Some breakfasts are supposed to be light.

This is not one of them.

These Loaded Biscuits & Pepper Gravy start with buttery biscuits cooked right on the Blackstone, then get covered in homemade pepper gravy and piled high with sausage, scrambled eggs, cheese, crispy bacon, and fresh toppings. It is basically everything I want from a big weekend breakfast stacked onto one plate.

What makes this recipe especially fun, though, is that nearly every part of it can be made outside on the griddle—including the biscuits.

Yes, You Can Cook Frozen Biscuits on the Griddle

The biscuits may be my favorite part of this recipe because they show how much you can do with a Blackstone when you start thinking beyond food that simply gets seared on the steel.

I arrange frozen biscuits close together on a low-heat section of the griddle, add butter over the top, and cover them with a large basting dome.

The dome traps heat around the biscuits while the griddle cooks them from underneath. After about 5–7 minutes, I flip them, cover them again, and let the second side cook until the biscuits are puffed, golden, and cooked through.

You end up with a buttery exterior that is a little crisp from the griddle while the inside stays soft and biscuit-like.

The important part is low heat and patience. If the griddle is too hot, the bottoms will brown before the centers have time to cook.

The Pepper Gravy Is Different From Sausage Gravy

Since there is already plenty of sausage going on top of these biscuits, I make the gravy separately rather than turning it into traditional sausage gravy.

The base is beef broth and milk thickened with a butter-and-flour mixture, then seasoned with onion powder, garlic powder, paprika, dry mustard, salt, and a full tablespoon of black pepper.

That gives you a rich, savory gravy with a noticeable pepper flavor without competing with all the toppings.

I make the gravy in a saucepan sitting directly on the hotter part of the griddle. Once it thickens, I move the pan toward a cooler area and let it stay warm while everything else finishes.

That is one of the things I enjoy about this kind of Blackstone breakfast: the griddle becomes the cooktop for the whole meal, not just the surface where the bacon happens.

Loaded Biscuits & Pepper Gravy Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Griddle Heat: Low and medium-high
Special Equipment: Large basting dome

Ingredients

For the Biscuits

• 8 frozen biscuits
• 4 tablespoons butter, divided

For the Pepper Gravy

• 4 tablespoons butter, melted
• 4 tablespoons all-purpose flour
• 2 cups beef broth
• ⅓ cup milk
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon dry mustard
• ¼ teaspoon kosher salt, or to taste
• 1 tablespoon black pepper

For the Toppings

• ½ pound breakfast sausage
• ½ pound bacon
• 2 tablespoons butter
• 8 large eggs
• Salt and black pepper, to taste
• ½ cup shredded Mexican cheese blend
• 1 jalapeño, thinly sliced, optional
• Chopped fresh chives, for garnish

Directions

1. In a small bowl, combine the melted butter and flour and stir until smooth. Set aside.
2. Preheat one side of the Blackstone to low heat and the other to medium-high. Melt 2 tablespoons of butter on the low side.
3. Arrange the frozen biscuits close together so they are touching. Place the remaining 2 tablespoons butter over the tops and cover with a large basting dome.
4. Cook for about 5–7 minutes, watching the bottoms closely. Flip the biscuits, cover again, and cook another 5–7 minutes, or until both sides are golden and the centers are cooked through. Move them to a cooler section once finished.
5. While the biscuits cook, place a saucepan on the hotter side of the griddle. Add the beef broth and milk and bring to a simmer.
6. Slowly whisk in the butter-and-flour mixture. Add the onion powder, garlic powder, paprika, dry mustard, salt, and black pepper. Continue stirring until the gravy thickens enough to coat the back of a spoon. Move the pan to a cooler section and keep warm.
7. Cook the bacon on the medium-high side until crisp. Cook the breakfast sausage at the same time or immediately afterward, breaking it into crumbles until browned and cooked through.
8. Reduce the griddle to low heat. Add 2 tablespoons butter and gently scramble the eggs until just cooked through. Season with salt and black pepper.
9. Split two biscuits for each serving and arrange them on a plate.
10. Spoon warm pepper gravy over the biscuits, then pile on sausage, scrambled eggs, shredded cheese, and crumbled bacon.
11. Finish with sliced jalapeño and chopped chives if desired, and serve immediately.

Managing All Those Moving Parts

This looks like a lot happening at once, but the Blackstone actually makes it easier because different parts of the griddle can handle different jobs.

The biscuits need low heat.

The bacon and sausage can use the hotter section.

The saucepan can sit directly on the griddle while the gravy thickens.

Then, once the high-heat cooking is finished, the temperature comes down and the eggs go on last.

That order matters. Eggs take very little time, and I would much rather have fresh scrambled eggs waiting for assembly than cold eggs sitting around while I finish everything else.

Don’t Be Afraid to Move Things Around

One of the most useful Blackstone skills is realizing that food does not have to stay where you first put it.

If the biscuits are browning too quickly, move them farther away from the heat.

Once the gravy is thick, move the saucepan to a cooler spot.

When the bacon finishes, get it off the griddle instead of leaving it there to become charcoal.

The whole surface is a collection of heat zones, and recipes like this work best when you use them that way.

About Those Biscuits

Cooking frozen biscuits directly on the griddle under a dome gives them a buttery, slightly crisp exterior while still allowing the centers to puff and cook through. Because every griddle behaves a little differently, they need to be watched closely.

And if you simply do not want to mess with griddle-cooking the biscuits, that is fine too.

Bake them according to the package directions and make everything else exactly the same way.

I will not revoke your Blackstone privileges.

How Loaded Is Too Loaded?

Probably somewhere beyond this recipe.

You already have biscuits, gravy, sausage, eggs, cheese, and bacon.

The jalapeño and chives add some freshness and a little color, and I particularly like the jalapeño because the heat cuts through all the richness.

Hot sauce would also be completely appropriate.

Beyond that, I would probably stop adding things before the biscuit disappears entirely underneath breakfast.

Probably.

Final Thoughts

This is not an everyday breakfast at my house.

It is a Saturday morning, everybody-is-hungry, let’s-make-something-ridiculous kind of breakfast.

And sometimes that is exactly what the Blackstone is for.

The biscuits get buttery and crisp under the dome, the pepper gravy stays hot in a pan right on the griddle, and bacon, sausage, and eggs all cook around it.

Then everything gets stacked together into one completely unreasonable plate of breakfast.

I see no problem with that.