Sausage, Gravy, and Biscuit Pie

Introduction

This Sausage, Gravy, and Biscuit Pie is a creative twist on traditional breakfast or brunch dishes, combining the richness of sausage gravy with the comfort of biscuits in a single, impressive pie. What makes this recipe stand out is its ease of preparation, the balance of flavors, and the clever use of everyday ingredients to create something truly special. Whether you’re looking to impress your family with a weekend breakfast or need a dish for a gathering, this pie is sure to become a favorite. It’s a masterclass in comfort food, proving that with a bit of creativity, you can turn simple ingredients into a culinary masterpiece.

Why This Works

• The balance of savory sausage, rich gravy, and flaky biscuits creates a harmonious blend of flavors and textures that is hard to resist.
• The ease of preparation is a significant advantage, as it requires minimal effort to achieve impressive results, making it perfect for busy mornings or special occasions.
• The accessibility of the ingredients means that you can easily find everything you need in your local grocery store, without having to hunt for specialty items.

Ingredients

• 1 pound of sausage (such as breakfast sausage or Italian sausage), casings removed
• 2 cups of all-purpose flour
• 4 teaspoons of baking powder
• 1 teaspoon of salt
• 1/2 cup of cold butter, cut into small pieces
• 3/4 cup of buttermilk
• 2 tablespoons of all-purpose flour (for the gravy)
• 2 cups of chicken broth
• 1/2 cup of milk or heavy cream
• 2 tablespoons of butter
• Salt and pepper, to taste
• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Step 1: Prepare the Biscuit Dough – In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the buttermilk and stir until the dough comes together in a shaggy mass. Turn the dough out onto a floured surface and knead it a few times until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Step 2: Cook the Sausage and Make the Gravy – In a large skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until it is no longer pink, about 5-7 minutes. Remove the cooked sausage from the skillet with a slotted spoon and set it aside on a plate. Leave the drippings in the skillet. Reduce the heat to medium and add the 2 tablespoons of flour to the drippings, whisking to make a roux, cooking for 1 minute. Slowly pour in the chicken broth and milk, whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens, stirring occasionally. Season the gravy with salt and pepper to taste.
3. Step 3: Assemble and Bake the Pie – Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled biscuit dough to a thickness of about 1/8 inch. Transfer the dough to a 9-inch pie dish and trim the edges to fit. Fill the pie crust with the cooked sausage and pour the gravy over the top. Roll out the remaining dough to a thickness of about 1/8 inch. Use this dough to cover the pie and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape. Brush the top of the pie with a little bit of milk or beaten egg for a glaze. Bake the pie for about 25-30 minutes, or until the crust is golden brown.
4. Step 4: Serve – Remove the pie from the oven and let it cool for a few minutes before serving. Serve warm, garnished with chopped parsley or chives.

Handy Tips

• For an extra flaky crust, make sure to keep the butter cold and handle the dough as little as possible.
• If you find that your gravy is too thick, you can thin it out with a bit more broth or milk. If it’s too thin, you can simmer it for a few more minutes to reduce it.
• Consider using different types of sausage to change up the flavor of the pie. For example, you could use chorizo for a spicy kick or Italian sausage for a more herbaceous flavor.

Heat Control

When cooking the sausage, it’s important to cook it over medium-high heat to get a good sear on the outside, which helps to lock in the juices. However, be careful not to burn the sausage. For the gravy, medium heat is best to prevent the roux from burning and to allow the gravy to thicken slowly. When baking the pie, a moderate oven temperature of 375°F (190°C) is ideal to cook the filling through and to golden the crust without burning it.

Crunch Factor

The crunch factor in this dish comes from the golden brown biscuit crust. To achieve this, make sure the oven is at the right temperature, and the pie is baked for the correct amount of time. Brushing the top crust with a little bit of milk or beaten egg before baking also helps to create a golden glaze. If you prefer a crisper crust, you can broil the pie for an extra minute or two at the end of the baking time, watching carefully to prevent burning.

Pro Kitchen Tricks

• Using cold ingredients, especially cold butter, is key to making a flaky biscuit crust. If you’re short on time, you can even freeze the butter for 10 minutes before cutting it into the flour for an extra flaky texture.
• To prevent the biscuit dough from shrinking during baking, make sure it is chilled and that the pie is filled and topped quickly to prevent the dough from warming up too much.
• For easier cleanup, line your pie dish with parchment paper before filling and baking the pie. This will prevent the filling from sticking to the dish and make washing up much simpler.

Storage Tips

• The pie can be made ahead and refrigerated for up to a day before baking. Simply assemble the pie, cover it with plastic wrap, and refrigerate until you’re ready to bake it.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat the pie in the oven at 350°F (180°C) for about 15-20 minutes, or until warmed through.
• The pie can also be frozen, either before or after baking. If freezing before baking, assemble the pie, wrap it tightly in plastic wrap or aluminum foil, and freeze. If freezing after baking, cool the pie completely, then wrap it tightly and freeze. Frozen pie can be thawed overnight in the refrigerator and then reheated in the oven.

Gift Packaging Ideas

If you’re considering gifting this pie, it’s best to bake it first, then cool it completely. Wrap the cooled pie tightly in plastic wrap or aluminum foil, and place it in a decorative tin or box. You could also add a personal touch by including a jar of homemade jam or a packet of gourmet coffee to complement the pie.

Flavor Variations

• Consider adding some diced vegetables like bell peppers, onions, or mushrooms to the sausage for added flavor and nutrients.
• A sprinkle of grated cheese, such as cheddar or parmesan, on top of the pie before baking can add an extra layer of flavor.
• For a spicy kick, add some diced jalapeños or red pepper flakes to the sausage or gravy.

Troubleshooting

• If your biscuit crust doesn’t turn out as flaky as you hoped, it might be because the butter wasn’t cold enough or the dough was overworked. Try chilling the butter in the freezer for 10 minutes before using it, and handle the dough as gently as possible.
• If the gravy is too thick, it can be thinned out with a bit more broth or milk. If it’s too thin, simmer it for a few more minutes to reduce it.
• Overcooking the pie can result in a dry filling and a burnt crust. Keep an eye on the pie while it’s baking, and cover the edges with foil if they start to get too brown.

FAQs

• Can I freeze the pie? Yes, the pie can be frozen either before or after baking. See the storage tips section for more details.
• Is the pie gluten-free? No, the pie contains wheat flour and is not suitable for a gluten-free diet. However, you could experiment with gluten-free flours to make a gluten-free version.
• Can I double the recipe? Yes, you can easily double the recipe to make a larger pie. Just keep in mind that you may need to adjust the baking time slightly.

Conclusion

This Sausage, Gravy, and Biscuit Pie is a delicious and comforting dish that is perfect for any time of day. With its flaky biscuit crust, savory sausage filling, and rich gravy, it’s sure to become a favorite in your household. Don’t be afraid to experiment with different flavors and ingredients to make the recipe your own, and consider sharing it with friends and family as a thoughtful gift. Whether you’re a seasoned cook or just starting out, this pie is a great choice for anyone looking to create a memorable meal with minimal fuss.