Description
Hearty sausage and biscuit pie delivers comfort from Southern kitchens with rich, flaky layers of ground meat and buttery pastry. Warm spices and golden crust welcome home hungry diners seeking classic homestyle satisfaction.
Ingredients
Scale
- 1 lb (0.45 kg) breakfast sausage
- 3 cups (720 ml) whole milk
- 1 refrigerated pie crust
- 1 package (5-count) Grands refrigerated biscuits
- ⅓ cup (40 g) all-purpose flour
- Salt to taste
- Pepper to taste
- 1 pinch garlic powder
- 1 pinch cayenne pepper
Instructions
- Meat Preparation: Thoroughly cook sausage in a nonstick skillet over medium-high heat, crumbling into fine, uniform pieces until completely browned.
- Gravy Foundation: Sprinkle flour over cooked sausage, stirring continuously to create a smooth coating that prevents ingredient separation.
- Liquid Integration: Gradually pour milk into the sausage mixture, whisking consistently to develop a silky, lump-free gravy base.
- Seasoning Enhancement: Infuse the gravy with salt, black pepper, garlic powder, and cayenne pepper, tailoring the flavor profile to personal preferences.
- Thickening Process: Reduce heat and allow the mixture to simmer, stirring occasionally until the gravy reaches a rich, creamy consistency with moderate thickness.
- Crust Preparation: Preheat oven to 450°F (232°C), carefully line a 9-inch pie plate with pie dough, artfully crimping the edges for an elegant finish.
- Blind Baking Technique: Cover dough with parchment paper and weight with dried beans, baking for 6-7 minutes to establish a sturdy crust foundation.
- Filling Assembly: Reduce oven temperature to 375°F (190°C), pour prepared sausage gravy into the prebaked crust, creating an even layer.
- Biscuit Topping: Position one whole biscuit in the pie’s center, strategically arranging remaining biscuits to completely blanket the gravy surface.
- Final Baking: Bake for 15-18 minutes until biscuits transform into a lustrous, golden-brown masterpiece with crisp edges.
- Resting Phase: Remove from oven and allow the pie to rest for 5 minutes, enabling the filling to stabilize and flavors to meld harmoniously.
Notes
- Master Sausage Browning: Ensure sausage is thoroughly cooked with no pink, crumbling into small, uniform pieces for maximum flavor distribution.
- Flour Coating Technique: Dust sausage with flour carefully, stirring continuously to prevent clumping and create a smooth gravy base.
- Gravy Consistency Control: Slowly add milk while stirring to avoid lumps, simmering 3-4 minutes until the mixture reaches a creamy, thick texture.
- Biscuit Topping Perfection: Arrange biscuits completely over the filling, leaving no gaps to create a beautiful golden-brown crust that seals in the savory goodness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 410
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg