Energize your next brunch with this Lattice Biscuit Sausage Gravy Pie, a cozy skillet-style bake loaded with flaky biscuits and creamy sausage gravy.
If biscuits and gravy are your love language, this pie-style bake is going to feel like home. Pillowy biscuit pieces sit on top of rich, peppery sausage gravy, turning everything into a golden, bubbling centerpiece you can slice and serve.
Think of it as your favorite diner breakfast, baked in one pan with a pretty biscuit “lattice” on top. It’s hearty enough for a weekend brunch, but simple enough to throw together on a sleepy morning or for a breakfast-for-dinner night.
What makes this dish extra special is the texture: the biscuits at the bottom soak up just enough gravy to get tender, while the pieces on top puff up and brown, giving you a mix of soft, saucy bites and crisp edges in every slice.
What You Need to Make This Lattice Biscuit Sausage Gravy Pie
- Refrigerated biscuits – A can of jumbo biscuits becomes both the “crust” and the rustic lattice-style topping that bakes up fluffy and golden.
- Breakfast sausage – Pork or turkey sausage adds savory richness and classic breakfast flavor; use mild or hot, depending on how much heat you like.
- Butter and all-purpose flour – These form a quick roux that thickens the gravy so it slices cleanly and doesn’t feel runny.
- Milk – Whole milk (or 2%) gives the gravy that creamy diner-style texture that clings to the biscuits.
- Garlic and onion powder – Pantry-friendly seasonings that layer in flavor without needing to chop or sauté vegetables.
- Salt and black pepper – Essential for balancing the richness; the pepper adds that familiar, comforting bite in sausage gravy.
- Crushed red pepper flakes – Totally optional, but perfect if you want a gentle warmth running through the dish.
- Shredded cheddar cheese – Melts into the gravy and between the biscuits, adding gooey, cheesy pockets in every slice.
- Eggs (optional) – Whisked eggs can be drizzled over the filling to make the pie slightly more custardy and sliceable, almost like a breakfast casserole.
- Fresh parsley – A sprinkle on top after baking brightens the rich flavors and makes the pie look extra inviting.
Step-by-Step Lattice Biscuit Sausage Gravy Pie
STEP 1: Heat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish or deep baking dish. Open the biscuit can and cut each biscuit into quarters so they’re easy to layer and arrange on top.
STEP 2: In a large skillet over medium heat, cook the breakfast sausage, breaking it into small crumbles as it browns. When it’s cooked through and no longer pink, drain off any excess grease and set the sausage aside on a plate.
STEP 3: In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk for about a minute to form a smooth paste. Slowly pour in the milk, whisking constantly, until the sauce is thickened and silky.
STEP 4: Season the gravy with garlic powder, onion powder, black pepper, salt, and red pepper flakes if you like a little kick. Stir the cooked sausage back into the skillet so every crumb is coated in creamy gravy, then remove from the heat.
STEP 5: Scatter about half of the biscuit pieces over the bottom of the prepared pie dish, leaving small gaps so the gravy can seep around them. Pour the sausage gravy mixture over the biscuits, spreading it into an even layer.
STEP 6: If you’re using eggs, whisk them and drizzle evenly over the hot sausage gravy, then sprinkle the shredded cheddar across the top. Arrange the remaining biscuit quarters over the surface in a loose lattice-style pattern, leaving little windows so steam can escape.
STEP 7: Bake the pie uncovered for 25–30 minutes, until the biscuits on top are puffed and deeply golden and the filling is bubbling at the edges. If the biscuits start to brown too quickly, tent the dish loosely with foil for the last 10 minutes.
STEP 8: Let the pie rest for about 5 minutes so the gravy can settle and thicken slightly. Sprinkle with chopped fresh parsley, slice into wedges, and serve warm straight from the dish.
Serving Ideas for Lattice Biscuit Sausage Gravy Pie
This pie is rich and filling on its own, so pairing it with something fresh or light helps balance the meal. A simple fruit salad with berries, melon, or citrus brightens all the savory flavors and feels very brunch-ready alongside the warm pie.
