Name: Sausage and Gravy Pie with Biscuit Crust Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: Sausage Gravy: 1 pound breakfast sausage, 3 tablespoons all-purpose flour, 2 cups whole milk, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon crushed red pepper flakes (optional) Biscuit Crust: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cold unsalted butter (cubed), 3/4 cup buttermilk

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If you crave the heartiest of breakfast classics wrapped into one unforgettable bake, this Sausage and Gravy Pie with Biscuit Crust Recipe is about to win your heart (and taste buds). This dish offers all the savory comfort of creamy sausage gravy under a golden, buttery biscuit crown—each bite is pure, Southern-inspired bliss. Whether you’re feeding a hungry family, hosting a brunch, or simply treating yourself, this recipe is a beloved favorite for good reason: it’s easy to make, deeply satisfying, and destined for repeat appearances on your table.

Sausage and Gravy Pie with Biscuit Crust Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Sausage and Gravy Pie with Biscuit Crust Recipe serves a delicious purpose, working together to form layers of flavor and a pillowy texture you’ll dream about. There’s nothing fancy here—just pantry staples that magically transform into a cozy, crowd-pleasing masterpiece.

Breakfast sausage: The foundation of the pie, lending smoky, savory flavor and irresistible richness.
All-purpose flour (for gravy and biscuits): Two uses—thickening your gravy and forming the base of the biscuit crust, so measure carefully.
Whole milk: Ensures that the gravy is creamy, luscious, and perfectly smooth.
Black pepper: Adds a mellow heat and classic warmth that balances the sausage.
Salt: Enhances all the other flavors—taste as you go to keep things in check.
Garlic powder: Delivers subtle, aromatic depth that works wonders in the gravy.
Onion powder: Boosts savory notes without overpowering the rest of the pie.
Crushed red pepper flakes (optional): Perfect for a whisper of heat; totally adjustable to your preference.
Baking powder: The secret to tall, fluffy biscuits that rise beautifully in the oven.
Baking soda: Provides extra lift and tenderness to the crust when combined with buttermilk.
Cold unsalted butter (cubed): Essential for those glorious, flaky biscuit layers—keep it as chilly as possible.
Buttermilk: Brings a gentle tang and keeps the biscuit crust incredibly moist and tender.

How to Make Sausage and Gravy Pie with Biscuit Crust Recipe

Step 1: Brown the Sausage

Begin by heating a large skillet over medium heat, then add your breakfast sausage. Cook, breaking apart the sausage with a spoon, until it’s evenly browned and crumbly—this builds that deep, savory base for your gravy. Resist the urge to drain the grease; it’s key for flavor and thickening the next step.

Step 2: Make the Gravy

Sprinkle 3 tablespoons of all-purpose flour over the hot sausage and toss to coat every nook. Let it cook for about a minute to remove the raw flour taste, then slowly whisk in the whole milk. Stir in black pepper, salt, garlic powder, onion powder, and the optional crushed red pepper flakes if you like a hint of spice. Allow this mixture to simmer until thickened and creamy—about five minutes—then take it off the heat.

Step 3: Prepare the Biscuit Dough

In a large bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt. Add in the cold, cubed butter and use a pastry cutter or two forks to cut it in until the mixture looks like coarse crumbs—don’t overwork it. Pour in the buttermilk and stir gently just until combined. The dough should look shaggy: this keeps the biscuits light and tender.

Step 4: Assemble the Pie

Grease a 9-inch pie dish. Using your hands, press half the biscuit dough into the bottom and up the sides, creating a sturdy, flaky crust. Pour the savory sausage gravy into the crust, spreading it out evenly. Break up the rest of the dough, flattening small pieces, and arrange them on top of the filling. Gently press along the edges to seal—no need for perfection, rustic charm is part of this pie’s appeal.

Step 5: Bake and Rest

Slide your filled pie into a preheated 400°F (200°C) oven. Bake for 25 to 30 minutes, or until the biscuit topping turns gorgeously golden brown and your kitchen smells like Sunday morning. Pull it from the oven and give it a five-minute rest before slicing—this helps set the filling and makes for cleaner slices.

