- Prepare the Filling:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, cook the breakfast sausage until browned and crumbled, breaking it apart with a spoon. Drain any excess grease.
- Sprinkle the flour over the cooked sausage and stir well to coat. Cook for another 1-2 minutes to eliminate the raw flour taste.
- Gradually add the milk, stirring constantly to avoid lumps. Continue to cook and stir until the mixture thickens to a gravy-like consistency, about 5-7 minutes.
- Stir in the garlic powder, onion powder, black pepper, salt, and crushed red pepper flakes if using. Adjust seasoning to taste.
- If you’re using shredded cheddar cheese, stir it into the gravy until melted and well combined.
- Assemble the Pie:
- Transfer the sausage and gravy mixture to a 9-inch pie dish or a similar baking dish.
- Add the Biscuit Topping:
- Open the can of refrigerated biscuit dough and separate the biscuits.
- Arrange the biscuits evenly over the top of the sausage and gravy mixture. You can place them in a single layer or slightly overlap them, depending on how you prefer the coverage.
- Brush the tops of the biscuits with melted butter. If desired, sprinkle with garlic powder and dried parsley for added flavor.
- Bake:
- Place the pie in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and cooked through. The filling should be bubbly.
- Serve:
- Let the pie cool for a few minutes before serving. This allows the filling to set a bit, making it easier to cut and serve.
Enjoy your Sausage, Gravy, and Biscuit Pie as a comforting and satisfying meal! It’s perfect for breakfast, brunch, or a hearty dinner.
