I still remember the first time I turned leftover sausage gravy and biscuits into tiny, saucy pizzas for a Sunday morning crowd — instant happiness, zero fuss. Breakfast Biscuit Pizza is exactly what it sounds like: a biscuit base topped with sausage gravy, crumbled breakfast sausage, and melty cheddar. It’s ideal for big-family brunches, potlucks, or a lazy weekend where you want comfort food with minimal prep. If you like one-pan or easy-portable breakfast ideas, this is your new go-to (and if you’re curious about other quick morning recipes, try this air-fryer breakfast burrito for a fast companion).
Why you’ll love this dish
This recipe is the kind of comfort-food win that hits multiple sweet spots: quick to assemble, crowd-pleasing, and endlessly adaptable. You get flaky biscuit edges, salty sausage bites, creamy gravy, and stretchy cheddar in every bite — all baked together so it’s warm and easy to serve. It’s perfect for when you want something more substantial than pancakes but less formal than a plated brunch.
“Made these for a weekend family brunch — they disappeared in ten minutes. The kids loved the mini pizza vibe and I loved how little clean-up was involved.”
Reasons to try it:
- Fast to make from scratch (or use refrigerated biscuit dough for a shortcut).
- Great for feeding a group — make a tray, slice, and serve.
- Budget-friendly: pantry staples make most of the dish.
- Kid-approved and customizable for picky eaters (swap cheeses or add an egg on top).
You can also adapt the idea for holiday brunch spreads and novelty dishes — think themed shapes like a festive tree for Christmas. If you want inspiration for seasonally pairing fruit, check these peach recipes that go well with brunch.
Step-by-step overview
Before you dig in, here’s the quick process so you know what to expect:
- Make a basic biscuit dough, roll it out, and cut rounds.
- Brown breakfast sausage and warm your sausage gravy.
- Place biscuit rounds on a baking sheet, top with gravy, crumbled sausage, and cheddar.
- Bake until biscuits turn golden and cheese melts.
This is a hands-on, short-bake recipe — plan roughly 10–15 minutes active prep and about 15–20 minutes in the oven.
What you’ll need
- 2 cups all-purpose flour (for slightly lighter biscuits, try 1 3/4 cups AP flour + 1/4 cup whole wheat)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cubed (use a pastry cutter or two forks; cold is critical)
- 3/4 cup milk (whole milk gives richer biscuits; buttermilk adds tang)
- 1 pound breakfast sausage (mild or spicy, based on preference)
- 2 cups sausage gravy (homemade or jarred — see tips for consistency)
- 1 cup shredded cheddar cheese (sharp cheddar gives more flavor; mozzarella makes it milder)
Ingredient notes:
- Short on time? Use refrigerated biscuit dough in place of the scratch biscuit dough.
- Want to lighten it? Swap the sausage for turkey breakfast sausage and use reduced-fat cheddar.
- If serving with seasonal fruit, peaches pair nicely with the richness of sausage gravy.
Step-by-step instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold cubed butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs.
- Pour in the milk and stir just until a soft dough comes together. Don’t overmix.
- Turn the dough onto a lightly floured surface. Gently roll it out to about 1/2-inch thickness.
- Cut circles using a 2.5–3 inch biscuit cutter. Re-roll scraps once if needed.
- Arrange the dough circles on the prepared baking sheet, leaving a little space between them.
- While the biscuits sit, cook the breakfast sausage in a skillet over medium-high heat. Break it up and brown until no pink remains. Drain excess fat.
- Warm the sausage gravy so it’s pourable but not boiling.
- Spoon a tablespoon or two of gravy onto each biscuit base. Top with crumbled sausage and finish with shredded cheddar.
- Bake 15–20 minutes, until biscuits are golden at the edges and the cheese is fully melted and bubbly.
- Remove from the oven and let the mini pizzas cool 2–3 minutes before serving warm.
Best ways to enjoy it
These little biscuit pizzas are perfect served straight from the baking sheet. For plating and pairings:
- Serve with a simple arugula salad dressed in lemon vinaigrette to cut the richness.
- Offer fruit on the side — sliced peaches or berries brighten the plate.
- Add a runny fried egg on top of each for a breakfast-for-dinner twist.
