Last Saturday morning, I was standing in my kitchen with leftover puff pastry in the fridge and two hungry teenagers asking what was for breakfast. I could’ve taken the easy route—toast and eggs, maybe cereal—but I wanted to make something that felt a little cozier, something that would make everyone slow down and sit together for a few minutes.
The weather had turned a bit chilly, and I was craving those big, hearty Southern breakfasts my aunt used to whip up on the weekends—gravy bubbling on the stove, biscuits warm from the oven, and the smell of sausage filling the whole house.
I didn’t want to spend hours prepping, though, so I looked at what I had and thought, why not bake that sausage gravy right into a pie? It felt like a gamble, but once it hit the oven, the smell alone told me I was onto something. When I sliced into it and the golden pastry gave way to creamy, peppery gravy—it was game over. My husband went back for seconds, the kids cleaned their plates, and I knew this one was a keeper.
Now it’s on rotation in our house—not just for breakfast but for brunch, lunch, even dinner. It’s the kind of dish that brings everyone to the table without a fuss. And honestly, that’s what makes cooking worth it.
Short Description
Sausage Gravy Biscuit Pie wraps creamy, spiced sausage gravy in a flaky puff pastry crust for a cozy, Southern-inspired comfort meal that’s simple enough for weekday mornings and satisfying enough for weekend brunch.
Key Ingredients
- 1 lb sausage
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes (optional)
- 1 package puff pastry, thawed
Tools Needed
- Large skillet
- 9-inch pie dish
- Rolling pin (if using homemade pastry or adjusting size)
- Sharp knife or pastry cutter
- Oven
- Spatula or wooden spoon
Cooking Instructions
Step 1: Brown the Sausage
In a large skillet set over medium heat, cook the sausage until it’s browned and no longer pink. Use a spatula or spoon to break it into small crumbles as it cooks.
Step 2: Make the Gravy Base
Sprinkle the flour over the cooked sausage and stir well to coat. Let it cook for 2 minutes to get rid of the raw flour taste.
Step 3: Add Milk and Simmer
Gradually pour in the milk, stirring constantly. Raise the heat to medium-high until the mixture comes to a gentle boil. Then reduce the heat and let it simmer for about 5 minutes, or until the gravy thickens to a rich, creamy texture.
Step 4: Season the Gravy
Stir in the salt, black pepper, sage, and red pepper flakes if using. Taste and adjust seasonings as needed. Remove from heat.
Step 5: Preheat the Oven
Set your oven to 375°F (190°C).
Step 6: Assemble the Pie
Roll out one sheet of puff pastry and lay it into a 9-inch pie dish, allowing for a bit of overhang. Pour the sausage gravy into the pastry-lined dish and spread it evenly.
Step 7: Top and Seal
Roll out the second sheet of puff pastry and place it over the top. Trim any excess and crimp the edges to seal. Cut 3–4 small slits in the top crust to let steam escape.
Step 8: Bake to Golden Perfection
Place the pie on the middle rack and bake for 25–30 minutes or until the crust is golden and flaky.
Step 9: Rest and Serve
Let the pie rest for about 5–10 minutes before slicing. This helps the filling set and makes it easier to serve.
Why You’ll Love This Recipe
– Comforting and filling for any time of day
– Easy to make with just a few ingredients
– Family-friendly and budget-conscious
– Great for using up leftover puff pastry
– Versatile—serve it for breakfast, brunch, or dinner
– Freezer-friendly if you prep ahead
– A modern twist on classic biscuits and gravy
Mistakes to Avoid & Solutions
Gravy too runny: Be sure to let it simmer until thick. If it’s too thin, cook a few more minutes or add 1 tsp of flour mixed with milk.
Soggy crust: Always preheat the oven fully and use a ceramic or metal pie dish. Let the pie rest before cutting to avoid a watery bottom.
Over-seasoning: Sausage can be salty, so taste before adding extra salt.
Puff pastry tears: Handle gently and keep it chilled until ready to use. If it tears, patch with a small piece and press gently.
