Sausage, Rich Gravy, and Biscuit Pie

There’s nothing quite like the comforting aroma of buttery biscuit crust and savory sausage gravy wafting from the oven. This Sausage, Rich Gravy, and Biscuit Pie brings together all the best parts of a Southern breakfast in one golden, flaky, melt-in-your-mouth slice. The hearty sausage filling is creamy, peppery, and rich, tucked between tender layers of biscuit crust that flake apart with each bite. It’s soul-warming food made for slow mornings or cozy evenings.

Behind the Recipe

This recipe was born on a chilly morning when the usual plate of biscuits and gravy just wasn’t going to cut it. I wanted something that could be sliced, something that would fill the whole kitchen with warmth and bring a little rustic drama to the breakfast table. So I took inspiration from pot pies and decided to layer the whole thing into a biscuit crust. It was rich, nostalgic, and one of those meals that makes you sit back and savor the moment.

Recipe Origin or Trivia

Biscuits and gravy originated in the Southern United States, often enjoyed after long mornings on the farm. The dish’s roots trace back to the late 1800s, when ingredients were scarce and home cooks relied on basic staples like flour, milk, and fat to create hearty meals. Turning it into a pie is a modern spin that adds a bit of flair without straying from the dish’s humble, comforting essence.

Why You’ll Love Sausage, Rich Gravy, and Biscuit Pie

Versatile: Perfect for breakfast, brunch, or even dinner with a side of greens.

Budget-Friendly: Uses inexpensive pantry staples and stretches to feed the whole family.

Quick and Easy: Comes together fast, especially with prepped dough or store-bought crust.

Customizable: Adjust the spice, cheese it up, or swap the filling to suit your tastes.

Crowd-Pleasing: Everyone loves a creamy, savory pie—there won’t be leftovers.

Make-Ahead Friendly: Prep the filling and crust ahead for easy assembly later.

Great for Leftovers: Reheats beautifully, and some say it’s even better the next day.

Chef’s Pro Tips for Perfect Results

Want that perfect golden pie with a creamy center? These tricks will get you there.

1. Chill Your Dough: If making your own biscuit crust, chill it before rolling for maximum flake.
2. Brown the Sausage Well: Let it get deep golden—this adds tons of flavor to the gravy.
3. Use Whole Milk: It makes the gravy extra creamy and rich.
4. Don’t Overwork the Dough: Handle it gently to keep it light and tender.
5. Let It Rest: Let the pie cool slightly before slicing to help it set up perfectly.

Kitchen Tools You’ll Need

Keep it simple, but have these ready for an easier experience.

Large Skillet: For browning the sausage and making the gravy.

Mixing Bowl: To mix the biscuit dough if making from scratch.

Rolling Pin: To roll out the biscuit crust evenly.

Pie Dish or Baking Dish: Deep enough to hold that luscious filling.

Whisk: For a smooth, lump-free gravy.

Ingredients in Sausage, Rich Gravy, and Biscuit Pie

Each element brings texture, flavor, and comfort—here’s what you’ll need:

1. Plant-Based Sausage: 1 pound, cooked and crumbled for a hearty, savory bite.
2. All-Purpose Flour: 1/4 cup, used to thicken the rich, peppery gravy.
3. Whole Milk: 2 cups, creates a creamy, silky base.
4. Unsalted Butter: 3 tablespoons, for roux and flavor.
5. Baking Powder: 2 teaspoons, helps the biscuit crust rise beautifully.
6. Salt: 1 teaspoon, balances the richness.
7. Freshly Ground Black Pepper: 1 teaspoon, adds that classic Southern gravy kick.
8. Biscuit Dough: Enough for top and bottom crusts, homemade or store-bought.

Ingredient Substitutions

Need a swap? Here are some easy options.

Plant-Based Sausage: Use soy crumbles, lentils, or mushrooms.

Whole Milk: Substitute with oat milk or almond milk for a lighter version.

Unsalted Butter: Use olive oil or plant-based butter.

All-Purpose Flour: Gluten-free flour blend works well here too.

Ingredient Spotlight

Plant-Based Sausage: A modern twist on traditional pork sausage, offering the same savory depth and texture without the meat.

Freshly Ground Black Pepper: Essential for that signature Southern-style gravy bite—don’t skimp on it!

Instructions for Making Sausage, Rich Gravy, and Biscuit Pie

Grab your skillet and pie dish—this one comes together in just a few steps.

