How to create a delicious food atrocity: deep dish biscuit pizza

Does anyone else have complicated feelings on “home”? Lately, I’ve been feeling a pull towards the many places and people who bring me home, resulting in some pretty strong yet conflicting comfort food cravings. Thus this deliciously monstrous deep dish biscuit pizza.

Shamefully, I’ve never visited Chicago, so my deep dish experience comes somewhat controversially from a couple of joints in San Francisco, Little Star, featuring a crispy crunchy cornmeal-based crust, and Patxi’s (pā-cheez), famous for recommending a drizzle of honey on the crust–yes, do it! Regardless of origin, I’ve really been needing some hearty deep dish pizza in my life, and I thought it would be fun to make it brunchy by marrying it with my other craving from my other home, biscuits and gravy.

The biscuit recipe I use, amended, comes from my grandmother, who took it from the back of a Clabber Girl Baking Powder can. What can I say, we are an unpretentious folk. To its credit, this recipe is super accessible to bakers of any level, reliable, and yummy. I replace the shortening with real butter and the whole milk with half and half, which gives it that good ol’ Southern heart attack magic.

Note: When using this recipe for regular biscuits, this quantity provided here will only produce one 9″ round pan of thin biscuits–barely serving four people, so I double the recipe for thicker biscuits/more happiness.

I wanted a nice balance of sweet and savory, so for toppings I chose sweet potatoes seasoned with herbes de Provence, sausage, blueberries, and grated Comte cheese.

There are a few steps to this, so I’ve laid out the recipe below with the timing that worked best for me. I started with the sweet potatoes since they cook at a lower temperature (400°F) than needed for the final bake (475°F) and take the longest to cook. Then I prepared the sausage, and while the sweet potatoes were finishing up, made the biscuits. I made the gravy last so it wouldn’t be sitting around getting a gross skin on top. Do what works best for you, but note that you absolutely have to make the sausage before the gravy because you’ll need the grease.

Deep Dish Biscuit Pizza

  • Servings: 1 8-inch pizza serves 2-4 people
  • Difficulty: Easy
  • Print

Adapted from the back of a Clabber Girl Baking Powder can.


    For biscuits:
  • 2 cups flour
  • 2.5 tsp baking powder
  • 1/2 teaspoon salt
  • 1/3 cup unsalted butter
  • 3/4 cup half and half
  • butter for greasing pan
  • For gravy:
  • 1/2 cup whole milk
  • 1.5 tablespoons sifted flour
  • 1 teaspoon butter
  • Grease from sausage
  • 1/2 teaspoon salt
  • For toppings:
  • 1 small sweet potato
  • 1 tablespoon olive oil
  • Herbes de Provence to taste
  • 8 oz uncased pork sausage
  • handful blueberries
  • 1/4 cup grated cheese (suggested: Comte or a mild white cheddar)


  1. Preheat oven to 400°F.
  2. Slice sweet potato into 1/8 inch rounds, then cut down the middle. In a medium bowl, toss with olive oil and herbs. Spread onto pan and cook for 20-25 minutes.
  3. While sweet potatoes are baking, prepare sausage in an ungreased, medium-sized pan. Cook on medium until no red shows, remove meat from pan and place on plate with paper towel; set pan aside, keeping the grease for the gravy.
  4. Prepare the bisuits. Place a square of parchment paper over the bottom of an 8” springform pan, set the ring on top and tighten. Butter the sides.
  5. Mix flour, baking powder, and salt in a medium/large mixing bowl.
  6. Cut butter into half inch cubes and either pinch into the flour mixture or use a stand mixer on the lowest setting to incorporate until course crumbs form.
  7. Make a well in the center and pour in half of the half and half. Fold the flour into the milk until just mixed, add the rest of the half and half, and repeat. The dough should just hold together—you do not want it fully wet (this will produce a tough biscuit).
  8. Lightly press 1/3 of the dough into the bottom of the springform pan, no more than a finger’s thickness. Using another 1/3 of the dough, attach a one inch lip around the sides of the pan. (The remainder of the dough can be used to make bonus biscuits. Must be used same day—biscuit dough will not keep in the refrigerator.)
  9. After the sweet potatoes come out of the oven, set temperature to 475°F.
  10. For the gravy, add milk, butter, and salt to pan with grease and turn stove to low/medium. Add flour while whisking. When the mixture starts to thicken, turn off heat and set aside. If the gravy becomes too thick and won’t pour, add in milk one tablespoon at a time until the desired consistency.
  11. Layer the pizza as follows: sweet potato, sausage, cheese, blueberries, gravy. I like to place four or five slices of sweet potato on top for decoration. Place springform pan directly on middle oven rack and bake for 16-18 minutes. Let cool for 5-10 minutes, cut, and serve hot. Best same day.

Have you tried it? Let us know how it went in the comments!

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