Biscuit Pie Stuffed with Sausage and Gravy

Imagine a hearty breakfast that combines all your morning favorites into one delightful dish. The Biscuit Pie stuffed with Sausage and Gravy is a comforting, delicious twist on traditional biscuits and gravy. This pie features a flaky biscuit crust filled with savory sausage and creamy gravy, making it perfect for a weekend brunch or a cozy dinner. It’s a dish that promises to bring warmth and satisfaction with every bite.

Ingredients

1 pound breakfast sausage
2 tablespoons butter

1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon salt

1/2 teaspoon black pepper
1 can (16.3 ounces) refrigerated biscuit dough
1 cup shredded cheddar cheese (optional)

1/4 cup chopped fresh parsley (optional)

How to make Biscuit Pie Stuffed with Sausage and Gravy

Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
Cook the sausage in a large skillet over medium heat until browned and cooked through. Remove the sausage and set aside, leaving the drippings in the skillet.

Make the gravy: Add butter to the skillet. Once melted, stir in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the milk, stirring constantly until the mixture thickens. Season with salt and pepper. Return the cooked sausage to the gravy and stir to combine.
Assemble the pie: Open the can of biscuits. Flatten each biscuit slightly and line the bottom and sides of the pie dish with them, pressing them together to form a crust.
Fill the pie: Pour the sausage and gravy mixture into the biscuit crust. If using, sprinkle cheddar cheese over the top.

Bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. Let cool for 5 minutes before slicing. Garnish with fresh parsley if desired.

Tips

Prevent a soggy bottom: Pre-bake the biscuit crust for 5-7 minutes before adding the sausage and gravy filling.
Thicker gravy: For a thicker gravy, use less milk or cook the mixture longer.

Spice it up: Add red pepper flakes or hot sauce to the gravy for a spicy kick.

Substitutions or Variations

Meat: Substitute the sausage with bacon or ham for a different flavor.
Cheese: Use different types of cheese such as mozzarella, pepper jack, or Swiss.

Vegetarian: Use plant-based sausage and non-dairy milk to make a vegetarian version.

Storage Instructions

Store leftover Biscuit Pie in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in the microwave for 1-2 minutes or until heated through. For longer storage, wrap the pie tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How do you keep the biscuit crust from getting soggy?

One of the most common challenges when making Biscuit Pie stuffed with Sausage and Gravy is preventing the biscuit crust from becoming soggy. Here are some strategies to help maintain a crisp, delicious crust:

First, consider pre-baking the biscuit crust. Before adding the sausage and gravy filling, line the pie dish with the biscuit dough, pressing the pieces together to form a solid crust. Bake the crust in a preheated oven at 375°F (190°C) for about 5-7 minutes. This process helps set the crust and creates a barrier that reduces the likelihood of it absorbing too much moisture from the filling.

Another tip is to ensure your gravy is thick enough before pouring it into the crust. If the gravy is too runny, it will seep into the biscuit dough and cause sogginess. To thicken the gravy, you can cook it a bit longer until it reaches the desired consistency. Alternatively, you can reduce the amount of milk used or add a little extra flour when making the roux.

Using a well-drained sausage also helps. After browning the sausage, be sure to drain any excess grease. Too much liquid from the sausage can contribute to a soggy crust. You might even consider blotting the cooked sausage with paper towels to remove additional grease before adding it to the gravy.

If you’re preparing the pie in advance, it’s essential to allow the filling to cool slightly before pouring it into the biscuit crust. Adding hot gravy directly onto the dough can increase the chances of it becoming soggy. Letting the gravy cool for a few minutes gives it time to thicken and reduces the immediate absorption of moisture into the biscuit dough.

Finally, when baking the pie, ensure it’s baked long enough for the biscuits to cook through and become golden brown. If the biscuits aren’t fully cooked, they may retain moisture and become soggy. A properly baked crust will be flaky and hold up well against the rich sausage and gravy filling.

Can you make Biscuit Pie ahead of time?

