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Biscuits and Smoked Sausage Gravy

Prep Time

10 Minutes

Cook Time

50 Minutes




This southern breakfast classic gets a smoke infusion. Homemade biscuits are covered in a white gravy loaded with smoked sausage. This breakfast is guaranteed to get your day started off on the right foot.


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Units of Measurement:


  • 1 Whole Tube Pork Sausage (12 oz.)

  • 2 1/8 Cup all-purpose flour

  • 1 Tablespoon baking powder

  • 1/2 Teaspoon salt

  • 1/2 Cup cold unsalted butter, cut into 1/2 inch cubes

  • 2 3/4 Cup milk

  • freshly ground black pepper


  • 1

    When ready to cook, set the Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  • 2

    Set the sausage roll directly on the grill grates, close the lid, and smoke for 30-60 minutes.

    Grill180 ˚F


    • 1 Whole Tube Pork Sausage (12 oz.)

  • 3

    For the Biscuits: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry blender or two knives until the mixture resembles bread crumbs.


    • 2 Cup all-purpose flour

    • 1 Tablespoon baking powder

    • 1/2 Teaspoon salt

    • 1/2 Cup cold unsalted butter, cut into 1/2 inch cubes

  • 4

    Pour in the milk and stir until a soft dough forms. Use additional milk as necessary, ensuring you don't over-mix the dough. Tip the dough onto a lightly floured surface and gently knead with floured hands until it comes together. Pat into a disk about 1/2-inch-thick. Flour a round cookie or biscuit cutter and cut into biscuits. Transfer to an ungreased baking sheet lined with parchment paper.


    • 3/4 Cup milk

  • 5

    Remove the sausage from the grill. Increase the Traeger temperature to 450℉, and preheat with the lid closed for 15 minutes.
  • 6

    Place the baking sheet with the biscuits directly on the grill grates. Close the lid and bake the biscuits until they are golden browned have risen, 10-12 minutes.
  • 7

    In a large cast iron skillet over medium-high heat on the stovetop, add the sausage and cook until well browned and cooked through, 7 minutes. Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet.
  • 8

    Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage and season with black pepper.

    Grill500 ˚F


    • 2 Tablespoon all-purpose flour

    • 2 Cup milk

    • To Taste freshly ground black pepper

  • 9

    Remove the biscuits from the grill. Split the warm biscuits in half and top each biscuit with gravy and serve. Enjoy!

Cooking Notes

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