Breakfast Biscuit Pizza

Breakfast Biscuit Pizza arrives with a crisp, golden biscuit base crowned by savory breakfast toppings — an elegant riff on morning comfort. The title “Breakfast Biscuit Pizza” appears early to set the scene: tender, flaky layers meet bubbling cheese and bright herbs. For a fuller spin on biscuit-based breakfasts, see this biscuits and sausage gravy breakfast pizza for inspiration. The result is refined yet approachable, ideal for a leisurely weekend brunch.

Why Make This Recipe

• Effortless Yet Elegant: Quick to assemble yet striking on the plate.
• Minimal Ingredients: Pantry-friendly components that combine for layered flavor.
• Impressive Flavor: Contrasting textures — flaky base, creamy eggs, crisped sausage, melted cheese.

This version elevates ordinary breakfast pizza by using a light ricotta base, carefully cooked eggs for silkiness, and a crisped biscuit edge that flakes rather than crumbles. The balance of savory and bright herbs keeps the profile sophisticated without fuss.

Ingredients

Base

• 8 refrigerated buttermilk biscuits (or 1 lb homemade dough), thawed to room temperature.
• 2 tbsp unsalted butter, melted — for brushing (room temperature butter recommended).

Creamy base (acts like a sauce)

• 1/2 cup whole-milk ricotta, stirred until smooth.
• 1 tbsp crème fraîche or sour cream, for silkiness.
• Zest of 1 lemon (optional), finely grated.

Eggs & cheese

• 4 large eggs, room temperature.
• 1/2 cup mild cheddar, grated (pack lightly for even melting).
• 2 tbsp grated Parmesan, for finishing.

Toppings

• 6 oz breakfast sausage, crumbled and cooked until browned (or use diced pancetta).
• 1/4 cup scallions, thinly sliced (green parts for freshness).
• 1/4 cup cherry tomatoes, halved (optional).
• Fresh chives or microgreens, finely chopped (fresh herbs finely chopped).

Seasoning

• Kosher salt and freshly cracked black pepper to taste.
• Pinch of smoked paprika or red pepper flakes (optional).

How to Make Breakfast Biscuit Pizza

1. Preheat the oven to 425°F (218°C). Arrange a rimmed baking sheet or pizza pan with parchment. Line biscuits in a circular pattern, slightly overlapping to form a single large disc. Brush melted butter over the edges.

• Mini-tip: Chill the assembled disc for 10 minutes to help the biscuits hold shape.

1. Bake the biscuit base for 10–12 minutes, until the seams begin to turn golden and the center feels set. Remove and let cool slightly; the crust should be golden and lightly crisp.

• Sensory cue: Look for a warm, amber hue and a faint buttery aroma.

1. Meanwhile, cook the sausage in a skillet over medium heat until well-browned and slightly crisp. Drain on paper towels. Save 1 tsp of rendered fat for the eggs if desired.

• Mini-tip: Deglaze the pan with a splash of water to lift fond for extra flavor.

1. Whisk ricotta with crème fraîche, lemon zest (if using), a pinch of salt, and black pepper until creamy. Spread a thin, even layer over the baked biscuit base — this forms a creamy foundation for the eggs.

• Sensory cue: The ricotta layer should appear glossy and smooth.

1. In a nonstick skillet, warm 1 tsp butter or reserved sausage fat. Scramble eggs gently over low heat until just set but still soft and glossy. Season lightly.

• Mini-tip: Remove eggs from heat while slightly underdone; carryover will finish them on the pizza.

1. Distribute the scrambled eggs over the ricotta layer. Scatter cooked sausage, grated cheddar, and Parmesan evenly. Add halved cherry tomatoes and scallions.

• Sensory cue: Aim for a mosaic of melted cheese, creamy egg, and browned sausage.

1. Return the pizza to the oven for 4–6 minutes, or until cheese bubbles and edges deepen to a golden brown. Watch closely — cheese should foam but not burn.

• Mini-tip: For a bronzed finish, broil 30–45 seconds at the end, keeping the oven door ajar and eye on the pizza.

1. Remove, let rest 2 minutes. Finish with fresh chives or microgreens and a light grind of black pepper. Slice and serve warm.

• Sensory cue: The crust should flake at the edge, while the center remains tender and moist.

How to Serve Breakfast Biscuit Pizza

Slice like a pizza and plate with thoughtful negative space. Arrange wedges on warmed plates, garnish each with a small salad of peppery arugula dressed in lemon oil. For a touch of contrast, drizzle a little chili-honey or a gentle swipe of avocado crema across the wedge. Present on a wooden board for communal brunch or on individual porcelain for a refined morning course.

How to Store Breakfast Biscuit Pizza

Cool completely before storing to preserve crust texture. Refrigerate in an airtight container for up to 3 days. To reheat and revive the biscuit’s flake, warm in a 350°F (175°C) oven on a sheet pan for 8–10 minutes, or until heated through and edges re-crisp. Avoid microwaving long-term stored slices; if needed, microwave briefly then finish in a hot skillet to restore crispness.

Tips to Make Breakfast Biscuit Pizza

• Use room-temperature eggs and biscuit dough for even cooking and a tender crumb.
• Cook sausage until caramelized — the browned bits add crucial umami.
• Don’t overcook scrambled eggs; keep them slightly underdone before the oven so they stay silky.
• For a crisper base, par-bake crust slightly longer and dock lightly with a fork.

Variation

• Smoked Salmon & Dill: Swap sausage for smoked salmon, replace ricotta with crème fraîche, top with dill and capers.
• Mushroom & Thyme: Sauté mixed mushrooms with garlic and thyme, omit meat for an elegant vegetarian version.
• Upscale Cheese: Use fontina or aged gouda for a nuttier, creamier melt.

FAQs

Can I make the biscuit base from scratch?

Yes. Use a reliable buttermilk biscuit dough recipe and roll to a 10–12 inch disc. Keep dough cold and handle minimally for the best flaky layers.

Is this recipe freezer-friendly?

You can freeze fully assembled (before the final bake) wrapped tightly for up to 1 month. Bake from frozen at 375°F (190°C), adding 8–12 minutes to the bake time and checking for even heating.

Can I prepare components ahead of time?

Absolutely. Cook sausage and scramble eggs earlier the day before. Assemble and bake just before serving to maintain fresh texture and warm flavors.

What is the best cheese to use?

Choose a melting cheese with mild flavor — cheddar, fontina, or gruyère work beautifully. Combine with a hard cheese like Parmesan for savory depth.

Conclusion

This Breakfast Biscuit Pizza balances rustic comfort with refined details: a flaky biscuit edge, a creamy ricotta foundation, silk-scrambled eggs, and browned sausage for contrast. Its simplicity makes it ideal for both effortless mornings and elevated brunches. If you’d like more biscuit-based inspiration, consider this recipe: Easy Biscuit Breakfast Pizza (With Sausage Gravy) – Amira’s Pantry. Share your adaptations and plating photos below — how would you make this dish your own?