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Pie Iron Biscuits and Gravy

A little bit about Vernon Wade

There are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

Biscuits and Gravy are an old favorite of mine. When I learned you can make them in a pie iron, I knew I had to give it a try.







  • 1 handful of ground sausage formed into 5 small patties and pre-cooked
  • 1 12oz. tube of counterwop biscuit dough (10 biscuits)
  • 1 small jar of gravy
  • butter or oil

I used counterwop biscuit dough, a jar of turkey gravy (couldn’t find sausage gravy), and sausage patties I precooked and froze before the camping trip. I wet a cutting board with cold water and smashed rounds of dough into thin discs which I used to sandwich the sausage and gravy in the preheated, buttered pie iron.

The first one quickly toasted a golden brown but turned out to be a disappointment. It was cold in the center and the dough wasn’t quite cooked through. Experimenting, I found that pulling some coals away from the fire gave me better, more consistent heat.

I placed the iron on the coals for a few minutes before flipping it to heat the other side. I repeated this several times over the course of five minutes or so. I opened the iron occasionally to check the progress and renewed the coals when they started to cool. The results were more than satisfying. Hot gravy and sausage, surrounded by a crunchy biscuit crust. Delicious!

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