Traditional Blackstone Biscuits and Gravy

Here is my favorite Blackstone biscuits and gravy recipe, with fluffy homemade biscuits cooked right on the griddle, and a rich, creamy sausage gravy that comes together in just minutes.

This breakfast is a total game-changer when you’re cooking for a crowd on your Blackstone. I love making it on weekend mornings because everything cooks at once on the flat top, and cleanup is so much easier. Plus, who doesn’t love a hearty breakfast that sticks to your ribs?

What Kind of Breakfast Sausage Should I Use?

You can use either ground breakfast sausage or sausage links for this recipe, though ground sausage is easier to work with on the Blackstone. Regular pork breakfast sausage is the classic choice, but turkey sausage works too if you’re looking for a leaner option. When it comes to flavor, you can go with mild, medium, or hot depending on how much kick you want in your gravy – just keep in mind that you’ll be adding Lumber Jack seasoning too, so the heat can build up. If you’re using sausage links instead of ground, just remove them from their casings and crumble the meat as it cooks on the griddle.

Options for Substitutions

This breakfast classic is pretty forgiving when it comes to swaps:

• Canned biscuits: Store-bought biscuits are convenient, but you can definitely use homemade biscuits if you have extra time. Frozen biscuits work great too – just follow the package directions for cooking.
• Breakfast sausage: Regular pork sausage is traditional, but turkey sausage or chicken sausage work if you want a lighter option. You can also use ground beef or ground pork seasoned with sage, thyme, and red pepper flakes.
• Half and half: If you don’t have half and half, mix equal parts whole milk and heavy cream. You can also use all whole milk for a lighter gravy, though it won’t be quite as creamy. Start with less liquid and add more as needed to reach your preferred thickness.
• Blackstone Lumber Jack seasoning: Don’t have this specific seasoning? Just use salt, black pepper, and a pinch of garlic powder to taste. You can also add a dash of cayenne if you like some heat.
• Flour: Flour is really important here for thickening the gravy, so I wouldn’t skip it. If you need a gluten-free option, try using cornstarch instead – use about half the amount and mix it with cold water before adding to the gravy.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sausage gravy is adding the half and half too quickly, which can cause lumps – instead, sprinkle the flour over your cooked sausage, stir it around for a minute to cook out the raw flour taste, then add your half and half gradually while stirring constantly.

Another common error is making the gravy too thick right away, so start with 4 cups of half and half and remember that the gravy will thicken as it cools, meaning what looks perfect on the Blackstone might be too thick by the time it hits the plate.

To avoid pale, undercooked biscuits on the griddle, make sure your Blackstone is preheated to medium heat and flip them carefully once the bottoms are golden brown, then cover them with a dome or lid to help the tops cook through.

If your gravy seems too thin, let it simmer for a few extra minutes rather than adding more flour at the end, which can create a pasty texture and ruin an otherwise perfect breakfast.

What to Serve With Biscuits and Gravy?

Biscuits and gravy is pretty filling on its own, but I love rounding out the meal with some classic breakfast sides. Scrambled or fried eggs are my go-to since the runny yolk mixes perfectly with the sausage gravy. Hash browns or crispy home fries add a nice crunch to balance out all that creamy goodness, and they’re great for soaking up extra gravy too. If you want to add something fresh, sliced tomatoes or a simple fruit salad helps cut through the richness of the dish.

Storage Instructions

Store: Keep any leftover gravy in an airtight container in the fridge for up to 3 days. The biscuits are best stored separately in a sealed container at room temperature for a day or two, or in the fridge if you want them to last a bit longer.

Freeze: The sausage gravy freezes really well for up to 3 months in a freezer-safe container. I don’t recommend freezing the biscuits though, as they tend to get a bit tough and dry when thawed.

Reheat: Warm up the gravy on the stovetop over medium-low heat, stirring frequently and adding a splash of half and half if it’s gotten too thick. The biscuits can go in the oven at 350°F for about 5 minutes, or just pop them in the microwave for 20-30 seconds.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3700
• Protein: 75-90 g
• Fat: 220-260 g
• Carbohydrates: 210-240 g

Ingredients

For the biscuits:

• 1 can refrigerator biscuits (Pillsbury or similar brand)

For the sausage gravy:

• 1 to 2 tbsp butter (unsalted preferred)
• Blackstone lumberjack seasoning, to taste (adjust based on saltiness of sausage)
• 1 lb breakfast sausage (ground, not links)
• 4 to 6 cups half and half (or whole milk for lighter gravy)
• 2 to 3 tbsp all-purpose flour (for thickening)

Step 1: Prepare the Griddle and Biscuits

• 1 can refrigerator biscuits

Heat your Blackstone griddle to 300-325°F, which is the perfect temperature for cooking biscuits evenly without burning them.

While the griddle preheats, remove the biscuits from the refrigerator and separate them—they should be ready to cook as soon as the griddle reaches temperature.

This parallel prep work means everything will be ready to go once cooking begins.

Step 2: Cook the Biscuits

• biscuits from Step 1

Once the griddle reaches temperature, place the biscuits directly on the cooking surface.

Cook for 2-3 minutes per side until they’re golden brown and cooked through.

I like to press down gently with my spatula halfway through each side to encourage even browning and help them cook more quickly.

Transfer the finished biscuits to a plate and cover loosely with foil to keep them warm while you make the gravy.

Step 3: Brown the Sausage and Build the Roux

• 1 lb breakfast sausage
• 1 to 2 tbsp butter
• 2 to 3 tbsp all-purpose flour

Crumble the ground breakfast sausage directly onto the hot griddle, breaking it into small, uniform pieces as it cooks.

Allow it to brown for 4-5 minutes, stirring occasionally, until it’s cooked through with no pink remaining—this browning creates the deep, savory flavor foundation for your gravy.

Add the butter to the cooked sausage, then sprinkle the flour over top.

Stir constantly for about 1 minute to create a smooth paste (this is your roux), which will thicken the gravy and give it a silky texture.

Step 4: Create the Gravy

• sausage and roux mixture from Step 3
• 4 to 6 cups half and half
• Blackstone lumberjack seasoning, to taste

Gradually pour the half and half into the sausage-roux mixture while stirring constantly to avoid lumps.

I always pour slowly at first, stirring well, then increase the flow once the sauce starts to thicken—this technique prevents clumping.

Continue stirring for 2-3 minutes until the gravy reaches your desired thickness.

It should coat the back of a spoon but still flow easily.

Season generously with Blackstone lumberjack seasoning, tasting as you go and adjusting based on the saltiness of your particular sausage.

Step 5: Finish and Serve

• cooked biscuits from Step 2
• gravy from Step 4

Slice the warm biscuits from Step 2 in half and arrange them on plates.

Ladle the hot sausage gravy generously over the biscuits, allowing it to soak in slightly.

Serve immediately while everything is hot and the biscuits are still fluffy.