Anyone who’s ever lived in the South (or even visited) knows about the joys of biscuits and gravy. This time-honored breakfast meal has been a favorite in both homes and diners for many generations. The simplicity of the recipe is offset by the little ways that each cook can customize this dish to suit their tastes. This recipe not only has a little surprise in the gravy, but also converts the biscuits into hand pies, perfect for taking on the go or eating at a sit down meal.

To begin making this recipe you’ll need to brown the sausage, then add in your spices and finally some flour and milk to make it in to gravy. This recipe is special since there’s a hint of crushed red pepper flakes and just a little bit of curry powder in the gravy.

This might not sound very traditional, but these small amounts of spice really wake up the gravy without being overwhelming. You can use them sparingly or not at all. Or you can substitute a little hit of white pepper instead for a similar effect.

The pie part of this breakfast is rolled out biscuits from a tube. You could use pie dough, but using these pre-made biscuits really gives this dish its signature biscuit flavor and texture. Once each one is filled simply fold the disk over on itself and press with a fork to seal the edges.

After baking these hot and tender hand pies come out perfectly browned and filled with all the flavor you’d expect from a delicious Southern biscuits and gravy meal.

These little half moons also freeze really well, perfect for reheating on mornings when you don’t feel like making a breakfast from scratch. It’s a whole new way to enjoy a classic.