Sausage, Rich Gravy, and Biscuit Pie

Ingredients:

1 lb sausage.

2 cups milk.

1/4 cup all-purpose flour.

1 teaspoon salt.

1/2 teaspoon black pepper

1/2 teaspoon garlic powder (optional, for added flavor)

For the Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup whole milk (plus extra for brushing)

Directions:

Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or deep-dish baking pan.

Cook the Sausage: In a large skillet over medium heat, cook the sausage, breaking it up with a spoon, until browned and fully cooked. Do not drain the fat.

Make the Gravy: Sprinkle the flour evenly over the sausage and stir to coat. Cook for 1–2 minutes to eliminate the raw flour taste. Gradually whisk in the milk, stirring constantly to prevent lumps. Add salt, pepper, and garlic powder (if using). Simmer for 5–7 minutes, until the gravy thickens. Remove from heat and pour into the greased baking dish.

Make Biscuit Dough: In a large bowl, whisk together flour, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour until it resembles coarse crumbs. Pour in the milk and stir just until a soft dough forms.

Top the Pie: Drop large spoonfuls of biscuit dough evenly over the sausage gravy. Use a spatula to gently spread the dough, leaving some small gaps for steam to escape. Brush the top with a little milk for browning.

Bake: Bake for 25–30 minutes, or until the biscuit topping is golden brown and cooked through. Let rest for 5–10 minutes before serving.