There’s something undeniably comforting about the classic combination of biscuits and sausage gravy-a staple of Southern breakfasts that wraps rich, creamy flavors around flaky, buttery dough. But what if you could transform this beloved duo into an entirely new morning masterpiece? Enter the Biscuits and Sausage Gravy Breakfast Pizza: a savory twist that reimagines tradition with a crispy, cheesy crust as its canvas. This inventive dish marries the heartiness of sausage gravy with the convenience and shareability of pizza, making it a perfect crowd-pleaser for lazy weekend mornings or brunch gatherings. Join us as we explore how to craft this mouthwatering fusion, bringing together familiar flavors in a bold, unexpected way.
Biscuits and Sausage Gravy Breakfast Pizza: An Irresistible Savory Twist
From the very first bite, this Biscuits and sausage Gravy Breakfast Pizza sets a new standard for brunch indulgence. Combining comforting Southern classics with the boldness of a breakfast pizza, it effortlessly transforms fluffy biscuit bases and creamy, rich sausage gravy into a layered, shareable feast. Whether you’re reconnecting with nostalgic flavors or exploring fresh breakfast ideas, this savory twist promises a crowd-pleasing experience that’s as satisfying to make as it is to savor.
Prep and Cook Time
- Preparation: 20 minutes
- Cooking: 25 minutes
- Total Time: 45 minutes
Yield
- Serves 6 hearty slices (4-6 servings)
Difficulty Level
- Medium – approachable for confident home cooks
Ingredients
- For the biscuit base:
- 2 cups all-purpose flour, sifted
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 6 tablespoons unsalted butter, cold and cubed
- 1 cup whole buttermilk, chilled
- For the sausage gravy:
- 1 lb breakfast pork sausage, casings removed
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon ground black pepper, freshly cracked
- 1/2 teaspoon kosher salt (adjust to taste)
- toppings & extras:
- 1 1/2 cups shredded sharp cheddar cheese
- 2 large eggs, fried or scrambled
- 2 tablespoons chopped fresh chives or scallions (for garnish)
- Red pepper flakes (optional, for a gentle kick)
Instructions
- Prepare the biscuit base: Preheat your oven to 425°F (220°C).In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter: Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits.
- Add the buttermilk: Pour in the chilled buttermilk and gently mix until just combined. Avoid overmixing to ensure tenderness. The dough will look shaggy and slightly sticky.
- Shape and bake: turn the dough out onto a floured surface, pat it into a rough 10×12 inch rectangle about ¾-inch thick. Fold the dough over itself twice and pat it down one last time to build flaky layers. Transfer it to a parchment-lined baking sheet and bake for 12-15 minutes until golden and puffed.
- Prepare the sausage gravy: While biscuits bake, brown the sausage in a large skillet over medium heat. Break it up into bite-sized pieces as it cooks, about 7-9 minutes, until deeply golden and cooked through.
- Make the roux: Sprinkle the flour evenly over the cooked sausage and stir continuously for about 1-2 minutes. This toasts the flour, removing any raw taste and helps thicken the gravy.
- Add milk gradually: Slowly whisk in the warmed milk, incorporating it in batches to avoid lumps. Simmer gently, stirring frequently enough, until the gravy thickens to a creamy, spoon-coating consistency, about 8 minutes.
- Season: Stir in the black pepper and salt. Taste and adjust seasoning as needed. Keep the gravy warm on very low heat while assembling.
- Assemble your breakfast pizza: Slice the warm biscuit base into 6 equal squares or wedges. Spread a generous ladle of sausage gravy over each piece, sprinkle with sharp cheddar cheese, and top with eggs.
- Bake briefly: Return to the oven for 3-5 minutes to melt the cheese and warm the eggs through.
- Garnish and serve: Sprinkle freshly chopped chives and, if desired, a pinch of red pepper flakes for color and a touch of heat.
Tips for Success
- Keep ingredients cold: For ultimate flakiness in your biscuit base, ensure the butter and buttermilk stay cold until mixing. This prevents the fat from melting prematurely.
- Don’t overmix dough: Mix just until the dough comes together. Overworking develops gluten and toughens biscuits.
- Sausage choice matters: Use quality breakfast sausage with a good fat content for rich flavor. To lighten it up, substitute half with ground turkey.
- Warm milk first: Adding warm milk to the roux ensures a smooth, creamy texture without lumps.
- Make ahead: Bake biscuits a day in advance and gently reheat while prepping gravy. Gravy can be made a few hours ahead and kept warm on very low heat.
