★Ingredients
For the sausage gravy*
1/4 cup all-purpose flour
1 pound breakfast sausage
Salt and black pepper to taste
2 cups whole milk
For the biscuits*
1 tablespoon baking powder
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup buttermilk, cold
6 tablespoons unsalted butter, cold and cut into small pieces
★Instructions
- Preheat the Oven*
- Preheat your oven to 425°F (220°C).
- Make the Sausage Gravy*
- In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked. Break it into small pieces as it cooks.
- Sprinkle the 1/4 cup of flour over the cooked sausage and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually add the milk, stirring constantly, until the mixture thickens and becomes gravy-like. This should take about 5-7 minutes.
- Season with salt and black pepper to taste. Remove from heat and set aside.
- Prepare the Biscuit Dough*
- In a large mixing bowl, whisk together the 2 cups of flour, baking powder, baking soda, and salt.
- Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold buttermilk, stirring just until the dough comes together. Be careful not to overmix.
- Assemble the Pie*
- Pour the sausage gravy into a pie dish or a baking dish, spreading it out evenly.
- Drop spoonfuls of the biscuit dough on top of the sausage gravy, covering the entire surface. The biscuits will expand as they bake, so it’s okay if there are small gaps.
- Bake the Pie*
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
- Serve*
- Remove the pie from the oven and let it cool for a few minutes before serving.
Enjoy!