Homemade Sourdough Sausage Gravy and Biscuits Recipe (2024)

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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 Sausage Gravy and Biscuits Recipe (1)

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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Homemade Sourdough Sausage Gravy and Biscuits Recipe (2)

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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.

Homemade Sourdough Sausage Gravy and Biscuits Recipe (3)

Ingredients

Sourdough Biscuits

All-purpose flour

Baking Powder

Salt

Cold Butter

Sourdough Starter

Homemade Sourdough Sausage Gravy and Biscuits Recipe (4)

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

Large Bowl

Cheese Grater

Biscuit Cutter

Baking Sheet

Parchment Paper

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.

Homemade Sourdough Sausage Gravy and Biscuits Recipe (5)
Homemade Sourdough Sausage Gravy and Biscuits Recipe (6)

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.

Homemade Sourdough Sausage Gravy and Biscuits Recipe (7)

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.

Homemade Sourdough Sausage Gravy and Biscuits Recipe (8)

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.

Homemade Sourdough Sausage Gravy and Biscuits Recipe (9)

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.

Homemade Sourdough Sausage Gravy and Biscuits Recipe (10)

Happy Baking!

Homemade Sourdough Sausage Gravy and Biscuits Recipe (11)

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 (12)

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?

Please leave a comment on the blog or share a photo on Instagram

Homemade Sourdough Sausage Gravy and Biscuits Recipe (2024)

FAQs

What makes sausage gravy taste better? ›

Sausage gravy can be as simple or "fancy" as you'd like to make it. Substitute any kind of sausage—hot, mild, sweetened with apple or maple, or even try it with chorizo for a spicy twist. Chopped fresh onion or garlic add more savory notes, while dried or fresh herbs give the gravy hints of freshness.

How do you thicken gravy for biscuits and gravy? ›

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

How do you keep sausage gravy from separating? ›

To fix broken gravy, all you need to do is add more liquid, whether it's milk or cream, and continue to whisk until the gravy begins to recombine. A good rule of thumb is "the thicker, the better"— adding emulsifiers such as butter, flour, or heavy cream are very good for helping to "rebuild" broken gravy.

What goes with biscuits and sausage gravy? ›

What To Serve With Biscuits And Gravy: 19 BEST Side Dishes! 🍴
  • Meat. • 1 Chicken, Steak Fried. ...
  • Produce. • 1 Garlic mashed potatoes. ...
  • Refrigerated. • 1 Breakfast steak & eggs. ...
  • Canned Goods. • 1 Cheesy hash, Browns.
  • Drinks. • 1 Banana berry smoothie. ...
  • Frozen. • 1 Breakfast casserole. ...
  • Desserts. • 1 Corn pudding.
  • Deli. • 1 Green salad, Mixed.

What is the secret to good gravy? ›

Here are my principles for making great gravy without fear:
  • Make it ahead. This is the most important one. ...
  • Make a really good homemade turkey stock first. Don't skimp on this crucial first step. ...
  • Reinforce the stock's flavor. ...
  • Simmer, simmer, simmer. ...
  • Strain and cool. ...
  • Reduce. ...
  • Hot liquids only.
Nov 5, 2021

What makes gravy more tasty? ›

Bonus: Seasoning for Tasty Gravy

I only season my homemade gravy with salt and pepper, and it's delicious! If you want to add more spices, avoid anything with large pieces (such as dried rosemary) to keep gravy smooth. Thyme, onion powder, garlic powder, parsley, paprika, and oregano all taste great.

Is gravy better with flour or cornstarch? ›

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

What is the best ingredient to thicken gravy? ›

Cornstarch should thicken gravy in less than a minute when at a simmer. If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.

Does milk help thicken gravy? ›

It can also be made from scratch with chicken stock or vegetable stock and various seasonings. Many chefs and home cooks prefer using pan drippings and other cooking liquids, such as chicken broth, milk, or even wine to thicken and flavor the gravy.

Why does my sausage gravy taste bland? ›

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

How do you thicken sausage gravy after it's made? ›

Add Cornstarch or Arrowroot

You can just as easily thicken the gravy further with another starch, like cornstarch or arrowroot. If you do, you'll once again want to avoid adding the dry starch directly to the gravy, as it can form lumps just like flour.

What if I put too much flour in my gravy? ›

Is there such a thing as using too much flour for gravy? Yes and your gravy will be lumpy and too thick and taste like flour. You start with a cup and a teaspoon of flour add water little at a time to make the paste. Then add to your liquid for gravy if you need more do it again.

What is the origin of sausage gravy and biscuits? ›

The history of the dish is debated, with some believing that it originated during the Revolutionary War while others trace the dish to Southern Appalachian lumber mills in the 1800s, hence the name sawmill gravy.

Is sausage gravy and biscuits good for you? ›

Unfortunately, this comforting and heavy breakfast or brunch can quickly knock out your calorie intake for the whole day. Biscuits and gravy are high in calories and saturated fats and low in nutritional benefits.

What is good with sausage gravy? ›

Serve sausage gravy over:
  • Flakey Buttermilk Biscuits.
  • Breakfast Skillet.
  • Breakfast burritos.
  • Roasted potatoes.
  • Eggs.
Jul 19, 2020

What to add to bland sausage gravy? ›

The spices for sausage gravy are simple and compliment the other ingredients perfectly. We'll use: Garlic Salt, Seasoned Salt, Ground Sage, and Black Pepper. Red Pepper Flakes make a nice (optional) addition as well.

How do you make sausages taste better? ›

Seasonings, spices and herbs are added to give the sausages extra flavour. Small pieces of cooked apple, caramelised onions or other ingredients that pair well with pork can also be added to create interesting varieties.

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