Breakfast Bliss: Biscuits and Sausage Gravy Pizza

Ingredients

Biscuit Crust

• 2 cups all‑purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 tablespoons cold unsalted butter, cubed
• ¾ cup buttermilk, chilled

Sausage Gravy

• 1 lb breakfast sausage, crumbled
• 3 tablespoons all‑purpose flour
• 2 cups whole milk, warmed
• ½ teaspoon black pepper
• ¼ teaspoon smoked paprika (optional)

Toppings & Finishing Touches

• 1 cup shredded sharp cheddar or pepper jack
• 2 large eggs (optional, for topping)
• 2 tablespoons chopped fresh chives or green onions
• Red pepper flakes, to taste (optional)

Instructions

Preparing the Sausage Gravy

1. Brown the Sausage. Heat a large skillet over medium heat. Add the crumbled breakfast sausage, breaking it apart with a wooden spoon. Cook for 6‑8 minutes, until browned and the fat has rendered. This step builds the gravy’s flavor foundation.
2. Make the Roux. Sprinkle the flour over the cooked sausage, stirring constantly for 2‑3 minutes. The flour will absorb the sausage fat and turn a light amber color, eliminating any raw flour taste.
3. Incorporate Milk. Gradually whisk in the warmed milk, ensuring no lumps form. Bring the mixture to a gentle simmer; it will thicken within 4‑5 minutes. Simmering melds the sausage’s savory notes with the creamy base.
4. Season. Add black pepper, smoked paprika, and a pinch of salt if needed. Taste and adjust seasoning; the gravy should be robust but not overly salty.