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This sausage gravy biscuit breakfast pizza transforms two Southern breakfast classics into one incredible dish that's perfect for weekend brunches or holiday mornings. The flaky homemade biscuit crust topped with creamy sausage gravy and melty cheese creates comfort food magic that will have everyone reaching for seconds.
The first time I made this for my family's Christmas morning breakfast, it disappeared faster than any dish I'd ever served. Now it's our official holiday morning tradition, and guests always ask for the recipe before they leave.
Ingredients
- All purpose flour: Forms the base of both the biscuit crust and gravy thickener use unbleached for best flavor
- Baking powder: Creates the rise in the biscuit crust make sure yours is fresh for maximum lift
- Cold butter: Essential for creating flaky layers in the biscuit dough cube it and keep cold until ready to use
- Whole milk: Adds richness to both the biscuit dough and gravy 2 percent works but whole milk delivers the best flavor
- Ground sausage: Provides savory flavor and hearty texture breakfast or country style work best here
- Garlic powder: Enhances the savory notes without overpowering use fresh if you prefer a stronger garlic presence
- Cheese blend: The combination of mozzarella and cheddar gives perfect meltability and sharp flavor freshly grated melts better than pre shredded
- Eggs: Optional but highly recommended adds another protein element to make this truly breakfast worthy
Step-by-Step Instructions
- Prepare the biscuit crust:
- Begin by preheating your oven to 425°F and prepping your baking surface. The key to a perfect biscuit crust is handling the dough minimally. When cutting in the butter, leave some pea sized pieces intact as these create the flaky pockets. Mix just until the dough comes together any overmixing will make your crust tough.
- Prebake the crust:
- Roll or press the dough into a roughly 12 inch circle about half an inch thick. The edges can be slightly raised to contain the toppings. The initial bake sets the crust without cooking it completely through. Watch carefully as overbaking now will result in a dry final product.
- Make the sausage gravy:
- Cook the sausage thoroughly breaking it into small crumbles. The flour needs to cook with the meat and fat for at least a minute to eliminate any raw flour taste. When adding milk, pour slowly while constantly stirring to prevent lumps. The gravy should coat the back of a spoon but still be pourable.
- Assemble and finish baking:
- Spread the gravy evenly over the crust leaving a small border around the edge. Layer the cheeses evenly and add any additional toppings. If using whole eggs, create small wells in the toppings for them to sit in. The final bake melds all the flavors together while creating a golden cheesy top.
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My absolute favorite part of this recipe is watching people's faces when they take their first bite. The combination of familiar flavors in a new format always brings smiles, especially when the cheese pulls into those perfect stretchy strands as you lift each slice.
Make Ahead Options
This breakfast pizza can be prepped in stages to make morning assembly quick and easy. The biscuit dough can be made the night before and refrigerated. Simply bring it to room temperature for about 20 minutes before rolling out. The sausage gravy can also be prepared ahead and stored in the refrigerator for up to two days. You may need to add a splash of milk when reheating as it will thicken considerably when chilled. Having these components ready turns this from a special occasion breakfast to a doable weekend treat.
Variation Ideas
While the classic sausage gravy version is hard to beat, this breakfast pizza concept works beautifully with different flavor profiles. Try a Southwestern version with chorizo, pepper jack cheese, and scrambled eggs topped with avocado after baking. For a vegetarian option, replace the sausage with sautéed mushrooms and spinach in a creamy white sauce. Bacon lovers can substitute bacon for the sausage and add caramelized onions for extra depth. Each variation maintains the biscuit crust base but creates an entirely new experience.
Serving Suggestions
This breakfast pizza is substantial enough to stand alone as a complete meal, but there are several complementary sides that round out the experience. Serve with fresh fruit to balance the richness or a simple green salad with vinaigrette if serving for brunch. For a true Southern experience, offer hot sauce or pepper vinegar on the side for those who enjoy a kick of heat. To make it extra special for holidays, pair with mimosas or a spicy Bloody Mary for adults and fresh orange juice for the kids.
Common Queries
- → Can I make the biscuit crust ahead of time?
Yes, you can prepare and bake the biscuit crust in advance. Cool completely before storing in an airtight container at room temperature, then assemble with toppings when you're ready to bake.
- → What cheese works best for this dish?
A blend of mozzarella and cheddar offers melty texture and sharp flavor. Feel free to try Monterey Jack, provolone, or your preferred mix.
- → Do I need to add eggs on top?
Eggs are optional. Crack them directly on the pizza to bake, or scramble separately and add after baking for a different texture.
- → How do I prevent a soggy crust?
Pre-bake the biscuit base so it firms up before you add sausage gravy and cheese. This step helps maintain a crisp, sturdy bottom.
- → Is turkey sausage a good substitute?
Yes, turkey sausage can be used in place of pork for a lighter version. Cook as directed and enjoy similar results.
- → Can I freeze leftovers?
Leftovers keep well in the fridge for up to three days and can be frozen. Reheat slices in the oven until hot and bubbly for best texture.