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Sausage & Gravy Hand Pies

A portable (and freeze-able) version of the classic.

Sausage & Gravy Hand Pies

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.

Sausage & Gravy Hand Pies

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.

Sausage & Gravy Hand Pies

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.

Sausage & Gravy Hand Pies

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.

Sausage & Gravy Hand Pies

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.

Makes 12 pies

45m prep time

23m cook time

394 calories

Allergens: Milk, Wheat, Gluten

Ingredients
  • 1 (16 oz) tube breakfast sausage
  • 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • pinch red pepper flakes (or to taste)
  • 1/8 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 3 cups whole milk
  • 2 (16 oz) tubes refrigerated large buttermilk biscuits
Preparation
  1. Brown sausage in a skillet over medium heat. Then stir in butter, flour, salt, pepper, red pepper flakes, curry powder, and milk. Add milk 1 cup at a time stirring between each addition. Bring to a low boil and cook until thickened, stirring often (about 3 minutes). Remove from heat and allow to cool for at least 20 minutes.
  2. When ready to bake preheat oven to 400˚F. Roll each biscuit into a flat 6” disk. Add 1/2 cup of gravy in the center of dough and spread to within 1/2“ of edges. Run some water along the edge of the dough. Fold dough on itself to make a half circle, then press with a fork to seal.
  3. Place pies on baking sheet and bake for 12-14 minutes or until golden brown.

Recipe adapted from Taste of Home.

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