Flaky biscuits stretched into a pizza crust, a creamy sausage gravy spread, and a blanket of melted cheddar — this breakfast pizza is the kind of comfort-food mashup that disappears fast at weekend brunches and busy holiday mornings. It takes familiar diner flavors and turns them into a shareable, crowd-pleasing sheet that’s fast enough for a hearty weeknight and indulgent enough for a lazy Sunday. For a deeper look at sausage-to-gravy technique and using rendered fat for extra flavor, check this sausage turkey-fat gravy guide.
Why you’ll love this dish
This recipe hits a few marks: it’s quick, uses pantry staples, and transforms one can of biscuits into a flaky, golden base that everyone recognizes. It’s ideal when you want the nostalgia of biscuits and gravy but crave something less fussy and more shareable.
“A family favorite — all the soul of biscuits and gravy with none of the waiting. Perfect for feeding a crowd.” — home cook review
Reasons to make it:
- Speed: One can of biscuits and a skillet gravy gets dinner on the table in under 30 minutes (active time).
- Crowd-pleasing: Sausage plus cheese are kid-approved and satisfying for adults.
- Budget-friendly: Uses inexpensive staples and stretches easily by adding vegetables or extra biscuits.
- Flexible: Swap cheeses, use turkey sausage, or make it vegetarian with plant-based sausage.
The cooking process explained
Think of this as two simple components: a biscuit "crust" and a stovetop sausage gravy that you spoon on and finish with melted cheese. First you brown the sausage until there’s nice color and rendered fat; then you add flour to form a roux and gradually whisk in milk until the mixture thickens. The biscuits are rolled or pressed together to form the base, topped with gravy and cheese, and baked until everything is set and golden.
This overview helps you see where to multitask: while sausage browns, press the biscuits; while the gravy simmers, preheat the oven and shred the cheese.
What you’ll need
- 1 can flaky refrigerated biscuits (the brand instructions dictate bake temp/time)
- 1 cup cooked ground sausage (crumbled) — use pork or turkey
- 2 cups milk (whole milk gives best richness; 2% works fine)
- 1/4 cup all-purpose flour
- 1 cup shredded cheese (cheddar recommended; Monterey Jack or pepper jack for a twist)
- Salt and freshly ground black pepper, to taste
- Optional: chopped green onions for garnish
If you’re gathering more breakfast ideas, take a look through this breakfast recipes collection for complementary dishes and sides.
Substitution notes:
- Gluten-free: use a gluten-free flour blend in the gravy and GF biscuits if available.
- Lower fat: swap turkey sausage and use 2% milk, but expect a thinner, less rich gravy.
Step-by-step instructions
- Preheat oven to the temperature shown on the biscuit package. Place a pizza stone or rimmed baking sheet in the oven if you want an extra-crispy bottom.
- Cook the sausage: Heat a skillet over medium. Add sausage and break into small pieces. Cook until well-browned and no pink remains (about 6–8 minutes). Drain excess fat if there’s a lot, leaving a tablespoon or so for flavor.
- Make the gravy: Sprinkle the 1/4 cup flour evenly over the hot sausage. Stir and cook 1–2 minutes to remove raw flour taste. Slowly whisk in 2 cups milk, a little at a time, until smooth. Keep whisking as it comes to a gentle simmer; it will thicken in 3–5 minutes. Season with salt and pepper to taste. If it gets too thick, stir in a splash more milk.
- Prepare the biscuit base: On a lightly floured surface, roll or press each biscuit to flatten slightly and join them edge-to-edge on your preheated pizza pan or stone to form an even round or rectangle (depending on pan). Seal seams with your fingertips.
- Assemble: Spread the sausage gravy evenly over the biscuit base, leaving a small edge like a pizza crust if you prefer. Sprinkle 1 cup shredded cheese over the top.
- Bake: Place in the oven and bake according to the biscuit package instructions (usually 12–18 minutes) until the biscuits are golden and the cheese is melted and bubbly. If the top browns too quickly, tent loosely with foil.
- Finish and serve: Let sit 2–3 minutes, then sprinkle with chopped green onions if using. Slice and serve hot.
Kitchen timing tip: While the gravy rests, the biscuits firm up slightly so slicing is easier and toppings won’t slide.
Best ways to enjoy it
Serve slices straight from the pan with crisp sides to balance the richness:
- Light sides: Arugula salad with lemon vinaigrette or a simple tomato-cucumber salad.
- Hearty pairings: Scrambled eggs or roasted breakfast potatoes for a full brunch spread.
- Beverages: Bold coffee or a citrusy mimosa cut through the creaminess.
For plating, slice like a pizza, place on warm plates, and add a scattering of fresh herbs for color. This also works great on a serving board for casual family-style brunches.
Storage and reheating tips
- Refrigeration: Cool to room temperature and store in an airtight container or cover the baking dish tightly. Keeps 3–4 days in the fridge.
