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Ingredients:
For the Biscuit Crust:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
3/4 cup whole milk
For the Sausage Filling:
1 pound bulk breakfast sausage
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon ground sage
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 1/2 cups whole milk
Instructions:
Preheat your oven to 400°F (200°C). Grease a 9-inch deep-dish pie plate.
Make the biscuit crust: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the milk and stir until the dough comes together.
Press the dough into the prepared pie plate, pressing it up the sides and crimping the edges, if desired. Set aside.
Make the sausage filling: In a large skillet over medium heat, cook the sausage and onion until the sausage is no longer pink, about 5-7 minutes. Drain off any excess grease.
Sprinkle the flour, sage, pepper, and nutmeg over the sausage mixture and stir to combine. Cook for about 1 minute, stirring frequently.
Slowly stir in the milk and bring the mixture to a gentle boil. Reduce the heat to low and simmer for 5-7 minutes, or until the gravy thickens, stirring occasionally.
Pour the sausage filling into the prepared biscuit crust.
Bake the pie for 25-30 minutes, or until the biscuit crust is golden brown and the filling is bubbly.
Let the pie cool for about 10 minutes before slicing and serving.
Store any leftovers covered in the refrigerator for up to 3 days. Reheat individual slices in the microwave or oven.
