Pellet Smoker Biscuits & Gravy | A Breakfast Where Rustic Meets Modern

Today I’m putting a smoky twist on classic biscuits and gravy—all made in the pellet smoker! I’ll show you every step, from prepping sausage and baking those perfect cast iron biscuits to finishing the richest, smokiest gravy you’ve ever had. If you want to try it at home, everything you need is linked below. (These are affiliate links—if you make a purchase, I may earn a small commission. It helps support the channel!)

What I Use for This Recipe:

👉 My go-to 12 inch cast iron pan—holds heat like a champ: https://amzn.to/3KA3Dwq

👉 10 inch cast iron pan for perfect biscuit batches: https://amzn.to/4njnwGT

👉 Signature Series pellets for that pro-level smoky flavor: https://amzn.to/4nfPBhX

👉 Quality BBQ gloves—keep those hands safe: https://amzn.to/4pHU1A4

In the video I break down mixing biscuit dough, folding for crazy flakiness, and why smoked sausage makes all the difference. The full recipe is below, so copy it, tweak it, and let me know what you think. These tools genuinely make the cook easier and more fun!

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Sausage Gravy (Pellet Smoker)

Ingredients
- 1 lb pork breakfast ground sausage
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- Salt, black pepper, and crushed red pepper to taste

Instructions
1. Preheat pellet smoker to 225°F.
2. Shape the sausage to fit a wire rack over a pan. Place in smoker and cook until it reaches ~130°F internally (about 1 hour).
3. Remove the sausage, chop/coarsely crumble, and transfer to a cast iron skillet, keeping the sausage drippings for the gravy.
4. Increase smoker or pan temperature for browning sausage, then sprinkle flour slowly over the meat, stirring continuously to coat.
5. Gradually add whole milk, stirring continuously to form a smooth gravy.
6. Season to taste with salt, black pepper, and crushed red pepper.
7. Simmer until the gravy thickens to preferred texture, watching closely to avoid scorching. Serve hot over biscuits

Homemade Biscuits

Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tbsp sugar
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1/4 tsp cream of tartar
- 5/8 tbsp cold butter
- 1 beaten egg
- 1/2 cup whole milk

Instructions
1. Preheat smoker or oven to 450°F.
2. In a large bowl, combine flour, sugar, kosher salt, baking powder, and cream of tartar. Mix thoroughly.
3. Cut cold butter into small pieces, toss into the flour mixture, and blend with a pastry cutter or fingers until pea-sized chunks remain.
4. Add beaten egg and milk; mix just until ingredients come together. Dough should be sticky, but not overworked.
5. Turn dough onto lightly floured surface. Gently fold 10–12 times to create flaky layers, pat to about 1-inch thickness.
6. Cut dough into biscuits using a floured cutter, arrange in a buttered 10-inch cast iron pan.
7. Bake at high heat in smoker or oven until biscuits rise and turn golden brown (approx. 15–25 minutes, depending on exact heat).
8. Remove and cool slightly on a rack before serving with gravy.