When I first encountered the idea of a Biscuits and Gravy Pie, I was intrigued and instantly reminded of lazy Sunday mornings at my grandmother’s house in the South. Her kitchen would fill with the mouthwatering aroma of sizzling sausage, and we’d eagerly await her famous biscuits and gravy. This recipe is a delightful twist on that classic, transforming it into a hearty, comforting pie that’s perfect for any meal.
I discovered this unique dish during a road trip through Tennessee. We stopped at a charming little diner in a small town where the menu boasted creative takes on traditional Southern fare. The Biscuits and Gravy Pie was a standout, and I knew I had to recreate it at home. The combination of flaky pie crust, savory sausage gravy, and golden, buttery biscuits is pure comfort food bliss.
What I love about this recipe is its versatility. You can easily tweak the ingredients to suit your taste. For instance, adding a bit of sharp cheddar cheese to the gravy or incorporating some fresh herbs can elevate the dish to new heights. And if you prefer a spicier kick, a dash of hot sauce or extra cayenne pepper will do the trick.
This Biscuits and Gravy Pie is not only a nostalgic nod to traditional Southern cooking but also a convenient and delicious way to enjoy a hearty meal. Whether you’re serving it for breakfast, brunch, or dinner, it’s sure to be a crowd-pleaser. So, gather your loved ones, whip up this comforting dish, and savor the simple pleasures of home-cooked goodness.
How to Make Biscuits and Gravy Pie
Ingredients:
- 1 pound breakfast sausage
- 1/3 cup all-purpose flour
- 3 cups whole milk
- Salt and pepper
- Pinch of garlic powder
- Pinch of cayenne pepper
- 1 refrigerated pie crust
- 1 (5-count) Grands refrigerated biscuits
Directions:
In a nonstick skillet, cook the sausage, breaking it into pieces as it browns.
When the sausage is fully cooked, sprinkle the flour over it and stir for about a minute.
Slowly pour in the milk, stirring constantly. Let the mixture simmer until it thickens. Add salt, pepper, garlic powder, and cayenne pepper for seasoning.
Take the skillet off the heat and allow the gravy to cool.
Roll out the pie crust and place it in a 9-inch pie plate. Crimp the edges, line the crust with parchment paper, and fill it with dried beans. Bake at 450°F for 6 to 8 minutes. Remove the parchment and beans.
Fill the pie crust with the sausage gravy. Put a whole biscuit in the center of the pie. Cut the remaining biscuits to fit around the central biscuit.
Bake at 375°F for 15 to 18 minutes.
FAQS:
Can I use a homemade pie crust instead of a refrigerated one?
Yes, you can certainly use a homemade pie crust. While the recipe calls for a refrigerated pie crust for convenience, a homemade crust can add a personal touch and may offer a different texture or flavor. Just ensure it is pre-baked and properly prepared to avoid sogginess.
How do I prevent the gravy from becoming too thick?
To prevent the gravy from becoming too thick, gradually add the milk while stirring continuously. Moreover, make sure to simmer the mixture on low heat until it reaches your desired consistency. If it becomes too thick, you can always thin it out by adding a bit more milk.
Can I make this pie ahead of time and reheat it?
Yes, you can make the Biscuits and Gravy Pie ahead of time. After baking, let it cool completely before covering it with foil and storing it in the refrigerator. When you’re ready to eat, reheat it in a preheated oven at 350°F for about 15-20 minutes or until warmed through.
What are some variations of this Biscuits and Gravy Pie recipe?
There are several variations you can try. For example, you can use different types of sausage such as spicy Italian or turkey sausage. Additionally, you can add vegetables like sautéed mushrooms or spinach to the gravy. Some people also like to top the pie with shredded cheese before baking.
Can I use a different type of milk for the gravy?
Yes, you can use a different type of milk if you prefer. Whole milk is recommended for its richness, but you can use 2%, skim, or even a non-dairy milk such as almond or soy milk. Keep in mind that the texture and flavor might vary slightly depending on the type of milk used.
Biscuits and Gravy Pie
Ingredients
- 1 pound breakfast sausage
- 3 cups whole milk
- 1/3 cup all-purpose flour
- Salt and pepper
- Pinch of garlic powder
- Pinch of cayenne pepper
- 1 refrigerated pie crust
- 1 5-count Grands refrigerated biscuits
Instructions
- Brown the sausage in a nonstick skillet, breaking it apart as it cooks.
- Once fully cooked, sprinkle the flour over the sausage and stir for about a minute.
- Gradually add the milk, stirring continuously. Let it simmer and thicken. Season with salt, pepper, garlic powder, and cayenne pepper.
- Remove from heat and let the gravy cool.
- Unroll the pie crust and fit it into a 9-inch pie plate. Crimp the edges, line the bottom with parchment paper, and fill with dried beans. Bake at 450°F for 6 to 8 minutes. Remove the beans and parchment.
- Pour the sausage gravy into the pie crust. Place a whole biscuit in the center of the pie. Cut the remaining biscuits to fit around the center biscuit.
- Bake at 375°F for 15 to 18 minutes.
