We’ve all been told that breakfast is the most substantial meal of the day. This is especially true for people who do more than just sit behind a desk for a living. Biscuits and Gravy is nothing new.
The popularity of Biscuits and Gravy emerged after the American Revolutionary War. You didn’t need much to create a meal. Serving biscuits and gravy as a way to start the day was especially widespread throughout the south. It was cheap to make, which was important to the slaves who fended for themselves and slave owners alike. Eventually Biscuits and Gravy became a staple among field workers and laborers regardless of the color of their skin.
Today the ways to serve up this Southern favorite is only limited by your imagination. Traditionally the gravy is made from flour, milk and the renderings from sausage. Early on you were lucky if there were bits of actual sausage left in the skillet to incorporated into the gravy. When I make biscuits and gravy, I like to put a minimum of a half-pound of good breakfast sausage into the gravy. It’s one of those meals I look for when we’re traveling for two reasons – most diners do a good job and it sticks with you.
This Biscuit and Gravy Breakfast Pie is my new favorite. If you are feeling really ambition, start by making your own buttermilk biscuit dough. If not, look for Southern Style Biscuits in the frozen bread case of your favorite grocery store. The thing I like about frozen biscuits is that I can make just one for me or a dozen for a crowd. I have yet to figure out how to make just one biscuit from scratch. Oh the modern conveniences we have at our disposal.
Hope you enjoy this Breakfast Pie – and that you have a blessed, beautiful day.
Biscuit and Gravy Breakfast Pie
6 frozen Southern Biscuits, thawed
1 lb Breakfast Sausage
2 tablespoons Butter
1/3 cup Flour
2-1/2 cups Milk
Salt to taste
Black Pepper to taste
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
Pinch Cayenne Pepper
1 tablespoon Butter, melted
Remove frozen biscuits from package. Place in a quart size bag, store in a single layer in the refrigerator overnight for biscuits to thaw.
Heat oven to 375-degrees. Grease a 9-inch deep dish pie pan, set aside.
In a large skillet over medium heat, brown sausage until cooked through, about 8 minutes or so, breaking into small pieces as it cooks.
Add butter to the pan, one tablespoon at a time, until the butter mixes with the grease from the sausage to create plenty of fat for the gravy roux. Sprinkle flour over the sausage, stir well and let cook for about 2 minutes, stirring constantly.
Slowly whisk in 1/2 cup milk to thin the sausage-roux, then adding in the remaining milk in a steady stream. Simmer the sausage grave for about 6 minutes, stirring often, until thick. Season with salt, pepper, garlic and onion powders. Add just a pinch of cayenne for some heat. Pour sausage gravy into the prepared pie pan.
Cut biscuits into quarters and arrange over the top of the gravy. Melt butter, brush the tops of the biscuits. Place into the heated oven to bake for 15 minutes or until biscuits are golden, flakey and cooked through.
Remove from oven, let rest for about 6 minutes before serving.
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