Deliciously tangy and buttery sourdough biscuits covered in a flavorful sausage gravy made from scratch. This homemade biscuits and gravy recipe is a classic Southern dish and a family favorite, made with farm fresh ingredients. The ultimate comfort food.
I firmly believe sausage gravy with biscuits to be the most comforting of breakfasts.
Making it totally from scratch using farm fresh ingredients like local sausage, raw milk and butter, local honey, and fermented grains is my favorite way to enjoy this meal.
You can, of course, make this recipe with ingredients from the grocery store.
My philosophy has always been to buy the highest quality ingredients that you can afford or get your hands on. While I purchase many ingredients in bulk and from local sources, much of the rest of our groceries come from Aldi, one of my favorite places to shop.
As we are preparing for some new animals here on the farm, I’m so excited for the new adventure these changes will usher in. We are thankful that we can provide our family with a more sustainable lifestyle, and literally the most local ingredients possible.
Is there anything more local than getting milk from your own animals, or using vegetables from your own garden? Silly question.
This is something we have been dreaming of since purchasing our farm a little over a year ago.
Now that some of the fences are up, it will be just a few short weeks before we welcome the new animals home.
Tips For Making This Recipe
- Don’t forget to take out your starter and feed it 4-12 hours before planning to make the biscuits. Don’t have a starter? Check out how to make one here.
- You could even make the biscuits the day before, to make breakfast a little bit easier.
- I like to use Einkorn flour when making the gravy, since gravy can’t be fermented. Einkorn is the easiest flour to digest.
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Tools you may need:
Pastry blender or food processor (optional)
Large bowl
Biscuit cutter, mason jar lid, or something similar.
How To Make Biscuits And Gravy From Scratch:
Step 1: How To Make Sourdough Biscuits
- Feed sourdough starter 4-12 hours before starting the biscuits.
- Chop up cold butter into chunks and add to a large bowl.
- Add flour to the butter.
- Cut butter into flour. I usually use my hands to massage the flour and butter together until it starts to form a ball. You can also use a food processor or pastry blender.
- Add 1 cup of fed sourdough starter and honey. Stir until nicely incorporated.
- Place a clean tea towel over the bowl and allow it to sit at room temperature for at least 8-24 hours. This is based on the amount of sourness you desire, as well as your level of tolerance to gluten.
- After 8-24 hours, add baking soda, baking powder, and salt to the fermented dough.
- Mix everything together well. I generally just use my hands to mix the dough here.
- Roll out biscuits onto a lightly floured surface and cut biscuits out.
- Place onto a cast iron skillet or a glass baking dish.
- For a little added height, you can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking.
- Bake in a 400 degree oven for 14 -20 minutes.
Step 2: How To Make Sausage Gravy
- While the biscuits are cooking, brown sausage over medium heat.
- Reduce the heat to medium-low. Sprinkle on the flour and stir so that the sausage grease soaks it all up.
- Cook for a few more minutes.
- Pour in the milk and stir constantly.
- Cook the gravy, stirring frequently, until it thickens. This takes about 5-10 minutes.
- Add in the salt and pepper and stir.
- If the gravy gets too thick, add a little more milk.
How can I thicken gravy without flour?
You can thicken gravy using a cornstarch or arrowroot slurry. Mix about 1 tbs of cornstarch or arrowroot with a little bit of cool water or milk, then add it to the warm milk.
What does biscuits and gravy taste like?
Sourdough biscuits are a flavorful and buttery biscuit with the tanginess of the fermented grains. They’re then topped with a creamy sausage gravy that is like a white béchamel sauce flavored with the sausage.
The type of sausage you use can change the flavor of the gravy.
Find more of our favorite sourdough breakfast ideas:
- Sourdough Crepes
- Cinnamon Sugar Sourdough Donuts
- Sourdough Cinnamon Rolls With Cream Cheese Topping
- The Best Sourdough Pancakes
- Breakfast Pizza
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Biscuits And Sausage Gravy
Ingredients
Sausage Gravy
- 1 pound breakfast sausage
- 1/3 cup einkorn flour
- 2 1/2 cups whole milk, or more to taste
- 1/2 teaspoon salt
- pepper to taste
Sourdough Biscuits
- 8 tablespoons cold butter, cut into chunks
- 1.5 cups flour, I used freshly milled whole wheat white flour
- 1 cup fed sourdough starter*
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
- Chop up cold butter into chunks and add to a large bowl.
- Add flour to the butter.
- Cut butter into flour; I usually just use my hands to massage the flour and butter together until it starts to form a ball.
- Add 1 cup of fed sourdough starter.
- Add honey and stir until nicely incorporated.
- Place a clean tea towel over bowl and allow to sit at room temperature at least 8-24 hours.
The Next Day
- The next day, add baking soda, baking powder, and salt to the fermented dough
- Mix everything together well.
- Roll out biscuits onto a lightly floured surface and cut.
- Place onto a well-seasoned cast iron skillet or a glass baking dish.
- You can allow the biscuits to rise again for 30 minutes to an hour in a warm place before baking if you would like.
- Bake in a 400 degree oven for 15 -20 minutes.
- Brown sausage over medium heat.
- Reduce the heat to medium-low. Sprinkle on the flour and stir so that the sausage grease soaks it all up.
- Cook for a few more minutes. Pour in the milk and stir constantly.
- Cook the gravy, stirring frequently, until it thickens. 5-10 minutes.
- Add in the salt and pepper and stir to incorporate.
Notes
- *Fed sourdough starter refers to starter that has been fed within 4-12 hours and is active and bubbly.
- Don’t forget to take out your starter and feed it 4-12 hours before planning to make the biscuits. Don’t have a starter? Check out how to make one here.
- You could even make the biscuits the day before, to make breakfast a little bit easier.
- I like to use Einkorn flour when making the gravy, since gravy can’t be fermented. Einkorn is the easiest flour to digest.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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The dough turned out much drier than when I make sourdough bread. Is this normal or should I add some water? I’m worried that it will not rise overnight.
Yes, it is a tougher dough.