Prepare to embark on a mouthwatering culinary journey that will transform your breakfast game forever! Our Sourdough Biscuits and Gravy recipe is not just another breakfast dish - it's a rustic, soul-warming experience that combines the tangy magic of sourdough with the rich, creamy comfort of homemade sausage gravy. Whether you're a seasoned home cook or a breakfast enthusiast looking to impress, this from-scratch recipe will elevate your morning meal from ordinary to extraordinary in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups sourdough starter
- 2 cups all-purpose flour
- 1/4 cup butter
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 pound breakfast sausage
- 2 cups milk
- Black pepper to taste
Instructions
- Prepare the sourdough starter by ensuring it is active and bubbly at room temperature, about 1-2 hours before beginning the recipe.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Create a well in the center of the dry ingredients.
- Add the sourdough starter and cold butter to the flour mixture. Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually mix the ingredients until a soft, slightly sticky dough forms. Be careful not to overmix.
- Turn the dough onto a lightly floured surface and gently pat or roll it out to about 1-inch thickness.
- Use a round biscuit cutter or a drinking glass to cut out biscuits. Place them on a parchment-lined baking sheet, ensuring they are touching each other for soft sides.
- Preheat the oven to 425°F (218°C). Let the biscuits rest while the oven heats up.
- Bake the biscuits for 12-15 minutes or until golden brown on top and edges.
- While biscuits are baking, prepare the gravy by browning the breakfast sausage in a large skillet over medium-high heat, breaking it into small pieces.
- Once the sausage is fully cooked and browned, reduce heat to medium and sprinkle about 2-3 tablespoons of the remaining flour over the meat.
- Stir the flour into the sausage and cook for 1-2 minutes to remove the raw flour taste.
- Slowly pour in the milk, stirring constantly to prevent lumps from forming. Simmer the gravy, stirring frequently, until it thickens to desired consistency.
- Season the gravy with black pepper to taste. If needed, add a pinch of salt.
- Remove biscuits from the oven and split them in half. Pour the hot sausage gravy generously over the warm biscuits.
- Serve immediately while the biscuits are hot and the gravy is steaming.
Tips
- Starter Success: Ensure your sourdough starter is active and bubbly before beginning. A healthy starter is key to achieving those perfect, light biscuits.
- Butter Technique: Use cold butter and work it into the flour with your fingertips. This creates those coveted flaky layers that make biscuits irresistible.
- Gentle Mixing: When combining ingredients, mix just until the dough comes together. Overmixing can lead to tough, dense biscuits.
- Baking Placement: Place biscuits close together on the baking sheet - they'll help each other rise and create soft, tender sides.
- Gravy Consistency: Stir constantly when adding milk to prevent lumps. The gravy should be thick enough to coat the back of a spoon but not so thick it becomes paste-like.
- Serving Tip: Serve immediately while the biscuits are hot and the gravy is steaming for the ultimate comfort food experience.
- Make-Ahead Option: You can prepare the biscuit dough in advance and refrigerate overnight, then bake fresh in the morning for an easy breakfast.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 25g
Fat: 38g
Saturated Fat: 16g
Cholesterol: 95mg
