Sausage, Rich Gravy, and Biscuit Pie (Print version)
A cozy biscuit-topped sausage gravy pie with creamy peppered filling and golden, buttery biscuits baked on top.
# Ingredients:
For the sausage gravy
01 -
1 lb (450 g) pork breakfast sausage
02 -
3 tablespoons (42 g) unsalted butter, as needed
03 -
1/3 cup (42 g) all-purpose flour
04 -
3 cups (720 ml) whole milk, warmed slightly
05 -
1 teaspoon freshly ground black pepper, plus more to taste
06 -
1/2 teaspoon kosher salt, plus more to taste
07 -
1/2 teaspoon garlic powder
08 -
1/4 teaspoon rubbed sage or poultry seasoning
For the biscuit topping
09 -
1 can (16 oz or 450 g) refrigerated buttermilk biscuits, 8 count
10 -
2 tablespoons (28 g) unsalted butter, melted
11 -
1/2 cup (55 g) shredded sharp cheddar cheese, optional
12 -
1 tablespoon chopped parsley, optional
# Instructions:
01 -
Preheat the oven to 400°F. Grease a 9-inch deep pie dish or a 2-quart baking dish.
02 -
Cook the sausage in a large skillet over medium heat for 7-9 minutes, breaking it into small crumbles, until browned and cooked through.
03 -
If there are less than 3 tablespoons of drippings in the skillet, add butter. Stir in the flour and cook for 2 minutes, stirring constantly.
04 -
Slowly whisk in the milk. Add pepper, salt, garlic powder, and sage. Simmer for 5-7 minutes, stirring often, until thick and creamy.
05 -
Pour the hot sausage gravy into the prepared dish. Cut biscuits in half or quarters and arrange them over the top with a little space between each piece.
06 -
Brush the biscuits with melted butter and sprinkle with cheddar if using. Bake for 18-22 minutes, until the biscuits are golden and cooked through in the center.
07 -
Let the pie rest for 8-10 minutes. Sprinkle with parsley if using and serve warm.
# Good to know:
01 -
Warm the milk slightly before whisking it into the roux for smoother gravy.
02 -
Resting the baked pie helps the gravy thicken enough to scoop.
03 -
Use hot breakfast sausage if you want a peppery, spicier filling.