biscuits & gravy

The ability to cook breakfast is hands down my favorite part of owning a griddle, and there is no better breakfast than Biscuits & Gravy.

Biscuits and Gravy

My three takeaways.
1. This can be done all on the griddle top without a foil pan or pot, but the foil pan makes it easier and is highly recommended.
2. Don't forget the Worcestershire, I really feel like it give just a little kick which is needed.
3. The tiny rack and done worked out amazing for the biscuits.
Course Breakfast
Servings 8


  • 1 8x8 foil pan or a sauce pot
  • small warming rack
  • dome lid


  • 1 lb Breakfast sausage
  • 1 tbsp Butter
  • 1/4 Cup Flour
  • Cups Milk or Heavy Cream
  • 1 tsp Worcestershire
  • to taste salt and pepper


  • Preheat griddle to 375, that's all four burners on low for my Camp Chef.
  • Place down 1 lb of sausage and chop up.
  • Place biscuits on rack then cover with the dome lid. If you don't have a lid or a rack you can just place the biscuits directly on the griddle.
  • Once sausage is cooked through make a well or hole in the middle and put the butter in there.
  • Sprinkle the flour on the butter and sausage. Mix it all together so the flour sticks to the butter and grease.
  • Scrape all the sausage and flour off the griddle and put it in your foil pan or sauce pot which is also on the griddle.
  • Pour the milk in slowly only a little at a time stirring consistently. Let the gravy sit and cook out all the flour.
  • Flip the biscuits after 8 minutes.
  • After about 15 minutes the gravy should have thickened up and be ready to serve. If it hasn't yet wait longer and it will thicken up for you.
  • Make some eggs however you like em' then enjoy a delicious breakfast.