How to Serve Sausage and Gravy Pie with Biscuit Crust Recipe

Garnishes

Sprinkle freshly chopped chives, a dash of cracked black pepper, or just a pat of softened butter over the piping hot pie to bring even more color and richness to your slices.

Side Dishes

While the Sausage and Gravy Pie with Biscuit Crust Recipe is satisfying on its own, it absolutely shines alongside fluffy scrambled eggs, a bright fruit salad, or a simple leafy green salad to balance the richness.

Creative Ways to Present

Try serving individual slices in shallow bowls for a brunch party, or use a small biscuit cutter to make mini pies in a muffin tin for hand-held treats—this recipe is as fun as it is versatile.

Make Ahead and Storage

Storing Leftovers

Cool any leftover pie completely before covering it with plastic wrap or transferring it to an airtight container. It’ll keep in the fridge for up to 3 days, making those busy weekday breakfasts or lunches an absolute treat.

Freezing

This Sausage and Gravy Pie with Biscuit Crust Recipe also freezes like a dream. Wrap tightly (either whole or in individual portions) in foil and freeze for up to a month. Thaw overnight in the refrigerator for best results.

Reheating

Reheat slices in a 350°F (175°C) oven, loosely covered with foil to prevent drying out, until heated through—usually about 10 to 15 minutes. For a quick fix, the microwave works too, though the crust may lose some crispness.

FAQs

Can I use a different type Main Course

Absolutely! Hot, mild, or even turkey sausage works beautifully. Just be sure to use ground sausage (not links) for the right texture in the Sausage and Gravy Pie with Biscuit Crust Recipe.

Is it possible to make this dish ahead of time?

Yes! You can fully assemble the pie, cover tightly, and refrigerate it overnight. Add an extra 5-10 minutes to the baking time right from the fridge for a fresh, hot meal.

What if I don’t have buttermilk?

No buttermilk? No problem. Just mix 3/4 cup of milk with a teaspoon of lemon juice or vinegar, let it sit for a few minutes, then use in place of buttermilk for a tender biscuit crust.

Can I use pre-made biscuit dough?

Definitely! If you’re short on time, store-bought biscuit dough streamlines the process while still giving you those unbeatable layers in the Sausage and Gravy Pie with Biscuit Crust Recipe.

How do I know when the biscuit crust is done?

Look for a golden brown color on top and along the edges, and check with a toothpick in the center—if it comes out clean or with just moist crumbs (not raw dough), your glorious pie is ready.

Final Thoughts

If you’ve never tried a Sausage and Gravy Pie with Biscuit Crust Recipe, you’re in for the ultimate comfort food experience—fluffy biscuits, impossibly creamy gravy, and all the warmth of a Southern morning bundled in one slice. Give it a try, and get ready to add a new favorite to your regular rotation!

Sausage and Gravy Pie with Biscuit Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: Emma
Total Time: 50 minutes
Yield: 6 servings
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Sausage and Gravy Pie featuring a flaky biscuit crust. Creamy sausage gravy nestled within a buttery biscuit crust creates a hearty and satisfying dish perfect for any meal.

Ingredients

Sausage Gravy:

1 pound breakfast sausage, 3 tablespoons all-purpose flour, 2 cups whole milk, 1/2 teaspoon black pepper, 1/4 teaspoon salt, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 teaspoon crushed red pepper flakes (optional)

Biscuit Crust:

2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cold unsalted butter (cubed), 3/4 cup buttermilk

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Instructions

Sausage Gravy: Preheat the oven to 400°F (200°C). Cook sausage in a skillet until browned. Sprinkle flour over sausage, stir, and cook for 1 minute. Gradually whisk in milk, add seasonings, and simmer until thickened.
Biscuit Crust: In a bowl, mix flour, baking powder, baking soda, and salt. Cut in butter until crumbly. Stir in buttermilk. Press half the dough in a pie dish, pour in gravy, top with remaining dough, and bake.