Last winter, my brother challenged me to make breakfast for his Super Bowl party. At 9am. For twelve people. Who all wanted “something different but still breakfast-y.”
So I grabbed some biscuit dough and leftover sausage from the fridge and basically threw together this pizza situation. Everyone lost their minds. Now they request it every time we have a morning gathering.
How This Started
Honestly, I was just trying to combine two things I love – sausage gravy over biscuits and pizza. Both are messy to eat normally. But turn them into one thing? Genius. Or maybe just lazy. Either way, it works.
The best part is you get that fluffy biscuit texture as the base instead of regular pizza dough. Then you slather on creamy sausage gravy instead of tomato sauce. Top with cheese because everything’s better with cheese. Bake it and somehow it all holds together.
My wife was skeptical the first time. “That’s not pizza,” she said. Then she ate three slices and stopped talking.
Why This Works for Breakfast
Regular breakfast is great but it’s all separate things on a plate. Eggs here, sausage there, biscuit on the side. This? Everything’s together in one handheld slice.
Plus you can make it ahead and reheat slices all week. Microwave for thirty seconds and you’ve got hot breakfast ready to go. Way better than a granola bar in the car.
And if you’re having people over, this feeds a crowd without you standing at the stove flipping pancakes for an hour. Just cut it up and everyone grabs a piece.
What You’ll Need
Refrigerated biscuit dough – One of those tubes from the dairy section. The big one with eight biscuits in it.
Breakfast sausage – Half a pound. I use the regular kind but hot sausage works if you like spice. Turkey sausage is fine too.
Flour – Just two tablespoons for making the gravy.
Milk – One cup. Whole milk makes the best gravy but use what you’ve got.
Cheddar cheese – Shredded, about a cup. Sharp cheddar has more flavor.
Chives – Optional but they make it look fancy. Green onions work too.
Salt and pepper – For seasoning the gravy.
You’ll also need a pizza pan or just a regular baking sheet. I use a round pizza pan because it’s more fun to cut into slices that way.
Making This Thing
Heat your oven to 375 degrees.
Take that tube of biscuit dough and pop it open. Still makes me jump every time. Separate the biscuits and squish them all together on your pan, pressing them out into one big circle. They’ll stick to each other – that’s what you want. Make sure it goes all the way to the edges so you have crust.
Get a skillet going over medium heat. Crumble in your sausage and cook it until it’s browned all over. Takes maybe 7-8 minutes. Break it up with your spoon as it cooks.
Once the sausage is done, scoop it out onto a plate but leave all that grease in the pan. That’s flavor right there. You need it for the gravy.
Sprinkle your flour into the hot grease and stir it around for about a minute. It’ll make a paste. Keep stirring so it doesn’t burn.
Now slowly pour in your milk while whisking. Keep whisking or it’ll get lumpy. The mixture will start to thicken up after a couple minutes. When it coats the back of your spoon, it’s done. Hit it with some salt and pepper.
Pour that gravy all over your biscuit dough crust. Spread it around so it covers everything.
Sprinkle the cooked sausage on top of the gravy. Then dump on all that shredded cheese.
Stick it in the oven for about 15-20 minutes. You want the cheese melted and bubbly, and the biscuit crust should be golden brown on the edges.
Pull it out and let it sit for a few minutes before cutting. If you’ve got chives or green onions, chop those up and sprinkle on top.
Cut into slices like a regular pizza and serve it up.
Things I’ve Learned
Don’t skip the flour step. First time I made this, I tried to thicken the gravy with just milk. Ended up with sausage soup. Need that flour to make it right.
Press the biscuits thin. If your crust is too thick, it won’t cook through before the top burns. Smash it out pretty flat.
Let it cool a minute. I know you’re hungry. But if you cut into this right away, all the gravy runs everywhere and you just have a mess. Give it five minutes.
The sausage drippings matter. Don’t drain them off thinking you’re being healthy. That’s what makes the gravy taste good. If your sausage is super lean and doesn’t make much grease, add a tablespoon of butter.
Ways to Mix It Up
The basic version is solid but you can definitely experiment.
Want it spicy? Use hot breakfast sausage or add some red pepper flakes to the gravy.
My buddy adds scrambled eggs on top before the cheese. Makes it even more breakfast-y.
Sautéed mushrooms or onions mixed into the gravy? Really good.
Could throw some diced bell peppers in with the sausage while it cooks.
For a crowd, make two – one regular and one with jalapeños for people who like heat.
Some folks put a fried egg on each slice when serving. That’s next level but also kind of a pain.
Serving and Storing
I usually just cut this into six big slices and people grab what they want. Put out some hot sauce on the side for people who want it.
Goes great with:
- Fresh fruit on the side
- Hash browns if you’re really hungry
- Coffee. Obviously coffee.
- Orange juice
- Bloody Marys if it’s that kind of morning
Leftovers keep in the fridge for about three days. Microwave slices for 30-45 seconds to reheat. They’re not quite as good as fresh but still pretty tasty.
You can freeze slices too. Wrap them individually and freeze for up to a month. Thaw in the fridge overnight and reheat in the oven at 350 for about 10 minutes.
When to Make This
Perfect for:
- Weekend brunch when you actually have time
- Breakfast potlucks at work
- Holiday mornings when everyone’s hungry
- Camping if you’ve got a cast iron pan
- Anytime you’re tired of regular breakfast
Not great for:
- Weekday mornings when you’re rushing
- Trying to impress someone with your “healthy lifestyle”
- Eating in your car on the way somewhere
The Real Talk
This isn’t health food. It’s biscuits, sausage, gravy, and cheese. If you’re counting calories or watching cholesterol, maybe save this for special occasions.
But sometimes you need comfort food that sticks to your ribs and makes you happy. This is that food.
Make it on a lazy Sunday morning. Pour some coffee. Sit down and actually enjoy breakfast instead of rushing around. That’s what this recipe is for.
Biscuits and Sausage Gravy Breakfast Pizza
Ingredients
- 1 can 16.3 oz refrigerated biscuit dough (8 biscuits)
- ½ lb breakfast sausage
- 2 Tbsp all-purpose flour
- 1 cup whole milk
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 Tbsp chopped fresh chives or green onions optional
Instructions
- Preheat oven to 375°F. Lightly grease a pizza pan or baking sheet.
- Press biscuit dough pieces together on the pan, flattening and stretching to form one large circle that reaches the edges. Create a thin, even crust.
- In a large skillet over medium heat, crumble and cook breakfast sausage until browned and fully cooked, about 7-8 minutes. Transfer cooked sausage to a plate, leaving drippings in pan.
- Sprinkle flour into the hot sausage drippings. Stir constantly for 1 minute to create a roux.
- Gradually whisk in milk, stirring constantly to prevent lumps. Continue cooking and stirring until gravy thickens enough to coat the back of a spoon, about 3-4 minutes. Season with salt and pepper.
- Spread sausage gravy evenly over the biscuit crust, leaving a small border around edges.
- Sprinkle cooked sausage crumbles over gravy, then top with shredded cheddar cheese.
- Bake 15-20 minutes until cheese is melted and bubbly and crust edges are golden brown.
- Let cool 5 minutes before slicing. Garnish with chopped chives or green onions if desired.
Notes
- Don’t drain sausage drippings – they’re essential for flavorful gravy
- Press biscuit crust thin or it won’t cook through properly
- For spicier version, use hot breakfast sausage or add red pepper flakes
- Add-ins: sautéed mushrooms, bell peppers, or scrambled eggs
- Reheats well – microwave slices 30-45 seconds or oven at 350°F for 10 minutes
- Can freeze individual slices wrapped tightly for up to 1 month