1. Preheat Your Equipment:
   Set your oven to 375°F (190°C) and lightly grease a pie dish.
2. Combine Ingredients:
   In a skillet, melt the butter over medium heat. Add the flour and whisk into a roux, cooking for 1 minute. Slowly add the milk, whisking constantly until thickened. Stir in sausage, salt, and pepper.
3. Prepare Your Cooking Vessel:
   Roll out half your biscuit dough and press it into the pie dish as the bottom crust.
4. Assemble the Dish:
   Pour the sausage gravy into the crust. Roll out the remaining dough and place it on top. Crimp edges to seal and cut small slits for steam.
5. Cook to Perfection:
   Bake for 25–30 minutes, or until the crust is golden brown and flaky.
6. Finishing Touches:
   Let the pie cool for 10 minutes to allow the filling to set.
7. Serve and Enjoy:
   Slice and serve warm. Optional garnish: fresh herbs or a light drizzle of hot sauce.

Texture & Flavor Secrets

The crust is buttery and crisp on top, tender underneath where it meets the creamy filling. The gravy is thick, smooth, and speckled with spicy black pepper. The sausage brings that signature bite and chew, with its rich, herby notes rounding everything out.

Cooking Tips & Tricks

• Use cold butter in the biscuit dough for best flakiness.
• Don’t skip the resting step—it helps the pie slice cleaner.
• A dash of nutmeg in the gravy adds subtle warmth.

What to Avoid

• Rushing the Roux: Undercooked flour will make your gravy taste raw.
• Overloading the Filling: It may bubble over—leave space at the top.
• Soggy Bottom: Pre-bake the crust slightly if you like extra crispness.

Nutrition Facts

Servings: 6
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can make the gravy up to 2 days in advance and refrigerate it. Assemble the pie the day of or a few hours before baking. Store leftovers in the fridge for up to 3 days. Reheat slices in the oven or air fryer to maintain crispness. Freezes well for up to 1 month.

How to Serve Sausage, Rich Gravy, and Biscuit Pie

This is a meal on its own, but it’s great with a simple green salad, roasted veggies, or a fried egg on top. For a true Southern spread, serve with sautéed greens and hot sauce on the side.

Creative Leftover Transformations

• Reheat and top with a poached egg for a next-level brunch.
• Crumble cold pie into a skillet and refry as a hash.
• Use leftovers as biscuit stuffing in breakfast burritos.

Additional Tips

• Brush the top crust with milk or plant-based butter for extra shine.
• Let the pie sit before slicing—it helps the gravy set up perfectly.
• For added richness, stir in a bit of shredded cheese to the gravy.

Make It a Showstopper

Use a lattice crust for visual appeal or cut out biscuit dough stars or hearts for a rustic, charming finish. Serve slices on a warm-toned ceramic plate and sprinkle with chopped herbs or cracked pepper right before serving.

Variations to Try

• Cheesy Sausage Pie: Add sharp cheddar to the gravy.
• Vegetarian Version: Use mushroom gravy and omit sausage.
• Spicy Style: Add red pepper flakes or diced jalapeños.
• Mini Hand Pies: Make individual portions for brunch parties.
• Breakfast for Dinner: Top slices with fried eggs and hot sauce.

FAQ’s

Q1: Can I use canned biscuit dough?
A1: Absolutely. It saves time and still bakes up beautifully.

Q2: Can I make it vegetarian?
A2: Yes, swap sausage with sautéed mushrooms or lentils.

Q3: What’s the best plant-based milk for gravy?
A3: Oat milk is creamy and neutral, great for this dish.

Q4: Do I need to pre-bake the bottom crust?
A4: It’s optional, but helps prevent sogginess.

Q5: Can I freeze it unbaked?
A5: Yes. Wrap tightly and freeze for up to 1 month. Bake from frozen, adding 10 extra minutes.

Q6: How do I reheat leftovers?
A6: Use an oven or air fryer for best texture.

Q7: What herbs go well with this?
A7: Thyme, rosemary, and parsley all pair beautifully.

Q8: Can I use gravy mix instead?
A8: You can, but homemade is worth the extra effort.

Q9: Can I make this gluten-free?
A9: Use gluten-free flour and biscuit dough.

Q10: What if I don’t have a pie dish?
A10: Use a square baking dish or cast-iron skillet instead.

Conclusion

Sausage, Rich Gravy, and Biscuit Pie is everything you love about Southern comfort food wrapped up in one golden, buttery package. Whether it’s for breakfast, brunch, or a cozy dinner, this pie brings warmth and indulgence to the table. Trust me, one slice and you’ll be hooked.

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