Sourdough biscuits, made with a tangy starter, bring a unique twist to the classic buttery and flaky biscuits. The hearty sausage gravy, thickened using sourdough discard, completes the cozy experience, making it the ultimate comfort dish.
Homemade sourdough biscuits are crafted with simple ingredients and made irresistibly light, buttery, flaky, and tender, earning their place as the best biscuits at the breakfast table. These buttery sourdough biscuits become the perfect vessel to soak up the savory sausage gravy, a family-favorite recipe featuring cooked sausage with ground thyme, rosemary, salt, and pepper.
But what makes this classic recipe stand out from the rest is how the sausage gravy is thickened. Instead of creating a roux with melted butter and flour, all you need is sourdough discard! With a hint of sourdough tang, this no-waste option is just as delicious as when grandma made it.
Sourdough Biscuits and Sourdough Sausage Gravy are the go-to for big breakfasts and special occasions, like Christmas morning, enhancing the meal with its comforting flavors.
The combination of the best biscuits and a flavorful sausage gravy makes any morning memorable, turning ordinary breakfasts into extraordinary family moments.
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Why You’ll Love This Recipe:
Comfort Food
Homemade sausage gravy poured over the most fluffy biscuits, has to be the ultimate comfort food. Then add sourdough starter to the biscuits and gravy. Even better!
Easy Recipe
These tender and buttery Sourdough Biscuits will have you wondering why it took you so long to make them from scratch. Whip up these easy biscuits in no time and enjoy every flaky bite.
Waste Reducer
If you’re like me, I’m always looking for new ways to incorporate mysourdough discardinto any scrumptious baked treat or savory side dish! FromSourdough Graham CrackerstoHomemade Sourdough Corn Dogs,sourdough discard adds a delicious twist, just like with these Sourdough Biscuits and Sausage Gravy.
Ingredients
Sourdough Biscuits
All-purpose flour
Baking Powder
Salt
Cold Butter
Sourdough Starter
Sourdough Sausage Gravy
Breakfast Sausage – I stuck with breakfast sausage, but this can be substituted for spicy pork sausage if you’re looking for some kick!
Sourdough Starter Discard
Half and Half –You can substitute whole milk for half and half.
Seasonings– I used a combination of thyme, crushed rosemary, salt, and black pepper to season up this Sourdough Sausage Gravy just right.
Supplies
Cheese Grater
Biscuit Cutter
Baking Sheet
10-inch Cast Iron Skillet or Large Skillet
How to Make Sourdough Biscuits and Sourdough Sausage Gravy
Flaky Sourdough Biscuits
Preheat oven to 425 degrees f.
Mix flour, baking powder, and salt in a medium bowl.
Grate cold/frozen butter with a cheese grater and mix with the dry ingredients until crumbly. Add starter or sourdough discard and knead until the flour mixture is just incorporated. Don’t overmix or the Sourdough Biscuits will be tough.
Form into a large 1-inch thick circle. Use a biscuit cutter to shape 6 biscuits. You may need to re-roll the biscuit dough and shape the final biscuits.
Place the sourdough biscuits on a baking sheet lined with parchment paper. Chill in the fridge for 15 minutes. Bake for 18-20 minutes or until golden brown.
Sourdough Sausage Gravy
Preheat a cast iron skillet to medium heat. Cook the sausage for 5-6 minutes, or until cooked through. Stir frequently and use a wooden spoon to break up the meat into smaller crumbles.
Pour the sourdough discard into the pan with the cooked sausage. Stir until it is evenly distributed. The discard will stick to the sausage.
Slowly pour in the half-and-half or whole milk. Stir continuously until the gravy thickens and begins to bubble. Cook for an additional 2-3 minutes on medium-low heat, stirring occasionally. Add the thyme, rosemary, salt, and black pepper and stir. If you prefer a thinner gravy, add a splash of milk until the desired consistency is reached.
For a little extra kick, add 1/8 teaspoon of red pepper flakes.
Split one of the flaky biscuits in half and spoon the sourdough sausage gravy on top. Serve hot and enjoy!
How to Serve
Buttery Sourdough Biscuits topped with Sourdough Sausage Gravy though certainly delicious served on its own, would be even better when served with Sourdough Cinnamon Rolls, light salad, fresh fruit, and a hot cup of coffee.
How to Store
Though sourdough biscuits are best enjoyed hot and fresh out of the oven, you can store them in an airtight container for 1-2 days. Store leftover sourdough sausage gravy in an airtight container as well in the fridge for 3-4 days.
Quickly reheat both in the microwave until hot.
FAQs:
Why did my sourdough biscuits turn out flat?
Two possible reasons why the biscuits came out flat. One, the baking powder was expired. Baking powder will help the biscuits rise to their greatest potential, so always double-check that your ingredients are fresh.
Second, improper handling. To achieve those light, flaky layers in your Sourdough Biscuits you can’t overmix or overheat the dough. The cold butter in the dough must remain cold because while the butter melts when it is baked, it releases steam which helps the biscuits become light and fluffy. If the butter is already melted into the dough, the biscuits will remain flat.
