Sausage Gravy Biscuit Pizza

If savory breakfasts make you smile and you love a twist on southern classics, this sausage gravy biscuit breakfast pizza is pure morning comfort food built to impress crowds. It layers a tender biscuit crust with creamy peppery sausage gravy and melty cheese—perfect for brunch or anytime you want a little extra joy on the table. My kids always hover around the kitchen when this is in the oven and it vanishes fast

The first time I made this was for a holiday breakfast potluck and it disappeared long before anyone touched the cinnamon rolls Everyone asked for the recipe and now it is a brunch regular for us

Ingredients

• All purpose flour: Essential for a tender biscuit crust Look for flour that feels airy with no odd odor for best results
• Baking powder: Gives the crust its signature lift Choose a fresh can for maximum rise
• Salt: Enhances all the other flavors Use a good sea salt if possible
• Cold butter: Makes the crust extra flaky Slice straight from the fridge for easy handling
• Milk: Binds the dough together Whole milk gives richer results but 2 percent works in a pinch
• Ground sausage: Brings classic savory breakfast flavor Choose a good quality sausage with a level of spice you enjoy
• Shredded mozzarella cheese: Melts beautifully for creamy texture Buy block cheese and shred it yourself if you prefer stretch
• Shredded cheddar cheese: Adds sharpness and golden color Medium or sharp are both great options
• Eggs (Optional): These add even more breakfast richness Crack them right on top or scramble and scatter
• Chopped parsley: Freshens everything up and adds color Opt for bright green and fragrant bunches
• Cooked sausage crumbles: Extra meaty topping for those who love double sausage flavor

Step-by-Step Instructions

Prepare the biscuit crust:

In a large bowl mix the flour baking powder and salt Thoroughly blend with a whisk for even distribution Now add the cold cubed butter and use a pastry cutter or your fingertips to rub the butter into the flour You want to see small pea sized pieces throughout Slowly pour in the milk and use a fork to bring the dough together stirring gently until just combined Turn the dough onto a floured surface and press or roll it into a round shape about twelve inches across

Prebake the crust:

Place the formed biscuit dough onto a lined or greased baking sheet Bake in the preheated oven for eight to ten minutes It should look lightly golden around the edges but not fully baked yet Remove from the oven and set aside Keep the oven on

Make the sausage gravy:

Place a medium skillet over medium heat and crumble in the sausage Brown thoroughly stirring and breaking it up as it cooks Allow some fat to render for richer gravy Once browned sprinkle in the flour and stir to fully coat all the sausage Continue stirring for about one minute Now gradually whisk in the milk making sure no lumps remain Keep stirring until the gravy thickens—usually five to seven minutes Season with salt black pepper and garlic powder Taste and adjust as needed

Assemble the pizza:

Spread a generous layer of hot sausage gravy across the pre baked biscuit crust Ensure you leave a small edge uncovered for a pretty presentation Now scatter on the shredded mozzarella and cheddar cheeses If using add any extra sausage crumbles for more hearty bites

Add eggs if desired:

If you love a yolky baked egg crack two eggs over the top spacing them apart Alternatively scramble the eggs lightly in a skillet and scatter over the pizza after baking

Bake the loaded pizza:

Place the assembled pizza back into the oven for eleven to twelve minutes Watch for melted bubbly cheese and a golden brown edge The biscuit crust should finish cooking underneath

Finish and serve:

Once baked take the pizza out and sprinkle with fresh chopped parsley for color and a pop of herbal flavor Slice into wedges and serve immediately for best texture

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This dish brings together everything I love about southern breakfasts The sausage gravy is my personal favorite—my mom made it every Sunday and the aroma still takes me back I always tuck in an extra scoop on my slice for old times sake

Storage Tips

Wrap leftovers tightly in foil or store slices in an airtight container in the refrigerator It will stay fresh for up to three days For best texture reheat in the oven at three hundred fifty degrees until the crust crisps up and cheese is melty Microwaving works but the crust will be softer

Ingredient Substitutions

You can use a store bought biscuit mix to save time on busy mornings Turkey sausage or plant based sausage works well if you want to lighten it up If you do not have mozzarella try Monterey Jack For a peppery kick sprinkle hot sauce before serving

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Serving Suggestions

This pizza is fantastic with a side of fruit salad or crisp hash browns Top with sliced green onions if you want extra color I serve it cut into smaller squares for party style brunches and the slices always disappear quickly

Cultural and Historical Context

Biscuit and gravy is a true southern classic that dates back generations Turning it into a pizza is a modern twist that keeps the spirit but adds a fun sharing factor It is always welcome at big family gatherings especially around the holidays

Frequently Asked Questions

→ How do I make the biscuit crust tender?

Use cold, cubed butter and work quickly to keep the dough from becoming too warm. Mix gently and avoid overworking for a soft, flaky base.

→ Can I prepare the sausage gravy ahead of time?

Yes, the sausage gravy can be made in advance, cooled, and refrigerated. Warm it before assembling to ensure even spreading.

→ What cheese combinations work best?

Moisture-rich mozzarella and sharp cheddar complement the savory gravy, but gouda or Monterey Jack make great alternatives.

→ How should I add eggs to the pizza?

Crack eggs directly onto the pizza before baking for a baked style, or add scrambled eggs after baking for a softer texture.

→ Can I customize the toppings?

Absolutely! Try extra sausage crumbles, sautéed onions, peppers, or fresh herbs to add your own flavor spin.