Taking a southern staple to the smoker, with this rich, thick sausage gravy and homemade biscuits. Serve along side with scrambled eggs for a breakfast feast!
This recipe will make about 2 dozen biscuits and enough gravy to smoother them all (call it breakfast for 12). Let’s start with the gravy. Take 1 pound of regular breakfast sausage, the stuff in a tube, and 1 pound of hot breakfast sausage. Spread out, either on a hard surface or a cookie sheet, about 1/2″ thick. Place on a wire rack and smoke for 30-60 minutes.
When you get the desired amount of smokiness into the sausage, brown it in an large frying pan or cast iron pan. Once browned, remove sausage from the pan, but leave about 2T of the drippings. Melt 6T butter and whisk in 1/2C of flour. Cook until light brown, about 3-5 minutes. Whisk in 6C whole milk and cook over medium heat until bubbling. Return the sausage to the pan. Add salt & pepper to taste. Reduce heat and simmer for 15 minutes, until thick.
While the milk is coming up to temp, make your biscuits. First, set your smoker for 450F, all indirect heat. Mix together 4C flour, 6T backing powder and 1T salt. Cut in 1C of cold butter, chopped in small pieces, until the mixture looks like rough bread crumbs. Mix in 1 1/2C of whole milk and stir until you have a soft dough. Kneed for 5 minutes and spread out into a flat layer about 1/2″ thick. Use a pint jar and cut dough into biscuits, then place on a cookie sheet. Reroll dough until it is all cut into biscuits. Should make 20-24 biscuits.
When you turn the gravy down to a simmer, place the biscuits in the smoker for 10-14 minutes, or until golden brown. Make sure you don’t burn the bottoms. Serve everything hot and enjoy!
