment with gluten-free flours to create a version that suits dietary needs.
Can I double the recipe? Absolutely. Simply double all the ingredients and adjust the baking time as needed. Keep in mind that a larger pie might take longer to bake through, so monitor it closely to avoid overcooking.

Conclusion

The Sausage, Gravy, and Biscuit Pie is a versatile and delicious dish that’s perfect for any time of day. With its rich, savory flavors and impressive presentation, it’s sure to become a favorite among friends and family. Don’t be afraid to experiment with different ingredients and flavor combinations to make the recipe your own. Whether you’re a seasoned cook or just starting out, this pie is a great way to explore your creativity in the kitchen and enjoy a satisfying, comforting meal. So go ahead, give it a try, and enjoy the process of creating something truly special.

Savory Sausage Gravy Biscuit Breakfast Pie