Smoked Sausage Biscuits


  • 4 slices Smithfield® Ham, sliced, cut to the same size as the biscuit 
  • 4 whole eggs,  fried in butter and seasoned 
  • 12 slices pickled Fresno peppers 
  • 3 sprigs flat leaf parsley, chopped (optional) 

Smoked Sausage Gravy Ingredients

  • 2 Smoke’NFast® Smoked Sausages, diced into 1/4″ pieces 
  • 2 oz. butter, unsalted 
  • 4 Tbsp AP flour 
  • 1-1/2 tsp kosher salt
  • 1-1/2 tsp black pepper, freshly cracked 
  • 3 cups whole milk 
  • 2 sprigs thyme, picked and chopped 
  • 1/8 tsp cayenne pepper 
  • 2 tsp hot sauce (Louisiana or similar) 
  • 1 Spanish onion, diced 

Buttermilk Biscuits Ingredients

  • 1 stick butter, unsalted 
  • 2 cups AP flour 
  • 1 tsp sugar, granulated 
  • 3 tsp baking powder 
  • 1 tsp kosher salt 
  • 1/2 tsp baking soda 
  • 5 oz. buttermilk 

Pickled Fresno Peppers Ingredients

  • Small handful of Fresno peppers
  • 1/2 cup apple cider vinegar 
  • 1/4 cup water 
  • 1/2 cup granulated sugar 
  • 1 tsp kosher salt 



Ham, Smoke’NFast Smoked Sausages

Meal Course:

Breakfast, Dinner, Lunch

Dish Type:



Smoked Sausage Gravy

  1. Heat a medium-sized saucepan on medium heat for 2 minutes. 
  2. Dice sausage into bite-sized or 1/4-inch pieces; place in pan with butter and onions to render and brown.
  3. Add in flour, salt and cracked black pepper. Cook for 2-3 minutes until flour has cooked and incorporated with roux. Add milk, and allow to come to simmer before turning heat down to low.  
  4. Stir sauce and ensure nothing sticks to bottom of pan. 
  5. Finish sauce with thyme, cayenne pepper and hot sauce.

Buttermilk Biscuits

  1. Cut butter into 1-inch pieces; place place into  mixing bowl. Measure out dry ingredients, and add to the mixing bowl.
  2. Mix with your hands to incorporate the cold butter into dry ingredients. 
  3. Add buttermilk, and mix until roughly incorporated, being sure not to overmix.
  4. Roll out biscuit dough using a rolling pin to 3/4 -inch thickness; then, using cookie cutter, cut into 21/2-inch rounds.  
  5. Place biscuits onto parchment paper–lined baking sheet; using pastry brush, brush tops with buttermilk.  
  6. Preheat oven to 400ºF, and bake for 10-14 minutes until tops of biscuits are golden brown and risen.

Pickled Fresno Peppers

  1. Heat all ingredients  except peppers in small saucepan.  
  2. Slice Fresno peppers, and place into a small canning jar. Pour hot vinegar-sugar mixture over sliced peppers, and close the lid. 
  3. Allow peppers to cool to room temperature in sealed jar. 

To Serve

  1. Heat nonstick frying pan on medium heat, and warm ham for 30 seconds a side.
  2. Break biscuits in half carefully, and place ham n top inside half of the biscuits. Place egg on bottom inside half of biscuit, close biscuit sandwich, and place on a serving plate or skillet. Serve sausage gravy on top of biscuits. Garnish with pickled peppers.