This homemade biscuits and gravy recipe features delicious buttery sourdough biscuits covered in a flavorful sausage gravy made from scratch. It’s a classic Southern dish, a family favorite, and the ultimate comfort food.
Biscuits and gravy is one of our families favorite breakfasts. Buttery biscuits and creamy gravy are hard to beat. If you ask me, its definitely the ultimate breakfast comfort food.
These warm biscuits and homemade gravy are amazing on their own, or you can serve it alongside other breakfast dishes like perfect sunny side up eggs, and a berry kefir smoothie. This hearty dish is perfect for a special occasion or any day of the week. It might even become one of your favorite breakfast recipes of all time!
Why You’ll Love This Recipe
Simple ingredients – This easy recipe is made with simple whole ingredients that are most likely staples in your pantry already.
Comforting – There is just something about having good comfort food recipes in your collection. And these fluffy biscuits and the best sausage gravy are just that. We reach for this recipe often!
Sourdough – These flaky homemade biscuits are made with sourdough, which means you’ll get to enjoy the health benefits of the long fermentation process.
Ingredients for Biscuits and Gravy
Flour – All purpose flour is used in this recipe, but I love to use einkorn flour for the gravy and freshly milled whole wheat white flour for the biscuits, for more nutrients, benefits, and easier digestion.
Butter – Regular butter works wonderfully, but sometimes I like to go the extra mile and make raw milk butter to use in my baked goods.
Sourdough Starter – You can use discard or active starter for this quick biscuit recipe. New to sourdough? Learn how to make a sourdough starter here.
Sausage – I like to purchase sausage locally from a farm to make sure I am getting the highest quality ingredients possible.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
- Pastry blender or food processor (optional) – You can also just use your hands or a fork.
- Biscuit cutter, mason jar lid, or something similar.
Long Fermented Sourdough Biscuits
While this sourdough biscuit recipe is a quick version, you can also long ferment the dough for nutritional benefits.
To long ferment, chop up cold butter into chunks or grate with a cheese grater. Add the butter to a large bowl.
Cut butter into flour. Add sourdough starter, sugar, milk or buttermilk. Stir until nicely incorporated.
Place a clean tea towel or plastic wrap over bowl and allow to sit at room temperature at least 8-24 hours.
The next day, add baking soda, baking powder, and salt to the fermented dough.
Mix everything together well and proceed with the recipe below.
How to Make Biscuits and Gravy
Step 1: Mix dry ingredients for the biscuits in a large bowl.
Step 2: Add chunks of cold butter to the dry ingredients. 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.
Step 3: Add sourdough starter, sugar, and milk or buttermilk.
Step 4: Mix until just combined and forms a ball.
Step 5: Roll out biscuits onto a lightly floured surface and cut biscuits out using a biscuit cutter, glass, or mason jar lid.
Step 6: Place on a parchment paper lined baking sheet. Bake in a 400 degree oven for 14 -20 minutes.
Step 7: While the biscuits are baking, brown sausage over medium heat.
Step 8: Reduce the heat to medium-low. Sprinkle on the flour and stir until the sausage grease is absorbed.
Step 9: 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.
Step 10: Add in the salt and pepper and stir. If the gravy gets too thick, add a little more milk.
Take the biscuits out of the oven and enjoy!
Tips
- If you try the long fermented version and are not comfortable using milk, you can substitute it with water.
- You can substitute honey for granulated for sugar.
- Don’t have baking powder? You can make it at home as long as you have cream of tartar and baking soda. I typically use two parts cream of tartar to one part baking soda and mix it together.
Recipe FAQs
You can thicken gravy using a cornstarch or arrowroot slurry. Mix about 1 tablespoon of cornstarch or arrowroot with a little bit of cool water or milk, then add it to the warm milk.
Sourdough biscuits are a flavorful and buttery biscuit with the tanginess of the fermented grains. They are 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.
One important tip to keep in mind is to not overmix the dough. This will prevent your biscuits from becoming tough.
Store leftover biscuits in an airtight container at room temperature up to 3 days or in the fridge up to 5 days. Store the leftover gravy in an airtight container in the fridge up to 4 to 5 days. Reheat the gravy over the stove and add a small splash of milk if needed to help thin it back out.
More Breakfast Recipes from the Farmhouse
- The Best Sourdough Crepes Recipe with Whipped Cream Cheese Crepe Filling
- Sourdough Donuts With Vanilla Glaze
- Sourdough Cinnamon Rolls
- The Best Sourdough Pancakes
- Breakfast Pizza Recipe With Sourdough Crust
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Sourdough Biscuits and Gravy Recipe
Equipment
- 1 Pastry cutter optional
Ingredients
Sourdough Biscuits
- 2 cups all purpose flour, 280 grams
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt, 4 grams
- 8 tablespoons cold butter, cut into chunks (113 grams)
- 1 cup sourdough discard, 285 grams
- 1 tablespoon sugar, 12 grams
- 1/2 cup milk or buttermilk*, 122 grams – You can also use water
Sausage Gravy
- 1 pound breakfast sausage
- 1/3 cup all purpose flour
- 2 1/2 cups whole milk, or more to taste
- 1/2 teaspoon salt
- pepper to taste
Instructions
Sourdough Biscuits
- Mix dry ingredients for the biscuits in a large bowl.
- Add chunks of cold butter to the dry ingredients. 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 sourdough starter, sugar, milk or buttermilk.
- Stir until nicely incorporated and creates a dough.
- Roll out dough onto a lightly floured surface and cut biscuits.
- Place onto a parchment paper lined baking sheet.
- Bake biscuits in a 400 degree oven for 14 -20 minutes.
Sausage Gravy
- While the biscuits are baking, 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.
Notes
- If you try the long fermented version and are not comfortable using milk, you can substitute it with water.
- You can substitute honey for granulated sugar.
- Don’t have baking powder? You can make it at home as long as you have cream of tartar and baking soda. I typically use two parts cream of tartar to one part baking soda and mix it together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Biscuits were so good! Lightly textured yet soft on the inside and had a Crunchy outside. The gray was very tasty too
Sounds like a good recipe. When I went to print the recipe, the long fermented instructions are not with the recipe. You may want to add the long fermented instructions in the notes.
Thank you so much for sharing your recipes.😊
We love sausage gravy made from scratch. However, instead of the flour, we use sourdough discard. The milk is added to the cooked sausage (cast iron skillet). When it comes to a boil, add your discard slowly, as the gravy thickens quickly. Best gravy ever.
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.