Biscuits and gravy pot pie is not just breakfast food. It's easy dinner, hearty brunch, comfort at midnight food. Most biscuits and gravy recipes stop at breakfast sausage. We invited smoked sausage and sweet onions to join in, piled everything into a skillet, and topped it with my fluffy 3-ingredient biscuits. Nobody has complained yet. In fact, we're running low on leftovers.
Table of Contents
This post may contain affiliate links. If you grab something through them, I earn a small commission-at no extra cost to you-and I appreciate it more than good coffee.
🥰 Is this biscuits and gravy pot pie recipe for you?
You'll love this recipe if:
- You think biscuits and gravy is one of the greatest breakfast inventions of all time.
- You need a hearty breakfast or brunch recipe that feeds a crowd.
- You love Southern comfort food made with simple ingredients.
- You want homemade biscuits without a lot of extra work. These are 3 ingredient drop biscuits!
- You enjoy recipes that can pull double duty as breakfast, brunch, or breakfast-for-dinner.
- You own a cast iron skillet and aren't afraid to use it.
This recipe may not be for you if you're looking for something light, delicate, or remotely associated with portion control.
🧾 Ingredients for skillet biscuits and gravy pot pie
The grocery list is refreshingly free of dragon fruit, beef tallow, and anything described as "artisan." Just good breakfast ingredients living their best life.
- Bulk breakfast sausage is where all that classic biscuits-and-gravy flavor begins. It brings the savory goodness and enough drippings to make a gravy worth fighting over. Use your favorite.
- Smoked sausage crashes the party with smoky flavor and hearty bites that make people ask, "What did you put in this?"
- Onions melt into the gravy as they cook, adding just enough sweetness to keep everything balanced.
- Flour works behind the scenes thickening the gravy into a rich, scoopable filling instead of a breakfast soup situation.
- Milk turns those sausage drippings into creamy, peppery gravy that deserves its own fan club.
- Self-rising flour keeps the biscuit topping easy and fluffy because life's too short for complicated biscuits before coffee.
- Butter adds rich flavor and helps create those golden biscuit edges everyone secretly picks at first.
- Buttermilk gives the biscuits a tender texture and just enough tang to cut through all that rich gravy.
- Black pepper is the final flourish. Sausage gravy without plenty of pepper is just standing around not living up to its potential.
Grab the free printable biscuits and gravy pot pie kitchen cheat sheet for extra tips, storage, faqs, and more.
📖 Recipe
Biscuits and Gravy Pot Pie
Print Pin Recipe Rate RecipeIngredients
Drop Biscuits
- 2 cups self-rising flour
- ¼ cup butter, ice cold
- 1 cup buttermilk, you may need a little more or less
Sausage Gravy
- 1 pounds breakfast sausage
- 12 ounces smoked sausage, diced
- ½ cup chopped onion
- ¼ cup all-purpose flour
- 3 cups milk, cut to 2 ½ cups for thicker gravy
- 1 teaspoon coarse black pepper
Instructions
- Preheat the oven to 400 degrees F.
Gravy
- Add breakfast sausage and onion to a cast iron skillet and cook, crumbling with a wooden spoon, until browned, about 5 minutes.
- Stir in the smoked sausage.
- Sprinkle flour evenly over sausage mixture and cook, stirring constantly for 2 minutes.
- Add milk and pepper. Cook, stirring constantly until well blended.
- Bring mixture to a simmer and cook until thickened, about 5 minutes.
- Turn off heat and let sit while you make the biscuits.
Biscuits
- Add the flour to a large bowl.
- Using the big holed side of a grater, grate the butter into the flour and stir to make sure the butter isn't in just one spot.
- Pour in ⅔ of the buttermilk and stir lightly with a fork - just until the dough leaves the sides of the bowl. You may need a little more buttermilk.
Assemble
- Scoop the drop biscuit mixture by ¼ cup scoops on top of the hot gravy.
- Bake in the preheated oven until biscuits are golden brown and cooked through, 20-25 minutes.
Notes
- You can use canned refrigerated biscuits if you want to save 5 minutes.