- For a brunch buffet, keep extras warm in a low oven (200°F/95°C) on a sheet tray.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
- Freezing: Freeze baked biscuit pizzas on a tray until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes or until heated through. You can also reheat single portions in an air fryer (about 6–8 minutes at 350°F) for crisp edges.
Food safety: always reheat sausage-containing dishes to 165°F (74°C) internal temperature before serving.
Pro chef tips
- Keep the butter cold: small cold butter pieces create flaky layers as the biscuits bake.
- Don’t overwork the dough — gentle handling yields tender biscuits.
- If your gravy is too thin, simmer it a few minutes to reduce; if too thick, whisk in a tablespoon of milk until it coats the spoon.
- For uniform sizes, press the biscuit cutter straight down and avoid twisting.
- Want a shortcut? Use canned biscuit dough; flatten each biscuit and top as directed. If reheating in the air fryer often, check this air fryer breakfast burrito guide for method ideas and timing.
Creative twists
- Veggie version: swap sausage for crumbled plant-based sausage and use a dairy-free gravy and cheese.
- Deluxe: add caramelized onions, green chiles, or a sprinkle of smoked paprika before baking.
- Egg-topped: crack a quail egg on top of each before baking for mini breakfast pizzas with runny yolks.
- Sweet-savory: top with a tiny dollop of peach chutney or chutney-like fruit compote for a summer brunch spin.
Common questions
Q: Can I use store-bought biscuits?
A: Yes. Flatten canned biscuits slightly before topping and reduce bake time if they’re already mostly cooked through. Using store-bought dough saves time and still tastes great.
Q: How long does this take from start to finish?
A: Plan about 10–15 minutes active prep for the dough and sausage, plus 15–20 minutes baking — roughly 30–40 minutes total.
Q: Can I assemble this ahead of time?
A: You can prepare the biscuit rounds and cook the sausage earlier in the day, then top and bake just before serving. For fully assembled, unbaked pizzas, refrigerate covered for up to 6 hours and add a couple extra minutes to baking time.
Q: Is it safe to freeze?
A: Yes. Freeze fully baked pizzas or unbaked assembled rounds. Thaw overnight in the refrigerator before reheating. Make sure they reach 165°F when reheated.
Q: Any tips for a crispier bottom?
A: Bake on a preheated baking sheet or pizza stone so the biscuit bottoms get a head start on crisping.
Conclusion
If you want more inspiration using biscuits and savory breakfast flavors, check out this Easy Biscuit Breakfast Pizza (With Sausage Gravy) – Amira’s Pantry for a similar take and helpful photos. For higher-protein variations and ideas to bulk up each bite, see Pizza High-Protein Breakfast Biscuits, which offers creative swaps that work well with this concept.
Breakfast Biscuit Pizza
Ingredients
For the biscuit base
- 2 cups all-purpose flour For slightly lighter biscuits, try 1 3/4 cups AP flour + 1/4 cup whole wheat.
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold butter, cubed Use a pastry cutter or two forks; cold is critical.
- 3/4 cup milk Whole milk gives richer biscuits; buttermilk adds tang.
For the toppings
- 1 pound breakfast sausage Mild or spicy, based on preference.
- 2 cups sausage gravy Homemade or jarred — see tips for consistency.
- 1 cup shredded cheddar cheese Sharp cheddar gives more flavor; mozzarella makes it milder.
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture looks like coarse crumbs.
- Pour in the milk and stir just until a soft dough comes together. Don’t overmix.
- Turn the dough onto a lightly floured surface and gently roll it out to about 1/2-inch thickness.
- Cut circles using a 2.5–3 inch biscuit cutter. Re-roll scraps once if needed.
- Arrange the dough circles on the prepared baking sheet, leaving a little space between them.
- While the biscuits sit, cook the breakfast sausage in a skillet over medium-high heat. Break it up and brown until no pink remains. Drain excess fat.
- Warm the sausage gravy so it’s pourable but not boiling.
Assembly and Baking
- Spoon a tablespoon or two of gravy onto each biscuit base. Top with crumbled sausage and finish with shredded cheddar.
- Bake for 15–20 minutes, until biscuits are golden at the edges and the cheese is fully melted and bubbly.
- Remove from the oven and let the mini pizzas cool for 2–3 minutes before serving warm.
