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2-4
10 minutes
20 minutes
Golden, fluffy biscuits cooked on the Blackstone griddle and topped with rich, creamy sausage gravy. This hearty breakfast is easy to make and packed with savory flavor.
Author:Matt Hussey
4 frozen biscuits, thawed according to package instructions
1–2 tsp cooking oil
½ lb breakfast sausage
2 tbsp bacon fat, such as Bacon Up
2 tbsp all-purpose flour
1½ cups half-and-half or milk, plus more as needed
½ tsp Blackstone Classic Breakfast Seasoning, or to taste
Preheat your Blackstone griddle, setting one side to very low heat for the biscuits and another to medium-low heat for the sausage. Lightly oil the biscuit cooking area.
Place the breakfast sausage onto the medium-low heat side of the griddle. Break it apart with your spatulas and cook until browned and fully cooked through.
Place the thawed biscuits directly onto the very low heat side of the griddle and cover with a melting dome. Cook for 2–3 minutes, or until golden brown on the bottom.
Flip the biscuits and cover again. Continue cooking over very low heat, checking frequently, until golden brown on both sides and cooked through in the center. Move to a cooler section of the griddle and keep warm under the dome.
Place a griddle-safe skillet or saucepan onto the medium heat side of the griddle. Add the bacon fat, reducing the amount if using sausage drippings, for approximately 2 tablespoons of total fat.
Stir in the flour until a smooth paste forms. Cook for 1–2 minutes, stirring constantly.
Gradually pour in the half-and-half or milk, stirring continuously until smooth. Continue cooking until the gravy thickens, adding more liquid as needed to reach your desired consistency.
Stir the cooked sausage and any remaining drippings into the gravy. Add the Blackstone Classic Breakfast Seasoning and mix well.
Reduce the heat to low and continue stirring until the gravy is heated through and reaches a smooth, pourable consistency.
Split the warm biscuits in half and generously spoon the sausage gravy over the top. Serve immediately.
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