Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
Start your day with this Easy Biscuits and Sausage Gravy Breakfast Pizza. The biscuit crust is crispy, and the sausage gravy is creamy and comforting. After making this many times, I’ve found the trick to a perfect crust is to use cold butter and buttermilk. If you love recipes like this, you’ll also enjoy Easy Lemon Cucumber Couscous Salad for Fresh Summer Meals and Fresh Cucumber Tomato Feta Salad Ready in 10 Minutes.
Why This Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe Is Pure Comfort
- Crispy biscuit crust
- Creamy sausage gravy
- Easy to make and customize
- Better than takeout
What You'll Need for Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Refrigerated biscuit dough
- Breakfast sausage
- Milk
- All-purpose flour
- Shredded cheddar cheese
- Salt
- Black pepper
- Garlic powder
- Onion powder
- Optional: Fresh parsley
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Refrigerated biscuit dough: I prefer the seamless kind for this recipe.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect biscuit crust. → See on Amazon
- Immersion blender — Smooths out the gravy in seconds. → See on Amazon
How to Make Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
- Prepare biscuit crust: Press biscuit dough into a greased cast iron skillet, creating an even layer. Bake at 425°F (220°C) for 10-12 minutes or until golden brown.
- Cook sausage: In a large skillet, cook breakfast sausage over medium heat until browned. Drain excess fat.
- Make gravy: Whisk in 2 tablespoons of flour, cook for 1 minute. Gradually add milk, stirring constantly. Season with salt, pepper, garlic powder, and onion powder. Simmer until thickened.
- Assemble pizza: Spread sausage gravy over biscuit crust. Top with shredded cheese and any optional toppings. Broil for 2-3 minutes until cheese is melted and bubbly.
Cook's Tips for Perfect Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
- Common mistake and fix: Don't overwork the biscuit dough. This can make the crust tough. To fix, use cold ingredients and handle the dough as little as possible.
- Tip: For a spicy kick, add some diced jalapeños to the sausage while cooking.
- Tip: To make this ahead, prepare the biscuit crust and sausage gravy separately. Store them in the fridge. When ready to serve, assemble and broil the pizza.
Storing & Reheating Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can make the biscuit crust and sausage gravy up to 2 days ahead. Store separately in the fridge.
Freezing Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The crust may lose some crispiness.
Recipe Notes
- Chef tip: For a crispier crust, brush the biscuit dough with a little bit of melted butter before baking.
- Best substitution: You can substitute the breakfast sausage with ground pork or turkey, seasoned to taste.
- Make-ahead: This recipe can be made ahead and reheated. See storage instructions above.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your gravy is too thick, add a little more milk. If it's too thin, let it simmer a little longer or add a bit more flour.
Want to level up this recipe?
High-quality non-stick skillet — Even heat distribution and easy cleanup for perfect gravy. → Check price on Amazon
Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe
Ingredients
Main Ingredients
- Refrigerated biscuit dough
- Breakfast sausage
- Milk
- All-purpose flour
- Shredded cheddar cheese
Seasonings
- Salt
- Black pepper
- Garlic powder
- Onion powder
Optional Toppings
- Fresh parsley
- Crushed red pepper flakes
Instructions
- Prepare biscuit crust: Press biscuit dough into a greased cast iron skillet, creating an even layer. Bake at 425°F (220°C) for 10-12 minutes or until golden brown.
- Cook sausage: In a large skillet, cook breakfast sausage over medium heat until browned. Drain excess fat.
- Make gravy: Whisk in 2 tablespoons of flour, cook for 1 minute. Gradually add milk, stirring constantly. Season with salt, pepper, garlic powder, and onion powder. Simmer until thickened.
- Assemble pizza: Spread sausage gravy over biscuit crust. Top with shredded cheese and any optional toppings. Broil for 2-3 minutes until cheese is melted and bubbly.
Notes
- Chef tip: For a crispier crust, brush the biscuit dough with a little bit of melted butter before baking.
- Best substitution: You can substitute the breakfast sausage with ground pork or turkey, seasoned to taste.
- Make-ahead: This recipe can be made ahead and reheated. See storage instructions above.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If your gravy is too thick, add a little more milk. If it's too thin, let it simmer a little longer or add a bit more flour.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F (180°C) oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The crust may lose some crispiness.
- Make ahead: You can make the biscuit crust and sausage gravy up to 2 days ahead. Store separately in the fridge.
Nutrition Per Serving
- Calories: 570
- Protein: 22g
- Fat: 32g
- Carbs: 52g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 95mg
- Sat. Fat: 17g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe FAQs
Yes, you can make the biscuit crust and sausage gravy up to 2 days ahead. Store separately in the fridge. When ready to serve, assemble and broil the pizza.
Overworking the biscuit dough can make the crust tough. To fix, use cold ingredients and handle the dough as little as possible.
Yes, you can freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
While you can cook the biscuit dough in the air fryer, the sausage gravy is best made on the stovetop for better texture and flavor.
This recipe is not gluten-free as it contains biscuit dough. You can substitute the dough with a gluten-free alternative, but the texture and taste may vary.
A Warm Final Note
I can’t wait for you to try Easy Biscuits and Sausage Gravy Breakfast Pizza Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
