Introduction:
This Hearty Sausage, Gravy, and Biscuit Pie is a savory comfort food dish that combines the best of breakfast and dinner into one delicious, filling meal. It layers tender biscuits with a rich, creamy sausage gravy, and the addition of eggs and cheese makes it an indulgent treat. Perfect for weekend brunches, family gatherings, or even a cozy dinner, this pie is sure to satisfy your cravings for something hearty and delicious. Whether you’re serving it up to a crowd or enjoying it solo, this dish will become a go-to for any meal of the day.
Ingredients:
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For the Biscuits:
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2 cups all-purpose flour
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2 1/2 tsp baking powder
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1/2 tsp salt
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1/2 tsp baking soda
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1/2 cup cold unsalted butter, cubed
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3/4 cup buttermilk (or regular milk)
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For the Sausage Gravy:
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1 lb breakfast sausage (spicy or mild, your choice)
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2 tbsp all-purpose flour
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2 cups milk (whole milk for richness)
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1/2 tsp garlic powder
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1/2 tsp onion powder
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Salt and pepper, to taste
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For the Pie Filling:
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6 large eggs
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1 cup shredded cheddar cheese (optional for extra creaminess)
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1 tbsp fresh parsley, chopped (optional garnish)
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Instructions:
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Prepare the Biscuits:
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Preheat your oven to 450°F (232°C).
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In a large bowl, mix the flour, baking powder, salt, and baking soda.
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Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Gradually add the buttermilk and stir until just combined.
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Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
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Use a biscuit cutter or a glass to cut out rounds and place them in a greased pie dish, forming a crust along the edges. Set aside.
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Make the Sausage Gravy:
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In a large skillet, cook the sausage over medium heat, breaking it up as it cooks until browned and crumbled.
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Once the sausage is cooked through, sprinkle the flour over the sausage and stir for 1-2 minutes to form a roux.
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Slowly add the milk, stirring continuously to avoid lumps. Continue to cook until the gravy thickens, about 5-7 minutes.
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Season with garlic powder, onion powder, salt, and pepper to taste.
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Assemble the Pie:
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Pour the sausage gravy over the biscuit crust in the pie dish, making sure it covers the bottom evenly.
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In a bowl, whisk the eggs with a pinch of salt and pepper, then pour them over the sausage gravy.
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Sprinkle the shredded cheddar cheese (if using) on top for extra flavor and creaminess.
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Bake:
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Place the pie in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the biscuits are golden brown.
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If the biscuits are browning too quickly, cover the pie loosely with aluminum foil and continue baking.
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Serve:
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Once the pie is done, remove it from the oven and let it rest for a few minutes before slicing.
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Garnish with fresh parsley if desired and serve warm.
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Hints for Success:
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Cold Butter for Biscuits: Ensure the butter is very cold when making the biscuits. This helps them rise properly and creates a flakier texture.
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Don’t Overwork the Biscuit Dough:
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Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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Gradually add the buttermilk and stir until just combined.
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Turn the dough onto a floured surface and gently pat it into a 1-inch thick rectangle.
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Use a biscuit cutter or a glass to cut out rounds and place them in a greased pie dish, forming a crust along the edges. Set aside.
Make the Sausage Gravy:
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In a large skillet, cook the sausage over medium heat, breaking it up as it cooks until browned and crumbled.
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Once the sausage is cooked through, sprinkle the flour over the sausage and stir for 1-2 minutes to form a roux.
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Slowly add the milk, stirring continuously to avoid lumps. Continue to cook until the gravy thickens, about 5-7 minutes.
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Season with garlic powder, onion powder, salt, and pepper to taste.
Assemble the Pie:
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Pour the sausage gravy over the biscuit crust in the pie dish, making sure it covers the bottom evenly.
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In a bowl, whisk the eggs with a pinch of salt and pepper, then pour them over the sausage gravy.
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Sprinkle the shredded cheddar cheese (if using) on top for extra flavor and creaminess.
Bake:
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Place the pie in the preheated oven and bake for 20-25 minutes, or until the eggs are set and the biscuits are golden brown.
