Real Recipes From Real Home Cooks ®

sausage gravy & buttermilk biscuit breakfast pie

Recipe by
Andy Anderson !
Wichita, KS

Okay, here’s a great breakfast to serve to your morning guests. Most can be made up the night before, and assembled in the morning. As a matter of fact, you can even use store-bought biscuits, and save making the biscuits from scratch. So, you ready… lets get into the kitchen.

yield 3 serving(s)
prep time 20 Min
cook time 20 Min
method Bake

Ingredients For sausage gravy & buttermilk biscuit breakfast pie

  • PLAN/PURCHASE
  • THE SAUSAGE GRAVY
  • 1/2 lb
    breakfast sausage (homemade if you have it)
  • 3 Tbsp
    flour, all purpose variety
  • 1.5-2 c
    cups whole milk
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • slice
    provolone cheese, sliced
  • THE BISCUITS
  • 2 tsp
    active dry yeast
  • 1/4 c
    warm water, about 105f (40c)
  • 4 c
    flour, all-purpose variety
  • 1 tsp
    white sugar, granulated variety
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
    salt, kosher variety
  • 1/2 c
    lard, cut into pieces
  • 1/2 c
    sweet butter, unsalted, cold and cut into pieces
  • 1 c
    fresh buttermilk

How To Make sausage gravy & buttermilk biscuit breakfast pie

  • 1
    PREP/PREPARE
  • 2
    THE SAUSAGE GRAVY
  • 3
    Gather your ingredients.
  • 4
    Add the sausage to a skillet over medium heat.
  • 5
    Cook, breaking the sausage apart with a wooden spoon until no longer pink, about 5 to 8 minutes.
  • 6
    Reduce the heat to medium low, and then add the flour.
  • 7
    Stir, using the wooden spoon, until the flour is completely incorporated into the sausage, about 2 minutes.
  • 8
    Pour 1.5 cups of the milk into the pan.
  • 9
    Stir until the mixture begins to thicken.
  • 10
    Chef’s Note: If the mixture is too thick use the remaining milk, a bit at a time, until the desired consistency is achieved.
  • 11
    Season with a generous amount of pepper, and a bit of salt, to taste.
  • 12
    Keep warm, and reserve.
  • 13
    THE BISCUITS
  • 14
    Gather your ingredients.
  • 15
    Add the sugar to the warm water and mix.
  • 16
    Add the yeast and allow it to proof for 5 minutes.
  • 17
    Chef’s Note: After 5 minutes the top of the water should be nice and foamy. If it isn’t then your yeast is dead. Give it a proper burial, and buy more yeast.
  • 18
    Add the flour, baking powder, baking soda, and salt to a food processor fitted with an S-blade.
  • 19
    Give the mixture a few one-second pulses until fully incorporated.
  • 20
    Add the cold butter and the lard to the flour mixture, and give it a few one-second pulses, until you have small pea-size bits of butter.
  • 21
    Add the flour mixture to a large bowl.
  • 22
    Combine the yeast/water mixture with the buttermilk.
  • 23
    Add the liquid to the flour and gently mix until all the flour is moistened.
  • 24
    Place the dough on a lightly floured board.
  • 25
    Kneed until just incorporated, about 1 minute. Gently pat the dough out to about a 1/2-inch thickness, and cut out the biscuits to the size of the container.
  • 26
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 27
    Add some of the sausage gravy to a small ovenproof serving dish.
  • 28
    Add a slice of Provolone to the top of the sausage gravy.
  • 29
    Cut a biscuit to size, and place on top.
  • 30
    Chef’s Note: Repeat for additional servings.
  • 31
    Place in the preheated oven and bake for 20 minutes, or until the biscuit is golden brown.
  • 32
    PLATE/PRESENT
  • 33
    Serve by itself, or with a couple of eggs, over easy. Enjoy.
  • 34
    Keep the faith, and keep cooking.
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