Sausage, Gravy, and Biscuit Pie
Introduction
Imagine a comforting morning with the aroma of freshly baked biscuits wafting through your kitchen, mingling with the rich, savory scent of sausage gravy. This Sausage, Gravy, and Biscuit Pie is a delightful twist on a classic Southern breakfast, perfect for bringing a sense of calm and warmth to your home. It’s a recipe that has been passed down through generations, each bite carrying memories of cozy family gatherings and Sunday brunches. Let’s embark on a journey to create this comforting dish that combines the best of breakfast into a single, delectable pie.
Ingredient Overview
- 1 lb sausage: Choose your favorite breakfast sausage for a rich and flavorful base. Opt for a mix of sweet and spicy if you like a bit of heat.
- 2 cups milk: Whole milk works best for a creamy gravy, but you can use 2% if you prefer.
- 1/4 cup all-purpose flour: Essential for thickening the gravy to perfection.
- 8 biscuits (pre-made or homemade): Flaky, buttery biscuits are ideal. Pre-made ones save time, but homemade biscuits add a special touch.
- 1 teaspoon salt: Enhances the overall flavor of the dish.
- 1/2 teaspoon black pepper: Adds a subtle heat and depth.
- 1/2 teaspoon ground sage: Infuses the gravy with a warm, earthy flavor.
- Optional: 1/2 teaspoon crushed red pepper flakes: For those who love a spicy kick.
Step-by-Step Cooking Instructions
1. Cook the sausage:
Heat a large skillet over medium heat and cook the sausage until it’s browned, breaking it into smaller pieces as it cooks.
2. Add the flour:
Sprinkle the flour over the cooked sausage, stirring to combine. Let it cook for about 2 minutes to remove the raw flour taste.
3. Make the gravy:
Gradually pour in the milk while stirring constantly. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat and let it simmer until the gravy thickens, about 5 minutes. Season with salt, pepper, and sage.
4. Preheat the oven:
Set your oven to 375°F (190°C).
5. Arrange the biscuits:
Place the biscuits in a single layer in a 9×13 inch baking dish.
6. Pour the gravy:
Evenly distribute the sausage gravy over the biscuits.
7. Bake:
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the gravy is bubbling.
Frequently Asked Questions
1. Can I use turkey sausage instead of pork sausage?
Yes, turkey sausage is a leaner alternative that works well in this recipe.
2. Can I make this dish ahead of time?
Absolutely, prepare the gravy and biscuits separately and combine just before baking.
3. What kind of biscuits should I use?
Flaky, buttery biscuits are ideal, whether they’re pre-made or homemade.
4. Can I use a different type of milk?
Yes, you can use almond milk or other non-dairy alternatives, but the gravy might be slightly less creamy.
5. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
6. Can I freeze this dish?
Yes, freeze the assembled dish before baking. When ready to eat, bake straight from the freezer, adding extra baking time.
7. How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
8. What can I serve with this dish?
Pair it with a fresh fruit salad or a simple green salad for a complete meal.
9. Can I add vegetables to the gravy?
Yes, adding sautéed mushrooms, onions, or bell peppers can enhance the flavor.
10. Is this dish spicy?
It can be if you add crushed red pepper flakes. Otherwise, it’s savory and mild.
11. Can I use gluten-free flour?
Yes, a gluten-free all-purpose flour blend works well for a gluten-free version.
12. How can I make the biscuits from scratch?
Use your favorite biscuit recipe or a simple mix of flour, baking powder, salt, butter, and milk.
13. What other spices can I use?
Thyme, rosemary, or a pinch of nutmeg can add interesting flavors to the gravy.
14. Can I use canned biscuits?
Yes, canned biscuits are a convenient option that works just fine.
15. What if I don’t have sage?
You can substitute with thyme or leave it out if you prefer.
16. Can I add cheese to this dish?
Absolutely, a sprinkle of shredded cheddar on top before baking adds a delicious cheesy layer.
