Sausage Gravy and Biscuit Pie
Sausage gravy tucked into a flaky biscuit or puff pastry crust, perfect for brunch or potluck, making it easy to slice and serve.
Ingredients
For the Filling
- 1 pound breakfast sausage (pork or turkey/plant-based) Use turkey sausage for a leaner option.
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%) Whole milk gives richest results.
- 1 package refrigerated biscuit dough or puff pastry One sheet per package usually.
- to taste salt
- to taste freshly ground black pepper
- 1 egg optional for egg wash
- 1/2 cup shredded cheddar cheese Optional for a cheesy version.
- pinch cayenne or hot sauce Optional for heat.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a 9-inch pie dish lightly.
- In a large skillet over medium heat, add the breakfast sausage. Break it into small pieces and cook until browned and cooked through, about 6–8 minutes.
- Keep most of the rendered fat in the skillet (reserve a tablespoon if there’s a lot). Sprinkle the 1/4 cup flour over the cooked sausage and stir. Cook for about 1 minute to remove the raw flour taste.
- Slowly pour in the milk while stirring constantly. Lower the heat to medium-low and whisk until the mixture becomes a smooth, thick gravy — about 3–5 minutes.
- Taste and season with salt and plenty of freshly ground black pepper. If using cayenne or hot sauce, add now.
- Remove from heat and let the gravy cool for 3–5 minutes.
- Roll out the biscuit dough or thawed puff pastry to fit the pie dish. Place the first layer into the dish.
- Pour the warm sausage gravy into the prepared crust, spreading evenly. If desired, sprinkle shredded cheddar over the gravy now.
- Cover with the second layer of dough, trim and crimp the edges to seal, and cut 2–3 small vents in the top.
- Brush with the beaten egg for a glossy finish, if desired.
Baking
- Bake for 25–30 minutes, until the crust is golden brown and bubbly at the vents.
- If the edges brown too quickly, tent loosely with foil.
- Remove from the oven and let the pie rest for 5–10 minutes before serving.
Notes
Control the fat by reserving some sausage grease for the roux. Use a whisk constantly when adding milk to prevent lumps. For a crisper bottom, blind-bake the bottom crust for 5 minutes.