Blackstone Biscuits and Gravy

A griddle can’t hold gravy, so this recipe splits the work. A cast-iron skillet sits on one side of the Blackstone for the sausage gravy, and canned biscuits cook on the open steel next to it under a dome. Everything comes off the same griddle at the same time.

The biscuits run at 300-325°F, the same range Blackstone uses for canned biscuits and the same setup as my smashed cinnamon rolls. Low heat matters here. A hotter griddle browns the outside before the center of a thick biscuit has a chance to cook.

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Ingredients

Sausage gravy:

• 1 lb pork breakfast sausage
• ⅓ cup all-purpose flour
• 3 cups whole milk
• ½ tsp black pepper
• Salt to taste
• 1-2 tbsp butter (only if your sausage is lean)
• Pinch of cayenne (optional)

Biscuits:

• 1 can (16.3 oz) refrigerated biscuits (8 large)
• Butter for the griddle

To finish:

• Chopped chives or parsley (optional)

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Instructions

Step 1: Set up two zones Set one side of the Blackstone to medium and put a cast-iron skillet on it to heat. Set the other side to medium-low and let it settle at 300-325°F for the biscuits.

Step 2: Brown the sausage Add the sausage to the skillet and break it into small, pea-sized pieces as it cooks. Brown it all the way through, to 160°F. Don’t drain it. The rendered fat is what makes the gravy. If the pan looks dry, add the butter.

Step 3: Make the roux Sprinkle the flour over the sausage and stir until every piece is coated. Keep stirring for about 1 minute to cook off the raw flour taste.

Step 4: Add the milk Pour in the milk a little at a time, stirring as you go so the flour doesn’t clump. Let it simmer, stirring often, until the gravy is thick enough to coat a spoon. Season with the pepper, salt, and cayenne if you’re using it. Slide the skillet to a cooler part of the griddle to keep warm.

Step 5: Cook the biscuits Rub a little butter on the 300-325°F zone and set the biscuits down with space between them. Cover with a basting dome for 2-3 minutes, flip, cover again, and cook another 2-3 minutes. They’re done when both sides are golden and a toothpick pushed into the center comes out clean.

Step 6: Serve Split the biscuits, spoon the gravy over the top, and finish with chives or parsley if you like.

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Tips

Keep the biscuit zone low. Canned biscuits are thick, and too much heat burns the bottoms while the middles stay doughy. If they’re browning faster than they’re cooking through, move them to a cooler spot and keep the dome on.

Use the toothpick test. A golden outside doesn’t always mean the inside is done. A toothpick pushed into the center tells you in a second.

Add the milk slowly. Pouring it all in at once traps pockets of flour that turn into lumps. A little at a time, stirring the whole time, keeps the gravy smooth.

The gravy keeps thickening as it sits. If it gets too thick while the biscuits cook, stir in a splash of milk to loosen it.

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Storage

Refrigerate leftover gravy in an airtight container up to 3 days. It sets up firm in the fridge, so reheat it in the skillet over medium heat with a splash of milk, stirring until smooth. The biscuits are best fresh off the griddle.

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More flat-top recipes: Blackstone Breakfast Recipes · Smashed Cinnamon Rolls · Breakfast Sandwich · Blackstone Bacon

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Frequently Asked Questions

Can you cook canned biscuits on a Blackstone?

Yes. Set the griddle to 300-325°F, butter the surface, and cook the biscuits under a dome for 2-3 minutes per side, until both sides are golden and a toothpick in the center comes out clean.

Why do you need a dome for biscuits on a griddle?

The dome traps heat around the biscuits so the centers cook through while the bottoms brown. Without it, the outside can finish well before the middle does.

Can you make gravy on a Blackstone?

Not directly on the steel, since a flat griddle can’t hold liquid. Set a cast-iron skillet on the griddle and make the gravy in that, right next to the biscuits.

What temperature should sausage be cooked to for gravy?

160°F, the safe minimum for ground pork and sausage. Breaking it into small pieces helps it cook evenly and gives the gravy a better texture.