Biscuits ‘N Gravy Pie Recipe

Are you ready to elevate your comfort food game? Imagine taking the classic southern breakfast of biscuits and gravy and turning it into a savory pie. Sounds delicious, right? This Biscuits ‘N Gravy Pie combines the best elements of both worlds into one hearty, satisfying dish. Let’s dive into this recipe that will impress family and friends alike.

Introduction

Biscuits ‘N Gravy Pie brings together the beloved comfort of biscuits and gravy into an impressive pie format. This dish is perfect for brunch, a hearty dinner, or even a special occasion. By combining the flaky texture of biscuits with a rich, savory gravy, you’re creating a pie that’s both satisfying and nostalgic. Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and delivers big on flavor.

Ingredients

For the Biscuits

2 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, chilled and cubed
1 cup buttermilk

For the Gravy

1 pound breakfast sausage (pork or turkey)
¼ cup all-purpose flour
2 cups milk
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)

Additional Ingredients

1 pie crust (store-bought or homemade)
1 cup shredded cheddar cheese (optional)
Fresh parsley for garnish (optional)

Equipment Needed

Essential Kitchen Tools

Mixing bowls
Rolling pin
Pie dish (9-inch)
Skillet
Whisk
Knife and cutting board

Optional Tools for Convenience

Food processor (for biscuit dough)
Pie weights (for blind baking)

Preparation Steps

Making the Biscuits

Mixing Ingredients

Preheat your oven to 425°F (220°C).
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Rolling and Cutting

Pour in the buttermilk and stir until just combined.
Turn the dough out onto a floured surface and gently knead it a few times.
Roll out the dough to about ½ inch thick and cut into circles using a biscuit cutter or glass.

Preparing the Gravy

Cooking the Sausage

In a skillet over medium heat, cook the sausage until browned and crumbled. Remove excess fat if needed.

Creating the Roux

Sprinkle flour over the cooked sausage and stir to combine. Cook for about 1 minute.

Combining Ingredients

Gradually whisk in milk, stirring constantly to prevent lumps.
Simmer until the gravy thickens, then season with salt, pepper, and cayenne pepper if using.

Assembling the Pie

Preparing the Pie Crust

Fit the pie crust into a 9-inch pie dish and trim any excess dough. Pre-bake if required by your pie crust recipe.

Layering the Biscuits and Gravy

Arrange a layer of biscuit rounds in the bottom of the pie dish.
Pour half of the sausage gravy over the biscuits. Repeat with another layer of biscuits and gravy.

Adding the Final Touches

If desired, sprinkle shredded cheddar cheese on top.
Bake the pie in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the crust is golden brown.

Baking Instructions

Oven Temperature and Timing

Bake the pie at 375°F (190°C) for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Checking for Doneness

Insert a knife into the center of the pie. If it comes out clean, the pie is done.

Serving Suggestions

Ideal Accompaniments

Serve with a side of fresh fruit or a light salad to balance the richness.

Presentation Tips

Garnish with chopped fresh parsley for a pop of color and freshness.

Storing and Reheating Leftovers

How to Store

Allow the pie to cool completely before covering it with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

Best Reheating Methods

Reheat individual slices in the microwave or reheat the whole pie in the oven at 350°F (175°C) until warmed through.

Variations and Customizations

Adding Vegetables

Try adding sautéed mushrooms, onions, or bell peppers to the gravy for extra flavor and nutrition.

Using Different Meats

Substitute the sausage with bacon, ham, or a vegetarian alternative.

Alternative Spices and Herbs

Experiment with herbs like thyme or rosemary for a different flavor profile.

Common Mistakes to Avoid

Overworking the Biscuit Dough

Handle the dough gently to ensure the biscuits stay flaky.

Burning the Gravy

Stir the gravy frequently and keep the heat moderate to avoid burning.

Incorrect Pie Crust Preparation

Ensure the pie crust is well-fitted and properly baked before adding the filling.

Nutritional Information

Estimated Calories per Serving

Each serving of Biscuits ‘N Gravy Pie contains approximately 450-500 calories, depending on ingredients and portion size.

Breakdown of Macronutrients

Typically includes about 25 grams of fat, 20 grams of protein, and 30 grams of carbohydrates per serving.

Tips for Perfect Results

Ensuring Flaky Biscuits

Use cold butter and avoid over-mixing the dough for light and flaky biscuits.

Making a Creamy Gravy

Gradually add milk to the roux and cook until thickened for a creamy consistency.

Conclusion

This Biscuits ‘N Gravy Pie is a delicious and comforting dish that combines two classic favorites into one mouthwatering pie. Whether you’re serving it for brunch, dinner, or a special occasion, it’s sure to be a hit. With its flaky biscuits, savory sausage gravy, and creamy texture, this recipe is perfect for anyone looking to try something new and delightful. Give it a go and enjoy the hearty flavors!

FAQs

Can I use store-bought biscuits?

Yes, store-bought biscuits can be used if you’re short on time. Just prepare them according to the package instructions before layering them in the pie.

How can I make this recipe gluten-free?

Substitute all-purpose flour with a gluten-free blend and use gluten-free biscuits if needed. Ensure all other ingredients are gluten-free.

What type of sausage is best for the gravy?

Breakfast sausage is commonly used, but you can also use Italian sausage or turkey sausage for a different flavor profile.

Can I freeze the pie?

Yes, you can freeze the pie before baking. Wrap it tightly and freeze for up to 2-3 months. Bake from frozen, adding extra time if necessary.