By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.1 | Tube Pork Sausage (12 oz.) |
2 Tablespoon | all-purpose flour |
2 Cup | milk |
To Taste | Freshly ground pepper |
2 Cup | all-purpose flour |
1 Tablespoon | baking powder |
1/2 Teaspoon | Salt |
1/2 Cup | (1 stick) unsalted butter, cold, cubed |
3/4 Cup | milk, or more as needed |
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.
180 ˚F / 82 ˚C
Super Smoke
2
Set the sausage roll directly on the grill grates, close the lid, and smoke for 30-60 minutes.
180 ˚F / 82 ˚C
Super Smoke
1 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 (1 stick) unsalted butter, cold, cubed
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, or more as needed
5
Remove the sausage from the grill. Increase the Traeger temperature to 450℉, and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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 and have risen, 10-12 minutes.
450 ˚F / 232 ˚C
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.
2 Tablespoon all-purpose flour
2 Cup milk
To Taste Freshly ground pepper
9
Remove the biscuits from the grill. Split the warm biscuits in half and top each biscuit with gravy and serve. Enjoy!