Sausage Gravy & Buttermilk Biscuit Breakfast Pie

Andy Anderson !


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.

☆☆☆☆☆ 0 votes
20 Min
20 Min




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
provolone cheese, sliced


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


  • 3Gather your ingredients.
  • 4Add the sausage to a skillet over medium heat.
  • 5Cook, breaking the sausage apart with a wooden spoon until no longer pink, about 5 to 8 minutes.
  • 6Reduce the heat to medium low, and then add the flour.
  • 7Stir, using the wooden spoon, until the flour is completely incorporated into the sausage, about 2 minutes.
  • 8Pour 1.5 cups of the milk into the pan.
  • 9Stir until the mixture begins to thicken.
  • 10Chef’s Note: If the mixture is too thick use the remaining milk, a bit at a time, until the desired consistency is achieved.
  • 11Season with a generous amount of pepper, and a bit of salt, to taste.
  • 12Keep warm, and reserve.
  • 14Gather your ingredients.
  • 15Add the sugar to the warm water and mix.
  • 16Add the yeast and allow it to proof for 5 minutes.
  • 17Chef’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.
  • 18Add the flour, baking powder, baking soda, and salt to a food processor fitted with an S-blade.
  • 19Give the mixture a few one-second pulses until fully incorporated.
  • 20Add 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.
  • 21Add the flour mixture to a large bowl.
  • 22Combine the yeast/water mixture with the buttermilk.
  • 23Add the liquid to the flour and gently mix until all the flour is moistened.
  • 24Place the dough on a lightly floured board.
  • 25Kneed 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.
  • 26Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 27Add some of the sausage gravy to a small ovenproof serving dish.
  • 28Add a slice of Provolone to the top of the sausage gravy.
  • 29Cut a biscuit to size, and place on top.
  • 30Chef’s Note: Repeat for additional servings.
  • 31Place in the preheated oven and bake for 20 minutes, or until the biscuit is golden brown.
  • 33Serve by itself, or with a couple of eggs, over easy. Enjoy.
  • 34Keep the faith, and keep cooking.

Printable Recipe Card

About Sausage Gravy & Buttermilk Biscuit Breakfast Pie

Course/Dish: Breakfast Casseroles
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Soy Free
Other Tags: Quick & Easy, Heirloom