For a bigger spread, add scrambled or fried eggs and a platter of crispy bacon or ham. If you’re serving this as a breakfast-for-dinner option, consider a bright side salad with a tangy vinaigrette to cut through the creamy gravy and buttery biscuits.
Can I assemble this pie the night before?
You can cook the sausage and make the gravy ahead, then store it in the fridge. Wait to cut and layer the biscuits until just before baking so they stay light and rise properly.
How do I keep the biscuit topping crisp?
Make sure the pie bakes uncovered until the top is well browned and the center is bubbling. Avoid covering tightly with foil while hot, and let it rest briefly before slicing.
What kind of sausage should I use?
Use your favorite breakfast sausage—pork or turkey both work. Mild sausage gives a classic flavor, while hot sausage or extra red pepper flakes are great if you enjoy more heat.
Can I freeze leftovers of this biscuits and gravy pie?
Yes. Cool the pie completely, then wrap slices tightly or store in airtight containers. Freeze for up to two months and reheat from thawed for best texture.
Helpful Tips
- Cut the biscuits into small, even pieces so the bottom layer bakes through and the top gets nicely puffed without doughy spots.
- Don’t rush the gravy; let it simmer until it thickly coats the back of a spoon so the filling slices cleanly.
- Taste the gravy before assembling and adjust the seasoning—sausage can vary in saltiness, so you may need a bit more pepper or salt.
Keeping Leftovers Fresh
Leftover slices of biscuits and gravy pie should cool to room temperature before storing. Transfer them to an airtight container and refrigerate for up to three days. The biscuits will soften slightly, but the flavors deepen and remain comforting.
For reheating, the oven gives the best texture. Place slices in a small baking dish, cover loosely with foil, and warm at 325°F (165°C) until hot in the center. A quick microwave reheat also works for busy mornings—just know the biscuits will be softer but still delicious.
Lattice Biscuit Sausage Gravy Pie
Ingredients
- 2 tablespoons plus 1 teaspoon unsalted butter
- 16 ounces ground breakfast sausage choose pork or turkey
- 1/4 cup plain flour spooned and leveled
- 2 1/2 cups whole or 2% milk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon fine sea salt or to taste
- 1/2 teaspoon ground black pepper or more as preferred
- 1/4 teaspoon crushed chili flakes optional, for mild heat
- 1/2 teaspoon onion powder
- 1 cup sharp cheddar shredded
- 2 eggs large, beaten (optional for enhanced richness)
- 1 refrigerated can 16 oz of pre-made biscuits (8 large count)
- Fresh parsley chopped, for topping
- Nonstick spray or a light coating of oil for greasing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a deep baking dish to prevent sticking.
- In a large pan set over medium heat, cook the sausage until browned thoroughly and crumbled, about 6 to 8 minutes. Drain any residual grease and set the meat aside.
- Using the same skillet, add the butter and melt it fully. Stir in the flour and cook for 1 minute, stirring continuously to form a smooth roux.
- Gradually pour in the milk, whisking constantly to prevent lumps. Cook for 5 to 7 minutes, until the sauce thickens to a creamy consistency.
- Incorporate the garlic powder, onion powder, black pepper, salt, and optional red pepper flakes into the gravy. Mix the cooked sausage back in and take the skillet off the heat.
- Open the biscuit can and separate each biscuit. Cut each one into four equal parts.
- Arrange half of the biscuit quarters in an even layer at the base of your prepared dish.
- Pour the sausage gravy mixture over the biscuit layer. If using eggs, whisk them thoroughly and drizzle evenly over the gravy before adding cheese.
- Sprinkle the shredded cheddar over the filling.
- Finish by arranging the remaining biscuit quarters on top in a loose lattice or scattered pattern.
- Place in the oven uncovered and bake for 25 to 30 minutes, or until the biscuits are golden and baked through. If they brown too quickly, tent loosely with aluminum foil during the final 10 minutes.
- Allow the pie to sit for 5 minutes before slicing.
- Top with fresh parsley just before serving for added color and flavor.