I think it’s safe to say that this winter has been cold, not just in Minnesota and Maine but across a large part of the U.S. I hear some people say they’re tired of winter. But not me. I love it! I love the cold temperatures that make building a fire that much cozier. I love the white landscape with snowflakes reflecting like diamonds on the lawn. It reminds me of winters when I was a kid.
Along with all that comes the deep-down craving for comfort food. I think of my mom’s vegetable soup (or my wife’s, which is very much the same). I think of my grandma’s chicken and noodles (noodles made by her own hands) on top of mashed potatoes. I also think of biscuits and gravy.
Winter seems the perfect time for biscuits and gravy. Actually, spring does too. And summer and fall, now that I think about it! But a cold winter morning is a great time to fire up the grill and make biscuits and gravy, don’t you think?
Enjoy my version of “comfort on a plate!”
Homemade biscuits and sausage gravy are the perfect comfort foods.
- 1 1/4 cups cake flour
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter, cut into small chunks
- 3/4 cup buttermilk
- Preheat the grill to 500°F for indirect cooking (outside burners on, middle burners off) and place your choice from Char-Broil®’s assortment of disposable wood packets and wood chip smoker boxes.
- Mix the flours, baking powder, baking soda and salt thoroughly.
- Add the chunks of butter, mixing with your hands until the mix looks like crumbs.
- Add the buttermilk and mix until the dough comes together, but don't over-mix.
- With the dough on a floured surface, pat (don't roll) the dough into a rough circle 3/4- to 1-inch thick.
- With a biscuit cutter, cut biscuits and place on an ungreased baking sheet so the biscuits are touching. Do not twist the cutter as this will cause the biscuits not to rise properly. Form any leftover dough into a rough biscuit shape.
- Bake 8-10 minutes on the grill with the lid down, checking after a few minutes to ensure even baking (turn if necessary).
- Let the biscuits rest a few minutes before serving.
Homemade sausage gravy will take you back to your childhood.
- 1 pound country sausage
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 teaspoons black pepper
- Up to two days prior to making the gravy, preheat your Premium TRU-Infrared™ grill by Char-Broil® to 250°F for indirect cooking with two handfuls of wood chips to provide smoke.
- Place 1 pound of sausage on the grill to smoke for two hours or until the internal temperature reaches 160°F, whichever comes first. Then remove the sausage and let it rest. Use immediately or refrigerate until you're ready to make the gravy.
- Chop the sausage into very small pieces (1/4 inch or smaller) and place in a skillet over medium heat.
- Sprinkle the flour over the sausage and stir. Brown the flour to a medium to dark brown, then add the milk and pepper, whisking any flour off the bottom of the skillet. Simmer until the gravy is thick.
Optional: Add 1 tablespoon powdered dried mushrooms to the gravy when adding the milk to give it an earthy, delicious flavor.