Old Fashioned Biscuits and Gravy Pizza
A comforting, farmhouse breakfast twist featuring a tender baking mix crust topped with thick country sausage gravy, melted cheese, and aromatic kitchen herbs.
Ingredients
- 2 cups classic baking mix Bisquick
- 1/2 cup cold water
- 1 lb bulk ground pork sausage
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 1.5 cups shredded mozzarella or Monterey Jack cheese
- 1/2 tsp dried oregano
- 1 tsp coarsely ground black pepper
Instructions
- Preheat the oven to 400°F and line a large baking sheet with a sheet of traditional parchment paper.
- In a heavy skillet over medium-high heat, brown the pork sausage thoroughly for 8-10 minutes without draining the fat.
- Sprinkle flour over the seared meat, stir for 2 minutes, then slowly whisk in whole milk until thick and velvety; remove from heat to cool.
- In a large bowl, mix the classic baking mix and cold water with a fork until a soft, pliable dough forms.
- Pat the dough out onto the parchment paper into a 12-inch rustic round, pinching the edges to create a small rim.
- Ladle the thickened sausage gravy evenly over the dough crust, then blanket completely with the shredded cheese.
- Dust the top heavily with dried oregano and black pepper, then bake for 15-18 minutes until the edge is deep golden.
Notes
Let the savory sausage gravy cool slightly before spreading it onto the raw dough to keep the center of the crust from turning soggy. Use real block cheese grated at home to ensure a smooth, velvety melt without any chalky starches.