Biscuits and Garlic Jalapeño Gravy is my twist on a classic breakfast. If you’re looking for a filling meal with a hint of spice, I’ve got you covered. Juicy sausage comes to life when sprinkled with my Garlic Jalapeño Rub.
This recipe is made on the Traeger Ironwood 885, which gives it that traditional BBQ flavor. You won’t be able to get enough! This simple breakfast is always on my menu rotation, and I know it’ll also be a favorite of yours.
Biscuits & Garlic Jalapeño Gravy | Traeger Grill
Making biscuits and gravy on the Traeger is just as easy as making it the traditional way. Almost anything you cook on the stove can be done on a pit. There is a slight learning curve, as cooking times vary. Follow these simple instructions, and you’ll have an award-winning meal every time.
The Ingredients
Breakfast with less than 5 ingredients, what could be better? The best thing about biscuits and gravy is you can make it with basic ingredients found in most kitchens. Here’s what you need to add to your shopping list.
- Heath Riles BBQ Garlic Jalapeño Rub. My best-selling rub is a great base coat for chicken, beef, seafood, and more! Some even add it to their popcorn for a spicy kick. Don’t let the word jalapeño scare you; this rub is mild enough that even children enjoy it. It adds the perfect hint of heat on the back end.
- Cheshire Ground Pork Sausage. I love this high-quality pork sausage. It takes any recipe up a notch and always tastes fresh. I buy this in bulk to make biscuits and gravy whenever my heart desires.
- Biscuits. For this recipe, I used Mary B’s frozen biscuits. This is a simple shortcut that tastes homemade without all the work. If you like making homemade biscuits, feel free to do that. You can also use canned biscuits. The options are endless.
- Flour. This ingredient thickens the gravy without adding an odd texture. Home chefs have used this method for decades to create a luscious gravy. I find two tablespoons is a perfect balance. If you want a thicker gravy, add more.
- Milk. For this recipe, I used two cups of milk. Play around with different quantities to achieve your desired texture. I like whole-fat milk because it makes the gravy rich and creamy.
The Smoker Setup
Here’s the main setup I used for this cook. You can find more of my pit-boss must-haves in the equipment and tools section.
- Pellet grill/smoker. I used the Traeger Ironwood 885 for this cook. This is a huge setup that can fit up to 10 chickens. It’s perfect for the grillmaster who likes bells and whistles because it has an app, a super smoke button, and a pellet sensor. It’s a fun grill, and it works like a charm.
- Pellets. I stoked the Traeger with Royal Oak Charcoal Pellets. I love these pellets because they don’t contain any fillers. You get a good, pure smoke that makes your food taste incredible. Once you try them, you’ll never be without them again.
The Process for Making Biscuits & Garlic Jalapeño Gravy
You can find a detailed demonstration of this recipe in the recipe card and video section. Here’s a brief overview of how I pulled this breakfast together.
- Fire up the grill. I stoked the Traeger Ironwood 885 with charcoal and got it up to a temperature of 400℉.
- Prep the sausage. I sprayed a cast iron skillet with oil, then I flatted the sausage into the bottom of the pan. I sprinkled the sausage with a light dusting of Garlic Jalapeño Rub.
- Cook the biscuits and meat. I put my biscuits in another oiled cast iron pan. Then, I put my sausage and biscuits on the Traeger for about 20 minutes until the biscuits were golden.
- Chop the sausage. I removed the sausage from the grill and roughly chopped it. I prefer smaller pieces, but you can always customize to your liking.
- Make the gravy. I added my sausage back to the pan from the grill and sprinkled my flour over the top. I added another teaspoon of Garlic Jalapeño Rub and stirred until coated. Then, I added my milk and put it back on the pit to thicken it.
- Butter and finish. I removed my biscuits from the Traeger and rubbed butter over the top. To plate my breakfast, I cut a couple of biscuits open and topped them with sausage gravy.
The Results
My Grandma was the one who taught me to make biscuits and gravy. This recipe is reminiscent of hers with my own spicy spin! The biscuits were fluffy, and the gravy had just the right amount of heat.
Storing Biscuits & Garlic Jalapeño Gravy
If you have leftovers, you can keep them separately in the fridge for 3-4 days. You can freeze your biscuits and gravy in separate containers for 4-5 months. The gravy tastes best the day you make it, but biscuits hold their own for months.
Equipment and Tools
Traeger Ironwood 885, Royal Oak Charcoal Pellets, cutting board, cast iron skillets, cast iron trivets.
