Biscuits and Sausage Gravy Breakfast Pizza instantly turns a sleepy morning into a brunch victory parade. Imagine fluffy biscuit crust, silky peppered gravy, gooey cheese, and golden eggs all in one sizzling slice. You’re here for comfort that doesn’t take all day, right? Stick around and I’ll show you how to nail this crave-worthy mash-up without stress or mess.
Why You’ll Love This Recipe
- Quick win: You pull it off in about thirty minutes, so brunch feels effortless.
- Pantry heroes only: Everything comes from basic staples like canned biscuits and milk, so no fancy shopping trip.
- Crispy, never soggy: A thin cheese layer seals the crust, keeping every bite firm and flaky.
- Crowd magnet: One skillet feeds a hungry table and looks seriously impressive.
- Comfort level max: Sausage gravy hugs that biscuit base, delivering cozy Southern vibes in pizza form.
Ingredients Needed
For the Biscuit Base
- 1 can refrigerated biscuit dough – let it sit at room temp for 5 minutes so the biscuits press together without tearing.
For the Creamy Sausage Gravy
- ½ lb bulk breakfast sausage (remove casings if it comes in links).
- 1 tbsp unsalted butter to boost richness.
- ¼ cup all-purpose flour for thickening duty.
- 2 cups whole milk gently warmed for lump-free gravy.
- Salt and freshly ground black pepper to taste.
For the Toppings
- 1 cup cheddar cheese, freshly shredded so it melts like a dream.
- 4 large eggs for those Instagram-worthy yolks.
Notes & Substitutions
- Sausage swaps: Turkey or spicy chorizo keeps the gravy flavorful while trimming fat or adding heat.
- Milk matters: Two percent works but expect a slightly lighter sauce. Oat or soy milk thickens well for a dairy-free spin.
- Cheese choices: Monterey Jack melts extra gooey, while Pepper Jack adds a mild kick. Skip pre-shredded bags; anti-caking powder stops smooth melting.
- Gluten-free route: Use a gluten-free biscuit dough and substitute rice flour in the gravy at a one-to-one ratio. The sauce stays silky.
- Budget tip: Stretch half a pound of sausage with a handful of diced mushrooms; they soak up the drippings and add umami without extra cost.
How to Make Biscuits and Sausage Gravy Breakfast Pizza
- Heat the oven
Set your oven to 375 °F so it reaches full temperature while you prep the crust. - Shape the biscuit base
Lightly grease a large baking sheet. Separate the biscuits, then press and pinch them together to form a 12-inch circle. A five-minute rest at room temperature lets the dough relax, which helps the seams blend without tearing. - Par-bake for crispness
Slide the pan onto the middle rack and bake the crust for six minutes. This quick blast firms the surface and keeps the gravy from soaking in later. - Brown the sausage
Place a large skillet over medium heat. Crumble the breakfast sausage into the pan and cook for five to seven minutes until no pink remains. Stir often so the meat browns evenly and releases flavorful drippings. - Build the roux
Add the butter to the hot sausage. Once it melts, sprinkle the flour over the meat. Stir for two minutes; you cook off the raw flour taste and create a smooth thickening base. - Whisk in the milk
Pour the warm milk in a slow stream while you whisk nonstop. The gravy will look thin at first, then tighten after three to four minutes. You know it is ready when it coats the back of a spoon. - Season and simmer
Taste the gravy and add salt plus plenty of cracked black pepper. Let the mixture bubble gently for another minute so the spices infuse. - Layer the cheese shield
Remove the crust from the oven. Scatter a thin handful of cheddar directly on the biscuit base; this creates a tasty barrier that keeps everything crisp. - Assemble the pizza
Spoon the sausage gravy over the cheese, leaving a half-inch border. Sprinkle the remaining cheddar across the top. Use the back of a tablespoon to make four shallow wells. Crack one egg into each well. - Bake until perfect
Return the pan to the oven. Bake for fifteen to twenty minutes. The pizza is done when the biscuit edges turn golden, the cheese bubbles, and the egg whites set while the yolks stay glossy. - Rest and serve
Let the pizza stand for three minutes so the eggs finish settling. Cut into wedges and enjoy every creamy, crispy bite while it is hot.