Yes, you can make Biscuit Pie stuffed with Sausage and Gravy ahead of time, which makes it a convenient option for busy mornings or entertaining guests. Here are some methods to prepare this dish in advance without compromising its quality:

One approach is to prepare the sausage and gravy filling ahead of time and store it separately from the biscuit dough. Cook the sausage and make the gravy as per the recipe, then let it cool completely. Transfer the filling to an airtight container and refrigerate for up to 2 days. When you’re ready to bake the pie, preheat your oven, prepare the biscuit crust in the pie dish, and pour the chilled filling into the crust. This method ensures the filling is fresh and the biscuits bake up nicely without becoming soggy.

Another option is to assemble the entire pie in advance and refrigerate it before baking. Prepare the biscuit crust and fill it with the sausage and gravy mixture. Cover the pie tightly with plastic wrap and aluminum foil, then refrigerate for up to 24 hours. When you’re ready to bake, remove the coverings and bake the pie in a preheated oven. You may need to add a few extra minutes to the baking time to ensure the pie is heated through and the biscuits are cooked to golden perfection.

If you want to make the pie well in advance, consider freezing it. Assemble the pie as directed, but do not bake it. Wrap the unbaked pie tightly in plastic wrap and aluminum foil to prevent freezer burn, then freeze it for up to 3 months. To bake from frozen, place the pie in a preheated oven, adding about 10-15 minutes to the baking time. Keep an eye on the crust to ensure it doesn’t over-brown; you can cover it with foil if needed.

Reheating leftovers is also a straightforward process. If you’ve baked the pie and have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave for individual slices, heating for 1-2 minutes until warmed through. For larger portions or to reheat the entire pie, cover it with foil and bake in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through.

By preparing Biscuit Pie ahead of time, you can enjoy the convenience of a ready-made meal with the same delicious flavors and textures as freshly baked.

What are some variations of Biscuit Pie?

Biscuit Pie stuffed with Sausage and Gravy is a versatile dish that lends itself to numerous variations, allowing you to tailor it to your taste preferences or dietary needs. Here are some creative twists to consider:

Different Meats: While breakfast sausage is a classic choice, you can substitute it with other meats such as bacon, ham, or even ground beef. Each option brings a unique flavor profile to the dish. For a smoky touch, try using smoked sausage or chorizo.
Vegetarian Version: To make a vegetarian version, use plant-based sausage alternatives and a non-dairy milk substitute for the gravy. You can also add sautéed vegetables like bell peppers, mushrooms, or spinach to enhance the flavor and texture.
Cheese Additions: Cheese lovers can experiment with different types of cheese. Incorporate shredded cheddar, mozzarella, or pepper jack into the gravy for a cheesy, melty surprise. You can also sprinkle cheese on top before baking for a golden, bubbly crust.

Spicy Kick: For those who enjoy a bit of heat, add diced jalapeños or red pepper flakes to the sausage and gravy mixture. You can also drizzle hot sauce over the finished pie or mix it into the gravy for an extra spicy kick.
Herbs and Seasonings: Fresh herbs like thyme, rosemary, or sage can elevate the flavors of the sausage and gravy. Mix chopped herbs into the gravy or sprinkle them on top of the pie before baking. A dash of smoked paprika or garlic powder can also add depth to the dish.
Biscuits and Bread Alternatives: Instead of traditional biscuit dough, try using crescent roll dough, puff pastry, or even a homemade biscuit recipe. Each alternative will offer a different texture and flavor to the crust.

Breakfast Twist: Incorporate breakfast favorites like scrambled eggs or hash browns into
the filling. Layer scrambled eggs over the sausage and gravy before adding the top crust, or mix in cooked hash browns for added texture.
Mini Pies: Create individual servings by using muffin tins or ramekins. Line each cup with biscuit dough, fill with sausage and gravy, and top with more dough. These mini pies are perfect for serving at brunch gatherings or for meal prepping individual portions.

With these variations, you can customize Biscuit Pie stuffed with Sausage and Gravy to suit different tastes and dietary preferences, making it a versatile and enjoyable dish for any occasion.