Undercooked crust: If your crust browns too quickly but the bottom isn’t cooked, tent with foil and bake a few extra minutes.
Serving and Pairing Suggestions
Serve it warm as the main course for brunch or dinner
Pair with a crisp green salad or sautéed spinach
Add a side of scrambled eggs or roasted potatoes for breakfast
It works well for potlucks—cut into wedges and serve buffet-style
For drinks, try iced tea, coffee, or a glass of orange juice
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
To reheat, cover with foil and bake at 325°F (160°C) for 10–15 minutes
For a crispier crust, reheat uncovered in the oven or toaster oven
Avoid microwaving if possible—it softens the pastry
You can freeze individual slices tightly wrapped for up to 1 month
FAQs
1. Can I make this ahead of time?
Yes! Assemble the pie and store it in the fridge overnight. Bake fresh the next day.
2. Can I use homemade biscuits instead of puff pastry?
Yes, but the texture will be denser. You’ll need to pre-bake the bottom crust to avoid sogginess.
3. What type of sausage works best?
Mild breakfast sausage is great, but spicy or sage sausage adds extra flavor.
4. Can I add vegetables to the filling?
Definitely. Sautéed mushrooms, onions, or spinach blend in beautifully.
5. How do I know the gravy is thick enough?
It should coat the back of a spoon and not run off too easily. Simmer until it reaches that consistency.
Tips & Tricks
Chill the puff pastry until just before use for best flakiness
Let the gravy cool slightly before assembling the pie—it helps prevent soggy crust
Add an egg wash on the top crust for extra shine
Don’t skip the steam slits—they keep the crust from puffing unevenly
Try using a deep-dish pan if your gravy is extra thick and rich
Recipe Variations
Cheesy Sausage Gravy Pie
Add ½ cup of shredded cheddar to the gravy just before filling the pie. It adds a gooey richness that pairs perfectly with the savory sausage.
Bacon & Sausage Combo
Swap out ¼ of the sausage for chopped, cooked bacon for extra smoky flavor.
Veggie Sausage Version
Use plant-based sausage and almond milk. Opt for dairy-free puff pastry to make it vegetarian.
Spicy Southern-Style
Use hot sausage, double the red pepper flakes, and sprinkle cayenne for a fiery twist.
Mini Pies for Meal Prep
Divide the filling and pastry into ramekins or muffin tins for individual servings. Reduce baking time to 18–22 minutes.
Final Thoughts
This Sausage Gravy Biscuit Pie feels familiar but tastes like something special, all with ingredients you probably already have. I’ve made it for lazy Sunday brunches and even quick weeknight dinners when I didn’t want to think too hard but still wanted something hearty.
Watching my family dive into their slices, steam rising off the plate, is the kind of little victory that makes cooking every day worth it. It’s warm, it’s flaky, it’s comforting. And it hits that perfect note of rustic and satisfying without demanding too much from you.
If you’ve got 30 minutes, a pack of puff pastry, and a pound of sausage, you’ve got dinner (or breakfast) ready to go. It’s a keeper—and I hope it finds a spot in your regular meal rotation too.
Sausage Gravy Biscuit Pie
Ingredients
- 1 lb sausage
- ¼ cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground sage
- ½ teaspoon crushed red pepper flakes optional
- 1 package puff pastry thawed
Instructions
- Cook sausage in a skillet over medium heat until browned, breaking it into crumbles.
- Sprinkle with flour, stir to coat, and cook for 2 minutes.
- Gradually add milk, stirring constantly. Bring to a boil, then simmer for 5 minutes until thick.
- Stir in salt, pepper, sage, and red pepper flakes (if using). Remove from heat.
- Set oven to 375°F (190°C).
- Roll out one puff pastry sheet into a 9-inch pie dish. Pour in the sausage gravy and spread evenly.
- Place second pastry sheet over the top, trim, crimp edges, and cut slits for steam.
- Bake on the center rack for 25–30 minutes until golden brown.
- Cool for 5–10 minutes before slicing and serving.