- If biscuits don't brown enough when they are cooked take the skillet out of the oven, brush the biscuits with melted butter, and put under the broiler for a few minutes. Keep watch!
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
Love this recipe?
Subscribe to the free membership group and never miss another recipe!
🔪 How to make biscuits and gravy pot pie
This recipe keeps things simple. The sausage gravy cooks in one skillet, and the biscuit topping is made with easy 3-ingredient drop biscuits. No cutting in butter, no kneading dough, and no wrestling with a biscuit cutter before you've had enough coffee. Just stir, scoop, and bake.
You can see the step by step images for the 3-ingredient drop biscuits here.
- Brown the breakfast sausage, smoked sausage, and onions in a large cast iron skillet until the onions are soft and everything smells like a Saturday morning worth getting out of bed for.
- Sprinkle in the flour and stir for about 2 minutes. This cooks out the raw flour taste and sets the stage for gravy greatness.
- Slowly pour in the milk, stirring as you go. Let the mixture simmer until thick, creamy, and capable of making a biscuit weep with gratitude.
- Mix up the easy 3-ingredient drop biscuit dough, then drop spoonfuls right over the top of the gravy. No rolling, kneading, cutting, or other unnecessary breakfast-related hardships. Bake until the biscuits are golden brown and the gravy is bubbling around the edges.
😱 What can go wrong (and how to fix it)
🥓 The gravy is too thick.
Stir in a little extra milk, a splash at a time, until it reaches the consistency you like. Remember that gravy thickens as it cools.
🥓 The gravy is too thin.
Let it simmer for a few extra minutes before adding the biscuit topping. Patience is cheaper (and tastier) than adding more flour.
🥓 The biscuits are browning too quickly.
Loosely cover the skillet with foil and continue baking until the biscuit centers are cooked through.
🥓 The biscuit centers are still doughy.
Drop biscuits can vary in size. If the centers need more time, tent with foil and bake for a few additional minutes.
🥓 The gravy tastes bland.
Add a little more black pepper and taste again. Sausage gravy and black pepper have been a successful partnership for generations.
🥓 There aren't any leftovers.
This is a common side effect. Consider hiding a serving for yourself before announcing breakfast is ready.
👩🏻🍳 FAQs
Yes. You can prepare the sausage gravy a day ahead and refrigerate it. When you're ready to bake, warm the gravy slightly (you may need to add a splash of milk), spread it in the skillet, top with the biscuit dough, and bake as directed.
Absolutely. If you're short on time, canned biscuits work just fine. That said, the easy 3-ingredient drop biscuits take only a few minutes to mix and don't require any rolling, kneading, or cutting. You're only saving about 3-5 minutes.
Technically, it's a little of both. It has the creamy filling you'd expect from a pot pie and the hearty, crowd-feeding appeal of a breakfast casserole. We prefer not to get involved in family arguments over labels. We just eat it.
🍽 More cozy breakfast recipes
If hearty breakfasts are your love language, you're going to want to save a few more of these favorites. My homemade sausage gravy is rich, creamy, and worth keeping in your back pocket for biscuits, hash browns, chicken-fried steak, and the occasional breakfast emergency. When you need something that practically cooks itself overnight, the crockpot breakfast casserole is always a crowd-pleaser, and the Amish breakfast casserole has earned a permanent spot on more than one holiday breakfast table.
If you're in the mood for something a little unexpected, sausage gravy breakfast pizza proves that good decisions aren't always found in nutrition textbooks. It's piled high with creamy gravy, sausage, and cheese and has been known to disappear faster than the teenager when it's time to do dishes.
Whether you're feeding overnight guests, hosting brunch, or just refusing to settle for a bowl of cereal, these breakfast recipes have you covered.
🏡 This biscuits and gravy pot pie takes everything people love about a classic Southern breakfast and piles it into one bubbling cast iron skillet. Creamy sausage gravy, smoky sausage, sweet onions, and fluffy homemade biscuits come together in a recipe that's hearty enough for holiday mornings and easy enough for a lazy Saturday at home. The cast iron skillet may be hot, but the competition for the last serving will be hotter.
Comments
No Comments