- Freezing: Freeze portions (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before reheating. Note: texture of the biscuit may change slightly after freezing.
- Reheating: For best results, reheat single servings in a 350°F oven (175°C) for 10–12 minutes until warmed through. Microwave works for speed (1–2 minutes), but crust may soften. To refresh crispness, finish under a broiler for 30–60 seconds while watching closely.
- Food safety: Refrigerate within two hours of cooking. Ground pork/turkey sausage should be cooked to 160°F (71°C) when originally prepared.
Helpful cooking tips
- Brown the sausage well: Maillard color adds depth to the gravy. Don’t skip this step.
- Whisk technique: Add milk gradually to avoid lumps; once the milk is in, keep stirring until it comes to a simmer for full thickening.
- Adjust thickness: If gravy is too thin, simmer a few minutes longer; if too thick, stir in a tablespoon or two of milk.
- Flaky biscuit crust: Don’t overwork the biscuits when pressing them together — a gentle touch keeps layers tender.
- Cheese melting: Grate your cheese fresh for quicker, more even melting and less greasy results.
- Make-ahead shortcut: Cook the sausage and make the gravy earlier, refrigerate, and assemble just before baking to save morning prep time.
Creative twists
- Spicy: Add a pinch of red pepper flakes to the gravy or use chorizo in place of sausage.
- Veg-forward: Stir in sautéed mushrooms, diced bell pepper, or spinach into the gravy for extra vegetables.
- Tex-Mex: Top with pepper jack, pico de gallo, and cilantro. Serve with sliced avocado.
- Brunch upgrade: After baking, top with a few sunny-side-up eggs for a decadent finish.
- Vegetarian version: Use plant-based sausage crumble and vegetable broth plus a plant milk (soy gives richer texture).
Common questions
Q: Can I use canned biscuit dough without rolling them out?
A: Yes — you can arrange whole biscuits snugly on the pan to form a "pull-apart" base. They will bake in the same time but will have a puffier, more individual roll texture instead of a flat pizza crust.
Q: How do I prevent the biscuits from getting soggy under the gravy?
A: Preheat the pan or pizza stone so the bottom gets instant heat. Also, avoid an overly wet gravy — simmer until it’s thick enough to coat the back of a spoon before spreading.
Q: Can I make this ahead for a brunch party?
A: Assemble and refrigerate (unbaked) for up to 24 hours. Add a few extra minutes to the baking time if chilled. Alternatively, bake fully and reheat in the oven on the day of service.
Q: What sausage is best — pork or turkey?
A: Pork sausage is classic and richer; turkey sausage is leaner and lower in fat. If using turkey, consider adding 1 tablespoon butter to the pan for mouthfeel.
Q: Is it safe to freeze the assembled pizza?
A: Yes — wrap tightly and freeze up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through.
If you want more gravy technique and fat-use tips to refine the sauce on this pizza, the earlier link in the introduction has step-by-step guidance.
Enjoy building this playful, comforting breakfast pizza — it’s an easy way to turn classic biscuits and sausage gravy into a shareable, festive meal.
Breakfast Pizza with Sausage Gravy
Ingredients
For the Biscuit Base
- 1 can flaky refrigerated biscuits Follow brand instructions for baking.
For the Sausage Gravy
- 1 cup cooked ground sausage (crumbled) Pork or turkey can be used.
- 2 cups milk Whole milk gives best richness; 2% works fine.
- 1/4 cup all-purpose flour Helps thicken the gravy.
- Salt to taste
- Freshly ground black pepper to taste
- Optional chopped green onions For garnish.
For the Topping
- 1 cup shredded cheese (cheddar recommended) Monterey Jack or pepper jack can also be used.
Instructions
Preparation
- Preheat oven to the temperature shown on the biscuit package. Place a pizza stone or rimmed baking sheet in the oven for an extra-crispy bottom.
- Cook the sausage in a skillet over medium heat, breaking it into small pieces, until browned and no pink remains (about 6–8 minutes). Drain excess fat, leaving about a tablespoon for flavor.
- Sprinkle the flour over the hot sausage. Cook for 1–2 minutes to remove raw flour taste. Gradually whisk in the milk until smooth, continuing until it simmers and thickens (3–5 minutes). Season with salt and pepper to taste.
- On a lightly floured surface, roll or press each biscuit to flatten slightly and join them edge-to-edge on your preheated pizza pan to form an even base.
Assembling and Baking
- Spread the sausage gravy evenly over the biscuit base, leaving a small edge like a pizza crust.
- Sprinkle the shredded cheese evenly over the top.
- Bake according to the biscuit package instructions (usually 12–18 minutes) until the biscuits are golden and the cheese is melted and bubbly.
- Let sit for 2–3 minutes, then sprinkle with chopped green onions if using. Slice and serve hot.