How do you reheat Biscuit Pie without drying it out?

Reheating Biscuit Pie stuffed with Sausage and Gravy without drying it out can be achieved with a few careful techniques. Here are some tips to ensure your leftovers remain moist and flavorful:

Oven Reheating: The oven is an excellent method for reheating Biscuit Pie while maintaining its texture. Preheat your oven to 350°F (175°C). Place the pie or individual slices in an oven-safe dish and cover with aluminum foil to prevent the biscuits from drying out. Reheat for about 20-25 minutes, or until the pie is heated through. If you find the crust is not crisping up, remove the foil for the last 5 minutes of baking.

Microwave Reheating: The microwave is a quick option, but it requires some precautions to avoid drying out the pie. Place a slice on a microwave-safe plate and cover with a damp paper towel. The moisture from the paper towel helps keep the pie from becoming too dry. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. For best results, reheat in short intervals and rotate the plate to ensure even heating.
Stovetop Reheating: If you prefer, you can reheat the sausage and gravy filling separately on the stovetop. Scoop out the filling into a skillet and warm over low to medium heat, stirring occasionally. You may need to add a splash of milk or water to restore the gravy’s creamy consistency. While the filling reheats, you can warm the biscuit crust in the oven or toaster oven.
Toaster Oven: A toaster oven is a great option for reheating smaller portions of Biscuit Pie. Preheat the toaster oven to 350°F (175°C). Place the slice on a baking sheet and cover loosely with foil. Heat for 10-15 minutes or until warmed through. This method helps retain the pie’s crispness and moisture.

Avoid Overheating: Overheating is a common cause of dryness. Reheat the pie just until it is warmed through to prevent the biscuits from becoming tough and the gravy from drying out.
Adding Moisture: If the filling seems dry, add a small amount of milk or broth before reheating. This can help restore the creamy texture of the gravy. Be sure to stir the filling gently to incorporate the added liquid evenly.

By using these methods, you can enjoy reheated Biscuit Pie that is just as delicious and satisfying as when it was freshly baked.

Can you use homemade biscuit dough instead of canned?

Absolutely, you can use homemade biscuit dough instead of canned for your Biscuit Pie stuffed with Sausage and Gravy. Making your own biscuit dough can enhance the flavor and texture of the pie, giving it a personal touch. Here’s how to incorporate homemade biscuit dough into the recipe:

Homemade Biscuit Dough Recipe:

2 cups all-purpose flour

1 tablespoon baking powder
1 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

3/4 cup cold buttermilk (or regular milk)

Instructions:

Prepare the Dough: In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the buttermilk, stirring just until the dough comes together. Do not overmix.

Roll Out the Dough: Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Roll the dough to a thickness of about 1/2 inch.
Line the Pie Dish: Cut the dough into rounds or pieces that will fit into your pie dish. Press the dough pieces together to form a solid crust, covering the bottom and sides of the dish.
Fill and Bake: Follow the remaining steps of the original recipe. Pour the sausage and gravy mixture into the homemade biscuit crust. If desired, use additional dough to create a top crust or lattice design. Bake according to the recipe’s instructions, keeping an eye on the crust to ensure it doesn’t over-brown.

Tips for Using Homemade Biscuit Dough:

Cold Ingredients: Ensure your butter and buttermilk are cold. This helps create a flaky texture in the biscuits.
Do Not Overmix: Overworking the dough can result in tough biscuits. Mix just until the ingredients are combined.

Thickness: Roll the dough to an even thickness to ensure it bakes uniformly. A thicker dough may require slightly longer baking time.
Creative Shapes: Use cookie cutters or a knife to create decorative shapes for the top crust. This can add a fun, homemade touch to your pie.

Using homemade biscuit dough allows for greater customization and can elevate the overall taste and texture of your Biscuit Pie stuffed with Sausage and Gravy. Whether you stick with a classic biscuit recipe or add your own twist with herbs or cheese, homemade dough can make your dish truly special.