Biscuits and Sausage Gravy Breakfast Pizza Recipe
Ah, biscuits and gravy—doesn’t it just make you think of lazy Sunday mornings? I remember the first time I whipped this up for a bunch of friends after a night out, and it quickly became our go-to comfort breakfast. It’s like traditional biscuits and gravy met a pizza and had a scrumptious little baby. And who doesn’t love a good breakfast pizza?
Why You’re Gonna Fall for This
I make this when I’m in the mood for something indulgent but still kinda homey. My family goes crazy for it, especially my uncle who insists it reminds him of his childhood in the South (even though he’s never been south of New Jersey). Plus, it’s a perfect excuse to have pizza for breakfast. The creamy sausage gravy over a crispy biscuit crust—oh, it’s heavenly. But fair warning, it’s not the neatest dish, so maybe have some napkins handy.
What You’ll Need
- 1 can of refrigerated biscuit dough (I sometimes use crescent rolls in a pinch)
- 1 pound of breakfast sausage (any brand will do, though my grandmother swore by Jimmy Dean)
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk makes it richer, but 2% works too)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (can swap for mozzarella if you’re feeling fancy)
- Optional: chopped green onions for a bit of color and zing
How to Make It
First things first, preheat your oven to 375°F. Roll out the biscuit dough onto a pizza stone or baking sheet. Now, here’s a tip—if the dough tears, just patch it up with your fingers. It doesn’t need to be perfect! Bake it for about 10 minutes or until golden and slightly puffy. This is where I usually sneak a taste of the biscuit edges.
While that’s baking, cook your sausage in a skillet over medium heat until it’s browned and crumbled. Drain most of the fat (but not all, we need some flavor!), then stir in the flour. Cook for a couple of minutes until the flour’s absorbed. Slowly whisk in the milk, and let it simmer until it’s nice and thick. Don’t worry if it looks a bit weird at this stage—it always looks like that, and it turns out fine!
Once your biscuit crust is ready, pour that delicious gravy all over it. Sprinkle your cheese on top and pop it back in the oven for another 5-7 minutes, until the cheese is melted and bubbly. I dare you to wait for it to cool before diving in—it’s tough!
A Few Notes
I’ve learned through trial and error that letting the gravy thicken really is key. I once rushed this step and ended up with a soggy pizza, so take your time. Oh, and if you find the biscuits are too puffy, just flatten them down with a spatula before adding the gravy.
Variations I’ve Tried
Once, in a burst of culinary curiosity, I added scrambled eggs. Big mistake—everything just got too heavy. But adding a sprinkle of crispy bacon on top? Now that was a game-changer. You could even try a spicy sausage for a little kick!
Tools and Tricks
If you don’t have a pizza stone, don’t sweat it—a regular baking sheet will do just fine. I even used a cast iron skillet once; it worked like a charm.
Storing the Leftovers
If you have any leftovers (though honestly, in my house it never lasts more than a day), just cover them and stick them in the fridge. They heat up beautifully in a microwave or oven.
How We Serve It Up
We usually serve it with a fresh fruit salad to balance the richness (and maybe pretend we’re being healthy). Or, pair it with a cup of strong coffee, which is my personal favorite.
Learned the Hard Way
Patience is key with the gravy. I once tried to rush it and regretted it because it turned out runny. Also, don’t skimp on the cheese; it’s what ties the whole dish together.
Curious Minds Want to Know
Can I use a different type of sausage? Absolutely! Try it with turkey sausage for a lighter option, or even chorizo for a spicy twist.
What if I don’t have refrigerated dough? You could make your own biscuit dough, but honestly, who has time for that? Canned is just fine.
Can I freeze this? Actually, I find it works better if you eat it fresh, but if you must, wrap it up tightly and freeze. Just reheat in the oven.
