North Carolina Wood-Fired Biscuits & Sausage Gravy

Introduction

There's nothing quite like starting your day with the comforting flavors of a Southern classic—wood-fired buttermilk biscuits and rich sausage gravy. This North Carolina-inspired recipe brings a smoky twist by using the Arteflame grill, offering the unbeatable flavor of open-fire cooking. With no need for pots, pans, or ovens, everything cooks right on the flat top and center grill grate of the Arteflame. Get ready for buttery, golden-brown biscuits and flavor-packed sausage gravy that sizzles to perfection.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3/4 cup cold buttermilk (plus extra for brushing)
• 1 pound breakfast sausage (pork or your choice)
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour (for gravy)
• 2 cups whole milk
• 1/2 teaspoon freshly cracked black pepper
• Optional: chopped chives for garnish

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 folded paper napkins in the fire bowl of your Arteflame grill.
2. Pour a small amount of vegetable oil on each napkin.
3. Stack your firewood on top, light the paper, and let the fire heat the cooktop while building a solid coal base (about 20 minutes).

Step 2: Prepare the Biscuit Dough

1. In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
2. Cut the chilled butter into the flour using a pastry cutter or your hands until the mixture resembles coarse crumbs.
3. Add cold buttermilk and stir just until combined. Do not overmix.
4. Gently press the dough together and flatten to about 1-in thick. Cut out biscuits using a biscuit cutter or glass.

Step 3: Cook the Biscuits on the Arteflame

1. Butter a mid-temperature area of the flat cooktop close to the center grill grate.
2. Place biscuits on the griddle and cover each loosely with a stainless steel bowl (optional, helps with even rising).
3. Grill for 6–8 minutes per side or until golden brown and cooked through, rotating as needed for even heat.

Step 4: Cook the Sausage Gravy

1. Form small sausage patties and sear them on the center grill grate for 2–3 minutes per side until crisp.
2. Move the sausage to the flat top to finish cooking, then chop it into small pieces.
3. Add butter to a hotter zone of the flat cooktop and melt it.
4. Sprinkle flour over the melted butter and continually mix for a roux, about 1–2 minutes until it browns slightly.
5. Gradually pour in milk, stirring continually to form a creamy gravy.
6. Mix in the chopped sausage and cracked pepper. Cook until thick and bubbly.

Step 5: Serve It Up

1. Slice the freshly grilled biscuits in half.
2. Spoon the sausage gravy generously over the top.
3. Garnish with chopped chives if desired and serve immediately.

Tips

• Always use cold butter and buttermilk when making biscuits for the best flakiness.
• Preheat the flat cooktop for an even sear on biscuits without burning.
• Let the biscuit dough rest briefly before cooking for a lighter texture.
• Gravy too thick? Add a splash more milk until desired consistency is reached.
• Remove sausage when the internal temperature is 15°F below your target—carryover cooking will finish the job off the grill.

Variations

1. Spicy Jalapeño Biscuits: Add 1/4 cup chopped jalapeños and 1/2 cup shredded cheddar to the biscuit dough for a spicy kick.
2. Sage & Maple Gravy: Mix in chopped fresh sage and a teaspoon of maple syrup into the gravy for earthy sweetness.
3. Turkey Sausage & Herb Gravy: Swap pork sausage with ground turkey and add thyme and rosemary for a lighter, herby gravy.
4. Sweet Potato Biscuits: Use 1/2 cup mashed sweet potato in place of some buttermilk for a sweet, fluffy twist on the biscuit.
5. Mushroom Gravy (Vegetarian): Skip the sausage and brown chopped mushrooms in butter, then proceed with the roux and milk for a hearty alternative.

Best pairings

• Fresh brewed Southern sweet tea
• Charred peach halves with cinnamon sugar
• Skillet potatoes grilled on the Arteflame
• Smoked bacon on the center grill grate
• Fresh fruit salad with mint

Conclusion

This North Carolina-style wood-fired biscuit and sausage gravy recipe highlights the Arteflame grill’s ability to create incredible flavor with ease and no cleanup. There's simply no better way to enjoy a smoky, hearty breakfast that’s cooked entirely outdoors—fluffy biscuits, savory sausage, and creamy gravy, all kissed by wood fire.