Sausage gravy biscuit pie takes the flavors of a classic breakfast plate and bakes them into one dish: crumbled sausage in creamy peppery gravy, topped with golden biscuits and melted cheese. It works for brunch, dinner, or any morning when you want something filling.
The gravy cooks right in the skillet, so the sausage fat and flour make a quick base that thickens with milk. Refrigerated biscuits go on top, bake into golden domes, and soak up the savory sauce underneath.
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Why This Sausage Gravy Biscuit Pie Recipe Works
Sausage releases enough fat to cook the flour into a roux, so you need no extra butter. Slowly adding milk keeps the gravy smooth and thick.
Garlic powder and black pepper give the gravy its familiar, peppery flavor. The seasoning stays simple so the sausage can lead.
Biscuit halves bake on top into golden domes while their undersides steam in the gravy. Cheese sprinkled over the biscuits melts into the crevices for extra richness.
Ingredients for Sausage Gravy Biscuit Pie
- Gravy: one pound breakfast sausage, one third cup all purpose flour, two cups milk, half a teaspoon salt, half a teaspoon pepper, and half a teaspoon garlic powder.
- Topping: one can refrigerated biscuits, eight biscuits, cut in half, and one cup shredded cheddar.
Breakfast sausage. Bulk pork sausage browns into small crumbles and supplies the fat for the gravy, so use a mild or sage flavor.
All purpose flour. Sprinkle it over the cooked sausage and stir for one minute to remove the raw taste before adding the milk.
Whole milk. Add it gradually, about half a cup at a time, so the gravy stays smooth and does not lump.
Refrigerated biscuits. Cut each biscuit in half and place the halves cut side down so they rise evenly.
Shredded cheddar. Sharp cheddar cuts the richness of the gravy, and shredding it fresh helps it melt evenly.
How to Make Sausage Gravy Biscuit Pie
1. Brown the sausage. Cook the sausage in a large skillet over medium heat for eight minutes, breaking it up, until no pink remains and it reaches 160 F.
2. Make the gravy. Sprinkle the flour, salt, pepper, and garlic powder over the sausage and stir for one minute, then pour in the milk gradually and simmer until the gravy thickens.
3. Prepare the dish. Heat the oven to 375 degrees F and spread the sausage gravy in a greased nine inch square baking dish.
4. Add the topping. Cut the biscuits in half, arrange them over the gravy, and sprinkle with cheddar.
5. Bake and rest. Bake for twenty to twenty five minutes until the biscuits are deep golden, then rest five minutes before serving.
How to Serve Sausage Gravy Biscuit Pie
Serve wedges hot with fresh fruit or a green salad to cut the richness. For a brunch table, add sausage egg cheese roll ups and an apple brioche casserole. A stack of buttermilk pancakes or blueberry sheet pan pancakes turns it into a feast.
How to Store and Reheat Sausage Gravy Biscuit Pie
Cool the pie, cover it, and refrigerate for three to four days. Reheat portions in the oven at 350 degrees F for fifteen minutes, or in the microwave, until the center reaches 165 F. Freeze baked portions for up to two months, and thaw them in the refrigerator before reheating.
Tips and Variations for Sausage Gravy Biscuit Pie
Flag the allergens. The pie contains wheat, milk, and possibly soy, and some sausages contain other allergens, so check the labels.
Do not taste raw sausage or biscuit dough. Raw pork and raw flour can carry bacteria, so cook everything fully before tasting.
Whisk the gravy. Stir constantly as the milk goes in so the gravy stays smooth and does not scorch.
Season at the end. Sausage is salty, so taste the gravy before adding more salt.
Add heat. A pinch of cayenne or a few drops of hot sauce gives the gravy a spicy edge.
Use turkey sausage. Turkey sausage works for a lighter version, but add a spoonful of oil to the pan for the roux.
Space the biscuits. Leave a little room between halves so steam can escape and the sides brown.
Check trusted guidance. For safe pork temperatures and leftovers, read the Purdue Extension guide to storing leftovers before storing.
Frequently Asked Questions About Sausage Gravy Biscuit Pie
Can I make sausage gravy biscuit pie ahead of time?
Yes. Make the gravy a day ahead, then reheat it, top it with biscuits, and bake just before serving.
What sausage works for sausage gravy biscuit pie?
Bulk breakfast sausage in mild, sage, or maple flavors works well, as long as it is fully cooked.
Can I use homemade biscuits in sausage gravy biscuit pie?
Yes, drop spoonfuls of biscuit dough over the gravy and bake until deep golden, adding five minutes if needed.
Why is my gravy thin?
Simmer it a few minutes longer, because it thickens as the flour cooks and as it bakes under the biscuits.
Can I leave out the cheese?
Yes, the pie works without it, though a little cheddar adds richness and color.
Sausage Gravy Biscuit Pie
Equipment
- Large skillet
- 9 inch square baking dish
Ingredients
Main Ingredients
- 1 lb breakfast sausage bulk pork sausage
- ⅓ cup all purpose flour
- 2 cup whole milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 can refrigerated biscuits 16 ounce can with 8 biscuits
- 1 cup shredded cheddar cheese
Instructions
Cooking
- Brown. Cook the sausage in a skillet over medium heat until it reaches 160 F.
- Thicken. Stir in the flour and seasonings for a minute, then add the milk gradually and simmer until thick.
- Top. Pour the gravy into a 9 inch square dish, cover with biscuit halves, and sprinkle with cheddar.
- Bake. Bake at 375 F for 20 to 25 minutes until golden, then rest 5 minutes.
