- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper, to taste
- 1 can (16.3 oz) of refrigerated biscuit dough
- 1 cup of shredded cheddar cheese (optional)
Equipment Needed
- Large skillet
- Whisk
- Mixing bowl
- Rolling pin (or your hands for pressing out the biscuits)
- Pie dish
- Ladle
Step-by-Step Instructions
When I make Sausage Gravy and Biscuit Pie, I start by preheating my oven to 350°F (175°C). The warmth from the oven fills the kitchen with a sense of anticipation. Then, I grab my large skillet and brown the breakfast sausage over medium heat. I usually let it cook for about 5-7 minutes, stirring it occasionally until it’s really crispy and golden. Trust me, the sizzling sound is music to my ears! The aroma alone makes my stomach growl in excitement.
Next, I sprinkle the flour over the cooked sausage, stirring it in to coat the pieces evenly. This step is crucial to ensure my gravy has that rich, velvety texture. I let it cook for another minute or so, allowing the flour to absorb the flavors before adding the milk. I whisk the mixture while slowly pouring the milk in, ensuring there are no lumps. This is where the gravy magic happens. I usually stir it for 3-5 minutes until it thickens, and it’s at this moment I can’t resist tasting it. Oh, it’s pure comfort!
Now comes the fun part: assembling the pie! I take out my refrigerated biscuits and roll them out until they’re about 1/4 inch thick. I have found that the thinner you roll them, the better they cook through. I then line my pie dish with the rolled-out biscuits, pressing them down gently to form a crust. It’s a bit messy, but I love the way it looks—a beautiful biscuit base ready to cradle all that delicious sausage gravy. (See the next page below to continue…)