Sausage, Gravy, and Biscuit Pie

Looking for a hearty and delicious recipe? This Sausage, Gravy, and Biscuit Pie is the perfect comfort food dish that’s sure to satisfy your cravings!

Ingredients:

• 1 lb ground sausage
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/4 cup flour
• 1/4 cup butter
• 1 can refrigerated biscuits

Instructions:

• 1. Preheat your oven to 375°F and grease a pie dish.
• 2. Cook the ground sausage in a skillet until browned, then spread it on the bottom of the pie dish.
• 3. Sprinkle half of the shredded cheddar cheese over the sausage.
• 4. In a saucepan, melt butter over medium heat. Whisk in the flour until smooth, then gradually stir in the milk until thickened.
• 5. Pour the gravy over the cheese and sausage.
• 6. Top the mixture with the refrigerated biscuits and sprinkle the remaining cheese on top.
• 7. Bake for 25-30 minutes until the biscuits are golden brown.

Popular questions:

• Q: Can I use turkey sausage instead of ground sausage?

A: Yes, you can substitute turkey sausage for ground sausage in this recipe for a leaner option.

• Q: Can I use a different type of cheese?

A: Feel free to experiment with different types of cheese to suit your taste preferences.

• Q: Can I make the gravy ahead of time?

A: Yes, you can prepare the gravy in advance and store it in the refrigerator until ready to use.

• Q: Can I add vegetables to this recipe?

A: Adding sautéed vegetables like peppers, onions, or mushrooms can enhance the flavor of this dish.

Helpful tips:

• 1. Cook the biscuits on a separate baking sheet before adding them to the pie to ensure they are fully cooked.
• 2. Add a sprinkle of freshly chopped parsley on top of the pie before serving for a pop of color and freshness.
• 3. To make a spicier version, use spicy sausage or add a pinch of red pepper flakes to the gravy.

Expert Secrets:

• 1. Make sure to season the gravy with salt and pepper to taste before pouring it over the sausage and cheese.
• 2. For a richer flavor, use whole milk or half-and-half instead of regular milk in the gravy.
• 3. Experiment with different types of biscuits, such as buttermilk or flaky layers, for varied textures.