Serving Suggestions
This savory creation shines when paired with fresh, crisp sides to balance its richness. Consider a simple arugula salad dressed with lemon vinaigrette for brightness, or roasted breakfast potatoes with rosemary and garlic. For drinks, a strong black coffee or a citrusy mimosa completes the experience. Garnish your slices with luminous chives or even a sprinkle of coarse sea salt to elevate every bite visually and flavor-wise.
| Nutritional Element | Per Serving |
|---|---|
| Calories | 480 kcal |
| protein | 22 g |
| Carbohydrates | 32 g |
| Fat | 28 g |
Discover more comforting breakfast recipes like this in our Southern Breakfast Classics collection. For an expert take on baking biscuit bases, King Arthur Baking’s biscuit guide is an invaluable resource.
Q&A
Q&A: Biscuits and Sausage Gravy Breakfast Pizza – A Savory Twist
Q1: What exactly is Biscuits and Sausage Gravy Breakfast Pizza?
A: Imagine your favorite Southern comfort breakfast-fluffy biscuits smothered in creamy sausage gravy-reimagined as a pizza. It’s a golden, crispy crust topped with tender biscuit dough pieces, rich and savory sausage gravy, melted cheeses, and often a sprinkle of fresh herbs. This dish takes the heartiness of biscuits and gravy and turns it into a shareable, sliceable morning masterpiece.
Q2: How did this creative twist on traditional biscuits and gravy come about?
A: The idea emerged from a love of combining familiar comfort foods with the fun, social nature of pizza. Chefs and food enthusiasts sought a way to enjoy the beloved flavors of biscuits and sausage gravy in a new format that’s perfect for brunch gatherings or casual mornings. This hybrid dish captures the cozy essence of breakfast while offering something fresh and playful.
Q3: What makes the biscuit crust different from regular pizza dough?
A: Rather of traditional pizza dough, the base frequently enough incorporates biscuit dough-either store-bought or homemade-which bakes up flaky and tender. This biscuit crust adds an extra layer of buttery richness and a soft, crumbly texture that’s distinct from the chewy or crispy pizza dough we’re used to. It’s like having the foundation of a biscuit breakfast right under your toppings.
Q4: Is the sausage gravy prepared differently for the pizza?
A: Typically, the sausage gravy follows the classic southern recipe: browned breakfast sausage cooked into a roux made with flour and milk, seasoned with black pepper and sometimes a hint of sage or onion powder. For the pizza, the gravy is usually made slightly thicker so it sets nicely on the biscuit base without making it soggy, ensuring each slice holds together beautifully.
Q5: Can you customize this pizza for different dietary preferences?
A: Absolutely! For a vegetarian version, you can substitute sausage with plant-based crumbles or sautéed mushrooms and use vegetarian sausage gravy recipes. Dairy-free options might involve using non-dairy milk and cheese alternatives. The beauty of this dish lies in its versatility-feel free to experiment with herbs, spices, and toppings like scrambled eggs, cheese blends, or even a drizzle of hot sauce to suit your palate.
Q6: What occasions are perfect for serving Biscuits and Sausage Gravy Breakfast Pizza?
A: This hearty, flavorful pizza is ideal for weekend brunches, holiday breakfasts, or casual get-togethers where you want to impress without too much fuss. It’s great for feeding a crowd and pairs wonderfully with fresh fruit, coffee, or a mimosa. Plus, its shareability makes it a crowd-pleaser at potlucks or family brunches.
Q7: any tips for making the perfect Biscuits and Sausage Gravy Breakfast Pizza at home?
A: Start by preparing the sausage gravy ahead of time to let it thicken properly. When making the biscuit crust, avoid overworking the dough to keep it tender. Bake the biscuit base partially before adding gravy and cheese to prevent sogginess. broil briefly at the end for a bubbly, golden cheese topping. And don’t forget a sprinkle of freshly cracked black pepper or chopped chives for that finishing touch!
This Q&A captures the essence and excitement behind the Biscuits and Sausage Gravy Breakfast Pizza-a dish where Southern tradition meets playful innovation for a truly savory breakfast delight.
The Way Forward
In the ever-evolving world of breakfast classics, the Biscuits and Sausage Gravy Breakfast Pizza stands out as a delightful fusion that brings comfort and innovation to your morning table. This savory twist not only pays homage to traditional Southern flavors but also reimagines them in a way that’s perfect for sharing-or savoring solo. Whether you’re looking to impress brunch guests or simply crave a hearty start to your day, this recipe offers a mouthwatering adventure that’s as satisfying as it is unexpected. So next time breakfast calls, slice into this savory masterpiece and enjoy a bold new way to celebrate the most vital meal of the day.