17. How do I prevent the biscuits from getting soggy?
Ensure the gravy is thick enough and don’t over-soak the biscuits before baking.
18. Can I make this dish in a different size pan?
Yes, adjust the number of biscuits and baking time based on the size of your pan.
19. How can I make this dish healthier?
Use lean turkey sausage, skim milk, and whole wheat biscuits for a lighter version.
20. What can I do with leftover sausage gravy?
Serve it over toast, mashed potatoes, or even pasta for a quick meal.
Helpful Tips
1. Use a cast-iron skillet for cooking the sausage to enhance the flavor.
2. Stir the gravy constantly while adding milk to prevent lumps.
3. Let the gravy simmer until it’s thick enough to coat the back of a spoon.
4. For homemade biscuits, chill the dough before baking to get the flakiest results.
5. Preheat your oven to ensure even baking.
6. Freshly ground black pepper enhances the flavor better than pre-ground pepper.
7. Use room temperature ingredients for the best biscuit texture.
8. Don’t over-mix the biscuit dough to avoid tough biscuits.
9. Add a splash of heavy cream to the gravy for extra richness.
10. Taste the gravy before adding salt, as sausage can be quite salty.
11. Let the dish rest for a few minutes after baking to set.
12. Garnish with fresh herbs like parsley for a pop of color.
13. Serve with hot sauce on the side for those who like extra spice.
14. Double the recipe for larger gatherings or meal prep.
15. Make sure the biscuits are evenly spaced in the baking dish.
16. Use a pastry cutter or fork to cut in the butter for homemade biscuits.
17. If the gravy is too thick, add a splash more milk.
18. Keep an eye on the biscuits as they bake to prevent burning.
19. For extra flavor, use a blend of different sausages.
20. Experiment with adding different spices to the gravy to suit your taste.
Storage and Reheating Tips
1. Store leftovers in an airtight container in the refrigerator for up to 3 days.
2. Freeze unbaked pies for up to 2 months.
3. Reheat in the oven at 350°F (175°C) until warmed through.
4. Microwave individual servings for a quick meal.
5. Cover the dish with foil while reheating to prevent drying out.
6. Add a splash of milk to the gravy when reheating to restore creaminess.
7. Separate the biscuits from the gravy when storing to prevent sogginess.
8. Thaw frozen pies in the refrigerator overnight before baking.
9. Use a toaster oven to reheat small portions for a crispier texture.
10. Refresh the dish with a sprinkle of fresh herbs before serving.
Recipe Secrets
1. Use high-quality sausage for the best flavor.
2. Chill the biscuit dough for flaky layers.
3. Season the gravy gradually to taste.
4. Let the gravy simmer slowly to develop a rich flavor.
5. Make a roux with the sausage drippings for extra depth.
6. Don’t rush the baking process; let the biscuits turn golden brown.
7. Use whole milk for a creamier gravy.
8. Incorporate a bit of butter into the gravy for a silky texture.
9. Add a pinch of sugar to balance the savory flavors.
10. Experiment with different herbs like thyme or rosemary.
11. Use freshly ground black pepper for a more pronounced flavor.
12. Let the dish rest for a few minutes before serving to allow the flavors to meld.
13. Serve with a side of fresh fruit to balance the richness.
14. Top with a sprinkle of cheese before baking for an extra layer of flavor.
15. Add a splash of hot sauce to the gravy for a kick.
16. Use homemade biscuits for a personal touch.
17. Garnish with fresh parsley for color and freshness.
18. Use a combination of sausage types for a unique flavor profile.
19. Let the biscuits cool slightly before serving to avoid burning your mouth.
20. Serve with a glass of freshly squeezed orange juice for a complete breakfast.
Enjoy this heartwarming Sausage, Gravy, and Biscuit Pie, a dish that promises to bring comfort and joy to your breakfast table. With these tips and secrets, you’re sure to achieve culinary perfection every time.
