Sausage And Gravy Pie With Biscuit Crust
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Adjust an oven rack to the middle position and preheat the oven to 375 degrees F
2
Lightly grease a 9-inch pie plate, including the lip, with butter
3
Gently roll each piece of biscuit dough out to about two times its original size
4
Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet
5
Fork the bottom many times
6
Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes
7
Remove to a wire rack and let cool
8
Leave the oven on
9
Meanwhile, heat the butter in a large skillet over medium heat and add the sausage
10
Cook, stirring and breaking the sausage pieces up with a spoon, until browned and cooked through, about 6 minutes
11
Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom of the pan
12
Remove from the heat
13
Whisk the egg and egg yolk together in a medium bowl and slowly add the half-and-half and sausage mix to the bowl in batches, whisking constantly, to incorporate
14
Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper
15
Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking
16
Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes
17
Serve hot