Sourdough Biscuits and Gravy are the most cozy, comfort food breakfast that is so quick and simple to bring together. The flakey, buttery sourdough biscuits paired with the perfectly seasoned sausage gravy makes the very best biscuits and gravy, a true crowd pleaser.
There is something so comforting about biscuits and gravy, and it is so special to have. I always assumed it would take a lot of effort to make, but it is actually quite simple! This recipe is completely from scratch.
The sourdough biscuits can be made just before baking, or you can long-ferment them overnight for added gut benefits. The sausage gravy comes together really easily with a combination of spices and herbs, plus a dash of maple syrup to give it that savory sweet breakfast sausage taste, without the unwanted additives found in most breakfast sausages.
While the biscuits bake, brown up the sausage and make the gravy to serve a warm, delicious breakfast that everyone will love. Serve these with scrambled eggs and some fresh squeezed orange juice. It makes an ordinary morning feel so special!
How to make Sourdough Biscuits and Gravy:
Tools you may need:
- Pastry cutter or Stand Mixer
- Large Bowl
- Baking Sheet
- Parchment paper
- Rolling Pin
- Biscuit cutter or Mason jar lid
- Large Skillet
Ingredients for Homemade Sourdough Biscuits:
- Sourdough starter – active or discard will work for this recipe
- Milk (I prefer whole milk)
- Honey (may substitute with sugar or maple syrup)
- Unsalted Butter – my favorite high quality, organic butter to buy in bulk for a great price from Azure Standard
- Unbleached All-purpose Flour
- Salt
- Baking Powder
- Baking Soda
Ingredients for Sausage Gravy:
- Ground Pork (may substitute the ground pork and seasonings for a pre-seasoned breakfast sausage, however this is the tastiest from scratch breakfast sausage!)
- Sage (dried or fresh)
- Thyme (dried or fresh)
- Fennel seeds
- Red Pepper flakes
- Salt
- Black Pepper
- Maple Syrup
- Flour
- Milk (whole milk is my preference)
Make the Sourdough Biscuits
To a large mixing bowl or stand mixer bowl add the flour, grated butter, sea salt, baking powder and baking soda. Mix together with the paddle attachment in your stand mixer or use a pastry blender to combine the butter with the flour mixture. It will be flakey and crumbly.
Next add the sourdough starter, milk and honey. Using the dough hook mix till it is combined, or incorporate the liquids by mixing with your hands.
Turn dough out onto a floured surface and roll the dough out to 1/2″ thick. Tri-fold the dough, then roll it out again. Repeat two more times and then roll out one final time to 1/2″ thickness.
Cut the biscuits with a biscuit cutter or a regular mouth mason jar lid. Place on a parchment paper lined baking sheet or in a greased baking dish and bake in the oven at 375℉ for 22-25 minutes till the tops are golden.
For Long Fermented Sourdough Biscuits…
If you would like to long ferment these biscuits, mix everything together except for the baking soda and baking powder. Cover the bowl once it is all combined and let the dough ferment at room temperature for 8-10 hours. If you would like it to ferment longer still, place it in the refrigerator and finish the long fermentation up to 48 hours. When ready to bake, sprinkle the baking soda and baking powder over the dough and begin to fold it in with your hands. Continue with the shaping on the counter as listed in the directions.
Sausage Gravy
While the biscuits are baking in the oven, make the sausage gravy. Start by combining the ground pork, spices and herbs, maple syrup and salt in a bowl. Brown the pork breakfast sausage in a large skillet.
Once the breakfast sausage is browned, sprinkle the flour over the meat. Stir and continue cooking for a minute or two. Add the milk one cup at a time, stirring gently for about a minute before adding the next cup of milk.
Once all the milk is added, bring it all to a slow simmer on low. Stir every few minutes till the milk has thickened and you have a nice gravy. Sprinkle in some freshly ground black pepper. Turn off the burner and let the sausage gravy sit for about 15 minutes as it will continue to thicken.
Serve the sausage gravy over the fresh baked sourdough biscuits while it is all warm!
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Other Delicious Sourdough Recipes to try:
- Sourdough Chocolate Croissants
- Brown Butter Sourdough Chocolate Chip Cookies
- Cinnamon Crunch Sourdough Bagels
- Artisan Rustic Sourdough Bread
- Sourdough Sandwich Bread
- Sourdough Apple Cake
Sourdough Biscuits and Gravy Recipe
Sourdough Biscuits and Gravy are the most cozy, comfort food breakfast that is so quick and simple to bring together. The flakey, buttery sourdough biscuits paired with the perfectly seasoned sausage gravy makes the very best biscuits and gravy, a true crowd pleaser.
Ingredients
Sourdough Biscuits
- 240 g Unbleached All-Purpose Flour
- 110 g Butter, unsalted - cold and grated
- 5 g Sea Salt
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 225 g Sourdough Starter, active or discard
- 50 g Whole Milk
- 30 g Honey (may substitute with maple syrup or sugar)
Sausage Gravy
- 1 pound Ground Pork
- 1 tsp Dried Sage (or 1 TBSP fresh sage)
- 1/2 tsp Dried Thyme (or 1 1/2 tsp fresh Thyme)
- 3/4 tsp fennel seed
- 1/4 tsp Red Pepper Flakes
- 1 tsp Sea Salt
- 1 TBSP Maple Syrup
- 1/4 Cup Flour
- 3 Cups Milk
- 1/4 tsp Black Pepper, freshly cracked
Instructions
Make the Sourdough Biscuits
- To a large mixing bowl or stand mixer bowl add the flour, grated butter, sea salt, baking powder and baking soda. Mix together with the paddle attachment in your stand mixer or with a dough whisk and mix until the butter is combined. It will be flakey and crumbly. *see note for long-fermented sourdough biscuits
- Next add the sourdough starter, milk and honey. Using the dough hook mix till it is combined, or incorporate the liquids by mixing with your hands.
- Turn dough out onto a floured surface and roll the dough out to 1/2" thick. Tri-fold the dough, then roll it out again. Repeat two more times and then roll out one final time to 1/2" thickness.
- Cut the biscuits with a biscuit cutter or a regular mouth mason jar lid. Place on a parchment paper lined baking sheet or in a greased baking dish and bake in the oven at 375℉ for 22-25 minutes till the tops are golden.
Sausage Gravy
- While the biscuits are baking in the oven, make the sausage gravy. Start by combining the ground pork, spices and herbs, maple syrup and salt in a bowl.
- Brown the pork breakfast sausage in a large skillet.
- Once the breakfast sausage is browned, sprinkle the flour over the meat. Stir and continue cooking for a minute or two.
- Add the milk one cup at a time, stirring gently for about a minute before adding the next cup of milk.
- Once all of the milk is added, bring it all to a slow simmer on low heat. Stir every few minutes till the milk has thickened and you have a nice gravy. Sprinkle in some freshly ground black pepper. Turn off the burner and let the sausage gravy sit for about 15 minutes as it will continue to thicken.
- Serve the sausage gravy over the fresh baked sourdough biscuits while it is all warm!
Notes
*If you would like to long ferment these biscuits, mix everything together except for the baking soda and baking powder. Cover the bowl once it is all combined and let the dough ferment at room temperature for 8-10 hours. If you would like it to ferment longer still, place it in the refrigerator and finish the long fermentation up to 48 hours. When ready to bake, sprinkle the baking soda and baking powder over the dough and begin to fold it in with your hands. Continue with the shaping on the counter as listed in the directions.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 408Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 73mgSodium: 611mgCarbohydrates: 37gFiber: 2gSugar: 8gProtein: 19g
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