I love how this sausage gravy and biscuit pie brings pure comfort to the table. I get flaky, buttery biscuit crust wrapped around rich, creamy sausage gravy, all baked together into a cozy dish that feels like a warm Southern hug. I like serving this when I want something hearty, nostalgic, and satisfying without being complicated.
Why You’ll Love This Recipe
I like this recipe because it turns a classic breakfast into an all-in-one baked pie that feels special but familiar. I enjoy how the biscuit crust stays tender while soaking up the savory gravy. I also appreciate that it works just as well for brunch, breakfast-for-dinner, or feeding a small crowd without extra effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb breakfast sausage
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1 tsp baking powder
1 1/2 cups all-purpose flour for biscuits
1/2 tsp salt for biscuits
6 tbsp cold butter, cubed
1/2 cup cold milk for biscuits
Directions
I start by preheating the oven to 375°F (190°C) and lightly greasing a pie dish.
I cook the breakfast sausage in a skillet over medium heat until fully browned, breaking it into crumbles as it cooks.
I sprinkle the flour over the sausage and stir well, letting it cook for about one minute to remove the raw flour taste.
I slowly pour in the milk, stirring constantly, and let the gravy simmer until thick and creamy. I season it with salt and pepper, then remove it from the heat.
For the biscuit crust, I mix the flour, baking powder, and salt in a bowl. I cut in the cold butter until the mixture looks crumbly, then stir in the milk just until a dough forms.
I press about two-thirds of the biscuit dough into the bottom and sides of the pie dish. I pour the sausage gravy into the crust, then flatten the remaining dough and place it over the top, sealing the edges.
I bake the pie for 35 minutes, until the top is golden and the filling is bubbling. I let it rest for about 10 minutes before slicing.
Servings And Timing
I get about 6 servings from this pie.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
I like adding shredded cheddar cheese to the gravy for extra richness.
I sometimes use spicy breakfast sausage when I want a little heat.
I enjoy mixing in sautéed onions or mushrooms for more depth of flavor.
I occasionally make mini versions in ramekins for individual servings.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 3 days.
I reheat slices in the oven at 350°F until warmed through, which keeps the biscuit crust from getting soggy.
When I am short on time, I reheat individual slices in the microwave, knowing the crust will be softer.
FAQs
Can I make this pie ahead of time?
I like preparing the gravy and biscuit dough separately, then assembling and baking it fresh for the best texture.
Can I freeze sausage gravy and biscuit pie?
I find it freezes best after baking. I wrap it tightly and freeze for up to 2 months, then thaw overnight before reheating.
What type of sausage works best?
I prefer classic breakfast sausage, but I also enjoy mild Italian sausage for a slightly different flavor.
Can I use store-bought biscuit dough?
I sometimes do when I am short on time, and it still turns out delicious.
How do I know when the pie is done?
I look for a golden-brown top and bubbling gravy around the edges.
Conclusion
I love how this sausage gravy and biscuit pie delivers comfort, flavor, and simplicity all in one dish. I keep coming back to it because it feels homemade, filling, and perfect for sharing, whether I serve it for breakfast, brunch, or dinner.
Sausage gravy and biscuit pie is a comforting, all-in-one dish featuring flaky homemade biscuit crust filled with rich, creamy sausage gravy. Perfect for breakfast, brunch, or breakfast-for-dinner, this Southern-inspired bake is hearty, nostalgic, and easy to make.
Ingredients
1 lb breakfast sausage
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups all-purpose flour (for biscuits)
1 tsp baking powder
1/2 tsp salt (for biscuits)
6 tbsp cold butter, cubed
1/2 cup cold milk (for biscuits)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a pie dish.
In a skillet over medium heat, cook the sausage until browned and crumbled.
Sprinkle in the 1/4 cup flour and stir well, cooking for 1 minute to remove raw flour taste.
Gradually add 2 1/2 cups milk, stirring constantly, and simmer until thickened. Season with salt and pepper. Remove from heat.
For the biscuit dough, mix 1 1/2 cups flour, baking powder, and 1/2 tsp salt in a bowl.
Cut in the cold butter until the mixture resembles coarse crumbs.
Add 1/2 cup cold milk and stir just until a dough forms.
Press about two-thirds of the biscuit dough into the bottom and sides of the pie dish.
Pour sausage gravy into the crust. Flatten and place remaining dough over the top, sealing edges.
Bake for 35 minutes or until top is golden and filling is bubbling. Let rest 10 minutes before slicing.
Notes
Add shredded cheddar to the gravy for extra richness.
Use spicy sausage for a bit of heat.
Mix in sautéed onions or mushrooms for added flavor.
Make mini pies in ramekins for individual servings.