Pro Tips & Troubleshooting
Expert Tips
- Par-bake for insurance: A quick six-minute bake keeps the crust crisp even after the gravy hits. The FSIS Freezing and Food Safety sheet adds that fully cooked meals can be frozen again safely, though texture may change slightly.
- Warm liquid, silky gravy: Heat the milk until just steamy. Warm dairy blends faster and stops lumps before they start.
- “Coat the spoon” test: Drag a clean spoon through the gravy. If the trail holds for two seconds, you nailed the thickness.
- Cheese shield hack: Sprinkle a light cheddar layer on the biscuit base before gravy. It acts like edible waterproofing and adds extra flavor.
- Creative shortcut: Press biscuit dough into a cast-iron skillet instead of a sheet pan. The heavy iron stores heat, so you get a deep-dish edge with zero extra effort.
Bakeware Showdown
• Standard sheet pan: spreads heat evenly and leaves a lightly golden, softer crust. Perfect when you want a tender base and easy transfer.
• Preheated pizza stone: stores intense heat and pulls moisture from the dough quickly, giving you a crisp, restaurant-style bottom. Slide the dough on parchment to prevent sticking.
• Cast iron skillet: locks in high heat and its tall sides create a deep edge that turns extra crunchy while the center stays fluffy. Roll the dough slightly thinner so it cooks through before the toppings finish.
Common Mistakes to Avoid
- Adding cold milk: It shocks the roux and leaves floury bits. Warm it first.
- Skipping the par-bake: Raw dough plus wet gravy equals soggy center. Always pre-set the crust.
- Over-thickening: Gravy keeps tightening as it cools. Stop cooking once it coats the spoon or you’ll end up with paste.
- Crowding the eggs: Wells too close together cause whites to run. Space them evenly for picture-perfect yolks.
- Neglecting rest time: Slice too soon and cheese plus yolk slide off. Give it three calm minutes before cutting.
Serving, Storage and Variations
Serve It Like a Brunch Boss
- Fresh fruit contrast: Plate slices with a tangy fruit salad to cut through the rich gravy.
- Crispy sidekick: Add hash browns or roasted breakfast potatoes for textural balance.
- Green lift: Offer a bright arugula salad dressed with lemon to keep palates refreshed.
- Brunch beverages: Pair with strong coffee, orange juice or a bubbly mimosa for the full café vibe.
Storing for Later
- Cool leftovers completely, then slide slices into an airtight box.
- Keep in the fridge for up to three days or freeze for a month. According to the USDA Cold Food Storage Chart, cooked sausage dishes and pizza stay top-quality for one to two months in a 0 °F freezer.
- To freeze, wrap each slice in plastic and pop them into a freezer bag for easy grab-and-go portions.
Reheat Without Soggy Regret
- Oven: Warm slices at 350 °F for eight minutes. The crust crisps and cheese melts again.
- Air fryer: Three minutes at 325 °F perks everything up fast.
- Skip the microwave unless you accept a softer base.
Quick Variations to Keep Things Fresh
- Veggie lovers: Load spinach, bell peppers and mushrooms under the cheese layer.
- Southwest heat: Swap in chorizo, sprinkle jalapeños and use Pepper Jack.
- Turkey-light: Choose lean turkey sausage and skim milk for a lighter take.
- Meat-free: Use plant-based sausage and oat milk, then grab vegan cheese. More tips sit in our FAQ section.
Hungry for custom spins? Check the FAQ for gluten-free flour ratios, thickening tricks and more.
Nutritional Information
| Nutrient | Amount per serving |
| Calories | 435 kcal |
| Protein | 19 g |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 28 g |
| Fiber | 1 g |
| Sugar | 6 g |
| Cholesterol | 165 mg |
| Sodium | 980 mg |
The USDA MyPlate Dairy Group lists dairy as a prime source of calcium, vitamin D and high-quality protein that support bone strength.
Why it matters
This recipe packs nearly twenty grams of protein thanks to sausage, milk and eggs, which keeps you feeling full longer. Whole milk and cheese supply calcium for strong bones. The biscuit crust delivers quick-burning carbs that make it ideal as a morning refuel. A 2022 NCBI review on egg protein confirms eggs provide highly digestible amino acids that help maintain muscle mass and curb hunger.
Numbers were calculated with an online nutrition calculator using standard US products. Values shift if you swap ingredients or brands.
