If there were ever a dish that could wrap you in warmth, this would be it — Sausage, Rich Gravy, and Biscuit Pie. Imagine golden, flaky biscuits rising above a sea of creamy, peppery sausage gravy that bubbles to the surface as it bakes. It’s the kind of recipe that feels like home — indulgent, comforting, and soul-satisfying.
This pie takes a Southern breakfast classic and transforms it into a complete one-pan dinner that’s easy to love and impossible to forget. Every bite combines the crispness of buttery biscuits, the richness of sausage cream sauce, and the cozy aroma that fills your kitchen as it bakes.
🧀 Ingredients:
For the sausage gravy:
- 1 lb (450 g) ground breakfast sausage (mild or spicy)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- ½ cup heavy cream (for extra richness)
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp paprika
- ¼ tsp nutmeg (optional, adds depth)
For the biscuit topping:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 6 tbsp cold butter, cubed
- ¾ cup buttermilk (or milk with 1 tsp vinegar)
- 1 cup shredded cheddar cheese (optional but amazing)
Optional toppings:
- Extra sausage crumbles
- Chopped parsley or chives
👩🍳 Instructions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish or a deep cast-iron skillet.
- Brown the sausage:
Place a large skillet over medium heat. Crumble the sausage into the pan and cook until it’s golden brown, about 6–8 minutes. As it cooks, use a spoon to break it into small, even pieces. Once cooked, remove the sausage and set it aside — but don’t drain all the fat; you’ll use it to build flavor. - Sauté the aromatics:
In the same skillet, melt the butter. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. - Build the gravy base:
Sprinkle in the flour, stirring constantly to form a roux. Cook this for 1 minute to eliminate the raw flour taste. Gradually pour in the milk and cream, whisking as you go to create a smooth sauce. Keep whisking until it thickens to a rich, creamy texture — about 3–5 minutes. - Season and enrich:
Stir in salt, pepper, paprika, and nutmeg. Taste and adjust seasoning. Return the cooked sausage to the pan, stirring until it’s evenly distributed in the thick gravy. Remove from heat and let it rest for a couple of minutes to thicken slightly more. - Prepare the biscuit topping:
In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter (or your fingertips) until you have pea-sized crumbs. Pour in cold buttermilk and gently mix until the dough just comes together.
👉 Don’t overmix — you want light, fluffy biscuits. Fold in the shredded cheddar if using. - Assemble the pie:
Pour the sausage gravy into the prepared baking dish, spreading it evenly. Drop spoonfuls of biscuit dough on top, covering most of the surface. It’s okay to leave small gaps — they’ll let the gravy bubble through and create beautiful golden pockets. - Bake it to perfection:
Place the dish in the oven and bake for 25–30 minutes, or until the biscuits are puffed and golden, and the gravy is bubbling around the edges. - Finish and serve:
Remove from the oven and let the pie rest for 5–10 minutes before serving. Garnish with fresh parsley or chives, and maybe a few sausage crumbles on top for that irresistible look.
🍴 Serving Tips & Variations:
- 💡 Breakfast Upgrade: Add scrambled eggs over the gravy layer before topping with biscuits — it turns into a full Southern breakfast pie.
- 🧀 Cheesy Comfort: Mix in different cheeses — sharp cheddar for tang, mozzarella for stretch, or pepper jack for spice.
- 🥓 Extra Indulgence: Sprinkle crisp bacon bits on top right before baking for a smoky finish.
- 🌿 Make It Ahead: Prepare the sausage gravy the day before, refrigerate it, then top with biscuits and bake fresh the next day.
- 🔥 Spicy Lovers: Use hot Italian sausage and add a pinch of cayenne for a bold flavor kick.
❤️ Why You’ll Love It:
Because this isn’t just another comfort food — it’s the comfort food. It brings people to the table, makes conversations last longer, and fills the home with warmth and nostalgia. Whether it’s breakfast-for-dinner night or a weekend brunch with friends, this pie guarantees smiles.
The contrast of textures — creamy gravy, buttery biscuit crunch, and hearty sausage — makes it both rustic and luxurious. It’s the kind of recipe that disappears faster than you expect.
