Sausage, Rich Gravy, and Biscuit Pie is a comforting, all-in-one Southern-style dish that layers savory sausage gravy under a golden biscuit topping, baked together in a cozy, bubbling pie. It’s like breakfast meets pot pie, and I love making it when I want something hearty, filling, and full of down-home flavor.
Why You’ll Love This Recipe
I love this pie because it’s incredibly satisfying, simple to prepare, and brings together all the best parts of a classic Southern breakfast. The rich, peppery gravy made with browned sausage gets soaked up by tender, buttery biscuits as they bake right on top. It’s warm, cheesy (if I want it to be), and the kind of meal that’s just right for slow weekends or even breakfast-for-dinner.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Breakfast sausage
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All-purpose flour
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Whole milk
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Salt and black pepper
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Garlic powder or onion powder (optional)
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Refrigerated biscuit dough or homemade biscuit dough
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Shredded cheddar cheese (optional)
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Butter (for brushing biscuit tops)
directions
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I preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
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In a large skillet, I brown the sausage over medium heat, breaking it up until fully cooked.
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I sprinkle the flour over the sausage and stir to coat, letting it cook for 1–2 minutes.
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I slowly pour in the milk, stirring constantly, until the gravy thickens. I season it with salt, pepper, and garlic or onion powder if I’m using them.
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I pour the thick sausage gravy into the prepared baking dish, spreading it evenly.
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I top the gravy with biscuit dough rounds, spacing them slightly apart to allow for expansion as they bake.
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If I want an extra-rich flavor, I sprinkle shredded cheddar cheese between the biscuits before baking.
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I brush the tops of the biscuits with melted butter and bake the pie for 25–30 minutes, or until the biscuits are golden brown and baked through.
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I let it rest for a few minutes before serving hot.
Servings and timing
This recipe serves 6 people. It takes about 15 minutes to prep and 25–30 minutes to bake, so it’s ready in around 45 minutes total.
Variations
Sometimes I mix cooked, scrambled eggs or sautéed vegetables like mushrooms, spinach, or peppers into the gravy for a breakfast casserole vibe. When I want more spice, I use hot sausage and add a pinch of crushed red pepper. I’ve also used drop biscuits instead of rolled ones for a more rustic feel.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 325°F (160°C) for about 15 minutes to keep the biscuits crisp, or the microwave for quick single servings. It can also be frozen—just thaw overnight in the fridge and reheat as usual.
FAQs
Can I make the sausage gravy ahead of time?
Yes, I often make the gravy a day ahead and store it in the fridge. When I’m ready to bake, I just reheat it slightly and pour it into the dish before topping with biscuits.
What kind of biscuits work best?
I use store-bought refrigerated biscuits for ease, but homemade biscuits taste even better if I have the time.
Can I use turkey sausage instead of pork?
Absolutely. Turkey sausage is a great leaner option and still gives the dish plenty of flavor.
How do I know when the biscuits are fully cooked?
I check that they’re golden brown on top and lift one slightly to make sure the bottom isn’t doughy.
Is this dish good for brunch?
It’s perfect for brunch. I often serve it with fresh fruit or a green salad on the side to balance out the richness.
Conclusion
Sausage, Rich Gravy, and Biscuit Pie is one of those cozy, crowd-pleasing recipes that never lets me down. Whether I’m feeding family, hosting brunch, or just craving a warm, savory bake, this dish delivers all the flavor and comfort I’m looking for in every bite.
Print
Sausage, Rich Gravy, and Biscuit Pie
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Southern American
- Diet: Halal
Description
Sausage, Rich Gravy, and Biscuit Pie is a hearty, Southern-style comfort dish that layers creamy sausage gravy beneath fluffy golden biscuits, baked into a cozy, all-in-one meal ideal for brunch or breakfast-for-dinner.
Ingredients
- 1 lb breakfast sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and black pepper, to taste
- 1/2 tsp garlic powder or onion powder (optional)
- 1 can refrigerated biscuit dough or homemade biscuit dough
- 1/2 cup shredded cheddar cheese (optional)
- 2 tbsp melted butter (for brushing biscuit tops)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch pie dish or baking dish.
- Brown sausage in a skillet over medium heat, breaking it up until fully cooked.
- Sprinkle flour over sausage and stir for 1–2 minutes to coat.
- Gradually pour in milk, stirring constantly until gravy thickens. Season with salt, pepper, and optional garlic or onion powder.
- Spread the gravy evenly in the prepared baking dish.
- Place biscuit dough rounds on top of the gravy, spaced slightly apart.
- Sprinkle cheese between biscuits if using. Brush biscuit tops with melted butter.
- Bake for 25–30 minutes or until biscuits are golden brown and cooked through.
- Let rest for a few minutes before serving warm.
Notes
- Add scrambled eggs or sautéed veggies like spinach or mushrooms to the gravy for extra heartiness.
- Use spicy sausage and red pepper flakes for heat.
- Drop biscuits give a rustic look and work just as well.
- Prepare the gravy a day ahead for quicker assembly.
- Freeze leftovers or bake the whole pie and reheat later.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 65mg
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