Smoked Buttermilk Biscuits and Gravy
Food and Drink

Courtesy of Noah Cheek

Smoked Buttermilk Biscuits and Gravy

"This classic breakfast recipe is taken up a notch by cooking it in your smoker."

Serves: 6–8

 

for biscuits:

2 cups all-purpose flour

3 tablespoons baking powder

1/2 teaspoon salt

1/3 cup shortening

1 cup buttermilk

 

for sausage gravy:

1 pound breakfast sausage, ground

6 tablespoons butter

4 tablespoons all-purpose flour

3 cups milk, more as needed for preferred thickness

For sausage: Preheat smoker to 225-250°F. Put sausage in the smoker and smoke for at least one hour.

For biscuits: Add all the dry ingredients into a mixing bowl and combine. Add shortening and mix until crumbly. Slowly add in buttermilk while mixer is running.

Place dough mixture on floured surface and knead with hands for 5–10 minutes. Then roll into a ¾–1/2-inch thickness sheet. Use cookie cutter or pint glass to cut biscuits.

Place biscuits on a lightly greased baking sheet and then put in smoker at 450° for 15-20 minutes or until the biscuits are golden brown.

For gravyWhile biscuits are baking, put a cast-iron skillet or high-walled frying pan on medium heat on the stove or on the grill over direct flame. After it warms, melt the butter in the skillet. Add in the flour, whisking until fully combined and thickened.

Slowly add in the milk, whisking constantly, until completely combined and starts to thicken. Add in the sausage and continue to cook on low heat, stirring every 5 minutes.

To serve, break biscuits in half, add gravy mixture on top and then add freshly ground pepper to taste.

Tailgater Magazine