Biscuits and Gravy with Smoked Pork Jowl

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Servings Number 5 - 6 people
Prep Time 00h 05
Cooking Time 00h 20


Easy to make delicious white gravy, paired with sliced smoked pork jowl & buttermilk biscuits for a twist on the classic Biscuits & Gravy recipe.

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Ingredients and Method


  • 1 lb. sliced Burgers’ Smokehouse Pork Jowl
  • 1 Tablespoon salted butter
  • 2 Tablespoon flour
  • 2 cups whole milk
  • ½ tsp. salt
  • ½ tsp. dried thyme
  • 1 tsp. black pepper
  • 5-6 buttermilk biscuits, baked


  1. Preheat the oven to 400 degrees F.
  2. Place the pork jowl slices on an oven-safe cooling rack with a baking sheet underneath. Cook pork jowl slices in the oven for 15 minutes until the jowl slices are golden brown.
  3. Remove cooked jowl slices from the oven, reserving any drippings in the baking sheet for later use.
  4. Put a medium sauce-pan on the stove and bring it to medium heat. Melt the butter in the pan and add 1 T. of the pork jowl dripping to the pan.
  5. Add the flour and mix until it is combined with the butter and drippings.
  6. Slowly pour in the milk, while continuously whisking, until thick gravy consistency is formed.
  7. Add in the salt, thyme, and pepper and mix to combine. Reduce to the lowest temperature and cover the pan with a lid.
  8. Cut the biscuits in half and lay down 2-3 pieces of pork jowl on each half. Ladle a portion of the gravy on top of each biscuit and serve.
  9. Notes: If possible, use a gravy boat to make gravy easily accessible.