Ingredients:
For the Biscuit Crust:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled and cubed
1/2 cup milk
For the Sausage Gravy:
1 lb (450g) breakfast sausage
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional for spice)
1 tablespoon fresh parsley (optional for garnish)
Directions:
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or deep-dish baking dish.
To make the biscuit crust: In a large bowl, combine the flour, baking powder, and salt. Add the cubed butter and use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs.
Gradually pour in the milk and stir until the dough comes together. Turn the dough out onto a floured surface and knead a few times until smooth. Roll the dough into a circle large enough to fit your pie dish. Press the dough into the dish, trimming the edges if necessary.
To make the sausage gravy: In a large skillet, cook the sausage over medium heat until browned and crumbled, about 5-7 minutes. Remove any excess grease.
Sprinkle the flour over the cooked sausage and stir to combine. Cook for 1-2 minutes to form a roux.
Gradually add the milk, stirring constantly to avoid lumps. Bring to a simmer and cook for 5-7 minutes, or until the gravy has thickened. Season with garlic powder, salt, black pepper, and red pepper flakes (if using).
Pour the sausage gravy into the prepared biscuit crust.
Bake in the preheated oven for 25-30 minutes, or until the crust is golden and the gravy is bubbling.
Garnish with fresh parsley before serving, if desired. Let the pie cool for a few minutes before slicing and serving.
Prep Time: 20 minutes | Baking Time: 25-30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per slice | Servings: 6-8
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