Sausage Gravy Biscuit Pie

This Southern-inspired sausage gravy biscuit pie transforms the classic breakfast dish into a comforting meal that works any time of day. The flaky puff pastry creates a beautiful golden crust that surrounds creamy, savory sausage gravy for a dish that feels both familiar and special.

I first made this recipe when hosting a brunch for out-of-town family, and it quickly became our go-to dish for special occasions. The way everyone's eyes light up when I bring it to the table makes the simple preparation completely worth it.

Ingredients

• Sausage: The foundation of this dish providing richness and flavor. Choose a breakfast sausage with a flavor profile you enjoy plain or sage varieties work beautifully.
• Milk: Creates the creamy base for the gravy. Whole milk produces the richest result, but 2% works fine too.
• All-purpose flour: Thickens the gravy to the perfect consistency. Make sure to cook it with the sausage first to remove any raw flour taste.
• Salt: Enhances all the flavors in the dish. Adjust according to how salty your sausage is.
• Black pepper: Provides that classic sausage gravy flavor. Freshly ground makes a noticeable difference.
• Ground sage: Adds a warm, earthy note that complements pork beautifully. Look for bright green dried sage for best flavor.
• Crushed red pepper flakes: Optional but adds a pleasant warmth. Adjust according to your spice preference.
• Puff pastry: Creates a golden, flaky crust. Store-bought works wonderfully, but look for all-butter varieties for best flavor.

Step-by-Step Instructions

Brown the sausage:

Add the sausage to a large skillet over medium heat and cook thoroughly for about 8-10 minutes. Break it up with a wooden spoon as it cooks to ensure even browning and no large chunks remain. The sausage should develop some crispy edges for maximum flavor.

Create the roux:

Sprinkle the flour directly over the browned sausage in the skillet and stir continuously for about 2 minutes. The flour should coat the sausage completely and begin to smell slightly toasted. This step eliminates any raw flour taste and begins building flavor for your gravy.

Develop the gravy:

Pour the milk into the skillet in a slow, steady stream while whisking constantly to prevent lumps. Increase the heat to medium-high and continue stirring until the mixture comes to a gentle boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally until the gravy reaches a rich, silky consistency that coats the back of a spoon.

Season perfectly:

Add the salt, pepper, sage, and optional red pepper flakes to the gravy. Taste and adjust seasonings as needed. The gravy should be slightly more seasoned than you think necessary as the flavor will mellow slightly when baked in the pastry.

Assemble the pie:

Roll out one sheet of thawed puff pastry on a lightly floured surface and carefully line a 9-inch pie dish, allowing about a half-inch overhang. Pour the slightly cooled sausage gravy into the pastry-lined dish. Roll out the second sheet of puff pastry and place it over the filling, pressing edges together to seal.

Create a beautiful crust:

Trim any excess pastry and crimp the edges with your fingers or a fork to create a decorative border. Cut 4-5 small slits in the top crust to allow steam to escape during baking. For an extra golden finish, brush the top with a beaten egg.

Bake to perfection:

Place the pie on the middle rack of your preheated 375°F oven and bake for 25-30 minutes. The pastry should puff up gloriously and turn a rich golden brown. If the edges begin browning too quickly, cover them loosely with foil.

Pin it

The ground sage in this recipe is truly my secret weapon. My grandmother always added it to her sausage gravy, and it provides that warm, nostalgic flavor that makes everyone ask for the recipe. I remember watching her make this for Sunday breakfasts, carefully stirring the gravy until it reached just the right consistency.

Make-Ahead Options

This pie can be fully assembled and refrigerated unbaked for up to 24 hours before cooking. Simply add 5-10 minutes to the baking time if cooking from cold. You can also bake it completely, refrigerate for up to 3 days, and reheat individual slices in a 350°F oven for about 15 minutes until warmed through. The gravy component can be made up to 2 days ahead and refrigerated separately.

Variations To Try

For a more traditional biscuit experience, you can replace the puff pastry with homemade or canned biscuit dough. Press the biscuits into the bottom of the pie dish, pour in the gravy, and top with more biscuits. Another delicious variation is adding 1 cup of shredded cheddar cheese to the gravy before baking for a cheesy twist. For a complete breakfast-in-a-pie experience, consider adding a layer of scrambled eggs between the gravy and top crust.

Pin it

Serving Suggestions

This hearty pie stands beautifully on its own, but pairs wonderfully with simple sides. Serve with fresh fruit for breakfast or brunch to balance the richness, or a crisp green salad dressed with vinaigrette for dinner. For true Southern flavor, offer hot sauce on the side for those who enjoy an extra kick. If serving for dinner, roasted vegetables like Brussels sprouts or green beans make excellent accompaniments.

Frequently Asked Questions

→ Can I use homemade puff pastry for this dish?

Yes, homemade puff pastry adds a personal touch and enhances the flavor if you have the time. Store-bought works perfectly as well for convenience.

→ How can I make this dish spicier?

Add more crushed red pepper flakes or include a spicy sausage blend for an extra kick.

→ Can I prepare this pie in advance?

Absolutely! Assemble the pie and refrigerate it unbaked for up to a day. Bake it fresh when you're ready to serve.

→ What can I serve with this pie?

Pair it with a green salad, roasted vegetables, or even a side of mashed potatoes for a complete meal.

→ Can I replace the sausage with another protein?

Yes, ground turkey, chicken, or even plant-based sausage are great alternatives that work well with the gravy and pastry.