- Prepare the Biscuit Crust:
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the flour, baking powder, salt, and baking soda.
- Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold buttermilk, stirring until the dough comes together.
- Turn the dough out onto a lightly floured surface and knead it gently a few times until smooth.
- Roll out the dough into a circle large enough to fit a 9-inch pie dish, with some overhang.
- Prepare the Sausage Gravy:
- In a large skillet, cook the sausage over medium heat, breaking it up with a spoon, until browned and cooked through.
- Sprinkle the flour over the cooked sausage and stir well to coat the sausage in the flour.
- Gradually add the milk, stirring constantly to prevent lumps, and bring the mixture to a simmer.
- Continue to cook, stirring frequently, until the gravy thickens, about 5-7 minutes.
- Season with salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes (if using).
- Remove the skillet from heat and let the gravy cool slightly.
Chapter 3: Assembling the Pie
- Assemble the Pie:
- Fit the rolled-out biscuit dough into the pie dish, pressing it gently into the bottom and sides, and leaving some dough overhanging the edges.
- Pour the slightly cooled sausage gravy into the biscuit crust, spreading it evenly.
- Roll out the remaining biscuit dough into another circle large enough to cover the pie.
- Place the dough over the sausage gravy and trim any excess dough from the edges.
- Crimp the edges together to seal the pie.
- Bake the Pie:
- Brush the top of the pie with the beaten egg to give it a golden, shiny finish.
- Cut a few small slits in the top crust to allow steam to escape during baking.
- Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and cooked through.
Chapter 4: Serving
- Cool and Serve:
- Let the pie cool for 10 minutes before slicing and serving to allow the gravy to set slightly.
- Garnish with chopped fresh parsley if desired.
- Side Dishes:
- Serve the pie with a simple side salad or steamed vegetables for a complete meal.
- For a breakfast or brunch setting, consider serving with scrambled eggs and fresh fruit.
Chapter 5: Tips for Success
- Cold Ingredients: Ensure the butter and buttermilk for the biscuit crust are very cold to achieve a flaky texture.
- Gravy Consistency: Cook the gravy until it’s thick but still pourable, as it will thicken further as it cools.
- Sealing the Pie: Crimp the edges of the pie well to prevent the gravy from leaking out during baking.
Conclusion
This Sausage, Gravy, and Biscuit Pie is the perfect comfort food, combining all the best elements of a hearty breakfast into one delicious dish. The flaky biscuit crust pairs wonderfully with the rich, savory sausage gravy, making every bite a delight. Whether you’re serving it for breakfast, brunch, or dinner, this pie is sure to be a hit with family and friends. Enjoy the comforting flavors and satisfying textures of this incredible dish. Happy cooking!