On a chilly winter morning, there is nothing quite as satisfying as a hearty plate full of home-baked biscuits and flavorful sausage gravy. The smoked sausage creates the most delicious country gravy we've ever had. Ever. Especially on top of perfectly golden, fluffy biscuits. This recipe is a guaranteed winner. Your Grandma might even admit her biscuits and gravy comes in second place.
Easy Breakfast Biscuits with Smoked Sausage Gravy
Prep Time: Up to an hour
Cook Time: 10-15 minutes
Recommended Pellets: Hickory, Oak, Apple
For the Sausage Gravy
One 12-ounce tube bulk pork sausage
2 tablespoons all-purpose flour
2 cups milk Freshly ground black pepper, to taste
For the Biscuits
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into cubes, or solid vegetable shortening, chilled
3/4 cup milk, or more as needed
Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the unwrapped sausage roll directly on the grill grate and smoke for at least a half and hour, or up to an hour.
In the meantime, prepare your biscuits. In a mixing 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. Pour in the milk and stir just until you have a soft dough. Add a bit more milk if needed. Do not overmix or the biscuits will be tough.
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 (don’t twist the cutter) into biscuits. Transfer to an ungreased cookie sheet lined with parchment paper, preferably one that’s air-insulated. Reroll the dough scraps. (Note: Biscuits from rerolled dough won’t be quite as tender.)
After the sausage has smoked, remove the susage and urn the temperature on your Traeger to High (400 to 450 degrees F) and preheat, lid closed, for 10 to 15 minutes.
Put the baking sheet with the uncooked biscuits on the grill grate and bake the biscuits until risen and golden brown, 10 to 12 minutes, depending on how hot your grill is.
While the biscuits are baking, heat a large cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes.
Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. 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 pepper.
Split the warm biscuits in half and divide them among plates. Top each biscuit with some of the gravy and serve immediately.