👉Sausage, Gravy, and Biscuit Pie

Step 1: Cook the Sausage

Heat a Large Skillet: Place a large skillet over medium heat. Cook the Sausage: Add the sausage and cook until browned, breaking it into smaller pieces as it cooks.

Step 2: Make the Gravy

Add Flour: Sprinkle the flour over the cooked sausage and stir it in. Let it cook for about 2 minutes to eliminate the raw flour taste. Pour in Milk: Gradually pour in the milk, stirring constantly. Increase the heat to medium-high and bring the mixture to a boil. Simmer: Reduce the heat and let it simmer until the gravy thickens, about 5 minutes. Season: Add salt, pepper, and ground sage. If you like a bit of heat, add crushed red pepper flakes.

Step 3: Preheat the Oven

Preheat to 375°F (190°C): Ensure your oven is ready to bake the dish to golden perfection.

Step 4: Assemble the Pie

Layer the Biscuits: Arrange the biscuits in a single layer in a 9×13 inch baking dish. Pour Gravy Over Biscuits: Evenly pour the sausage gravy over the biscuits.

Step 5: Bake

Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown.

Step 6: Serve

Serve Hot: Remove from the oven and let cool slightly before serving. Enjoy this dish warm, paired with a fresh salad or steamed vegetables.

Valuable Tips for Seamless Cooking

Helpful Tip: Use Quality Sausage Select a high-quality sausage with robust flavor. This is the foundation of your dish, so choose wisely!

Helpful Tip: Homemade Biscuits If time allows, make homemade biscuits for an extra touch of love and flavor.

Helpful Tip: Consistency of Gravy Ensure your gravy isn’t too thick or too runny. It should coat the back of a spoon smoothly.

Storage and Reheating Tips

Storage:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Oven: Reheat in the oven at 350°F (175°C) until warmed through.
• Microwave: For quicker reheating, use the microwave on medium power, covered to retain moisture.

Frequently Asked Questions