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If the biscuits are browning too quickly, cover the pie loosely with aluminum foil and continue baking.
Serve:
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Once the pie is done, remove it from the oven and let it rest for a few minutes before slicing.
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Garnish with fresh parsley if desired and serve warm.
Hints for Success:
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Cold Butter for Biscuits: Ensure the butter is very cold when making the biscuits. This helps them rise properly and creates a flakier texture.
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Don’t Overwork the Biscuit Dough: When mixing the dough, don’t overwork it; you want the biscuits to stay light and fluffy.
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Sausage Flavor: Use a high-quality sausage or your favorite brand to really make the gravy flavorful. You can even opt for a spicier sausage if you prefer a kick.
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Rest the Pie Before Serving: Let the pie rest for a few minutes after baking to help set the layers and make it easier to slice.
Health Benefits:
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Protein: The sausage and eggs provide a solid dose of protein, which is essential for muscle growth, repair, and overall body function.
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Calcium: The cheese and milk offer a good amount of calcium, helping to support bone health.
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Iron: The sausage provides a decent amount of iron, which is necessary for the production of red blood cells.
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Customizable: You can add vegetables like spinach or mushrooms to the gravy for added nutrients and fiber.
Nutritional Information (Per Serving, Approximate):
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Calories: 400–450
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Protein: 20g
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Carbohydrates: 30g
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Fat: 25g
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Saturated Fat: 10g
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Fiber: 2g
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Cholesterol: 150mg
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Sodium: 800mg
Variations and Substitutions:
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Vegetarian Version: Swap the sausage for plant-based sausage or crumbled tofu with seasoning for a vegetarian alternative.
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Gluten-Free: Use gluten-free flour for the biscuit dough and make sure your sausage gravy ingredients are gluten-free.
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Cheese Options: Try swapping the cheddar for a sharper cheese like gouda, or a creamy option like mozzarella or Monterey Jack for a milder flavor.
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Add Vegetables: Incorporate mushrooms, spinach, or bell peppers into the sausage gravy for extra nutrition and flavor.
Frequently Asked Questions (FAQs):
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Can I make this ahead of time?
Yes! You can prepare the biscuits and sausage gravy ahead of time, then assemble the pie and bake it when ready to serve. -
Can I freeze the pie?
You can freeze the assembled pie before baking. Just wrap it tightly in plastic wrap and foil. When ready to bake, cook it from frozen at 375°F for about 45-50 minutes. -
Can I use regular milk instead of buttermilk?
Yes, but buttermilk helps create fluffier biscuits. If you don’t have buttermilk, you can use regular milk and add 1 tsp of vinegar or lemon juice to simulate the acidity of buttermilk. -
How can I make this less rich?
To make the dish lighter, you can use a lower-fat sausage and milk alternatives like almond or oat milk. You can also skip the cheese for fewer calories.
Conclusion:
Hearty Sausage, Gravy, and Biscuit Pie is a warm and comforting dish that’s perfect for any time of day. With its layers of tender biscuits, rich sausage gravy, and creamy egg filling, it’s sure to become a favorite in your meal rotation. Whether you make it for breakfast, brunch, or dinner, this pie will bring comfort and satisfaction with every bite. Enjoy!
Hearty Sausage, Gravy, and Biscuit Pie
- Large Skillet or Frying Pan – To cook the sausage and make the gravy.
- Pie Dish or 9-inch Round Baking Dish – To assemble and bake the pie. (A casserole dish works too!)
- Medium Saucepan – If you’re making the gravy separately before adding it to the pie.
- Basting Brush – For brushing melted butter onto the biscuits (optional, but adds a nice golden touch).
- Measuring Cups & Spoons – For measuring ingredients like milk, flour, and spices.
- Wooden Spoon or Whisk – To stir the gravy and avoid lumps.
- Oven – To bake the pie.