What type of sausage should I use?
My favorite sausage to use in Sourdough Sausage Gravy is breakfast sausage, but if you are looking to turn up the heat, swap it with your favorite ground spicy sausage!
Can I make sourdough biscuits and sausage gravy ahead of time?
Absolutely! Prepare the Sourdough Sausage Gravy the night before, cool it to room temperature, and store it in an airtight container in the fridge. The next morning, reheat the sausage gravy in a medium-sized saucepan until heated through.
You can also prepare the Sourdough Biscuits the night before. Place them on a baking sheet, cover them with plastic wrap, and store them in the fridge. Bake them the following morning for fresh, hot Sourdough Biscuits.
Happy Baking!
More Sourdough Recipes Like This:
Sourdough Crepes
Breakfast Pizza with a Sourdough Pizza Crust
Easy Quiche with a Sourdough Crust
Homemade Sourdough Sausage Gravy and Biscuits Recipe
Yield: 6 biscuits & gravy
Prep Time: 10 minutes
Chill Time: 15 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Sourdough biscuits, made with a tangy starter, bring a unique twist to the classic buttery and flaky biscuits. The hearty sausage gravy, thickened using sourdough discard, completes the cozy experience, making it the ultimate comfort dish.
Ingredients
Sourdough Biscuits
- 3/4 cup flour (105g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup COLD unsalted butter, grated
- 1 cup sourdough starter or discard (200g)
Sourdough Sausage Gravy
- 1 pound ground sausage
- 1/2 cup sourdough discard (140g)
- 3 cups half & half / whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon thyme
- 1/8 teaspoon rosemary, crushed
Instructions
Flaky Sourdough Biscuits
1. Preheat oven to 425 degrees f.
2. Mix 3/4 c flour, 1 1/2 tsp baking powder, and 1/2 tsp salt in a medium bowl.
3. Grate 1 stick of cold/frozen butter with a cheese grater and mix with the dry ingredients until crumbly. Add 1 c (200g) starter or sourdough discard and knead until the flour mixture is just incorporated. Don't overmix or they will be tough.
4. Form into a large 1-inch thick circle. Use a biscuit cutter to shape 6 biscuits. You may need to re-roll the biscuit dough and shape the final biscuits.
5. Place the sourdough biscuits on a baking sheet lined with parchment paper. Chill in the fridge for 15 minutes. Bake for 18-20 minutes or until golden brown.
Sourdough Sausage Gravy
6. Preheat a cast iron skillet to medium heat. Cook 1 lb sausage for 5-6 minutes, or until cooked through. Stir frequently and use a wooden spoon to break up the meat into smaller crumbles.
7. Pour 1/2 c (140g) sourdough discard into the pan with the cooked sausage. Stir until it is evenly distributed. The discard will stick to the sausage.
8. Slowly pour in 3 c half-and-half or whole milk. Stir continuously until the gravy thickens and begins to bubble. Cook for an additional 2-3 minutes on medium-low heat, stirring occasionally. Add 1/8 tsp thyme, 1/8 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper and stir. If you prefer a thinner gravy, add a splash of milk until the desired consistency is reached.
**For a little extra kick, add 1/8 teaspoon of red pepper flakes.
9. Split one of the flaky biscuits in half and spoon the sourdough sausage gravy on top. Serve hot and enjoy!
Notes
How to Store
Though sourdough biscuits are best enjoyed hot and fresh out of the oven, you can store them in an airtight container for 1-2 days. Store leftover sourdough sausage gravy in an airtight container as well in the fridge for 3-4 days.
Quickly reheat both in the microwave until hot.
FAQs:
Why did my sourdough biscuits turn out flat?
Two possible reasons why the biscuits came out flat. One, the baking powder was expired. Baking powder will help the biscuits rise to their greatest potential, so always double-check that your ingredients are fresh. Second, improper handling. To achieve those light, flaky layers in your Sourdough Biscuits you can't overmix or overheat the dough. The cold butter in the dough must remain cold because while the butter melts when it is baked, it releases steam which helps the biscuits become light and fluffy. If the butter is already melted into the dough, the biscuits will remain flat.
What type of sausage should I use?
My favorite sausage to use in Sourdough Sausage Gravy is breakfast sausage, but if you are looking to turn up the heat, swap it with your favorite ground spicy sausage!
Can I make sourdough biscuits and sausage gravy ahead of time?
Absolutely! Prepare the Sourdough Sausage Gravy the night before, cool it to room temperature, and store it in an airtight container in the fridge. The next morning, reheat the sausage gravy in a medium-sized saucepan until heated through.
You can also prepare the Sourdough Biscuits the night before. Place them on a baking sheet, cover them with plastic wrap, and store them in the fridge. Bake them the following morning for fresh, hot Sourdough Biscuits.
Did you make this recipe?
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