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Biscuits and Smoked Sausage Gravy

Biscuits and Smoked Sausage Gravy

By Nichole Dailey

This southern breakfast classic gets a smoke infusion with a smoked sausage gravy. Note that a few updates have been made to the recipes primarily some added seasoings in the gravy. If your pork is already well seasoned, feel free to omit.

Prep Time

10 Min

Cook Time

50 Min




This recipe serves:


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Units of Measurement:
1 16-oz (454 g) pork sausage roll
1 Tablespoon unsalted butter
3 Tablespoon all-purpose flour
2 Cup whole milk
1 1/2 Teaspoon freshly ground black pepper
1 Teaspoon onion powder
1/2 Teaspoon garlic powder
1/2 Teaspoon dried sage
2 Cup all-purpose flour
1 Tablespoon baking powder
1 Teaspoon Salt
4 Ounce 4 oz (8 Tbsp) unsalted butter, cubed and very cold, plus more melted butter for brushing the tops of the baked biscuits
3/4 Cup whole milk or buttermilk


  • 1

    When ready to cook, preheat the Traeger with the lid closed to 185°F; this will take about 15 minutes. Use Super Smoke, if available.

    185 ˚F / 85 ˚C

    Super Smoke

  • 2

    Place the sausage roll on a wire rack on a rimmed baking sheet or set it directly on the baking sheet. Place the rack or sheet directly on the grill grates. Smoke until mostly cooked through, 50 to 60 minutes.

    180 ˚F / 82 ˚C


    Super Smoke

  • 3

    Meanwhile, make the biscuits: Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter into the dry mixture with a pastry blender, two knives, or your fingers until the mixture resembles bread crumbs.

  • 4

    Pour in the milk and stir with a rubber spatula until a soft and shaggy dough forms. If necessary, add additional milk, 1 tablespoon at a time, as necessary, ensuring you don't over-mix the dough.

  • 5

    Lightly flour your work surface and turn the dough out onto it. With floured hands, gently knead the dough until no longer sticky. Pat into a rectangle about 1/2-inch-thick. Flour a round cookie or biscuit cutter and cut into 6 biscuits. (Alternatively, cut the dough into squares.) Transfer the parchment lined baking sheet.

  • 6

    Remove the sausage from the grill. Increase the Traeger temperature to 450°F and heat with the lid closed for 15 minutes.

    450 ˚F / 232 ˚C

  • 7

    Place the baking sheet with the biscuits directly on the grill grates. Close the lid and bake the biscuits until they are golden brown and have risen, 12 to 14 minutes. Remove them from the grill and brush the tops with melted butter.

    450 ˚F / 232 ˚C


  • 8

    Make the gravy: In a large cast iron skillet over medium-high heat on the stovetop, add the sausage and cook, breaking it up well with a wooden spoon, until well browned and cooked through, 7 minutes. Using a slotted spoon and leaving the rendered fat in the skillet, transfer the sausage to a bowl.

  • 9

    Add the butter to the skillet and allow it to melt. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet. Add the black pepper. onion powder, garlic powder, and dried sage and bring the gravy to a boil. Lower the heat and simmer until thickened, about 3 minutes. Stir in the sausage and season to taste with salt and pepper.

  • 10

    Split the warm biscuits in half, if desired, and top each biscuit with gravy. Enjoy!

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