For the Sausage Gravy:
1 lb breakfast sausage (mild or spicy, your choice)
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (or half and half for a richer gravy)
Salt and pepper to taste
1/2 tsp crushed red pepper flakes (optional, for a little heat)
1/2 tsp garlic powder (optional, for extra flavor)
For the Biscuit Crust:
1 can of refrigerated biscuit dough (or homemade if you prefer)
1/4 cup melted butter (for brushing over biscuits)
Optional: Fresh herbs (like thyme or rosemary) to sprinkle on top for extra flavor and color
You can also add cheese (like shredded cheddar) to the gravy if you want to make it extra cheesy!
- Prepare the Sausage Gravy:
- Cook the sausage: In a large skillet or frying pan, cook the sausage over medium heat until browned and crumbled. Break it up with a spoon or spatula as it cooks.
- Make the roux: Once the sausage is cooked through, remove any excess fat (if needed). Add 2 tbsp of butter to the pan and melt it.
- Add flour: Sprinkle 2 tbsp of flour over the sausage and butter mixture. Stir it well to combine, cooking for about 1-2 minutes to remove the raw flour taste.
- Add milk: Gradually pour in 2 cups of milk while stirring constantly to avoid lumps. Continue to cook and stir until the gravy thickens (about 5-7 minutes). If it’s too thick, you can add a splash more milk to reach your desired consistency.
- Season: Season with salt, pepper, and optional red pepper flakes and garlic powder. Taste and adjust seasoning as needed. Once it’s thick and creamy, remove from heat.
- Prepare the Biscuit Crust:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the pie dish: Lightly grease your pie dish (9-inch round) or a similar-sized casserole dish.
- Arrange the biscuits: Open your can of refrigerated biscuit dough and separate the biscuits. Arrange them in a single layer at the bottom of the pie dish. You can break them into smaller pieces if needed to fill gaps.
- Assemble the Pie:
- Pour the gravy: Pour the cooked sausage gravy evenly over the biscuits in the pie dish. Spread it out so it covers all the biscuits.
- Brush with butter: If you’d like a golden, crispy top, brush the top of the biscuits with melted butter (1/4 cup). You can also sprinkle some fresh herbs like thyme or rosemary on top for extra flavor.
- Bake the Pie:
- Bake: Place the pie in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through.
- Check: The gravy should be bubbling, and the biscuits should rise and become golden on top. If you want an extra crispy top, you can broil it for 1-2 minutes at the end.
- Serve and Enjoy:
- Once done, let the pie cool for a few minutes before serving. Slice it up and enjoy!
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Sausage Choice:
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If you want a leaner option, use turkey sausage or chicken sausage instead of regular breakfast sausage.
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For extra flavor, try spicy sausage or add some crushed red pepper flakes to the gravy.
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Gravy Consistency:
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If your gravy is too thick, simply add a bit more milk, one tablespoon at a time, until it reaches the desired consistency.
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If it’s too thin, let it simmer longer to thicken, or add a small additional sprinkle of flour.
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Biscuit Dough:
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If you’re using homemade biscuits, you can make them healthier by using whole wheat flour or reducing the amount of butter.
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Canned biscuits work great for simplicity and time-saving, but if you have time, homemade adds an extra level of flavor.
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Make Ahead:
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You can make the sausage gravy ahead of time and refrigerate it for up to 3 days. Just reheat before assembling the pie.
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You can also assemble the pie the night before and bake it fresh the next morning. Just cover with plastic wrap or foil and refrigerate.
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Serving Suggestions:
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Pair the pie with a fresh fruit salad or some roasted vegetables for balance.
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A side of crispy bacon or hash browns would make this a classic breakfast spread.
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Cheese:
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If you’re a cheese lover, you can mix in some shredded cheese (cheddar, mozzarella, or even Parmesan) into the gravy for extra richness.
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Freezing:
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You can freeze any leftovers. Just slice it up, wrap individual pieces in plastic wrap, and store in a freezer-safe bag for up to 1 month. Reheat in the oven for a few minutes to bring back that crispy biscuit texture.
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For a Lighter Version:
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Use skim or 2% milk in the gravy instead of whole milk.
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Opt for light or reduced-fat sausage and buttermilk biscuits.
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Storage:
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Fridge: Store leftover pie in an airtight container in the fridge for up to 3 days.
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Freezer: Freeze any leftovers for up to 1 month.