Tweak it to fit your goals
Reduce sodium by choosing lower-salt sausage and cheese. Trim saturated fat with turkey sausage and two percent milk. Boost fiber by adding spinach or swapping half the flour for whole-wheat biscuit dough.
Use tools like Cronometer or MyFitnessPal to double-check the numbers whenever you adjust the recipe.
______________________________
Biscuits and Sausage Gravy Breakfast Pizza Recipe
Equipment
- Skillet
- Oven
- Baking Sheet
Ingredients
Biscuit Base
- 1 can refrigerated biscuit dough let sit at room temperature for 5 minutes
Sausage Gravy
- 0.5 lb bulk breakfast sausage casings removed if in links
- 1 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 2 cups whole milk gently warmed
- salt and freshly ground black pepper to taste
Toppings
- 1 cup cheddar cheese freshly shredded
- 4 large eggs
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a baking sheet. Separate biscuits and press into a 12-inch circle. Let rest 5 minutes.
- Par-bake the biscuit base for 6 minutes.
- In a skillet, cook sausage over medium heat until browned. Add butter and stir in flour, cooking for 2 minutes.
- Slowly whisk in warm milk. Simmer until thick, season with salt and pepper.
- Remove crust from oven, sprinkle a thin layer of cheese. Spread sausage gravy over, top with more cheese.
- Create four wells and crack an egg into each. Bake 15–20 minutes until eggs set and crust is golden.
- Let rest for 3 minutes before slicing and serving.
Notes
- Calories: 435 kcal
- Protein: 19g
- Fat: 27g
- Saturated Fat: 13g
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 6g
- Cholesterol: 165mg
- Sodium: 980mg
Explore More Delicious Recipes
If you enjoyed diving into the Biscuits and Sausage Gravy Breakfast Pizza, why not explore more delightful dishes from our collection? Here are some must-try breakfast recipes to elevate your cooking adventures:
- Blueberry Cottage Cheese Breakfast Bake
- Creamy Baked Cottage Cheese Eggs
- Cinnamon Roll French Toast
- Delicious Pancake Bread
- Easy Banana Oatmeal Muffins
Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!
Conclusion
Biscuits and Sausage Gravy Breakfast Pizza turns everyday ingredients into a showstopping brunch centerpiece. The biscuit crust stays crisp, the gravy lands silky, and those golden yolks add instant wow factor. You spend only thirty minutes in the kitchen yet serve a dish that feels like pure weekend luxury. Ready to give it a whirl? If you try the recipe, drop a quick comment and leave a star rating so other readers can see your results. Snap a photo and tag me on Instagram or share it to your Pinterest board; I love seeing creative spins. What toppings will you experiment with first? Let me know below and keep the brunch inspiration rolling.
Frequently Asked Questions
1. Why does my biscuits and gravy taste like flour?
You likely added the flour but did not cook it long enough. Keep the roux moving in the pan for two full minutes; this toasts the starch and removes that raw taste.
2. How do you make gravy thicker for biscuits and gravy?
Whisk a slurry of one teaspoon flour and one tablespoon warm milk, then stream it into the simmering gravy. Stir for a minute until it tightens.
3. Why isn’t my biscuits and gravy thickening?
Check three essentials: heat, ratio, and cook time. The gravy must bubble gently, contain enough flour, and simmer long enough for starch to activate.
4. What happens if you put too much flour in gravy?
Excess flour makes the sauce gummy and dull in flavor. Thin it by whisking in warm milk, a splash at a time, until it loosens to your preferred consistency.
5. What is the ratio of flour to milk for biscuits and gravy?
A reliable starting point is one tablespoon flour for every cup of milk. Adjust up for a stick-to-the-ribs texture or down for a lighter pour.
6. What makes sausage gravy taste better?
Let the sausage brown well, keep the drippings, and season boldly with cracked black pepper and a pinch of rubbed sage. A dash of hot sauce lifts flavor too.
7. What type of gravy is used for biscuits and gravy?
Classic biscuits and gravy use a creamy white sausage gravy, often called sawmill gravy, made with milk, flour, pork drippings, and black pepper.
8. How much flour does it take to thicken 1 cup of milk?
One tablespoon will produce a medium-thick gravy that cushions biscuits without turning stodgy.
Have another question? Drop it in the comments and we may add it here!
